Gazpacho and salmorejo, the most famous summer soups in Andalucia

 

To combat the high temperatures in Andalucia, nothing beats enjoying a gazpacho or a salmorejo. These summer soups, typical of southern Spain, are the perfect choice for a refreshing, healthy, and nutrient-rich drink when the weather is hot.

Both recipes Gazpacho and Salmorejo are tomato-based and have spread across Spain, originating from the south. Don't miss out on these two historic Andalucian drinks. We recommend trying them and savoring their flavor.

GAZPACHO

The Andalusian gazpacho is the quintessential summer dish. This chilled soup consists of tomatoes, cucumbers, peppers, and onions blended with bread, making it the perfect remedy for hot weather. It is best served very cold to enhance its flavor.

THE HISTORY OF ANDALUCIAN GAZPACHO

The precise origin of gazpacho is difficult to pinpoint, as it emerged from a blend of cultures throughout history. However, it gained fame in the 19th century due to Empress Eugenia de Montijo, who popularized the recipe. Despite its popularity among the upper classes, gazpacho also became a favorite among the lower classes. Its ingredients are inexpensive, making it a staple dish during the summer.

HOW TO PREPARE GAZPACHO

Selecting quality ingredients is crucial for making a delicious gazpacho. The tomatoes should be ripe to add sweetness to the dish, cucumbers contribute a robust flavor, peppers add freshness, onions bring natural flavors, garlic offers aroma, and bread provides thickness. Olive oil, vinegar, and salt are essential. All these elements are blended into this unique summer soup.

THE PROPRETIES OF GAZPACHO

Gazpacho is made from entirely natural and nutritious ingredients. It is often incorporated into diets because it is rich in nutrients like antioxidants, phosphorus, iron, calcium, magnesium, and sodium, and it is also quite satiating.

TYPES OF GAZPACHO

This Andalusian dish has evolved and now includes many types of gazpacho soups, even featured in haute cuisine. Among the varieties are melon, asparagus, watermelon, and ham gazpacho soups. Renowned chefs have experimented with this recipe, such as Dani García, a two Michelin star winner, who has added a delightful cherry gazpacho soup to his menu.

Curiosities about Gazpacho

• A very humble origin: Gazpacho originated in the fields of Andalucia as a simple, nutritious meal for farmworkers. Initially, it did not include tomatoes — which had not yet arrived from the Americas — and was made with bread, garlic, olive oil, vinegar, and water.

• Where does its name come from?: The term “gazpacho” comes from the Hispano-Arabic gazpáčo, which may be interpreted as “small pieces” or “soaked bread,” although its precise origin is still debated by experts.

• A colour that has changed over time: Today, we envision it as a vibrant red due to the tomato, but in its earliest versions, it was more whitish or greenish, based on the ingredients available.

• A dish that is constantly reinvented: Gazpacho embodies versatility: nowadays, there are versions made with watermelon, strawberries, or cherries. Each region — and each cook — adds their own creative flair.

• More than just refreshing: Beyond being a refreshing burst on hot days, gazpacho is a natural source of vitamins (A, C, and E), minerals, and antioxidants. It is the ideal dish for enduring the Andalucian summer.

• An international ambassador: Known worldwide as a true “superfood,” gazpacho has won over palates far beyond our borders thanks to its nutritional value and lightness.

SALMOREJO

This summer soup is enjoyed with a spoon rather than sipped from a glass, unlike gazpacho. Originating from Cordoba, it is popular throughout Andalucia. With bread as a key ingredient, its texture is similar to a purée and is often garnished with toppings like ham strips, fried bread, or small pieces of boiled egg. Thanks to its ingredients, mainly tomatoes, it is inexpensive. Served cold, it can also accompany other dishes, allowing them to be dipped into the soup. Don't miss out on this summer soup that will leave you with fond memories of Andalucian cuisine.

HISTORY OF SALMOREJO

The origins of salmorejo as a recipe trace back to early human history, as it involves basic ground ingredients, making it impossible to pinpoint an exact creation date. During the Arabic influence on Cordoba's cuisine in the caliphate, it was merely a blend of garlic, salt, breadcrumbs, oil, and vinegar. Initially, this soup lacked tomatoes, resulting in what is known as white salmorejo. Over time, the introduction of tomatoes gave the soup its distinctive red color seen today.

HOW TO PREPARE SALMOREJO

This recipe closely resembles gazpacho, but it takes on the form of a thin purée. The ingredients—tomato, bread, and olive oil with a dash of salt—are blended until they achieve a thicker consistency than gazpacho. Unlike gazpacho, salmorejo includes two additional key ingredients: cucumber and pepper.

TYPES OF SALMOREJO

The porra antequerana is the most renowned type of salmorejo. In addition to the classic ingredients, it features green bell peppers and garlic. It is garnished with ham bits and chopped boiled egg, making it a delightful variety with a unique character.

Interesting Facts about Salmorejo

• More than just gazpacho’s “relative”: While both are cold soups, salmorejo is thicker, creamier, and heartier. Its basic recipe includes bread, tomato, olive oil, and garlic.

• From Córdoba to the globe: Though now popular throughout Andalucia, Córdoba is the true home of salmorejo, where the dish is a source of local culinary pride.

• Simple yet sophisticated: Traditional salmorejo is garnished with chopped hard-boiled egg and serrano ham, two simple ingredients that beautifully enhance its flavor.

• With very ancient origins: Similar dishes to salmorejo existed in Roman times. However, the current version could not have developed until tomatoes were introduced to Europe after the discovery of the Americas.

• A dish that continues to innovate: Today, chefs create variations using beetroot, avocado, or even vegan adaptations, demonstrating that tradition and innovation can coexist.