Salmorejo

Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.[1]

Salmorejo
A bowl of salmorejo
Alternative namesArdoria
CourseAppetizer
Place of originSpain
Region or stateAndalucia
Serving temperatureCold
Main ingredientsTomato, bread, extra virgin olive oil, garlic and salt
VariationsGazpacho porra antequerana

Salmorejo is more pink-orange in appearance than gazpacho, and is also much thicker and creamier in texture, because it includes more bread. There are several variations in Andalusia, including ardoria and porra antequerana (with bits of tuna as topping).

Salmorejo is also the name given to a marinade typical of Canary Islands cuisine. It is used to flavour meat before cooking, especially rabbit (conejo en salmorejo) which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers.

See also

References
  1. Teresa Barrenechea, Christopher Hirsheimer, Jeffrey Koehler, (2005), The cuisines of Spain: exploring regional home cooking, New York, Ten Speed Press, ISBN 1-58008-515-6, pag. 67
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