Salmorejo (Cold Spanish Tomato Soup with Serrano Ham) Recipe on Food52 (2024)

FAQs

What is the name of cold Spanish soup made from peppers and tomatoes? ›

If you're not familiar with gazpacho, it's a chilled soup that originated in Andalucía, Spain. Traditional recipes call for tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread, which thickens the soup.

Salmorejo is a cold creamy thick soup that comes in a bowl. It also stems from the south of Spain, but specifically Córdoba. Different from gazpacho, one of the main ingredients is bread. This gives it a more pink orange appearance and thicker texture than gazpacho.

Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients.

Salmorejo cordobés is a very satiating and nutritious dish that provides energy, hydration, and health. These are some of its advantages: It is a source of lycopene, an antioxidant that helps protect cells from oxidative damage and prevent diseases such as cancer and cardiovascular disease.

Gazpacho is a cold soup that incorporates tomatoes ( the main ingredient) with raw onions, cucumbers, garlic and peppers. The vegetables are pureed until smooth and are usually seasoned with vinegar, olive oil, salt and pepper and sometimes other condiments.

The big difference is that gazpacho is not just eaten cold, it's never heated in the first place: it's basically just a puree of raw vegetables.

While a simple drizzle of olive oil or hard-boiled eggs and chopped ham are traditional, try garnishing with other summer produce. Salmorejo pairs well with strawberries, watermelon, avocado, zucchini, summer squash, bell peppers, and fresh herbs like basil, parsley, cilantro, and thyme.

Salmorejo is thicker than gazpacho because it contains bread

As City Life Madrid explains, gazpacho is a cold soup made from raw veggies like tomatoes (almost always the main ingredient), plus cucumbers, onions, green and red peppers, garlic, sherry vinegar, and olive oil.

In 1992, Alvalle became the first brand to craft an authentic ready-to-eat gazpacho and it's the #1 brand in Spain.

Eaten as a cold soup, or a sauce to accompany other dishes, it is made from ingredients that are as basic and Spanish as garlic, bread, olive oil, a little vinegar and salt. It is linked to a historic fact, which saw the dish change its colour: from white to red.

What is stew called in Spain? ›

Known as estofados in Spanish, stews are a classic feature of Spanish cuisine that vary from region to region depending on the game and meat available in the area. Put down that fork and knife. These rich dishes deserve the sole attention of a large spoon and a glass of red La Rioja wine.

No, it's not bad for you to eat canned tomato soup once a day. However, it's important to make sure that the soup is made with low-sodium tomatoes and doesn't contain any other unhealthy ingredients.

Tomato soup may offer numerous health benefits, including cancer-fighting properties and improved fertility in men. It may also benefit heart, skin, and bone health, among others. These benefits are mainly due to the many plant compounds in tomatoes.

Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure. Vitamin K in tomato soup is good for bones and supports blood clotting. Minerals like calcium and phosphorus in tomato soup play a role in bone formation and help maintain strong bones.

Salmorejo (Spanish Chilled Tomato Soup) This post may contain affiliate links. Cool off with a delicious bowl of Salmorejo, Spain's cold tomato soup.

Gazpacho is a cool, refreshing, and flavorful soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack. This cold soup originates in southern Spain, in a hot, dry region called Andalusia.

Traditional gazpacho, a classic chilled soup made from pureed fresh vegetables, comes from the south of Spain, where summers are notoriously hot, and vegetables are abundant.