 A bowl of salmorejo | |
| Alternative names | Ardoria,ardorío |
|---|---|
| Course | Appetizer |
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Tomato,bread, extra virgin olive oil,garlic andsalt |
| Variations | Gazpacho, porra antequerana |
Salmorejo, sometimes known asardoria orardorío, is a traditional creamysoup originating fromAndalusia, southernSpain, made oftomato,bread,extra virgin olive oil andgarlic.[1] The salmorejo is served cold and may be garnished with diced Spanishibérico ham and diced hard-boiledeggs.[2]
The recipe (according to Villegas, member of the Royal Academy of Gastronomy and director of the Salmorejos National Congress) has its origin in the word "aliño" (dressing) and in principle it was a sauce composed of water, vinegar, salt and oil to season the rabbit. It will be after the discovery of the New World when the tomato is incorporated.
First references to the word "salmorejo" date back to the 17th century, being a transitional soup between the old and new world.[3]
According to another theory, the origin of the original recipe was brought from the region ofAlentejo,Portugal, after the Spanish prisoners were released in the aftermath of theBattle of Montes Claros.
The ingredients and proportions to make salmorejo are 1 kg oftomatoes, 200 g ofbread, preferably a special bread calledpan de telera,garlic and 100 g ofextra virgin olive oil. Normally, the tomatoes are skinned andpuréed with the other ingredients.
The bread used for salmorejo is calledpan de telera, which is equivalent to Castilianpan candeal. This is a bread with a very dense and white crumb (as it is made with a variety ofwheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture.[4]
Salmorejo is more pink-orange in appearance thangazpacho, and is much thicker and creamier in texture, because it includes moreolive oil and a different kind ofbread (in gazpacho, stale bread soaked in water is generally used). There are several variations inAndalusia, includingardoria andporra antequerana (with bits of tuna as topping).[5][6]
Salmorejo is also the name given to amarinade typical ofCanary Islands cuisine. It is used to flavour meat before cooking, especiallyrabbit (conejo en salmorejo) which is a speciality of the islands. Typical marinade ingredients include salt, garlic,paprika and hot peppers.[7]
Salmorejo should not be confused with the southern Italian/Siciliansalmoriglio, despite both sharing the same etymology (fromLatinsalimuria meaning "brine"). Whereas salmorejo is a tomato-based soup, salmoriglio is a sauce consisting of lemon, herbs, and olive oil.
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