What is the flavour of the Spanish soups Gazpacho and Salmorejo, which are traditionally served chilled?
Salmorejo Salmorejo Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, 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. 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
Gazpacho the gazpacho rather than as a garnish, is called "gazpacho extremeño". Andalusian sources say that gazpacho should be slightly chilled, but not iced. Ingredients, texture, and how thick the gazpacho is made vary regionally and between families. Similar cold raw soups such as Arjamolho in Portugal, salmorejo, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho. "Gazpacho manchego", despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup. The original recipe using bread, water, vinegar, oil and salt is traditional in the Iberian Peninsula, perhaps going back