Salmorejo
Cold tomato soup
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Salmorejo's origins can be traced back to ancient Roman Andalusia, with a simpler version called 'salmorejo mozárabe' that predates the introduction of tomatoes to Europe. The dish evolved over centuries, with the addition of tomatoes after their arrival from the Americas significantly transforming it into the version we know today.
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Salmorejo is deeply embedded in the culinary culture of Córdoba, Andalusia, and is considered a staple of the region. It's a symbol of summer and is frequently enjoyed as a refreshing appetizer or light meal.
Regional Identity
Salmorejo is more than just a soup; it's a point of regional pride in Córdoba. Families often have their own closely guarded recipes, passed down through generations.
Summer Staple
The cold nature of salmorejo makes it the perfect dish for hot Andalusian summers, offering a cooling and revitalizing experience.
Family Gatherings
Salmorejo is a common feature at family gatherings and celebrations, reflecting its importance in Andalusian social life.
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Salmorejo boasts a rich, creamy, and intensely tomato-flavored profile. It's a harmonious blend of sweet, tangy, and savory notes.
The dominant flavor is ripe tomato, balanced by the richness of olive oil and the sharpness of vinegar. Garlic adds a pungent depth, while bread provides a creamy texture and mild sweetness. The toppings, typically hard-boiled egg and Iberian ham, contribute salty, savory, and umami elements that complement the soup beautifully.
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Tomato Selection
Use the ripest, most flavorful tomatoes you can find. Heirloom varieties or locally grown tomatoes will yield the best results.
Olive Oil Quality
Opt for a high-quality extra virgin olive oil with a robust flavor. The olive oil contributes significantly to the soup's richness and taste.
Bread Soaking
Soak the bread in water or tomato juice until completely softened. This ensures a smooth and creamy texture.
Emulsification
Slowly drizzle the olive oil into the tomato mixture while blending to create a stable and creamy emulsion. This is crucial for the soup's texture.
Chilling Time
Chill the salmorejo for at least an hour before serving to allow the flavors to meld and develop fully.
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