View source for Salmorejo

{{Short description|Traditional soup from Andalusia, Spain}}
{{Infobox food
| name             = Salmorejo
| image            = [[File:Salmorejo_cordouan.JPG|250px|Salmorejo]]
| caption          = A bowl of salmorejo
| alternate_name   = ''Ardoria'', ''ardorío''
| country          = [[Spain]]
| region           = [[Andalusia]]
| creator          = 
| course           = [[Appetizer]]
| served           = Cold
| main_ingredient  = [[Tomato]], [[bread]], extra virgin olive oil, [[garlic]] and [[salt]]
| variations       = [[Gazpacho]], porra antequerana 
| calories         = 
| other            = 
}}
'''Salmorejo''', sometimes known as '''ardoria''' or '''ardorío''', is a traditional creamy [[soup]] originating from [[Andalusia]], southern [[Spain]], made of [[tomato]], [[bread]], [[extra virgin olive oil]] and [[garlic]].<ref>{{Cite web |date=2020-06-05 |title=Gastronomía - Turismo en Campillo de Arenas |url=https://www.campillodearenas.eu/en/gastronomia/ |access-date=2024-07-02 |website=www.campillodearenas.eu |language=en-GB}}</ref> The salmorejo is served cold and may be garnished with diced Spanish [[jamón ibérico|ibérico ham]] and diced hard-boiled [[egg (food)|eggs]].<ref name="Tere">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</ref>

== History ==
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.<ref>{{Cite web |date=2017-06-15 |title=¿Dónde está el origen del salmorejo cordobés? Where is the origin of Cordoba salmorejo? |url=https://www.abc.es/espana/andalucia/cordoba/sevi-donde-esta-origen-salmorejo-cordobes-201706152116_noticia.html |access-date=2024-07-03 |website=Diario ABC |language=Spanish}}</ref>

According to another theory, the origin of the original recipe was brought from the region of [[Alentejo]], [[Portugal]], after the Spanish prisoners were released in the aftermath of the [[Battle of Montes Claros]].

== Ingredients and preparation ==
The ingredients and proportions to make salmorejo are 1&nbsp;kg of [[Tomato|tomatoes]], 200 g of [[bread]], preferably a special bread called ''pan de telera'', [[garlic]] and 100 g of [[extra virgin olive oil]]. Normally, the tomatoes are skinned and [[purée]]d with the other ingredients. 

The bread used for salmorejo is called ''[[Telera (Spanish bread)|pan de telera]]'', which is equivalent to Castilian [[pan candeal]]. This is a bread with a very dense and white crumb (as it is made with a variety of [[wheat 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.<ref>{{cite web|url=https://drivemefoody.com/en/4-delicious-andalusian-cold-soups-summer/|title=4 delicious Andalusian cold soups to survive a hot summer.|website=drivemefoody.com|date=4 July 2020 }}</ref>

=== Differences with gazpacho and variations ===
Salmorejo is more pink-orange in appearance than [[gazpacho]], and is much thicker and creamier in texture, because it includes more [[olive oil]] and a different kind of [[bread]] (in gazpacho, stale bread soaked in water is generally used).  There are several variations in [[Andalusia]], including ''ardoria'' and ''porra antequerana'' (with bits of tuna as topping).<ref>{{Cite web |last=Warner |first=Leah |date=2020-07-09 |title=Gazpacho vs Salmorejo: What's the Difference? |url=https://www.citylifemadrid.com/gazpacho-vs-salmorejo/ |access-date=2024-07-02 |website=Citylife Madrid |language=en-US}}</ref><ref>{{Cite web |last=Recker |first=Bree |date=2020-08-15 |title=Gazpacho and Salmorejo, Healthy and Refreshing Dishes |url=https://www.thegourmetjournal.com/english-version/gazpacho-and-salmorejo-healthy-and-refreshing-dishes/ |access-date=2024-07-02 |website=The Gourmet Journal |language=es}}</ref>

=== Other dishes called salmorejo ===
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.<ref>{{Cite web |title=Conejo en salmorejo (Rabbit in marinade) |url=http://www.secrettenerife.co.uk/2021/10/conejo-en-salmorejo-rabbit-in-marinade.html |access-date=2024-07-02}}</ref>

Salmorejo should not be confused with the southern Italian/Sicilian [[salmoriglio]], despite both sharing the same etymology (from [[Latin]] ''salimuria'' meaning "brine"). Whereas salmorejo is a tomato-based soup, salmoriglio is a sauce consisting of lemon, herbs, and olive oil.

==See also==
* [[List of soups]]
* [[Zoque (dish)]]

==References==
{{Commons category}}
{{Reflist}}

==Further reading==
* {{cite journal |last1=Toledo Del Árbol |first1=Julia |last2=Pulido |first2=Rubén Pérez |last3=Grande |first3=Mª José |last4=Gálvez |first4=Antonio |last5=Lucas |first5=Rosario |title=Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food: High-pressure processing of salmorejo… |journal=Journal of Food Science |date=November 2015 |volume=80 |issue=11 |pages=M2517–M2521 |doi=10.1111/1750-3841.13067 |pmid=26448479 }}
* {{cite journal |last1=Vioque |first1=Montserrat |last2=de la Cruz-Ares |first2=Silvia |last3=Gómez |first3=Rafael |title=Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets |journal=Foods |date=20 May 2021 |volume=10 |issue=5 |pages=1146 |doi=10.3390/foods10051146 |pmid=34065433 |pmc=8161287 |doi-access=free }}

{{Culture of Andalusia}}
{{Marinades}}

[[Category:Cold soups]]
[[Category:Spanish soups and stews]]
[[Category:Andalusian cuisine]]
[[Category:Córdoba, Spain]]