During the hot season we really like light dishes, especially cold soups and salads. When it comes to cold soups, gazpacho and salmorejo are so famous that they cross the borders of the lands where they are traditionally prepared, Spain and Portugal.
It is because they are not simple tomato soups. Both have unique flavors that frame the identity of these dishes and their place of origin. It may be that, if you have never prepared them or you are not from these places, they may seem like the same recipe, but they are not. If you want to know what are the differences between gazpacho and salmorejoIn RecipesFree we tell you all and we explain how to prepare them step by step so that you include them in your menu.
What is the difference between salmorejo and gazpacho
A very common confusion in Spanish gastronomy It consists in thinking that salmorejo and gazpacho are the same. It is to be expected, especially in the diners who come from other lands, since at first glance they are very similar.
However, although both dishes coincide in some things, they differ in many more. Surely when you read the following comparative list, you will have no doubt that both soups are different.
The salmorejo does not admit variations, the gazpacho yes
The gazpacho recipe supports many versions. It can have cucumber or not, some people do not put bread on it, although traditionally it does, among other variations. Instead, the salmorejo has ingredients that do not change and even the garnishes are very defined.
Salmorejo is creamier than gazpacho
In the case of salmorejo, bread is essential to achieve its classic thick consistency. On the other hand, gazpacho has a rather light texture, which needs little bread. This does not mean that it has no body, because it has other ingredients that give it to it.
However, if something defines the gazpacho it is its versatility, so its texture can be adapted to the taste of whoever prepares it. There may be less or lighter gazpachos, there are even recipes that obviate bread.
The salmorejo contains more garlic
Although this depends on the taste of each person, if you prepare salmorejo garlic is essential and will define much of its flavor.
They both contain tomato, but the rest of the ingredients varies
Both gazpacho and salmorejo contain tomato as the star ingredient and coincide in some other elements such as garlic, olive oil and salt. However, the rest of the ingredients are different, which gives each dish its own identity.
Gazpacho may change color
The traditional gazpacho is characterized by its red color, although it can turn to orange depending on the rest of the ingredients. For example, the strawberry gazpacho is redder, but a peach gazpacho may look more orange and a beet gazpacho will look more purple.
For its part, the orange color of the salmorejo does not vary and is the result of the combination of bread, oil and tomato.
Advice: You can use both salmorejo and gazpacho to prepare vinaigrettes for salads or cold pasta.
How the gazpacho is made
According to the Larousse de cocina, gazpacho is defined as a “refreshing soup made initially with crumbs of dry bread, garlic, vinegar, oil and water, which was later incorporated with tomatoes, peppers and cucumbers. This is the base of the traditional Andalusian gazpacho that can be accompanied with pieces of fried bread, onion, tomato and hard-boiled egg, all finely chopped. ”
However, despite this definition, gazpacho is very versatile, because it allows many variations. The recipe that we share with you is the Andalusian gazpacho, a traditional version that you can personalize at home.
- 1 kilo of ripe tomatoes (pear or branch type)
- ½ cucumber
- ½ red pepper
- ¼ green pepper
- ¼ onion
- 1 garlic cloves (1/2 garlic if you prefer soft)
- 50 g of crust bread
- 40 ml of extra virgin olive oil (even better if it is of the Arbequina variety)
- 20 ml of wine vinegar or sherry vinegar (also serves white vinegar)
- 100-200 ml water (the proportion depends on the texture you want)
- Soak the bread in water. Place it in a bowl of lukewarm water. Reservation.
- Wash the tomatoes and remove the top (where the stem begins). Chop them and grind them in the blender or use a large mortar. Reserve the puree in a bowl.
- Wash the vegetables (discard the part where the stem begins, the seeds and the skin in the case of the cucumber), then cut them into small portions. Place them in the blender or mortar, together with 100 ml of water.
- Incorporate the bread, the oil and the vinegar in the obtained mixture and crush everything again.
- Add the reserved tomatoes and mix them with the vegetables.
- Pass the mixture through a fine strainer if you want a finer consistency.
- Rectify the salt and water.
- Refrigerate for 2 hours. This way the flavor of this cold soup is better concentrated.
- Serve cold. When it comes to bringing the gazpacho to the table, you can accompany it with cucumber, onion, red pepper, tomato, avocado, among others. If you feel like it, add a splash of olive oil as a finishing touch.
- This recipe can be modified to your liking and you can change the amount of each ingredient. The only product that should be kept in the same proportion is tomato. You can replace the cucumber with strawberries, peaches, beets, apples, etc.
Advice: In America, there are countries where gazpacho is traditional and represents the colonial legacy.
How is salmorejo made
The Larousse de cocina defines salmorejo as a “very popular Andalusian dish made with minced bread, garlic, salt, oil, vinegar and water (often boiled eggs, ripe tomatoes and ham shavings are added). The salmorejo should have more consistency than the gazpacho, it should be served fresh and eaten on the spot ”.
However, many culinary experts consider that salmorejo cannot be thought of without the presence of tomato as a star ingredient (after bread). For this reason, salmorejo without tomato is known as mazamorra (a dish also Andalusian).
All this explanation loses sense if you do not discover for yourself its flavors and taste this magnificent dish. Next, we present the recipe of the Cordovan salmorejo.
- 1 kg of red tomatoes (raw tomatoes)
- 200 gr loaf of bread
- 150 ml extra virgin olive oil
- 1 garlic clove (peeled)
- 2 pinch of salt (to taste)
- Wash the tomatoes, remove the top (the green). Chop them and grind them in the blender. Pass the obtained paste through a fine strainer. Reserve the puree and remove the rest.
- Put the bread in a bowl and add the obtained tomato puree. Wait about 10-15 minutes.
- Blend the bread impregnated with the garlic until you get a thick and even cream (without lumps). When you add the wet bread, include all the liquid part.
- Add the olive oil and mix.
- Serve cold. To accompany this cold soup, you can choose between these garnishes: strips of ham (a good quality sausage), onion (diced), chopped hard-boiled egg, among others. Add the finishing touch with a thin string of olive oil.
What makes you fatter: the gazpacho or the salmorejo?
Most of us are interested in our health and, of course, our figure. For this reason, we always like to handle enough information about each dish and its calories. In the case of salmorejo and gazpacho, although both cold soups are quite healthy and easy to digest, they contain a few very caloric ingredients. Without so many detours, how many calories does each one have?
- Gazpacho: approximately 179 kilocalories (per 100 gr).
- Salmorejo: approximately 170 kilocalories (for every 100 gr).
Said like this, the answer to this section seems clear: gazpacho makes more fat. In addition, the gazpacho recipe allows variations in the ingredients and their quantities that can increase their caloric intake.
If, when preparing salmorejo, you add more bread and serve it with more than one garnish with a lot of oil, your calories will also increase. In conclusion, what fattens more, the gazpacho or the salmorejo? It all depends on how we prepare these dishes.
Advice: If you eat these dishes in a restaurant, they can double or triple your calories.
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