What the dish is and where it came from
Salmorejo is a traditional cold soup from Córdoba, Andalusia, in southern Spain. It is made with tomato, bread, extra virgin olive oil, and garlic. It is also known as ardoria or ardorío.
How it works, in terms someone would actually use
Tomatoes are skinned and puréed with the other ingredients. The result is served cold.
What it gets right
It is thicker and creamier than gazpacho due to more olive oil and use of a different bread. Its pink-orange color and texture distinguish it visually and physically.
What it does not
Its thick, cold consistency may be less appealing if you prefer a hot broth.
What it changed
It arose after the tomato’s introduction to Europe following the discovery of the New World.
Who it is for, and who it is not
It suits someone looking for a thick, chilled tomato soup. Ham and hard-boiled egg garnishes change the choice for anyone avoiding those ingredients.
Is it worth your time
It is worth your time if you enjoy chilled, creamy tomato soups with rich garnishes and regional Spanish flavors.
