What is the difference between salmorejo and gazpacho
A very common confusion in Spanish gastronomy is to think that salmorejo and gazpacho are the same. It is expected, especially in diners that come from other lands, since at first glance they look 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.
Salmorejo does not admit variations, the gazpacho yes
Gazpachos recipe admits many versions. It can have cucumber or not, there are those who do not put bread, although traditionally it takes it, among other variations. Instead, Salmorejo has ingredients that do not change and even garrisons are very defined.
The salmorejo is more creamy than the gazpacho
In the case of salmorejo, bread is essential to achieve its classic thick consistency. On the other hand, the 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 is its versatility, so its texture can be accommodated to the taste of those who prepare it. There may be less or lighter gazpachos, there are even recipes that obviate bread.
Salmorejo contains more garlic
Although this depends on everyones taste, if you prepare salmorejo, garlic is indispensable and will define much of its flavor.
Both contain tomato, but the rest of the ingredients varies
Both the gazpacho and the salmorejo contain tomato and 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 an identity of their own.
The gazpacho can change color
The traditional gazpacho is characterized by its red color, although it can become towards orange depending on the rest of the ingredients. For example, the strawberry gazpacho is more red, but a peach gazpacho can be more orange and a beet gazpach Oil and tomato.
How is the gazpacho
According to the Larousse de Cuisine, the gazpacho is defined as a refreshing soup initially made with dry bread, garlic, vinegar, oil and water to which Jitomate, pepper and cucumber were later incorporated. This is the basis of the traditional Andalusian gazpacho that can be accompanied with pieces of fried bread, onion, tomato and hard egg, all finely chopped. â€However, despite this definition, the gazpacho is very versatile, as it allows many variations . The recipe we share is from the Andalusian Gazpacho, a traditional version that you can customize at home.
Ingredients
– 1 kilo of mature tomatoes (pear or branch type)
– 1/2 cucumber
– 1/2 red pepper
– 1/4 green pepper
– 1/4 onion
– 1 garlic cloves (1/2 garlic if you prefer soft)
– 50 g of bark bread
– 40 ml of extra virgin olive oil (even better if it is armed variety)
– 20 ml of wine vinegar or vinegar from Jerez (also serves white vinegar)
– 100-200 ml water (the proportion depends on the texture you want)
Preparation
– Soak the bread in water. Place it, inside a bowl with warm water. Booking.
– Wash the tomatoes and eliminate the top (where the stem begins). Troce them and crush them in the blender or use a large mortar. Book puree in a bowl.
– Wash the vegetables (discard the part where the stem begins, the seeds and the skin in the case of cucumber), then cut them into small portions. Deposit them in the blender or mortar, next to 100 ml of water.
– Incorporates bread, oil and vinegar into the mixture obtained and crushed everything again.
– Incorporate reserved tomatoes and mix them with vegetables.
– The mixture passes through a fine strainer if you want a thinner consistency.
– Rectifies salt and water.
– Refrigerate for 2 hours. Thus the taste of this cold soup is better concentrated.
– It serves cold. When taking 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 final touch.
– This recipe can be modified to your liking and you can change the amount of each ingredient. The only product that must be maintained in the same proportion is tomato. You can replace the cucumber with strawberries, peaches, beets, apple, etc.
How to do the salmorejo
The kitchen larousse defines salmorejo as a very popular Andalusian dish that is made with crushed bread, garlic, salt, oil, vinegar and water (often add hard egg, mature tomato and ham shavings). The salmorejo must have more consistency than the gazpacho, it must be served fresh and eat at the moment. â€However, many culinary experts consider that you cannot think of salmorejo without the presence of tomato as a star ingredient (after bread). For this reason, salmorejo without tomato is known as Mazamorra (an also Andalusian dish). Every explanation loses meaning if you do not discover your flavors and tasty this magnificent dish. Next, we present the recipe of the Salmorejo Cordoba.
Ingredients
– 1 kg of red tomatoes (branch tomatoes)
– 200 gr pan of Hagaza
– 150 ml extra virgin olive oil
– 1 garlic clove (peeled)
– 2 pinch of salt (to taste)
Preparation
– Wash the tomatoes, eliminate the top (green). Troce them and crush them in the blender. Pass the paste obtained by a fine strainer. Reserve mashed and withdraw the rest.
– Deposit the bread in a bowl and add the tomato puree obtained. Wait about 10-15 minutes.
– Blend the impregnated bread next to the garlic until you get a thick and couple cream (without lumps). When the wet bread adds, it includes the entire liquid part.
– Incorporates olive oil and mixing.
– It serves cold. To accompany this cold soup, you can choose between these garrisons: ham strips (a good quality sausage), onion (minced in squares), chopped hard egg, among others. Add the final touch with a thin thread of olive oil.
What fattens more: Gazpacho or salmorejo?
We are interested in our health and, of course, our figure. For this reason, we always like to handle enough information about each dish and their calories. In the case of Salmorejo and the Gazpacho, although both cold soups are quite healthy and easy to digest, they contain the occasional very caloric ingredient. Without so many rodeos, how many calories do each have?- Gazpacho: approximately 179 kilocalories (per 100 gr).
– Salmorejo: approximately 170 kilocalories (per 100 gr).
In this way, the response to this section seems clear: the gazpacho fattens more. In addition, the gazpacho recipe allows variations in the ingredients and their amounts that can increase its caloric contribution. In conclusion, what fattens, the gazpacho or salmorejo? It all depends on how we prepare these dishes.
Tip: If you eat these dishes in a restaurant, you can fold or triple your calories.
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