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Dive into a bowl of Salmorejo, a thick, creamy tomato soup that's a cool contender against the Andalusian sun. Topped with hard-boiled eggs and jamón, it's like a velvety kiss from the South!
Salmorejo features a harmonious blend of flavors: the vibrant sweetness from ripe tomatoes, the creamy texture from the bread and olive oil, and a tangy kick from vinegar. When garnished with jamón and eggs, the dish offers a savory depth that complements its richness.
Salmorejo has its origins in Andalusia, specifically in Granada, where it was developed during the 19th century. Its roots can be traced back to older recipes for gazpacho, emphasizing tomatoes and bread. Over the years, the dish evolved, becoming a distinct variant characterized by its thick, creamy texture due to the emulsification of bread and olive oil. Cultural influences from the agricultural abundance of the region, especially the high-quality tomatoes, have shaped Salmorejo into the beloved dish it is today. As traditional recipes adapted to the tastes of locals, it became synonymous with Andalusian summertime meals, providing a refreshing option to combat the heat.
Salmorejo can be used as a base for various dishes. Some culinary creatives even use it as a sauce for fish or grilled vegetables, showcasing its adaptability.
During the Feast of Saint John, Salmorejo is popularly served during bonfires in Granada, attracting locals and tourists to indulge in this traditional dish amidst lively celebrations.
While it is rich and creamy, Salmorejo is also packed with nutrients from tomatoes and olive oil, making it a healthier choice compared to many heavy summer dishes.