Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The salmorejo is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.

The bread used for salmorejo is called "pan de telera". This is a bread with a very dense and white crumb and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture.

Salmorejo is more pink-orange in appearance than gazpacho, and is also much thicker and creamier in texture, because it includes more olive oil and bread and this is of a different kind (in gazpacho, usually stale loaf bread soaked in water is used). In Salmorejo, per 1 kg of tomatoes, 200 g of bread and 100 g of olive oil are used.

More Info: