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A bowl of Salmorejo
|Place of origin||Spain|
|Region or state||Andalusia|
|Main ingredient(s)||Tomato, bread, oil, garlic and vinegar|
Salmorejo is a soup consisting of tomato and bread, originating from Cordoba in Andalusia, south Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs.
It has a pink-orange appearance like gazpacho, but salmorejo is much thicker, because it includes more bread. In Andalusia it is known by several other names, including ardoria and porra. Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home.
Salmorejo is also the name given to a marinade typical of Canary Islands cuisine. It is used to flavour meat before cooking, especially rabbit (conejo en salmorejo) which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers.
Sample recipe 
To garnish 
Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes and garlic and add the vinegar and seasoning. Soak the bread in water until tender, then wring it out. Next, add half of the bread and blend until smooth. Continue adding bread and a little olive oil and blending until the cream has a smooth, creamy consistency. Chill the soup and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
The combination of the acidity of the vinegar and tomatoes with the chilled temperature of the soup makes it very refreshing; natives prefer to enjoy it in the shade on a warm summer day.
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- Teresa Barrenechea, Christopher Hirsheimer, Jeffrey Koehler, (2005), The cuisines of Spain: exploring regional home cooking, New York, Ten Speed Press, ISBN 1-58008-515-6, pag. 67