{"id":527,"date":"2021-11-28T06:59:04","date_gmt":"2021-11-28T06:59:04","guid":{"rendered":"https:\/\/homeideas.design\/gazpacho-and-salmorejo-whats-the-difference\/"},"modified":"2021-11-28T06:59:04","modified_gmt":"2021-11-28T06:59:04","slug":"gazpacho-and-salmorejo-whats-the-difference","status":"publish","type":"post","link":"https:\/\/homeideas.design\/gazpacho-and-salmorejo-whats-the-difference\/","title":{"rendered":"Gazpacho and salmorejo, what’s the difference?"},"content":{"rendered":"
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\"gazpacho\"<\/p>\n

Do you know the difference between the gazpacho and salmorejo<\/strong>? In Spain we have a tradition of cold soups, which is why we have countless and sometimes confusing recipes. Sure you’ve tried the salmorejo and gazpacho, but do you know what a difference they make? Without a doubt two of my favorite homemade summer recipes so this should be noted!<\/p>\n

<\/p>\n

gazpacho<\/h2>\n
    \n
  • Cold vegetable soup<\/li>\n
  • It has a liquid texture that allows you to drink it<\/li>\n
  • Its ingredients are: Tomato, stale bread, olive oil, garlic, cucumber, oil, vinegar<\/li>\n
  • Water is a basic ingredient in gazpacho, which is why it has a liquid texture<\/li>\n
  • Gazpacho is served as a cold soup with croutons and small pieces of onion, pepper and tomato<\/li>\n<\/ul>\n

    Salmorejo<\/h2>\n
      \n
    • Salmorejo is an emulsion with a mayonnaise-like texture<\/li>\n
    • Salmorejo is a cold dish made with tomatoes, olive oil, garlic and bread.<\/li>\n
    • No water is added to the salmorejo<\/li>\n
    • In the salmorejo, the oil, garlic, tomatoes and bread are crushed, for which they have a thicker consistency<\/li>\n
    • The salmorejo is served with a hard-boiled egg and diced Serrano ham<\/li>\n<\/ul>\n

      Gazpacho recipe<\/h2>\n

      This recipe from Andalusian gazpacho<\/strong> It will look very tasty and easy, although one of you will know that there is another similar one that can be tasty as well.<\/p>\n

      You will need:<\/p>\n

        \n
      • 6 or 7 ripe tomatoes<\/li>\n
      • 1 Italian green pepper<\/li>\n
      • 1 clove of garlic<\/li>\n
      • 1 medium cucumber<\/li>\n
      • extra virgin olive oil<\/li>\n
      • Sherry vinegar<\/li>\n
      • Stale bread<\/li>\n
      • Cold water<\/li>\n
      • Salt<\/li>\n<\/ul>\n

        Cut all the ingredients<\/strong> and add 250 ml of olive oil, 250 ml of water and 50 ml of sherry vinegar. The tomatoes do not need to be peeled as everything will have to be strained through a colander. Once crushed, place in the refrigerator to cool. Gazpacho is very tasty overnight as it cools down.<\/p>\n

        Salmorejo<\/h2>\n

        a salmorejo is a heavy cream<\/strong> who catches a cold. To do this you will need:<\/p>\n

          \n
        • 1 kg of tomatoes<\/li>\n
        • 200c gr of sandwich bread<\/li>\n
        • 250 gr of virgin olive oil<\/li>\n
        • Salt<\/li>\n
        • 1 clove of garlic<\/li>\n<\/ul>\n

          In the beginning wash the tomatoes<\/strong> and grind them, you don’t need to peel them because then you have to pass them through a fine sieve. Place the bread in a bowl and cover with tomato powder, let stand for a few minutes. then add extra virgin olive oil and mix with the blender until you get a thick orange consistency so that it can withstand the chopped egg pieces and ham on top.<\/p>\n

          a salmorejo can be taken at any time<\/strong>, because it is used as an aperitif and as a starter. If it turns out to be too thick, you better use it less as it will fill you up more. We are now in full strawberry and cherry season, so today I want to share with you the recipe for strawberry gazpacho and cherry salmorejo<\/p>\n

          Strawberry gazpacho<\/h2>\n

          a The taste of this gazpacho is sweeter than the traditional<\/strong> but it will be very appealing to those with a sweet tooth at home.<\/p>\n

          You will need:<\/p>\n

            \n
          • 500 gr of tomatoes<\/li>\n
          • 500 gr of strawberries<\/li>\n
          • 1 small cucumber<\/li>\n
          • 1 clove of garlic<\/li>\n
          • Stale bread<\/li>\n
          • virgin olive oil<\/li>\n
          • Apple vinegar<\/li>\n
          • Salt<\/li>\n
          • The water<\/li>\n<\/ul>\n

            Crush the tomatoes, cucumber and garlic cloves<\/strong>. Soak the bread in water, salt and vinegar. Wash the strawberries and mash them. Combine all the ingredients and mix again, adding a little olive oil. Pass the mixture through a fine sieve and set aside in the refrigerator to cool. When ready to serve, place in a glass topped with a piece of strawberry<\/p>\n

            Cherry Salmorejo<\/h2>\n

            You will need:<\/p>\n

              \n
            • 500 gr of ripe tomatoes in a container<\/li>\n
            • 300 gr of cherries<\/li>\n
            • Yesterday’s bread<\/li>\n
            • 1 clove of garlic<\/li>\n
            • Salt<\/li>\n
            • extra virgin olive oil<\/li>\n<\/ul>\n

              For make this recipe<\/strong> the cherries should be very ripe. Tomatoes are also best when they are ripe. Wash and decorate them first, you don’t need to remove the skin. Remove the cherry stalk and pipe using a knife or special instrument. Crush the cherries and add them to the crushed tomatoes. Now add the stale bread to the mixture and let it soak well. Add the garlic and olive oil and mix again. Pass through a Chinese colander and put in the refrigerator to cool<\/p>\n<\/div>\n

              <\/div>\n","protected":false},"excerpt":{"rendered":"

              Do you know the difference between the gazpacho and salmorejo? In Spain we have a tradition of cold soups, which is why we have countless and sometimes confusing recipes. Sure you’ve tried the salmorejo and gazpacho, but do you know what a difference they make? Without a doubt two of my favorite homemade summer recipes […]<\/p>\n","protected":false},"author":1,"featured_media":528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/posts\/527"}],"collection":[{"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/comments?post=527"}],"version-history":[{"count":0,"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/posts\/527\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/media\/528"}],"wp:attachment":[{"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/media?parent=527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/categories?post=527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homeideas.design\/wp-json\/wp\/v2\/tags?post=527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}