The ingredients and proportions to make salmorejo are 1 kg of
tomatoes, 200 g of
bread, preferably a special bread called
pan de telera,
garlic and 100 g of
extra virgin olive oil. Normally, the tomatoes are skinned and
puréed with the other ingredients. The bread used for salmorejo is called
pan de telera, which is equivalent to Castilian
pan candeal. This is a bread with a very dense and white crumb (as it is made with a variety of
wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture.
Differences with gazpacho and variations Salmorejo is more pink-orange in appearance than
gazpacho, and is much thicker and creamier in texture, because it includes more
olive oil and a different kind of
bread (in gazpacho, stale bread soaked in water is generally used). There are several variations in
Andalusia, including
ardoria and
porra antequerana (with bits of tuna as topping).
Other dishes called salmorejo 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. Salmorejo should not be confused with the southern Italian/Sicilian
salmoriglio, despite both sharing the same etymology (from
Latin salimuria meaning "brine"). Whereas salmorejo is a tomato-based soup, salmoriglio is a sauce consisting of lemon, herbs, and olive oil. ==See also==