salmorejo
Sign in to saveSalmorejo, sometimes known as ardoria or ardorío, is a traditional cream originating from Córdoba Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.
Key facts
- Food.name
- Salmorejo
- Food.image
- 250px|Salmorejo
- Food.caption
- A bowl of salmorejo with jamón
- Food.alternate_name
- Ardoria, ardorío
- Food.country
- Spain
- Food.region
- Andalusia
- Food.course
- Appetizer
- Food.served
- Cold
- Food.main_ingredient
- Tomato, bread, extra virgin olive oil, garlic and salt
- Food.variations
- Gazpacho, porra antequerana
via Wikipedia infobox
Article
7 sectionsContents
- History
- Ingredients and preparation
- Differences with gazpacho and variations
- Other dishes called salmorejo
- See also
- References
- Further reading
Salmorejo, sometimes known as ardoria or ardorío, is a traditional cream originating from Córdoba Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.
== History == The recipe (according to Villegas, member of the Royal Academy of Gastronomy and director of the Salmorejos National Congress) has its origin in the word "aliño" (dressing) and in principle it was a sauce composed of water, vinegar, salt and oil to season the rabbit. It will be after the discovery of the New World when the tomato is incorporated.