Difference between Gazpacho and Salmorejo

During the hot season it is very common for gazpacho and salmorejo to be considered two excellent options for lunch. Both dishes have in common that they are cold tomato-based soups, however there is a small series of differences that separate one from the other.

Comparison table

What is it? There are many types of gazpachos in Spanish gastronomy. All of these differ in their ingredients and the way they are prepared, although they also agree that they are based on tomato and porridge (oatmeal or other cooked cereals). Gazpacho is much thinner than salmorejo, since no bread is included in its preparation. Gazpacho is bright red, although there are also other colors (green, yellow, cream, etc.) depending on its preparation. As for salmorejo, it is a cream-type soup that is very easy to prepare and inexpensive. This is usually served as a first course, although there are those who serve it as an accompaniment to other dishes, usually fried. Salmorejo is served fresh, or cold, making it a great option on warmer days. The salmorejo, on the other hand, is an intense orange color.
Where is it originally from? Gazpacho is considered to originate from the south of Spain, mainly from Andalusia, Valencia, Extremadura, Castilla la Mancha and the Canary Islands. Salmorejo is a traditional preparation from Córdoba, Andalusia.
  • Mature tomatoes.
  • Cucumbers, peppers, onion, carrots, etc.
  • Garlic, water, cumin, vinegar, salt and pepper.
  • Some stale bread.
  • Bread, telera crumbs.
  • Garlic, olive oil, salt.
  • Tomatoes.
  • Pieces of ham, hard-boiled egg crumbs, croutons (optional and to everyone’s taste).

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