Do you prefer gazpacho or salmorejo? Two Andalusian recipes in which the presentation is essential

In both dishes the tomato is the king, they fight the heat as few foods do, but each recipe has its followers and detractors. And you, do you prefer gazpacho or salmorejo?

The recipe for traditional gazpacho, Andalusian as it could not be otherwise, is as well known as it is ‘difficult’ to make. The quality of the products, as well as the ‘hand’ of the person who makes it, is an essential factor when tasting a gazpacho. In addition, there are other aspects such as the presentation or where it is served that can make us like a gazpacho more or less. Of the infinite number of recipes that can be found on the Internet, we are left with the one from Directo al Paladar, which introduces the possibility of including onion and red bell pepper as one of the ingredients of traditional gazpacho, although it does not recommend either one or the other.

In recent times other versions have appeared, such as the one that has become famous in the eighth edition of Masterchef and that integrates seasoned olives and basil. For tastes, colors (and flavors), although the truth is that this proposal meets the premises of all good gazpacho: it is refreshing as few drinks are and has a high nutritional power.

If Cordoba has the Mezquita and the patios, it also has the fame earned by the salmorejo. For some years now, this has become one of the indispensable summer dishes, for its taste, for its ease of preparation, but also for the garnish with which it is usually accompanied: hard-boiled egg and cured ham.

For this recipe we have also chosen the one provided by the website Directo al Paladar, where we are invited to take into account two essential aspects. One is the mixture of flavors that is produced by leaving the bread mixed with the tomato and garlic cloves to rest overnight, and the other is the use of a quality olive oil and the time we have to spend beating everything so that the mixture emulsifies in the most appropriate way. In this way, and accompanied by the egg and the ham, our salmorejo will be able to compete with the best.

Have you made up your mind? Gazpacho or salmorejo? In either option the presentation is fundamental. so that the final result is spectacular. In Yelow we have thousands of references to make your recipes look their best. Pure whites, ivory and even black to enhance the charisma of your dishes. In our catalog you will even find a source of inspiration to surprise your guests with your recipes, so we invite you to give wings to your imagination by consulting our tableware catalog.

And if you prefer to see all our products, you will find us at Parque Alban in Armilla. You can also contact us by e-mail at info@yelow.es or by phone at 958 122 543.