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Traditional spanish gazpacho y salmorejo with high quality. Gourmet gazpacho, organic gazpacho, natural gazpacho, salmorejo and ajoblanco.
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1. What are the differences between gazpacho and salmorejo?
Although both are traditional cold dishes from southern Spain, gazpacho and salmorejo have key differences in ingredients, texture, and flavor.
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Gazpacho: Lighter and more refreshing, it’s made with tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, bread, and water. It’s typically enjoyed as a cold soup or drink—perfect for staying hydrated in summer.
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Salmorejo: Thicker and creamier, it’s made with tomatoes, bread, garlic, olive oil, and vinegar, without adding water or vegetables like cucumber or pepper. It’s served as a cold purée, often topped with hard-boiled egg and Spanish ham.
2. How to store gazpacho and salmorejo to keep them fresh?
To enjoy their best taste and quality:
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Keep both refrigerated, at a temperature between 2 °C and 4 °C (35–39 °F).
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Consume within 3 to 5 days of preparation or opening if packaged.
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Store them in airtight containers (preferably glass) to prevent oxidation and absorption of other odors.
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Shake or stir well before serving, as natural separation may occur while resting.
3. What products can be served with gazpacho or salmorejo for a complete meal?
Both dishes can become part of a balanced meal when paired well:
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Gazpacho: Serve with whole-grain toast, Spanish potato omelette (tortilla), hard-boiled eggs, or a legume salad. It also works well as a starter paired with a protein source like chicken, tuna, or hummus.
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Salmorejo: Traditionally topped with chopped hard-boiled egg and cured Spanish ham. You can also serve it with sourdough bread, aged cheese, or even use it as a sauce for cold meats or roasted vegetables.
