The twelve international chefs in the ICEX Training Program in Spanish Gastronomy spent an activity-packed day in Cordoba yesterday, serving as judges in the preliminary stage of the Tapas de Córdoba tapas competition (part of Cordoba’s celebration of its status as Iberoamerican Capital of Gastronomic Culture), and being inducted into the Cofradía del Salmorejo (guild), the organization that stands for this exceptional Spanish cold soup (salmorejo), which is one of the gems of this region’s cuisine.
Salmorejo is similar to gazpacho, in that both cold soups are made with tomatoes, bread, extra virgin olive oil, vinegar and garlic. However, salmorejo tends to be thicker, creamier and less acidic than gazpacho, and it is usually served with slivers of Spanish ham and diced hard-boiled egg.
Good on its own, salmorejo also makes a fabulous accompaniment for any number of recipes. In fact, last year’s winner of the International Tapas Competition in Valladolid, Zhou Mengxin of China, won with a dish entitled Salmorejo with crunchy Ibérico pork on a rice crocant with olive oil.