Differences between gazpacho and salmorejo

Gazpacho and salmorejo are two of the most popular traditional recipes throughout Spain, especially as a refreshing dish to enjoy on the hottest days of the year.

Both are delicious gastronomic alternatives and share some ingredients, but obviously they also have key differences, which is why consumers opt for one or the other when it comes to choosing their favourite.

What is the difference between gazpacho and salmorejo?

 

The main difference between gazpacho and salmorejo is the texture. In salmorejo it is always thicker, almost like a cream, while in gazpacho it tends to be more liquid.

It all depends to a large extent on the ingredients used. The olive oil used will determine the final texture.

More ingredients are also added to gazpacho than to salmorejo. Both in the presentation of the dish and in the recipe itself.

This gives us an infinite number of variations of this famous recipe. Although salmorejo also accepts quite a few “guest” ingredients, its final variety is somewhat less substantial.

In fact, in this final presentation we also tend to see differences between gazpacho and salmorejo. Gazpacho is very well accompanied by small pieces of vegetables and some croutons. Salmorejo, on the other hand, is usually combined with pieces of ham, cheese or boiled egg.

Which has more calories than gazpacho or salmorejo?

The calories in any recipe can vary according to the ingredients used. In general, salmorejo has more calories than gazpacho, but we can tell you how many calories each one has in the Caña Nature recipes.

Our gazpacho has an energy value of 42 kCal per 100 ml serving. Our salmorejo, on the other hand, has 88 kCal per 100 ml serving, which confirms the rule that this dish tends to have more calories.

Despite this, they are both highly recommended recipes to add to any diet and have a low percentage of saturated fatty acids and carbohydrates in the form of sugars.

Gazpacho or salmorejo, which is easier to prepare?

To understand which of the two recipes is easier to prepare, we have to identify the concept that each of them represents.

Gazpacho is a cold, thin soup that can even be drunk. To make it, we have to puree all the ingredients sufficiently to reach that almost liquid state.

Salmorejo, on the other hand, is an emulsion, a recipe with a finish more similar to that of a sauce or cream. This means getting the final texture just right, something that can only be achieved with experience and dedication.

The most recommendable alternative is to enjoy both recipes once they are prepared and ready to eat, as we offer you at Caña Nature.

We have at your disposal both salmorejo and gazpacho, both recipes with fresh ingredients, without additives and gluten free, so that even people with coeliac disease can enjoy them without any limitation.

The best way to always have your favourite dish and alternate between gazpacho and salmorejo, different but always appetising for their flavour.

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