A very important part of the Sevillian culture is its great gastronomy. On this occasion, we steal a typical dish from Cordoba and make it Sevillian.
The history of salmorejo goes back to the first moments of humanity, people used stones to grind food to make an easy mix for eating, of course at the beginning it was not prepared as we know it today, because the ingredients used were others. Because of this, the most recent version of salmorejo dates from the 19th century, when they incorporate the tomato into the mixture making it red. In the following century, they incorporated into the preparation “the electric mixer”, a tool that makes the mixture better than a mortar, an instrument that had been the evolution of the pair of primitive stones.
In Spain, it was the invasion of the Roman Empire that brought bread and its products (soups, porridge, etc.). The Romans used mortarium to grind food. Likewise, it was customary for soldiers to drink a mixture of vinegar and water. It is normal, therefore, that this mixture of porridge with vinegar and water finish mixing also, creating a kind of sauce.
Cordoba, during the caliphate, included Arab ways in its kitchen, so a pack of garlic with salt, crumb of bread and crude oil with cream-like vinegar would be the prototype of today’s salmorejo.
Before the discovery of America, the salmorejo had no tomatoes, since these were brought from the new continent. However, this garlic soup with bread, vinegar, salt and oil was put on some vegetables, such as asparagus or onions. After the discovery, they add the tomato to the preparation, so it goes from being a meal for people of humble origin (who did not have tomatoes) to be a meal of people with money.
With the integration of the electric mixer in the 70’s, the salmorejo evolves completely and takes the form that we know now, as all the ingredients are mixed creating the delicious dish. Nowadays, the salmorejo is very fashionable, and modern cuisine has played with the ingredients, thus we find the salmorejo of beet, avocado or melon.
Here is an easy recipe of typical Salmorejo Cordobés:
1kg of ripe pear tomatoes
200gr of bread
100gr of olive oil
2 cloves garlic
3 tablespoons of vinegar
1 teaspoon salt
We put all the ingredients in a glass and beat them using a hand mixer. When it is a homogenous mixture it is placed in a container and in the refrigerator, as it has to be cold. Served with boiled egg and ham taquitos as a side dish.
Good Seebybikers, the Salmorejo is the perfect dish to take right after a good bike ride, because it is full of vitamins and is also delicious, do not wait to try it!