SALMOJERO WITH CHERRY FROM SEVILLE
Discovering Salmojero with Cherry from Seville: A Refreshing Twist on a Classic Dish
As a food lover (obviously with my blog) and frequent traveller, I’m always on the lookout for new and exciting dishes to try. So when I visited Seville last June, I was delighted to discover a local specialty that was both simple and delicious: salmojero with cherry. The combination of ripe, juicy cherries with the cool, refreshing salmojero was a match made in culinary heaven.
A Gazpacho-Like Delight
For those unfamiliar with salmojero, it’s a chilled soup that’s similar to gazpacho but with a simpler, more rustic preparation. It’s a perfect example of the Andalusian cuisine’s emphasis on fresh, seasonal ingredients and straightforward recipes that let the flavours shine through.
The Rich History of Salmorejo
Salmorejo, a traditional soup (a cross between a sauce and a soup to be precise), originating from Andalusia, southern Spain, has a rich history dating back to the Roman Empire. Legend says it was the Romans who brought bread into the Spanish cuisine, incorporating it into various dishes such as soups and porridges. Soldiers during that time were known to eat bowls of bread, vinegar, and water – a precursor to the modern-day salmorejo.
Breaking Down the Ingredients
The idea of breaking down ingredients in a dish is not a new one. In fact, it dates back to the Neolithic Age and has evolved over the centuries. Roman soldiers were known to incorporate this method into their meals, and it eventually made its way into traditional Spanish cuisine.
Evolution of Cordovan Salmorejo
The Cordovan salmorejo that we know and love today has its origin between the 19th and 20th centuries. While the exact origin of this cold soup has been lost over time, what we do know is that the first versions of salmorejo were actually “salmorejo blanco” or white salmorejo.
Adding a Cherry Twist
What makes salmojero with cherry so special? The answer lies in the combination of flavours and textures. The sweet,and ripe cherries is the perfect complement to the rich, savoury aromas of the salmojero, while their firm texture adds a satisfying crunch to the soup.
So, ready to explore the essence of Seville? Start with this beautiful mouth-watering Salmojero with Cherry recipe.
Refreshing and easy recipes to beat the heat
Don’t let the heat get you down – cool off with these recipes :
SALMOJERO WITH CHERRY FROM SEVILLE
Ingredients
- 1 kg tomatoes cut in half
- 1 kg cherries pitted
- 200 g stale bread
- 120 ml olive oil finest
- 2 garlic cloves
- 2 hard-boiled eggs
Instructions
- Cover the bread with water for 20 minutes to soften it.
- Reduce in soup the tomatoes, cherries, garlic, olive oil and bread with a blender.
- Set aside in the fridge for a minimum of 1 hour.
- Serve very chilled with eggs crumbled on top!
