July, midsummer and temperatures reaching 40 degrees. It is, without a doubt, the ideal setting to enjoy a fresh and light diet that counteracts the heat to which we are subjected during this time of year. For this reason, supermarket shelves are filled with products with which to satisfy the needs of customers. One of the most requested is the famous Cordovan salmorejo and, in a bottle.
Salmorejo is a very accessible cold cream with a great presence in Spanish homes. Its recipe is made with four basic ingredients of the Mediterranean diet: tomato, bread, extra virgin olive oil and salt. The result obtained is very similar to gazpacho, but with a much thicker texture.
It should be noted that in Spanish cuisine, in various regions of the country, the word salmorejo also alludes to another type of preparation that is used to accompany small game stews, such as rabbit. Its composition and preparation is totally different despite having the same name.
The true origin of salmorejo
In fact, the Royal Academy of Gastronomy stresses that the recipe originates from the word ‘dressing’ and that initially it was a sauce made up of water, vinegar, salt and oil that was used, as we have mentioned, to dress the rabbit. The first references to the word ‘salmorejo’ date back to the 17th century, when it was a soup that connected the old and new worlds. And contrary to what everyone believes, originally, the salmorejo did not contain tomato. It was after the discovery of America when it began to be incorporated.
But the salmorejo that we are referring to dates back to a period that goes from the 19th century to the beginning of the 20th century and its origins correspond to those of a humble dish with a strong link with the rural environment. It was a highly consumed product by farmers, olive growers and reapers that was created due to need and hunger. Little by little, the salmorejo was having great success beyond the borders of Córdoba and Andalusia, and its tradition spread throughout the rest of Spain, where there are more than ten types of salmorejos.
Given the success of this dish, and the proliferation of packages that reach supermarkets, the OCU, the Organization of Consumers and Users, has carried out a study, analyzing 29 brands of refrigerated salmorejos to determine which is the best. The project has also revealed that it is not necessary to spend more than two euros to enjoy a good preparation.
The best packaged salmorejos
Thus, the product that has obtained the best evaluation (81/100) is Salmorejo Auchan from Alcampo. For a price of 1.68 euros, it stands out for its nutritional value and its additives, although it also enjoys good tasting and labeling. For this reason, it is described by OCU as the ‘Master Purchase’. In second place is Caña Nature Salmorejo Fresco, with a score of 80 out of 100. It also has the same ratings as the previous one. However, in this case, the price of this product rises to 4.10 euros.
And with the same score is Majao Salmorejo Fresco Suave-Vegano, at a reference price of 3.63 euros. Although it obtains the best scores in terms of nutritional value, additives and tasting, the labeling has obtained a very low evaluation. Finally, these are followed in the classification by Salmorejo Fresco Alipende, from Ahorramás; Salmorejo Alipende, also from Ahorramás, Salmorejo Al Punto, by day, Salmorejo Raf Santa Teresa, Salmorejo Carrefour Extra with fresh vegetables, Salmorejo La cocina from Aldi and Salmorejo Fresco Hacendado from Mercadona.
The study has concluded that most of the salmorejos contain extra vinegar to ensure better conservation and to enhance the flavor. Others include red pepper, also to intensify the flavor but also its color. In addition, it is common for the breadcrumb in the homemade recipe to be replaced by breadcrumbs to better bind the product. Another added ingredient is usually water, especially in some brick-packed products, which can reveal the use of underripe tomatoes.
Gazpachos and salmorejos create 21,000 jobs
The OCU recommends, in any case, including salmorejo in our diet. Salmorejo is a great natural source of vitamins and minerals with a high nutritional density and a limited caloric intake. In addition, the body reminds that the packaged salmorejo has fewer calories than the homemade one, because it incorporates less bread and less amount of olive oil. However, this one has less fiber. Unlike the traditional recipe, the vegetables are usually peeled and the resulting cream has to pass through a series of sieves.
The juice and gazpacho sector closed the year 2021 with . According to the Association of Juices, Gazpachos and Salmorejos of Spain, more than 6,000 direct jobs and 15,000 indirect jobs were generated over the past year. In the case of gazpacho, it is a product on the rise that has experienced tremendous growth in recent years, both nationally and internationally, with great impact in countries such as France, the United Kingdom, Belgium and Germany.
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