Style Córdoba Salmorejo? Porra Antequera style? Andalusian gazpacho? Zoque style Malaga?
There are different recipes Andalusian gazpacho in our region!
doubts can assault any lover of local cuisine, with the request of the club, gazpacho, gazpacho or Zoque. The dishes, which are mainly based on tomato and bread, along with oil, vinegar, garlic and salt. However, there are some differences that perhaps the visitor is unable to see (or taste), but they do nothing but to expand a healthy culinary rivalry between the typical salmorejo of Cordoba and the traditional baton Antequera, always with the gazpacho as neutral and refreshing observer and the "malagueño Zoque" as a variety in the capital of the province, Malaga.
on salmorejo is a native of Cordoba. It is a thick soup made with tomatoes, bread, olive oil, vinegar, garlic and salt, it served cold. The truncheon on the other hand, has its origin in Antequera, in the north of the province of Malaga. It is a thick soup made with tomatoes, bread, olive oil, vinegar, garlic and salt, it served cold. What is the difference then? No more than one pepper. In the latter, a piece of green or red pepper to the recipe, which gives the dish a more intense color is added.
Traditionally, gazpacho is a little more liquid because it contains less bread or a little tomato. On the other side of the club it tends to have greater consistency and thickness. In addition, both dishes are often accompanied by chopped ham, fried bread, boiled egg and tuna, although this may vary due to the tradition of each people. Each kitchen is a world in itself, as evidenced by the Salmoreteca, where the gazpacho is prepared in a thousand ways. Or the white truncheon Art Cozina restaurant in the city of El Torcal, in which almost recovered the ancient recipe salmorejo truncheon and when, centuries ago, there were no tomatoes incorporated.
truth is that the gazpacho and porra differ little from each other and in each of the 115 existing villages that separate Antequera from Cordoba is in your own style . But there one of the key factors: the importance of bread and tomato in both dishes. Therefore, in each Andalusian village it took a different personality characterized by quality and ripening tomato, and characteristics of bread (with more or less the bark, moisture or the amount of crumbs, for example) as well as the type of oil and olive variety which has been done. And also, of course, hands and skills of the chef.
chefs like Dani Garcia have taken as a reference to create gazpacho with other products, such as cherries, although there are others such as watermelon, apple, orange, strawberry, honey melon, mango and even pistachios.
In the capital of the province, Malaga, there is another variety called Zoque . There are very similar to that of the club and others where the difference lies in the use of carrots, a vegetable that is not part of Antequera dish recipes. Depending on every palate, preference for the taste and ingredients used (pan / tomato), can serve more creamy or liquid. It is also common to serve it with some anchovies marinated in vinegar or "escabeche", adding the Mediterranean touch of Malaga. Interestingly, the origin of the word comes from the Arabic term Zoque suqat , ie, wastes or worthless objects. referring to hard bread used in the soup definition :. zoques was (and is) a good way to recycle
Cherry Gazpacho Dani García with anchovies and fresh cheese
The gazpacho is more liquid, since it usually does not contain bread, so even can be served in a glass of water.
If the nightstick to salmorejo there is only a difference in the name and a little consistency, we continue the trip a little longer to get to the gazpacho . A cold soup is made with the same ingredients as described above, plus onion and cucumber , which give a fresher feel. The gazpacho is more liquid, since it usually does not contain bread, so even can be served in a glass. In fact, cooks like Dani Garcia have taken as a reference to create gazpacho with other products, such as cherries, although there are others such as watermelon, apple, orange, strawberry, honey melon, mango and even pistachios. The colors of these gazpacho are very diverse, but with a common denominator: they are a perfect dish to cool the summer.
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