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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A cold soup from Andalusia, Spain, made with tomatoes, peppers, cucumbers, onions, garlic, and bread.
Origin: Moorish (Moorish occupation of the Iberian Peninsula) — Andalusia, Spain
See full technique reference →The soup's flavor is developed through maceration, and its acidity is enhanced by vinegar and lemon juice. The ideal serving temperature is around 10°C to 15°C.
Gazpacho Manchego (La Mancha, Spain): Cold emulsification of game meats
Ajo Blanco (Malaga, Spain): Almond-thickened cold soup variation
Salmorejo (Córdoba, Spain): Bread-enriched thicker version
Primary Reaction
Maceration
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