What ingredient primarily contributes to Salmorejo's signature density compared to the often thinner Gazpacho?
Answer
Stale bread and extra virgin olive oil
Salmorejo achieves its characteristic velvety, thick, and creamy consistency through the deliberate incorporation of specific core ingredients that distinguish it from its relative, gazpacho. Specifically, the inclusion of stale bread, which hydrates during the blending process, and a generous amount of extra virgin olive oil are crucial for building this density. The olive oil is streamed in slowly during blending to create a stable emulsion that results in a texture described as almost yogurt-like. Gazpacho, by contrast, is generally thinner and relies more heavily on a higher vegetable and water content without the significant thickening contribution of bread and excess oil.
Related Questions
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