What is the definitively traditional serving temperature for Salmorejo, originating from Andalusia?
Answer
Cold
Salmorejo is fundamentally and traditionally served cold, a necessity in the scorching summers of southern Spain, such as in Córdoba, where temperatures frequently soar high. This chilled preparation is intended to offer significant hydration and refreshment, acting as the polar opposite of a warm, comforting stew. While some aficionados might allow it to reach room temperature, the primary directive for authentic enjoyment is that the soup must be well-chilled. Serving it hot or warm would fundamentally alter the nature of the dish, as its entire profile, from flavor perception to emulsion stability, is calibrated for a cool state.
Related Questions
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