The Spanish Culinary Gems You Probably Didn’t Know About

Spain is among the top 10 leading producers of tomatoes worldwide. The province of Almería, with over ​​10,836 hectares of greenhouse area, is the largest producer and marketer of tomato both in Spain and throughout Europe. It’s no surprise then that Almería’s top products star tomatoes as their key ingredient. In this entry, we will be introducing you to two Spanish traditional products that oftentimes don’t receive the recognition they so truly deserve.

Tomatoes organically grown by Biosabor in San Isidro de Níjar, Almería
Photo by: Biosabor SAT

Salmorejo and gazpacho have long been popular dishes in Spanish cuisine, although of the two, the latter is more widely known. Foreigners have probably heard of gazpacho, a cold soup comprised mainly of tomatoes, sweet Palermo peppers and cucumbers. It’s a top seller during the summertime for its light and refreshing nature. However, less is known of salmorejo, a dish that shares some of the gazpacho’s key features but also has some important differences. While gazpacho and salmorejo are both tomato-based, salmorejo blends in bread in its composition, giving the dish a thicker, creamier texture than gazpacho’s. Therefore, while gazpacho is served in a tall glass and has caused many to debate whether it’s a soup, drink or even a salad (albeit in liquid form), salmorejo is definitely a soup and a cold one at that! Though drinking cold soups is practically unheard of in other countries, it is becoming more and more popular thanks to Spain’s rising exports of gazpacho and salmorejo, the next challenge on its trajectory is defining itself as a year-long treat rather than strictly a hot summer delight.

Gazpacho and Salmorejo
Photo by: Biosabor SAT

We have talked about the importance of homogeneity in production processes in our prior entries and we’re here to assure you that our gazpacho and salmorejo follow the same guidelines to ensure quality. We are honoured to partner up with Biosabor, a zero-food-waste company that merges craft and automatization while developing a sustainable model for agriculture based on organic production. Biosabor offers consumers healthy products with the maximum guarantee of both quality and safety and works in line with UNESCO’s sustainable development goals.

All Biosabor’s products are designed by their nutritionists in the sector’s first-ever R&D department dedicated to nutrition and health. In hopes of making these a priority, all ingredients are organically grown in-house which further aids quality monitoring since step one as opposed to when raw ingredients are outsourced. The freshly harvested ingredients are then used to elaborate vitamin-packed delicious products, unlike other brands that use an artificial mix. Biosabor’s gazpacho and salmorejo have a controlled pasteurization point and homogeneous layers only found in higher-quality products. Most of their products count with vegan, European organic and gluten-free certifications and 100% of their products are a delicious piece of Spain. 

So now you know! Time to try out gazpacho and salmorejo for yourself and add them to your list of Spanish favorites, if not for their amazing taste, then because they have proven to be rich in vitamins that benefit your health. It’s not for nothing that they are included in the much acclaimed Mediterranean Diet awarded the UNESCO Intangible Cultural Heritage designation.

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