'Welcome to 58% of your summer diet.'
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.. I was certain that the capital of Andalusia, Spain’s most southern region, had nothing on my native Houston’s grueling humidity. But when youeverywhere in one of the hottest spots in Europe , 104°F weighs heavy. So I looked to the citizens of Andalusia to lessen the load. And the Andalusians look to salmorejo.
Salmorejo finds its ancient roots 90 miles northeast of Seville in Córdoba. According to Villegas, occupants of this area have been making a version of the dish since they started cultivating wheat. The base, gachas , has been found in archaeological sites throughout wheat-growing areas in the Western world dating back to 2000 B.C.
Salmorejo reveals much about Andalusia—its intense climate, agricultural economy, and resourceful citizens. “It reveals our ability to adapt to our means,” Villegas says. “It’s the capacity to use so few resources to make a nutritious and flavorful dish and turn it into a popular part of our gastronomy.”
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