The word salmorejo is used to describe a sauce made with water, vinegar, oil, salt and pepper. Salmorejo cordobes also includes tomato and garlic, making it essentially a gazpacho without the water. It can be garnished with chopped hard-cooked eggs and diced ham, or with pieces of chopped orange. This puree is served in Cordoba and Seville, where it is used as a dip for fresh vegetables such as carrots, celery, pepper strips and blanched green beans.
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