It's hard not to know salmorejo, let alone gazpacho, dishes popular in Spain and beyond. Among the Andalusian specialties, however, there seems to be one hidden in Córdoba, overshadowed not only by the aforementioned salmorejo, but also by the typical flamenquín, delicious ham and pork rolls, rabo de toro (a stew with oxtail), and marinated anchovies. This is mazamorra, a cold soup that features almonds rather than tomatoes: velvety and flavorful, it's a shame not to try it.
Mazamorra's Origins
A typical Spanish dish, particularly from the city of Córdoba, mazamorra is a cold soup with stale bread, extra virgin olive oil, garlic, white wine vinegar, and almonds, which are its main and characteristic ingredient. We are in an area famous for its almond fields (an integral part of the economy not only of the region, but of all of Spain) which blossom between January and February, giving rise to a wonderful natural spectacle, a bit like that of the cherry trees in spring. Speaking of almonds and gastronomy, you probably immediately thought of the more famous ajoblanco, and you're right: the ingredients are the same, but measured in different proportions, resulting in ajoblanco being more liquid. Much like salmorejo, it differs from gazpacho in its greater density. Mazamorra and salmorejo, in fact, can be considered relatives, with mazamorra having its origins in ancient times, given that it does not include the use of tomatoes, which arrived in the Iberian Peninsula with the conquistadors after the discovery of America in 1492, waiting at least a couple of centuries before becoming a star of Mediterranean dishes. South American countries also have their own mazamorra, but it is a completely different dish: a dessert made from corn (including purple corn) that is left to cook for a long time, until it becomes a pudding, enriched with spices such as cinnamon and cloves.
How to Make and Enjoy Mazamorra
At this point, let's move from theory to practice. As with other cold Spanish soups, to make it at home, all you need is a blender or a food processor; you won't need anything else. Like many traditional recipes, there's no single version of mazamorra: some use only peeled raw almonds, others toast them in a pan without fat, and others use a little oil to bring out the aromatic note. Typically, the quantities include more almonds than bread: for 4 people, you can aim for 300 grams of dried fruit and 150 grams of breadcrumbs: the latter should be soaked in water in a bowl for about 10 minutes and then squeezed well. In the bowl, combine the almonds, bread, a clove of garlic, 90/100 grams of extra virgin olive oil, 20 grams of white wine vinegar (adjust according to personal taste) and salt: blend everything to obtain a smooth and full-bodied cream, adding water to give it the consistency you prefer: it must not be compact, but not liquid either. In more modern variations, among the ingredients also appears apple pulp, such as Granny Smith, which gives freshness, delicacy and a more velvety texture. How is it eaten? Strictly cold: once ready, leave it in the refrigerator for a few hours, preferably overnight (so perfect to make in advance ) and then serve with tasty garnishes, among the most classic ones are hard-boiled egg segments, black olives, salted almonds, prosciutto (jamón serrano or ibérico) sliced or diced and grapes. You can put it on sharing plates or in single-serving bowls and glasses, for an appetizer or aperitif.
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