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Actually, this is not a very original recipe. It is a recipe that I read on the internet and that I really liked for its simplicity. Summing up, we could say that it is a gazpacho, but with a rich hint of red pepper.

José Manuel, in his blog, explains that the origin of this dish is from a town in Seville, called Osuna, and the name is due to the ardor that it could produce when a large amount of garlic. Speaking with my mother, she told me that she knew it by the name “ardorio” and not “ardoria”, so in this recipe, I wanted to keep my mother's.

But hey, regardless of the name, it is a very simple and very rich recipe. And of course, you can accompany it with a little Serrano ham, hard-boiled egg, or whatever you like the most. I, as you can see in the photos (which by the way, are not too good because that day I did not have the camera with which we always do them, my apologies!), I did not put anything on it, I like to eat it as is.

More information - 9 exotic gazpachos for this summer

Source - Blog Asopaipas

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Discover other recipes of: Easy, Lactose intolerant, Egg intolerant, Less than 15 minutes, Regime, Soups and creams, Vegans

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  1.   Elisa Romero Lopez said

    How funny, precisely the other day someone told me that in Seville the salmorejo was called that, and I say, if I am from Seville it is the first news I have ... so I already know what happens then, hehe, it is from Osuna, with the particularity of the red pepper, but the flavor should not vary much, right? I love it, it is one of my favorite dishes, just yesterday I did it, although we call it porra antequerana (without the red pepper, of course)

    1.    Irene said

      Hello Elisa,

      How curious! My mother, who is from Granada, makes a cheer and has always told me that the difference between the cheer and the salmorejo is the difference between the amount of bread, tomato and oil (I think the salmorejo has more tomato).

      The truth is that the flavor of ardorío and salmorejo is very similar, but I really liked the touch of the red pepper.

  2.   montse said

    Today I will tell you ... thank you.

  3.   jose manuel said

    Thanks for the reference. The truth is that it is a variant of the salmorejo or porra antequerana. It is made in the area of ​​Osuna, El Rubio (Seville), and is characterized by the use of red pepper. And the burning thing comes as you say from the use of garlic and pepper. In my town Estepa, salmorejo is made with a piece of green pepper and not red, there are even people who add thyme.

    They are simple recipes of a lifetime, they are the ones I appreciate the most.

    1.    Irene said

      Hello José Manuel,

      thanks to you for posting the recipe. I really liked it, so it will have to be repeated often. It's funny how many varieties there are of the same dish as you move through different places, right? I will try it with thyme next time I love it!

  4.   m. Carmen said

    I love it, but I don't like garlic, I say the same, but without garlic it will also be good

    1.    Irene said

      Of course M. Carmen, and to each one who adapts it to their tastes, it is sure to be very good too.

  5.   CONCHI said

    Well, that's what I call salmorejo but without pepper and I don't like garlic flavor a lot because I put a tiny one on it and it's great

  6.   carmen said

    Well, yes, my mother is from Osuna, and in my house she has always eaten Ardoria, especially in summer, with a minced hard-boiled egg on top and a drizzle of olive oil on the plate once the Ardoria has been served. My mother cut the crust from the bread with a knife like bread spoons. So that day the dish was unique. But what a dish. The difference in flavor with the salmorejo is not much, I am that I also make the salmorejo with red pepper. Anyway, I was very happy that Ardoria came out to the recipe book, I did not know the origin of the word, and I liked it. Thanks.

  7.   carmen said

    My mother was also from Osuna, a beautiful town in Andalusia, I recommend you visit this dish, it is the most typical of its gastronomy, I have always known it as Ardoria and not Ardorio, and my mother added hard-boiled egg and tuna in oil on top.

  8.   María Rosal (Fernán‐Núñez, Córdoba, 1961) is a complete writer. She has published children's theatre, has received the Andalusian Critics' Award (2004), the Children's Poetry Award (2007) and the José Hierro National Poetry Award for Carmín rojo sangre (2015). Her poetic work has been translated into English, Italian and Greek.<br/> <br/> This is her second book for children in edebé, after the funniest title, El secreto de las patatas fritas.<br/> <br/> Maria has a very funny sense of humour. said

    This is what we call the Antequerana porra (after a town in Malaga called antequera) but, it is also known as salmorejo and Osuna is called aldoria, I think it is the same recipe for everyone, only here in the region of Estepa and Osuna We do not add red pepper but a little green pepper, this is very good, very quick to make and very, very healthy. Greetings

  9.   José said

    It's called Ardoria, not Ardorio.

    1.    Irene Arcas said

      Hi José, if you read the introduction of the recipe you will understand why we have put burning and not burning.