Photo 1: Salmorejo de Cordóba, Andalusia ( Tomato Cold Soup from Cordóba )
Ingredients: Fresh tomatoes, day old bread, Extra Virgin Olive Oil, Salt, a pinch of Sugar, and Sherry Vinegar with a splash or shotglass of Spanish Brandy.
Garnishes: Can be bread croutons, virutas or strips of Iberian air dried acorn fed Ham, hard boiled egg sliced finely and / or minced bell red roasted pepper, garlic, onion, and / or cucumber.
Designation of Origin: Cordóba, Andalusia - Southern Spain.
Photo 2: Gazpacho - Classic Cold Tomato Soup of Málaga.
Designation of Origin: Málaga, Andalusia, Southern Spain.
Ingredients: Fresh tomatoes deseeded and peeled, diced cucumber, diced red bell pepper, diced green pepper, onion, Extra virgin olive oil, Sherry vinegar, bread croutons from day old bread, Spanish Brandy, salt and freshly ground black pepper with a pinch of sugar.
Garnishes: bread croutons, diced onion, green or red bell pepper and cucumber diced.
Kaneo: The two tomato cold soups are quite different in Texture and Color; the hue of Orange Red in the the Salmorejo can be quite Orange in tone, is due to the Brandy, Bread Croutons, and in some homes, they blend in the Ham and Egg as well. This is a pastoral cold soup that has been prepared for centuries in a land locked mountainous province.
The Gazpacho which is much finer in texture yet thicker than a tomato juice, is a deep red orange tone and this is due to the red bell pepper and tomatoes. Some people leave out the green pepper which would alter the color, and add only red bell pepper.
There are many modern versions of this cold tomato soup throughout Spain.
Hope this assists.