Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?

What is the purpose?

share|improve this question

Traditional Gazpacho doesn't have boiled mashed eggs in it

Salmorejo does, it is sort of Gazpacho with eggs and ham

Salmorejo is creamy and mostly blended, but the chopped or coarsely mashed eggs and their flavouring (garlic and salt), and the chopped ham are added last to give a chunky texture

People seem to use Gazpacho to refer to any cold soup?

share|improve this answer

Salt acts as a mechanical agent to help you make a paste out of the garlic. It prevents the garlic cloves from slipping against the mortar walls, and helps with the grinding and mashing. Salt+garlic is a common start for a number of mortar/pestle recpies in Spain.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.