Spain's summer cold dishes like salmorejo, gazpacho and cold cakes gain culinary focus

A collection of recent food features highlights the popularity of cold summer dishes in Spain and beyond. One guide offers 18 easy no‑oven cold cake recipes, ranging from cheese and citrus varieties to chocolate and Oreo‑style creations, suited for hot weather celebrations.

Experts from Spain’s food safety agency provide detailed advice on storing gazpacho and salmorejo safely, recommending rapid cooling, refrigeration between 2 °C‑4 °C in sealed glass containers, and consumption within three to four days for gazpacho and two to three days for salmorejo.

A scientific note explains how using stale, low‑hydration bread can replicate the creamy texture of traditional Cordovan salmorejo, while avoiding high‑hydration breads that would affect consistency.

Consumer‑group OCU tested 30 packaged salmorejo products, finding them nutritionally sound but often lacking authentic flavor due to added ingredients such as red pepper or extra vinegar. The OCU ranked Hacendado and Auchan as the top‑rated brands for taste and value.

A regional Spanish salad called pipirrana, popular in Jaén and Ciudad Real, is presented as a low‑calorie, heat‑combating alternative to gazpacho, featuring tomatoes, green pepper, onion, hard‑boiled eggs, tuna, olive oil and vinegar.