On the surface they seem similar, both a rich red color and loaded with tomatoes. They both feel light and refreshing. Both are loaded with garlic.
That's where the similarities end.
Whereas gazpacho is loaded with veggies, salmorejo gets its heft from a generous dose of olive oil, almonds and toasted bread.
Gazpacho is made at the height of summer, with the freshest vegetables imaginable. Salmorejo is more forgiving. Sure, fresh, ripe tomatoes would probably be best, but it's almost equally delicious in the dead of winter, loaded with canned plum tomatoes.
There's something fantastic about having a soup that tastes this fresh in early spring, months before tomatoes show up in the market. We drank it by the cupful, literally.
I topped it with chopped hard-boiled eggs. The true Spaniard would add chopped ham, but I left it out.
The leftovers froze beautifully and made a perfect meal for another night.