Both recipes are very traditional in the south of Spain, specially in summer when temperature is high and you want to take something fresh. Tomatoes in summer and Spain used to be very cheap (right now are cheap, but not as in the past) and this make these recipes very popular since centuries.<\/p>\n\n\n\n
This week there were a promotion<\/strong> of Salmorejo and I took one to test it. I have bought several times and it’s a decent product. My surprise came when I tried it: It tasted as Gazpacho, no as Salmorejo.<\/p>\n\n\n\n For those that are not familiar with both recipes, here is the list of ingredients for the traditional recipes:<\/p>\n\n\n\n I’m not the only “type” of consumer of this type of products, but looking into myself could be more insightful than looking for a generic customer analysis. I’m sure Pepsi has one, but it’s not available to me \ud83d\ude42 .<\/p>\n\n\n\n The expansion of these local products that are popular in Andalusia, Murcia, Extremadura and some of other areas, is taking decades. The adoption of people from doing the recipe at home and acquire a bottle that you just have to serve is taking time.<\/p>\n\n\n\n For instance, I use to do salmorejo in summer at least once a week. But sometimes, when I’m in a rush and I have not time or energy to cook, I take a couple of bottles and then that meal is ready in 5 minutes.<\/p>\n\n\n\n Other use is the small bottles are being located on the small convenience stores, so when you go there you can take a soda (sugar), juice (sugar), cold coffee (powder milk and something they call “coffee”), energetic drinks (sugar +++), bier, and now a small bottle of Gazpacho, cold.<\/p>\n\n\n\n From my education, I have the bias of classify gazpacho as a healthy drink, and right now if you see the ingredients, it’s a fair compared with the alternative. So if the options are these ones, my personal preference is going to take water or gazpacho, that right now has a convenient price.<\/p>\n\n\n\n In Seville, where I live, there is in the supermarket at least 2 brands, and on the big chains minimum 3 brands and probably one of them is “organic”.<\/p>\n\n\n\n I remember to find these products in the supermarket since 2013 – 2014.<\/p>\n\n\n\n Some different things have happened in the last months:<\/p>\n\n\n\n I have consumed Alvalle salmorejo in the past, and it tasted like salmorejo. This year, as commented above they have changed the recipe.<\/p>\n\n\n\n They have created “Salmorejo Cordob\u00e9s<\/a>“, which respect the original recipe. But this one is not on the shelf of the supermarket, on purpose or by chance? Probably in C\u00f3rdoba they are distributing this one. There the Salmorejo is something that belongs to their heritage and to touch the recipe can be seen as an offense. By chance my sister lives there now and she confirmed me my toughts. When his husband (born in C\u00f3rdoba) realized this fact, his word were “what the f***!!”<\/p>\n\n\n\n Right now all brands of Gazpacho sells 1 liter gazpacho between 2,95\u20ac to 3,30\u20ac, Organic ones are around 3,60\u20ac to 4,00\u20ac. Alvalle is defining their 1 liter product at 2,80\u20ac (pushing the consumer decision using price<\/strong>).<\/p>\n\n\n\n The introduction of new products like this in the market takes time and a lot of investment. My thoughts are right now that Alvalle is going aggressively on Gazpacho (point #1<\/strong> of the map below), and is doing a bet on Salmorejo (offering as a subproduct of gazpacho that contributes to simplify the production and the supply chain, changing the taste of the product).<\/p>\n\n\n\n Point #2<\/strong> of the map below: changing the recipe is a risky move, for traditional consumers as me, I’m out, I probably will try “Salmorejo Cordob\u00e9s” once I find it. But for other consumers where salmorejo is a new not known alternative probably that recipe and that taste is fine. Who knows?<\/p>\n\n\n\n I’m sure Pepsi and Alvalle have figured out that a non Spanish consumer is 98% not able of making distinction of the taste of the original recipe and the selected recipe. I’m sure too that so many Spanish consumers do not take the difference or it just does not matter to them.<\/p>\n\n\n\n Point #3<\/strong> of the map below: They are doing small bets with other products: watermelon gazpacho, ajo blanco, gazpacho with beet, and other types of gazpachos.<\/p>\n\n\n\nMe as a consumer<\/h2>\n\n\n\n
My intuition is:<\/h3>\n\n\n\n
![\"Gazpacho](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-3.png\")
Moves from Pepsi in the recent years<\/h2>\n\n\n\n
Changes in the Salmorejo product<\/h3>\n\n\n\n
The price<\/h3>\n\n\n\n
Position of Gazpacho and Salmorejo<\/h3>\n\n\n\n
![\"Alvalle's](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-5.png\")
![\"different](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-4.png\")
![\"Alvalle\u2019s](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-6-1024x599.png\")
![\"Main](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-9.png\")
![\"With](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-7.png\")
![\"summary](\"https:\/\/joapen.com\/blog\/wp-content\/uploads\/2021\/05\/image-10-1024x537.png\")