Associated Press Writer Cristian Kovadloff in La Plata and Almudena Calatrava, Debora Rey and Michael Warren in Buenos Aires contributed to this story.
"People who eat it in Andalusia recognize the finesse of salmorejo, which can be present at simple restaurants and, at the same time, be part of the haute cuisine, " says Almudena Villegas Becerril, an author and food consultant based in Cordoba, who wrote a history of salmorejo that was published in 2010.