Associated Press Writer Cristian Kovadloff in La Plata and Almudena Calatrava, Debora Rey and Michael Warren in Buenos Aires contributed to this story.

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"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.

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