When the hot and long summer comes to Spain, the winning position on all dining tables is occupied by such a famous Spanish dish as Gazpacho. It is a fresh summer recipe of bright red color, originally from Andalusia, which is consumed as a cold soup. It is made mainly from chopped fresh tomatoes, cucumbers, bell peppers, onions, breadcrumbs, and spices, and then seasoned with olive oil, vinegar or lemon juice and garlic.
The word gazpacho comes from the Arabic language and in translation means “soaked bread”, since initially its main ingredients were not tomatoes, but olive oil, garlic, and bread.
The history of gazpacho, like many other Spanish dishes, comes from the distant past. When Spain was still part of the Roman Empire, legionnaires used water with the addition of vinegar as a refreshing drink. Later, stale bread, olive oil and garlic began to be added to this drink, supposedly this combination saved the legionnaires from dehydration and at the same time saturates the body before a long journey.
With the time, the Spaniards, in addition to bread, garlic and olive oil, began to add all kinds of herbs to the soup. It is believed that such a dish was consumed by poor people and farmers, who adapted any recipes to the few products they could find.
Already after Columbus discovered America and products such as tomatoes and peppers began to appear in Europe, gazpacho turned into a dish worthy of a higher society and acquired its famous red color.
Today there are many variations of the gazpacho recipe. Each region of Spain is trying to add its own flavor to this dish. Somewhere it is made thicker, somewhere they serve it hot, and somewhere they experiment with the addition of various products or spices. There are also many recipes for fruit gazpacho, with the addition of strawberries or melon, for example. Be that as it may, it is traditionally accepted that gazpacho is a cold soup made from grated or pureed raw vegetables, primarily tomatoes and it must include olive oil and garlic.
We decided to share with you the traditional Gazpacho recipe, according to which this dish is still cooked in its homeland – Andalusia
- 6-7 of ripe tomatoes
- 1 Italian green pepper
- Salt and Pepper
- 1 clove garlic
- ½ of cucumber
- ¼ cup of olive oil
- 4 tablespoons of wine vinegar
- 1 slice of white bread
- Wash and dry all the vegetables very well.
- Soak the bread in water for a few minutes.
- Cut the tomatoes into 4 slices and leave the core behind.
- Halve, core, and de-seed the pepper and cut it into a few slices.
- Peel the garlic and slice it in half and remove the core.
- Peel the cucumber and cut it in half.
- Blend all the vegetables and bread until it is completely pureed.
- Then add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Depending on what consistency you want the soup, you can add cold water.
- Now leave the finished gazpacho in the refrigerator for at least an hour. When it gets cold, you can serve it on the table.
- You can garnish the gazpacho dish with croutons, chunks of ham, or chop a boiled egg on top, there are tons of options!
Some gazpacho tips:
Some facts about this Tomatoes soup:
- Gazpacho is the third favorite dish of the Spaniards
- Traditionally, gaspacho prepares in an earthen pot. This allows it to convey and preserve its true taste.
- Michelle Obama served gaspacho at the ‘first ladies’ meeting during the G8 summit in 2012
- At the Aerospace Panel Symposium in Canada in 1993, presented a study according to which fighter pilots who drank half a liter of gaspacho a day withstood the heat stress of their work much better
- In 2008, at a traditional city festival, residents of Almeria produced 5,000 liters of first-class gaspacho in 4 hours! This result became a new record entered in the Guinness Book of Records.
- In 1983, gazpacho began to sell in stores. Spaniard Rafael de Aquino released his first iron cans of Andalusian Gaspacho Gazpachería Andaluza.