In this post, I would like to introduce the Andalusian Gazpacho recipe from Andalucía, Spain.
There are several hypotheses about the origins of gazpacho, one being that it is a soup made of bread, olive oil, water, vinegar, and garlic that came in Spain with the Romans. It became popular in southern Spain, particularly in the Castilian kingdoms of Córdoba, Seville, and Granada, where it was made with stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
When tomatoes were added to the components in the 19th century, crimson gazpacho was born.
This rendition gained popularity around the world and is still widely known today.
Instead of tomatoes and bread, modern gazpachos include avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, shellfish, and other items.
Stale bread, tomato, cucumbers, onion, capsicum, garlic, olive oil, wine vinegar, water, and salt are common ingredients in gazpacho. Cumin and/or pimentón are frequently used in northern dishes (smoked sweet paprika).
Lets make gazpacho.
Ingredients (2 servings)
- 1 kg tomatoes
- 1 pepper, you can use green, red or green
- 1 cucumber
- 1/2 onion
- 1 small piece of white bread/roll
- 1 teaspoon (7-8 grams) salt
- 2 small garlic cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 20 ml extra virgin olive oil
- 2-3 tablespoon cherry vinegar or red wine vinegar
- Cut the tomatoes, cucumber, pepper, bread and onion into bite-size pieces.
2. Combine all of your gazpacho ingredients in a blender and puree for 2 minutes. If your blender is small, you can start with tomatoes.
3. Transfer the soup to a sealed container and chill until very cold, at least 6 hours or overnight, in a big pitcher.
4. Then serve the soup cold and garnished with your favorite toppings.
Did you make this recipe?