Gazpacho soup is made from fresh vegetables, mostly tomatoes, and served with a large spoonful of good olive oil. The vegetables are ground in a blender until puree, then kept in the refrigerator and placed on the table along with garlic croutons. It turns out to be a refreshing summer version of your favorite tomato soup.
The history of gazpacho, like any dish rooted in the distant past, is confusing and complex. This soup was originally a food for the poor. Once upon a time, when even most of today's Spain was part of the Roman Empire, legionnaires used water with drops of vinegar diluted in it as a refreshing drink. Later, stale bread, olive oil and garlic were added to such a drink for satiety. Such a stew at the same time restored the strength of men, who worked all day under the scorching sun, and quenched their thirst. This, if I may say so, is considered the progenitor of gazpacho. Later, namely at the beginning of the 19th century, tomatoes and other vegetables were added to this recipe, and then the modern version of the soup was born.
At the same time, gazpacho began to spread throughout Europe. The first country to try the Spanish recipe was France. The soup was brought there by the wife of the French Emperor Napoleon III, Eugenie de Montijo.
What does the word "gazpacho" mean? It's hard to say unequivocally. According to some sources, the name of the soup comes from the Mosarabian word "caspa", which meant "remnants", according to others from the consonant Hebrew word "gazaz", which was translated as "cut into pieces." In any case, both names fully reflect the essence of the preparation of the dish.
It is interesting that every Spanish housewife, of course, has her own signature gazpacho recipe, so you should not be surprised if cucumbers predominate in the soup in one source and not a single gram of bread is found, while in the other everything will be based on peppers and tomatoes. Soup options - a great variety. Here are the top three tested.
- 6 large ice cubes,
- 6 medium ripe tomatoes,
- 2 medium cucumbers,
- fresh corn kernels,
- fresh cilantro leaves,
- 2 tbsp. l. fresh lime juice,
- salt pepper.
Chop all the ingredients from the recipe in a food processor. You can serve immediately. Remember to season the soup with olive oil. Serve with garlic croutons and lime slices.
Cucumber gazpacho with watermelon and mint
- 8 large cucumbers,
- 1 pack of tofu,
- 10 ice cubes
- half a head of sweet onions,
- 3 tbsp. l. lemon juice
- 1 bunch fresh mint
- 2 tbsp. l. chopped fresh cilantro,
- 2 tsp salt,
- 1 tsp grated fresh ginger,
- half tsp cayenne pepper,
- a little watermelon pulp,
- pumpkin seeds,
- olive oil.
Combine the first 10 ingredients in a large bowl, stir and beat in portions in a food processor until smooth. Transfer to a large jug, stir, cover and refrigerate for at least 2 hours (maximum 8 hours).
Serve with watermelon slices, drizzle with olive oil and garnish with mint leaves.
- 500 g yellow tomatoes
- 1 yellow bell pepper
- 1 small yellow squash (pumpkin)
2 pods of shallots,
- half a glass of carrot juice,
- 2 tbsp. l. sherry wine vinegar,
- fresh mint leaves,
- sour cream.
In a blender, combine tomatoes, bell peppers, pumpkin, shallots, carrot juice, vinegar, salt and bring to a homogeneous state. Pour into a container and refrigerate for a couple of hours.
Chop mint leaves and mix with sour cream. Serve the soup in chilled bowls with a spoonful of mint sour cream.
Photo: Getty Images
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