This classic Spanish cold soup is velvety, healthy and a great option for lunch and dinner all week long!
- Servings 4
- 4 Roma Tomatoes
- 1 Cucumber
- 1 Red Bell Pepper
- 2 Bread slices, soaked in olive oil for at least 30 minutes
- 2 Garlic cloves
- 1 tbsp. Red Wine Vinegar
- Extra virgin olive oil
- Salt and pepper
- Process chopped tomatoes, cucumber, bell pepper, garlic and bread.
- Add vinegar, olive oil, salt and pepper.
- Serve cold with croutons on top.
The origin of Gazpacho
Gazpacho originated in Andalusia, in the south of Spain and its recipe can be traced to Roman times.
Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle or molcajete/mortero; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and silky consistency of smoothie versions made in blenders or food processors. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Next, very ripe tomatoes and vinegar are added to this paste. In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, with the addition of some water.
Why is gazpacho soup served cold?
Cold soups are traditional summer refreshments. When the outdoor temperature is hot, you don’t want to be eating hot soup. Gazpacho is only one of many soups eaten this way.
Here is an article for you based on this recipe: Five soups that you have to try!