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Gazpacho is an essential dish on hot days at Spanish tables and one of the internationally best known from this cuisine. In the summer months there is nothing more refreshing than this cold soup based on tomato, pepper and cucumber.

The gazpacho is a dish that has evolved over time. Its origin points to the kitchens of Al-Andalus, now Andalusia, inhabited by the Arabs between the eighth century and the fifteenth century. The hot summers of this region, along with the abundance of products from the garden and the exuberant presence of olive oil seem to have led to the creation of this dish. During this time the gazpacho was made with bread, water, garlic, oil, vinegar and salt. With the arrival from America of new foods, tomatoes were added to the gazpacho, but it was not until the 19th century that it became part of their recipe. In this century its international diffusion began by the hand of Eugenia de Montijo, a native of Granada and wife of Napoleon III, emperor of France.

In Andalusia gazpacho has several variants, such as porra antequerana, typical of Antequera (Málaga) drier than gazpacho since it does not carry water and is accompanied by hard boiled eggs and small ham dices; the salmorejo from Córdoba, softer than the previous one, and the ajoblanco from Málaga, made with almonds and garlic.

How to prepare Gazpacho

 

Ingredients – For 4 people:

  • 1 kg of ripe tomatoes
  • 1 green pepper
  • 1 cucumber
  • 1 garlic
  • 1 garlic clove
  • 1 small onion
  • 3 large spoons of olive oil
  • 1 slice of white bread (if you do not have white bread, use sliced ​​bread)
  • 1 small spoon of salt

Preparation:

  • Peel the tomatoes and place them in the blender, add the chopped pepper, the peeled cucumber, the garlic and the bread soaked in water. Mix and add salt, oil and vinegar. Try it and rectify if necessary.
  • Sieve to remove seeds and other aggregates that may remain and let cool for an hour.
  • Serve the gazpacho in individual bowls. Add to it a garnish of tomato, cucumber, onion or bread chopped up into squares.

Tips:

  • Tomatoes can be peel faster if you soak them 1 minute in hot water.