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The Spanish Gazpacho Soup is one of the most famous typical dishes in Spain and in the rest of the world. It is a cold tomato-based soup, easy to prepare and perfect for eating something good and fresh in the hot season. It’s typical of Andalusia. The secret to a good gazpacho is definitely the tomatoes, which can be peeled or left with the skin like I did. They must be beautiful ripe and red excellent ones are Heirloom or Ox Hearts tomato. In addition to the tomato, in the Spanish Gazpacho Soup, there is cucumber, pepper and onion plus other condiments. It’s a dish that can be prepared in advance and then served chilled.
The Origins of the Spanish Gazpacho Soup
The Spanish Gazpacho Soup is said to originate from a Roman preparation, based on bread, garlic, vinegar, olive oil and salt. It was transported by the legions and given the great expansion of the empire throughout Europe, it also arrived in Spain. With the discovery of the Americas by Christopher Columbus, the tomato from the Andes was added to this compound and from here, the gazpacho that we know today took shape.
From the base of the famous original gazpacho recipe, other versions of cold and equally delicious soups were subsequently born. The Salmorejo of Cordoba similar to the gazpacho in the ingredients but very different in consistency. The presence of bread is much greater and looks more like a puree than a soup. The white Gazpacho called Ajo Blanco made with bread and almonds. And finally, the Huelva and Sierra Morena Gazpacho Verde based on herbs such as coriander, basil, parsley and mint used individually or mixed together with vegetables such as lettuce, green pepper and endive.
But let’s see how to prepare an Spanish Gazpacho Soup perfect as a main dish, but also as an appetizer or as a small course to be included in a buffet or for an aperitif, perhaps elegantly served in small glasses.
Spanish Gazpacho Soup
Ingredients
- 1800 g Tomatoes
- 140 g Sweet Pepper green
- 1 Cucumber
- ½ White Onion small
- 1 Garlic
- 100 g Extra Virgin Olive Oil
- 1 tbs Sherry Vinegar
- 1 pinch Salt
Optional Seasonings
- Cucumbers diced
- Apple green diced
- Egg hard boiled
- Red Onion chopped
Instructions
- Wash all the vegetables, peel the cucumbers, if you prefer you can peel the tomatoes.
- Peel the garlic and cut it in half removing the heart. Cut the onion and cucumber a slices.
- Cut the tomatoes, peppers into pieces and blend them.
- Taste and adjust salt and / or vinegar. If it is too thick you can add cold water.
- Leave to rest in the fridge and serve chilled garnished as you prefer.
Notes
