Published on 12 Jun 2023
Gazpacho is a cold soup that originated in Andalusia, Spain. It is the perfect dish for hot summer days.
Gazpacho is known for its bright red colour and fresh taste, and it is a great vegan option for those who want to enjoy a tasty and healthy meal.
In Spain, Gazpacho has a competing “cousin”: Salmorejo, a thicker, creamier, simpler version but also delicious fresh intake for the summer. As with Tortilla de patatas (with or without onions), Spain is divided between Gazpacho and Salmorejo.
The history of Gazpacho o can be traced back to ancient Rome, where soldiers used to make a similar dish with bread, water, vinegar, and garlic. When the Moors invaded Spain, they brought with them new ingredients like almonds and olive oil, which were added to the dish. In the 16th century, tomatoes were introduced to Spain from the Americas and were soon incorporated into the Gazpacho recipe. Gazpacho was originally a peasant food, made with stale bread, olive oil, vinegar, and water. Vegetables like peppers, cucumber, and onion were added later, and today there are many variations of Gazpacho, each with its unique flavour.
Recipe for a refreshing Gazpacho
Ingredients:
1.5 kg ripe red tomato
1 clove garlic
1 Italian green pepper, about 75 gr.
1 Cucumber (optional) of about 100 gr.
150 gr. Breadcrumbs (or old bread)
125 ml extra virgin olive oil
40 ml sherry vinegar
Salt
Water
Preparation:
Wash the tomatoes well, remove the stem, and cut them into quarters. Peel the cucumber and cut it into pieces. Wash the pepper well, remove the stem and seeds, and chop. Peel the garlic and remove the central bud. Pour a little water over the breadcrumbs / bread and stir (you can use a mixer). Leave a few minutes to soak well. Mix all the ingredients except the oil, vinegar, and water. Next, add a little vinegar, and while mixing, add the oil little by little, with a thin trickle. Adjust vinegar and salt as you wish. Serve with chopped bell peppers, cucumber, onion, or toast. Let each diner add the topping or toppings they prefer. It can be eaten with a spoon or drunk as if it were juice.
Recipe for a creamy Salmorejo
Ingredients:
1.5 kg ripe red tomato
1 clove garlic
250 gr. Breadcrumbs (or old bread)
125 ml extra virgin olive oil
40 ml sherry vinegar
Salt
Water
Preparation:
Wash the tomatoes well, remove the stem, and cut them into quarters. Peel the garlic and remove the central bud. Pour some water over the breadcrumbs/ bread and stir (you can use a mixer). Leave a few minutes to soak well. Mix with the tomatoes and the garlic. Next, add a little vinegar, and while we beat, add the oil little by little, with a thin trickle, so that while it mixes, it emulsifies slightly. Rectify vinegar and salt. Serve with chopped boiled egg or ham. Let each diner add the topping or toppings they prefer. It is thicker than Gazpacho, so use a spoon!
This recipe is a contribution from Fundación Santa María la Real to #Cook4Heritage, an initiative launched by TExTOUR on the occasion of Sustainable Gastronomy Day to highlight the profound connection between sustainable gastronomy, local recipes and ingredients, and the rich tapestry of cultural diversity found across the globe.
