Your Going To Want Some Spanish Gazpacho Soup!
On a hot summer day, some cold gazpacho hits the spot. It is a little like V8, except it is fresh, rather than an industrial product that comes in a can. It also has more depth of flavors. If you are doing brunch it would makes a real nice Bloody Mary. Just saying.
Gazpacho is a cold soup originating from Andalusia, a region in southern Spain. The dish has a long history, with roots dating back to the Roman Empire. Originally, gazpacho was a simple dish made of stale bread, garlic, vinegar, and oil that was pounded into a paste and diluted with water. Tomatoes and peppers, two key ingredients in modern gazpacho, were not added until the 18th century.
In the 19th century, gazpacho evolved from a peasant dish to a more refined version enjoyed by wealthy Andalusians. The recipe became more complex, incorporating a wider variety of vegetables such as cucumbers and onions, and often included ham and hard-boiled eggs as garnishes.
During the 20th century, gazpacho became a popular dish outside of Spain, particularly in countries with warm climates such as Portugal, Mexico, and parts of South America.
Why Spanish Gazpacho Soup works
Spanish Gazpacho Soup works because:
- It’s also low in calories and fat, but high in fiber and protein from the bread.
- The olive oil and vinegar add a tangy and smooth flavor to the soup, as well as healthy fats and acids.
- The garlic adds a spicy kick.
Spanish Gazpacho Soup Tips and Tricks:
PRO TIP: Add some vodka and serve it as the Healthiest Cocktail Ever!
- Use ripe and juicy tomatoes for the best flavor and texture.
- Peel and seed the cucumber and bell pepper.
- Soak the bread in water before adding it to the blender. This will make the soup creamier and thicker.
- Chill the soup for at least two hours before serving. This will enhance the flavor and freshness of the soup.
- Garnish the soup with chopped parsley, basil, or cilantro for a pop of color and aroma.
Frank's Spanish Gazpacho Soup Recipe
Ingredients
Equipment
Method
- Chop all the indicated ingredients in the proportion that I have set and add 50 ml of olive oil, 250 ml of water from the refrigerator and 50 ml of Sherry vinegar, crushing everything in a blender. It is not necessary to peel the tomatoes or peppers because later we will pass them through a fine sieve.
- Once crushed, we pass the resulting gazpacho through a fine strainer, pressing with a ladle or spatula so that it is the juice without skin or seeds and then put it in the fridge for a couple of hours to chill, and let the flavors marry.
Notes
Spanish Gazpacho Soup Pairs well with:
