Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America.
History
Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Seville, using stale bread, garlic, olive oil, salt, and vinegar - all readily available local ingredients.
Gazpacho remained popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, or watermelon. So, be creative and design your own combination of vegetables and fruit to put your own signature on your gazpacho.
You will love this recipe. It is so easy and so refreshing. A perfect way to use up your farmer's market bounty.
Typical Spanish gazpacho includes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, wine vinegar, and salt. However, a gluten free variation omitting the bread works perfectly well.
Ingredients
3 slices day old bread, crusts removed. We recommend Best Buns baguette or Rustic Italian.
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
2 small cucumbers, seeded and coarsely chopped
1 red or yellow bell pepper, cored, seeded, and coarsely chopped
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.
Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Then puree the ingredients just until smooth, but still chunky.
Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice, stir just until combined.
Refrigerate the soup for at least 2 hours until very well chilled. Gazpacho gets better as it sits. Season the gazpacho again with salt and pepper before serving.
Gazpacho is great served in chilled bowls with your garnish assortment in little dishes for your guests to choose.
