Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It is widely consumed throughout Spain and neighboring Portugal and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite. This soup 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. Once in Spain, it became a part of Andalusia cuisine, using stale bread, garlic, olive oil, salt and vinegar.
Gazpacho remained popular with field hands as a way to cool off during the summer and to use these available ingredients. There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood and other ingredients. It’s so easy to add to, taste and basically play around with the different flavors, so the following is a typical method of preparing gazpacho and, as I always say, you are the chef!
Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is only for people who are cave-men or who don’t have a blender.
The vegetables are washed and the tomatoes, garlic and onions are peeled.
All the vegetables and herbs are chopped and puréed in a blender or food processor until liquid, or pounded with a mortar (for the cave-men) depending on the desired consistency.
The soaked bread is then added, you can also use breadcrumbs.
Chilled water, olive oil, Balsamic vinegar and salt are then added to taste.
Garnishes may be made with fresh bell pepper slices, diced tomatoes and cucumber, a sprig of fresh basil or other fresh ingredients. Enjoy, it’s burstin’ with flavor and vitamins!
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641
