Spain·Andalusia
Gazpacho andaluz
Andalusian cold tomato soup
An Andalusian cold soup of ripe tomato, pepper, cucumber, garlic, bread, oil and vinegar, served very cold.
- Preparation
- 20 min
- Cooking
- 0 min
- Total time
- 2 h 20 min
- Difficulty
- Easy
- Servings
- 4
Chilling: 2 h
Ingredients
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Preparation
Tips
- Use very ripe, flavourful tomatoes: they are the soul of gazpacho.
- Do not add ice, as it would water down the flavour; chill it in the fridge in advance.
- Add the salt and vinegar gradually and taste, depending on how acidic you like it.
- If you make it ahead, cover it with cling film touching the surface so it does not oxidise.
Variations
- It can be made without bread for a lighter version, which is very common in Spain today.
- Some recipes include onion in the base, and others leave out the cucumber.
- Gazpacho manchego is a different dish served hot.
Story of the recipe
Gazpacho andaluz: where it comes from.
Its exact origin is unclear, but gazpacho is associated with Andalusia and the lands of the south of the peninsula. There are references to dishes called «gazpacho» from before tomatoes arrived from the Americas, and some theories link it to a soup of bread, oil, vinegar and garlic from Roman times or al-Andalus.
The modern tomato version took shape in the 19th century, when the fruit was added to the traditional recipe. Before refrigeration, the mixture was cooled by evaporation in unglazed clay vessels. Today it is made with a blender, although traditionally it was pounded in a mortar.
Sources
By RecetarioMundo.