This world famous soups was created in Spain after the discovery of the New World and its vegetables. Like many other old World Specialties the gazpacho traveled back and became popular there as well.
Sometimes gazpacho is served as chilled soup, sometimes served as appetizer chilled drink, but is also used to describe a type of salad of Spanish origin.
This recipe is based on New World foods: tomatoes and peppers, and it is supposed to be a variant on a much older recipe.
Ajo blanco, or white gazpacho. It is a creamy chilled soup containing ground almonds, cucumbers, yogurt and garlic. The addition of yogurt and almonds can be found in Arabian but also in Indian drinks as well.
Green gazpacho does gets its color from spinach, lettuce, parsley and other greens with the addition of yogurt or chicken broth.
Red or tomato-based gazpacho can be blended or crushed or the vegetables can be finely diced to add more texture and make the soup more salad-like.
Red gazpacho, also known as gazpacho Andaluz, usually includes sweet peppers and cucumber, but no yogurt,.
Traditional gazpacho was flavored with cumin, a spice beloved in the Middle East and in South America.
In the US we can find red gazpacho with cilantro and a dollop of sour cream.
The soup is traditionally served with toasted bread, but would also be excellent accompanied by warmed fresh tortillas or tortilla chips.
- 1 pound fresh tomatoes, diced
- 1/2 cup sweet red peppers, diced
- 1 garlic clove
- 2-4 tablespoons white wine vinegar
- 2-4 tablespoons olive oil
- 1/2 diced chili, optional to taste
- Salt and pepper to taste
- 1/2 cup ice cubes, optional
- Reserve some diced vegetables and dice them finely.
- Add all the ingredients to the blender and pulse until smooth.
- Poor in cups or glasses and top with diced vegetables