gazpacho
Next Dish: Mumu
Gazpacho is a traditional Spanish cold soup originating from the Andalusia region. It is made primarily of blended raw vegetables, including tomatoes, cucumbers, peppers, onions, and garlic, often garnished with croutons or chopped vegetables. The dish, served chilled, is particularly popular in the hot summer months. Its origins can be traced back to Roman times, though the modern version with tomatoes was introduced after the fruit was brought from the New World in the 16th century.
Recipe
Ingredients:
6 ripe tomatoes
1 green bell pepper
1 cucumber
1 small onion
2 cloves of garlic
2 cups of tomato juice
1/4 cup of olive oil
2 tablespoons of red wine vinegar
Salt and pepper to taste
1 teaspoon of sugar
1 day-old baguette
Instructions:
Start by peeling the tomatoes, cucumber, and onion.
Remove the seeds from the tomatoes and the green bell pepper.
Chop up the tomatoes, cucumber, green bell pepper, and onion into chunks.
In a blender, combine the chopped vegetables, garlic, tomato juice, olive oil, red wine vinegar, sugar, and half of the baguette (torn into pieces).
Blend until the mixture is smooth.
Season with salt and pepper to taste.
Chill the gazpacho in the refrigerator for at least 2 hours before serving.
Serve the gazpacho cold, garnished with croutons made from the remaining half of the baguette if desired.