Classic Gazpacho (Chilled Tomato Soup)

HISTORY & INTERESTING FACTS

The word "gazpacho" has its roots in the Latin term 'caspa,' which translates to "leftovers" or "a little something." Its history traces back to pre-Roman times.

In Spain, gazpacho can mean two very distinct dishes, depending on your location. One is an age-old shepherd's stew made from game, served atop a crispy dough base that acts as both a plate and a distinct part of the meal. This hearty stew, known as "Gazpachos Manchegos," is a winter specialty from the Albacete mountains, nestled between the La Mancha and Extremadura regions in eastern Spain.

In contrast, today's focus is on Gazpacho from Andalusia, known as "Gazpacho Andaluz." This refreshing, cold vegetable soup provides relief on scorching summer days. Numerous interpretations of this dish exist, but the original version, cherished by shepherds during pre-Roman times, featured stale bread, garlic, vinegar, oil, and water.

Over time, additional vegetables were incorporated, offering both nourishment and hydration under the relentless sun in the fields.

The classic "Gazpacho Andaluz" retains its foundation of bread, garlic, vinegar, and oil, enhanced with tomatoes, cucumbers, and often a pale, elongated green pepper. Another variation, "Salmorejo Cordobés," spotlights tomatoes, while "Ajo Blanco" features garlic, bread, vinegar, oil, and blanched almonds, originating from Malaga.

For this recipe, I've adhered to the classic Andalusian style and recommend serving it alongside finely chopped garnishes, allowing guests to customise their pureed masterpiece according to their preferences. I trust you'll relish this soup as much as I do.

Bon profit! Raquel x

Serves: 6 as a starter or 4 as a main dish

INGREDIENTS

• 2-3 slices of stale bread
• 500 g of ripe tomatoes, skinned, seeded and diced
• 1 cucumber, peeled, seeded and diced
• 1 yellow capsicum, seeded and diced
• 3 cloves of garlic, peeled and diced - please don’t press/grate or it will be too strong
• 1/2 cup good quality extra virgin olive oil
• 1-2 tsp salt
• 2-3 tbsp sherry vinegar or wine vinegar (any colour)
• fresh water

METHOD

1. Roughly chop the bread into a bowl and pour water over it to soften. Leave to soak for half an hour.
2. Place tomatoes, cucumber, capsicum and garlic in the blender and place the bread on top and then the oil. Purée on high until well combined.
3. Add water to loosen the consistency and to help with further smoothing the mixture to a desirable consistency.Note: if your blender is not able to purée to a smooth, velvet-like consistency, you can pass the soup through a sieve.
4. Season with salt and vinegar. I add a tsp of salt and 2 tbsp of vinegar to start with - then I blitz, taste and add more salt and/or vinegar if required.
5. Place finished soup in the fridge for at least an hour to cool.Note: Soup needs to be served really cold.

GARNISHES

Prepare any or all of the following for garnish:

• Cubes of toasted bread (or use crunchy croutons)
• Diced tomato
• Diced red/yellow capsicum
• Diced red Spanish onion
• Cubes of ham
• Hard-boiled egg, diced up into small pieces
• Pitted black Spanish olives, diced

WINE MATCHING & SERVING SUGGESTIONS

On a hot summer's day, few things rival the refreshing allure of a bowl of gazpacho. To enhance this delightful experience, consider complementing it withour Amphora Blanco or a crisp Albariño.

For those seeking an authentic pairing with tomato gazpacho, look no further than Manzanilla Sherry. Hailing from Andalusia, this dry wine boasts citrusy, savoury, and salty notes, making it an ideal match. Serve it impeccably chilled for the ultimate taste sensation.

Offer separate bowls of various garnishes (see above for ideas) and let people add and mix in what they like into their own bowls of soup. A delicacy on a summer’s day.