All that nutritious stock and minerals and vitamins are packed into a bowl of homemade soup.
But… who on world could stand to boil bones for months on end in the sweltering Spanish summer heat? Let alone make the soup! I can’t see anybody being excited about having to follow that up with a bowl of steaming hot soup.
Because of this, the Spanish developed gazpacho, a lovely, icy soup that is visually appealing, nutritious, inexpensive to make (because it requires no boiling), and, most importantly, a pleasure to consume.
The original recipe for gazpacho was developed in the unique and enticing southern Spanish province of Andalucia, where the influence of the Arabic culture is strong.
The uncooked, chilly soup used to require pounding bread and garlic with tomatoes, cucumbers, and peppers, but today all you need is a blender. Olive oil gives it a silky, creamy texture, while vinegar gives it a taste that’s perfect for cooling down when things become intense.
Authentic Spanish manner calls for serving the soup with tiny bowls of condiments such chopped peppers, cucumber, onion, and maybe even eggs that have been hard boiled and croutons. Then, diners may top their soup with whichever spices and herbs they choose.
Most Spanish families have their own secret recipes for gazpacho, but the classic version is made with tomatoes. These days, though, you may discover gazpacho recipes that don’t need tomatoes at all, such as white gazpachos made with almonds or fruit gazpachos.
Do you find it difficult to sleep? Perhaps a bowl of gazpacho will put an end to your worries, like it does for the people in Pedro Almodovar’s 1986 film “Mujeres Al Borde De Un Ataque De Nervios.”
Don’t go to sleep just soon, however; you still need to review the recipe.
Four servings’ worth of ingredients:
Toss together 4 ripe tomatoes, 1 onion, 1/2 cup each of red and green peppers, 1/2 cup of cucumber, and 3 cloves of garlic.
You’ll need: – 50 g bread – 3 tbsp. vinegar – 8 tbsp. olive oil
In addition to: – Water – Salt and pepper
– Optional 1/4 teaspoon cayenne pepper
Toss together 2 hard-boiled eggs, half an onion, half a red pepper, half a green pepper, and half a cucumber, all finely diced.
First, soak the bread cubes in water for half an hour.
Two, peel tomatoes, and three, clean peppers of their seeds and stems.
3, 2, 1: Peel the cucumber, onion, and garlic.
Finely dice the cucumber, tomato, onion, and garlic.
Blend in a high-powered blender.
6. Blend the bread after squeezing off the excess water.
7. Dress with oil and vinegar.
8- Combine ingredients well.
9. If the mixture is too thick, add water until it reaches a soupy consistency.
10 Pour over ice in a basin.
11. Chill in the fridge for a few hours.
12 – Serve in bowls and provide toppings on the side.
The perfect setting for a glass of gazpacho is a shady patio overlooking the ocean and turquoise sky.