Introduction:

Gazpacho is a refreshing, chilled tomato-based soup from Andalusia, made with ripe tomatoes (tomates), cucumbers (pepinos), green peppers (pimientos verdes), onions (cebollas), garlic (ajos), olive oil (aceite de oliva), vinegar (vinagre), and day-old bread (pan duro). Blended until smooth, this dish is perfect for hot summer days, offering a burst of fresh vegetable flavours and a cool, creamy texture. While Andalusian in origin, gazpacho has spread across Spain and beyond, particularly during the summer months when its refreshing qualities are most appreciated.

A Taste of History

Gazpacho is deeply rooted in Andalusian cuisine, with its origins dating back to the Roman period. The earliest versions were simple mixtures of stale bread, garlic, olive oil, vinegar, and water - long before the introduction of tomatoes from the Americas in the 16th century. Once tomatoes and peppers became available in Spain, gazpacho evolved into the tomato-based soup we know today. It became a staple for farmworkers in southern Spain, providing hydration and nutrition during long, hot workdays.

Over time, gazpacho gained popularity across Spain, becoming a symbol of Andalusian culinary heritage and a favourite dish for summer. It is served chilled, often garnished with diced vegetables or croutons, and is now a common offering in homes, restaurants, and tapas bars, especially during the hottest months.

Key Ingredients:

• 1 kg ripe tomatoes (tomates)

• 1 cucumber (pepino)

• 1 green bell pepper (pimiento verde)

• 1 small onion (cebolla)

• 2 cloves garlic (ajos)

• 50g stale bread (pan duro)

• 3-4 tablespoons olive oil (aceite de oliva)

• 1-2 tablespoons sherry vinegar (vinagre de Jerez)

• Salt (sal) to taste

• Cold water (agua fría) as needed

• Garnish (optional): diced cucumber, green pepper, croutons, hard-boiled egg (huevo duro)

Preparation Guide:

1. Prepare the vegetables: Peel and chop the tomatoes, cucumber, onion, and garlic. Remove the seeds from the green pepper and chop it.

2. Soak the bread: Soak the stale bread in a little water to soften it.

3. Blend the ingredients: In a blender, combine the tomatoes, cucumber, green pepper, onion, garlic, and soaked bread. Blend until smooth.

4. Add olive oil and vinegar: While blending, slowly drizzle in the olive oil to emulsify the mixture. Add sherry vinegar and salt to taste.

5. Adjust consistency: If the gazpacho is too thick, add cold water until it reaches your desired texture.

6. Chill the soup: Refrigerate for at least an hour before serving.

7. Serve: Serve chilled, garnished with diced vegetables, croutons, or hard-boiled egg if desired.

Special Ingredients:

• Tomatoes: Use ripe, juicy tomatoes like plum or vine-ripened varieties for the best flavour.

• Bread: Stale bread adds body to the soup. For a lighter texture, you can reduce the amount or omit it entirely.

• Sherry vinegar: Traditional in Andalusia, sherry vinegar gives the soup its tangy bite. Substitute with red or white wine vinegar if necessary.

• Olive oil: High-quality extra virgin olive oil is essential for a rich, smooth flavour.

Regional Variations:

• Andalusia: The classic gazpacho uses tomatoes, cucumbers, peppers, and onions, and is often garnished with diced vegetables or egg.

• Salmorejo: A thicker version from Córdoba, made with more bread and fewer vegetables, topped with jamón ibérico and hard-boiled egg.

• Gazpacho Manchego: A hearty stew from La Mancha, with game meats and unleavened bread, quite different from the cold tomato soup.

• Ajo blanco: A white version made with almonds, garlic, bread, and olive oil, served cold and often garnished with grapes.