Gazpacho

There are many theories as to the origin of gazpacho, including one that says it is a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans.[2] Once in Spain, it became a part of Andalusian cuisine, particularly in Córdoba, Seville, and Granada, the Moorish Al-Andalus regions; using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.[3] During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally, and remains commonly known.

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.[4]

In Andalusia, most gazpacho recipes include stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, wine vinegar, water, and salt. Northern recipes often include cumin and/or pimentón (smoked sweet paprika).

The following is a typical modern method of preparing gazpacho:

1. Ingredients and measurements: 3 cups of water, 6-10 large red tomatoes, 1 large, green sweet Italian pepper with ribs and seeds removed, 1 cucumber, 1/2 of a large onion or 1 small one, 3.5 fl oz of olive oil, 2.5 fl oz of white wine vinegar, 2 oz of French bread - "a piece about the size of a fist", 1 tablespoon of salt, and 1 garlic clove or 2 dessert spoons of minced garlic. Extremenian and castilian recipes frequently add 1 dessert spoon of smoked sweet paprika and 1 teaspoon of cumin.
2. Wash the vegetables and peel the cucumber, garlic, and onions.
3. Chop all the vegetables and herbs and put them into a large container (alternatively, purée the tomatoes in a blender or food processor, pound in a mortar (the traditional method), or strain and de-seed with a food mill).[4]
4. Blend the contents of the container until they are liquid or to the desired consistency. Gazpacho is an emulsion, so its texture is achieved by using the appropriate measures and crushing speed.
5. Add chilled water, olive oil, vinegar, and salt to taste.
6. Add the remaining contents of the container to the liquid. Then briefly blend, but do not purée, leaving some texture (optional).
7. Garnish with fresh bell pepper slices, diced tomatoes, and cucumber, or other fresh ingredients.

Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders or food processors.[4] A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Next, very ripe tomatoes and vinegar are added to this paste. In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, with the addition of some water.[5]

Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham (in the salmorejo variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green pepper, onion, tomato or cucumber.[5] In Extremadura, local ham was added to the gazpacho itself rather than as a garnish, this is called gazpacho extremeño. Andalusian sources say that gazpacho should be slightly chilled, but not iced.[5]

The ingredients, texture, and thickness of gazpacho vary regionally and between families.

Similar cold raw soups such as arjamolho in Portugal, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho. Gazpacho and salmorejo are especially similar, since they are both tomato-based cold soups that are widely popular in Spain; the main difference between gazpacho and salmorejo is the culinary technique used [6] since gazpacho is a soup whereas salmorejo is an emulsion. In addition, while both dishes share the main ingredients of tomato, olive oil, bread, and garlic, gazpacho can also be prepared with cucumber, peppers, and vinegar, whereas salmorejo cannot.

Gazpacho manchego, despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup.

Extremaduran variations

Gazpacho extremeño

In Extremadura, gazpachos are a kind of purée or thick gazpacho known as cojondongo, or cojondongo del gañán,[7] made of breadcrumbs, garlic, oil, and vinegar, then topped with chopped onions, tomato and peppers.[8]

• List of soups
• List of tomato dishes
• List of bread dishes