This basic version of gazpacho is the one travelers would be most likely to encounter when touring through Spain. The fact that this soup is commonly found, however, in no way renders it "ordinary".
One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs, and a golden sun...
Preparation time: 30 min.
- 10 oz of bread
- 21 oz. of tomato
- 2 cloves of garlic
- 2 onions
- 2 red and green peppers
- 1 cucumber (optional)
- 7 tablespoons of oil
- 2 tablespoons of vinegar
- 1 1/2 tablespoon of water
- Cumin (optional)
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.
Did you know?
Cold and warm fruit soups are common in Scandinavian, Eastern European and Baltic cuisine.
Potatoes will absorb more dressing & flavour if you add the dressing when the potatoes are warm, and then refrigerate.
Vichyssoise is a chilled potato and leek cream soup, said to have been created by a French Chef, Louis Diat at the Ritz-Carleton in New York in 1917 (though this claim has been disputed).
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucia, and also widely consumed throughout the rest of Spain, Portugal and parts of Latin America.
Gazpacho is often described as a liquid salad and is known for its thirstquenching qualities -- one of the reasons it is so popular in summer months.
The typical ratio of oil and vinegar in a vinaigrette salad dressing is 3 parts oil to 1 part vinegar or lemon.
Gazpacho descends from the ancient Roman tradition of combining stale bread, garlic, olive oil, salt and vinegar.
Dandelion greens are loaded with antioxidants. If using in a salad use greens when they are young and tender, as older greens tend to be too bitter for human consumption.