Gazpacho originated in southern Andalusia, Spain either during the Moors or Roman times. It is enjoyed by Spaniards and neighboring Portuguese as a hot summer starter, main dish, or tapa.
Gazpacho (Spanish)
Gaspacho (Portugese)
in a glass or bowl
in a glass or bowl
Makes 2 cups (480 ml)
4 small organic tomatoes
1/2 each: organic: cucumber, onion, and bell pepper
1 garlic clove
2 Tbs. (30 ml) sherry or wine vinegar
garnishes (in small bowls if using a lot):
- slices of avocado, tomatoes, orange, or hard boiled egg
- cilantro or parsley
- stale bread soaked in olive oil
- chopped ham, almonds, or green peppers
- cumin crushed with mint
- dried fruits
uno/um 1. In a food processor, pulse tomatoes, cucumber, bell pepper, garlic, and vinegar until chunky, not purée.
(a) Add water as needed.
dos/dois 2. Slightly chill the soup, but not iced.
tres/três 3. Pour into bowls and garnish.
tres/três 3. Pour into bowls and garnish.
cuatro/quatro 4. Serve with: Glass of red wine and salad
P.S. Each region adds different ingredients and more or less thicken soup. In La Mancha, Spain, small game animals or birds are added: rabbit, quail or pigeon and flat bread, served hot. Garlic and tomatoes may be added. Plus add hot meat or fish to one of the dishes.
P.S. Each region adds different ingredients and more or less thicken soup. In La Mancha, Spain, small game animals or birds are added: rabbit, quail or pigeon and flat bread, served hot. Garlic and tomatoes may be added. Plus add hot meat or fish to one of the dishes.
