Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Spain
Ingredients: 1 kg ripe tomatoes, chopped; 1 cucumber, peeled and chopped; 1 green bell pepper, chopped; 1 small onion, chopped; 1 clove garlic; 3 tablespoons olive oil; 2 tablespoons sherry vinegar; 1 slice stale bread, soaked in water; Salt to taste

6 servings15 min prep0 min cookEasy Spain

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The Story Behind It

The Tale of Gazpacho

Gazpacho began in Andalusia as a simple bread, garlic, olive oil, and vinegar soup, possibly with roots in Roman and Moorish cooking, long before tomatoes existed in Spain at all. Tomatoes and peppers, both New World crops, weren't added until after the 16th century, gradually shaping the chilled red soup known today.

Ingredients

Scale:· 6 servings

1 kg ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1 small onion, chopped
1 clove garlic
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 slice stale bread, soaked in water
Salt to taste

Instructions

1Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
2Add the soaked bread, olive oil, and vinegar.
3Blend until completely smooth.
4Season with salt to taste and adjust vinegar or oil as needed.
5Pass through a sieve for an extra-smooth texture if desired.
6Chill in the refrigerator for at least 2 hours.
7Serve cold, garnished with diced vegetables and a drizzle of olive oil.

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