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A refreshingly cold, summertime soup made from uncooked tomatoes, sweet bell peppers, onions, celery, cucumbers, bread, garlic, olive oil, and vinegar.
Although the exact origin of the word «gazpacho» is unknown, most suggest that it derives from the Mozarabic word «caspa», meaning fragments or remnants of food, primarily stale bread, that were combined with vinegar, water, oil, garlic, and other seasonings in a clay pot, wrapped with a wet towel, and left standing in the sun. When the towel was dry, the food was ready. From Andalusia, in Southern Spain, where it originated, «gazpacho» spread across the country and nowadays there are as many recipes as there are families in Spain.
|1 slice||bread, whole wheat||35 g|
|1/4 tsp||wine vinegar||1.25 mL|
|6||tomatoes, very ripe||700 g|
|1/2||cucumbers, medium size||120 g|
|1||yellow or red sweet peppers||200 g|
|1/3 cup||extra virgin olive oil||85 mL|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
|1/4 tsp||Tabasco sauce||1.25 mL|
|sugar to taste [optional]|
|1 tbsp||olive oil, for the croutons||15 mL|
|2 slices||bread, whole wheat, for the croutons||70 g|
|1||eggs size large, to garnish|
|2||green onions/scallions, to garnish|
|1/2||green peppers, to garnish||70 g|
|1 stalk||celery, to garnish||70 g|
|1/2||cucumbers, medium size, to garnish||120 g|
The secret of «gazpacho» is found in the quality of the tomatoes, which must be of the sweetest, vine-ripened, height-of-the-season type.
A blender or food processor will be very useful to purée the soup.
«Gazpacho» can be stored in the refrigerator up to 3 days.
per 1 serving (370g)
% Daily Value
|Vegetables and Fruits :||3||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
|Meat and Alternatives||0|