Cool Gazpacho Recipes For When Its Too Hot To Cook!
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The word Gazpacho brings to my mind Spanish tomatoes and Spanish vaqueros. It is one of those dishes that have their roots entwined deep in history. The traditional Gazpacho was made quite differently from how it is prepared today.
We delve into the origins of this Spanish favorite, the gazpacho, and look at how far it has come.
The Origins Of Traditional Spanish Gazpacho
There is more than one theory associated with the birth of this dish. The Andalusian area was a large farming land which was known for cultivation of olive plantations, wheat fields, almonds (how long do almonds last?), cork trees, citrus groves, and vineyards. The Andalusian territory was ruled by the Muslim Moors from 711 CE till the early 11th century and covered most of the Iberian Peninsula. This was the time when rich Mediterranean cuisine thrived within Southern Spain.
Another theory states that the gazpacho was introduced by the Romans and Greeks who invaded Spain. The word gazpacho is said to have been coined from a Greek word that referred to a collection box in church, where people would put money and even bread (how long does bread last?). Some say the word comes from an Arabic word gazaz, which means âmany little piecesâ. It probably even has some of its origins in the Latin word âCaspaâ, which means, âlittle fragmentsâ.
What Led To The Origin Of The Gazpacho
This question also has many answers. Some say that the Moorish rulers from Morocco, brought along a soup that they called Ajo Blanco. Others say that the field workers of Andalusian farms we're given a ration of bread and oil. When the bread went stale, it was pounded with a mortar and pestle, along with oil, garlic and water to make a cool thirst quenching soup that helped the farmers work in the blazing Spanish Sun. The ladies would make this soup during lunch time to feed the field workers. They would also add whatever vegetables were available and fresh.
What Was The Original Gazpacho Made From
Traditionally, gazpacho was prepared through a laborious process to achieve the smooth consistency of the soup. Garlic cloves (how long do cloves last?) are crushed in a mortar, along with some soaked stale bread, olive oil and salt. Very ripe, crimson tomatoes and vinegar go in next and it is further worked on till a smooth consistency free of foam and sludge. Back when there were no refrigerators, gazpacho was poured into an earthen pot and left for cooling.
The Modern-Day Gazpacho
Today the cold tomato soup has many variations. It is made with several vegetable combinations, spices and even fruits! Meat stock and seafood is also an interesting addition to the gazpacho depending upon the region where it is made.
Here are some unique, healthy, and simple ways to whip up some chilled gazpacho during the blistering summers!
Traditional Andalusian Gazpacho
What You Need
100 grams bread
2.5 lbs tomatoes
½ cucumber
One green pepper
One red pepper
½ onion
One garlic clove
3-ounce extra Virgin olive oil
One-ounce vinegar
8 ounces water
Freshly crushed black pepper
Salt
What You Will Have To Do
Chop finely the red and green peppers, cucumber, tomatoes, onion and bread. Add the ingredients into a blender and blend.
Drizzle olive oil and vinegar as you blend and once it is of a smooth consistency, strain the soup through a fine mesh strainer. Pour into a serving dish and garnish with pieces of fried bread and olive oil.
Cucumber And Green Grape Gazpacho
What You Need
Half Cup whole raw almonds
One 6-inch sweet baguette
4 teaspoons salt
One medium garlic clove
4 cups seedless green grapes
2 cups cucumbers (how long do cucumbers last?), peeled & seeded, cut into medium dices
1 Cup olive oil
2 Tablespoons vinegar
1 Cup water
Finely chopped chives (how long do chives last?) for garnish
What You Will Have To Do
Break bead into chunks and place into a bowl of water. Allow about 3 minutes for the bread to soak.
Add the almonds salt and garlic to a food processor and process for about 30 seconds. Squeeze the excess water from the bread and add it to the processor. In about 10 pulses, you will have a well incorporated bread and nut mixture.
Add the cucumber to this and process till it is evenly broken down. Add the grapes and process further, adding olive oil and vinegar in a steady flow till they are well incorporated.
Check the consistency and add water if needed. Taste and adjust the seasoning as required.
Keep the gazpacho covered and let it chill for at least an hour. Garnish chilled gazpacho with chives and serve.
Stone Fruit Gazpacho
Summers bring with them ripe juicy stone fruits, and this stone fruit gazpacho recipe is perfect for a hot day. Feel free to play around with the fruit combinations as they are all bound to give a wonderful result.
What You Need
One large, peeled cucumber
One ripe plum, pitted
Two ripe peaches, pitted
10 ripe cherries, pitted
1 tablespoon fresh lime juice
Âź teaspoon salt
1 tablespoon sweetener of your choice
1 cup water
Fresh mint for garnish
What You Need To Do
Blend all ingredients (except mint), in two batches, until very smooth. Make sure there are no pieces remaining. If you started with cold ingredients, this gazpacho is ready to be served. Otherwise, chill for one hour and serve with a garnish of fresh mint.
Carrot Gazpacho
This gazpacho recipe is so delicious, with the tastes of sweet, earthy carrots (how long do carrots last?)pairing perfectly well with coconut milk. Carrot gazpacho is my go-to meal for my kids and I, on busy summer weekdays, when I would like to stay out of the kitchen as much as possible.
What You Will Need
A pound of carrots, peeled and roughly chopped
14 ounces of coconut milk
2 tablespoons extra Virgin olive oil
One clove of garlic
One lemon, juiced
A knob of fresh ginger, peeled
1 teaspoon sweetener of your choice (optional as the soup is on the sweeter side)
½ cup water
1 teaspoon tomato paste (how long does tomato paste last?)
Salt and pepper
For Garnish:
Fresh crushed black pepper
Handful toasted pumpkin seeds (how long do pumpkin seeds last?)
Extra virgin olive oil
What You Need To Do
In a high-speed blender, add the carrots, coconut milk, lemon juice, garlic, oil, tomato paste, ginger, water, seasoning, and oil. Blend until this mixture is smooth and well pureed.
Chill for at least three hours. If you find the consistency of that soup is a little on the thicker side, you can add some cold water. Check for seasoning balance.
Dry roast the pumpkin seeds in a skillet and garnish along with some fresh, chopped cilantro.
Gazpacho has been through countless transformations but the three main ingredients- garlic, salt and olive oil have always stayed the same. This isnât to say that you cannot add some new flavors to the gazpacho. For example, adding chopped basil is a nice touch, but one that no self-respecting Spanish housewife would even think of! Even though the forerunners of gazpacho didnât contain tomatoes, these are considered pretty basic today.
Technological advancements like the refrigerator and the food processor have made the preparation of gazpacho very simple but ask the Spaniards and they will argue with passion about how the authentic process and ingredients donât require refrigeration.
From it's peasant origins, the gazpacho has become quite cosmopolite, making an appearance on fine dining menus. As the Spanish saying goes, âDe gazpacho no hay empachoâ. There is never too much gazpacho.
