Wow! This is like a whole food plant based super food that tastes amazing!
Is it a soup? Is it a drink? Who cares! …
The peppers, onion, garlic and tomatoes are all natural collagen builders in the body and are full of nutrients and antioxidants.
So drink away or sip away; whatever is your fancy because this dish will have you chocked up full of vitamins boosting your immune system and letting your skin glow!
Gazpacho has humble but complex origins dating back to Ancient Greek and Roman times in the Southern Spain region and Portugal.
It’s interesting because tomatoes were not introduced into Spain until the discovery of the new world.
It is noted that Gazpacho dates back to the 7th century. Roman soldiers would carry around dry bread with them and make gazpacho from garlic, vinegar and olive oil , soaking up the juice with their bread.
https://blog.amigofoods.com/index.php/spanish-foods/a-mouthwatering-history-of-gazpacho/
Although it’s been a recipe with deep historical roots dating back to the Ottoman Empire, gazpacho was revived in the XIX century when Empress Eugenia de Montijo promoted the recipe and made it popular. https://blog.fuertehoteles.com/en/food-and-drink/gazpacho-recipe/amp/
Empress Eugenia de Montijo
Today chefs from all over the world offer their version of gazpacho, some including fruit, others cooking vegetables on coals, others with spicy tomato and crab.
(FOOD & WINE/soup/cold)
And what of the name?
Where does the word Gazpacho come from?
Although nobody knows the origins of the word there are many speculations all of which allude to the process of making gazpacho https://www.kitchenproject.com/history/Gazpacho/.
Critics note that the word has many Arab sounds in it. Spain was controlled by the Ottomans between the the 8th and the 15th century.
Janet Mendel feels that it probably comes from the old Latin word “Caspa” meaning fragments or little pieces. This makes sense given the original process of making gazpacho. Garlic, olive oil and vinegar were pounded into a mortar like vessel called a dornillo and then soaked up with dry bread pieces.
https://www.kitchenproject.com/history/Gazpacho/
Making gazpacho today is so much easier! Just whip up all the ingredients below in a blender or food processor and serve cold.
Make it a little crunchy or make it smooth. It’s your choice.
Garnish with choppef red onion, tomato and cucumber for a delicious, estheticly pleasing dish!
INGREDIENTS
2 peppers, green and red preferably
1/2 onion
2-3 cloves of garlic
10 – 12 cherry tomatoes
1/2 cucumber
juice of 1 lime
3 tbls olive oil
1-2 pieces of whole wheat bread
1/2 cup of water
salt and pepper
Image 2 from https://blog.amigofoods.com/index.php/spanish-foods/a-mouthwatering-history-of-gazpacho/
Image 3 from https://blog.fuertehoteles.com/en/food-and-drink/gazpacho-recipe/amp/
