Gazpacho Cold Soup

Gazpacho is originated in the southern regions of the Iberian peninsula and spread into other areas. This delicious soup it was widely eaten in Spain and Portugal.

Finally, gazpacho has crossed the borders of its country of origin, being consumed all over the world, especially during hot summers, when it is very comforting and refreshing.
There are different variations on the same theme, but most of them include tomatoes, cucumbers, bell peppers, onions, garlic, bread and olive oil, vinegar, salt and pepper.

In the classic version, gazpacho is based on tomatoes. At present, however, other variants of gazpacho have appeared, based on cucumbers, melons or red melons, etc.

Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle, this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders or food processors.
A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Next, very ripe tomatoes and vinegar are added to this paste. |
In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation with the addition of some water.

Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham (in the salmorejo variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green bell peppers, onion, tomato or cucumber.
In Extremadura, local ham was added to the gazpacho itself rather than as a garnish, this is called Gazpacho Extremeño. Andalusian sources say that gazpacho should be slightly chilled, but not iced.