Spain’s culinary landscape is rich with flavours and traditions that reflect its diverse regions and cultures. Among its many gastronomic treasures, Gazpacho stands out as a quintessential dish that embodies the essence of Spanish summer.
This article explores the history, regional variations, and a classic recipe for Gazpacho, offering a glimpse into this refreshing cold soup that has captivated palates around the world. Although you can buy Gazpacho in almost every supermarket in Spain, and it can be found on many of the menu del dias, it is easy and satisfying to make your own.
A historical overview
Gazpacho’s origins trace back to ancient times, with its roots believed to lie in the Roman and Moorish influence on the Iberian Peninsula. Traditionally, Gazpacho was a simple, rustic dish made from stale bread, garlic, olive oil, vinegar, and water, which provided sustenance to farmers and labourers in the hot Andalucian climate.
With the introduction of tomatoes and peppers from the New World in the 16th century, Gazpacho evolved into the vibrant, tomato-based soup we know today. This evolution highlights Spain’s ability to adapt and incorporate new ingredients while preserving the essence of its culinary traditions.
Regional variations of Gazpacho
While the classic Andalucian Gazpacho is the most widely known, various regions in Spain have their own unique takes on this beloved dish. Here are a few notable variations:
Andalucian Gazpacho
The most traditional version, made with tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and stale bread. It’s characterised by its bright red color and smooth texture, often garnished with diced vegetables and croutons.
Salmorejo (Córdoba)
A thicker version of Gazpacho, Salmorejo includes more bread and olive oil, resulting in a creamy consistency. It is typically garnished with hard-boiled eggs and Jamón Ibérico (Iberian ham).
Ajoblanco (Málaga)
This white Gazpacho is made from almonds, garlic, bread, olive oil, and vinegar. It’s often served with grapes or melon, offering an unexpected contrast of flavours
Extremadura Gazpacho
Known for its simpler preparation, this version emphasises the use of green peppers and sometimes includes a touch of cumin for added depth of flavour.
Recipe for classic Andalucian Gazpacho
Ingredients:
- 1 kg ripe tomatoes
- 1 cucumber
- 1 green bell pepper
- 1 small red onion
- 2 cloves of garlic
- 100 g stale bread
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Salt to taste
- Cold water as needed
- Optional garnishes: diced tomatoes, cucumbers, bell peppers, croutons
Instructions:
- Prepare the Vegetables: Wash the tomatoes, cucumber, and bell pepper. Peel the cucumber and chop all the vegetables into chunks. Peel the garlic cloves.
- Soak the Bread: Soak the stale bread in water for a few minutes until it softens. Squeeze out the excess water.
- Blend the Ingredients: In a blender, combine the tomatoes, cucumber, bell pepper, onion, garlic, and soaked bread. Blend until smooth.
- Add Seasonings: Add the olive oil, sherry vinegar, and salt to the mixture. Blend again until fully incorporated. If the mixture is too thick, add cold water gradually until you reach the desired consistency.
- Chill: Pass the mixture through a fine sieve or strainer to remove any solids, resulting in a smooth soup. Refrigerate for at least 2 hours, as Gazpacho is best served very cold.
- Serve: Pour the chilled Gazpacho into bowls or glasses. Garnish with diced vegetables and croutons if desired.
Savouring Gazpacho
Gazpacho is more than just a dish; it is a refreshing escape from the summer heat, a burst of flavour that captures the essence of fresh, seasonal produce. It can be enjoyed as a starter, a light main course, or a refreshing drink.
Enjoy!