Gazpacho
 Gazpacho garnished with parsley | |
| Course | Appetiser |
|---|---|
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Tomato |
| Variations | Salmorejo |
| variable kcal | |
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.
History
Gazpacho has ancient roots. There is a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar.[2] Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.[3]
Gazpacho remained popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. Gazpacho has become an almost generic term for chilled vegetable soup.[4]
Ingredients and preparation
In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, wine vinegar, and salt. Some may also include onion.
The following is a typical method of preparing gazpacho:
- The vegetables are washed and the tomatoes, garlic and onions are peeled.
- All the vegetables and herbs are chopped and put into a large container (alternately, the tomatoes may be puréed in a blender or food processor, pounded with a mortar or strained and de-seeded with a food mill)[4]
- The soaked bread is then added (optionally)
- Some of the contents of the container are then blended until liquid, depending on the desired consistency.
- Chilled water, olive oil, vinegar and salt are then added to taste.
- The remaining contents of the container are added to the liquid, then briefly puréed until there is some texture remaining for garnish. (optional)
- Garnishes may be made with fresh bell pepper slices, diced tomatoes, or other fresh ingredients.
Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is still sometimes favoured as it helps keep the gazpacho cool and avoids the completely smooth consistency, and foam, created by blenders and food processors.[4]
In addition to the blended vegetable ingredients, it is also usually accompanied by different garnishes. These include the same vegetables the soup already contains, chopped up, as well as croutons.[5] The garnishes are served separately so the consumer can add them to the soup himself. When making the salmorejo variety from Cordoba, chopped hard boiled egg and ham (e.g. jamón serrano, jamón ibérico, etc.) will be placed on top. In Extremadura, gazpacho with local ham is called gazpacho extremeño. This time, the ham tends to be added to the soup in the kitchen prior to serving (unlike the other garnishes which are added at the table).
Gazpacho may also be served with ice cubes if it has not had enough time to chill before serving.
Variations
Gazpacho recipes can vary greatly in terms of ingredient composition, texture and viscosity. This usually depends on the geographical location as well as family traditions.
Similar cold raw soups such as salmorejo, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho.
A completely different dish to traditional gazpacho is gazpacho manchego. As the name implies, it seems to have originated from the Spanish region of La Mancha, but it is also popular in other areas in the center and southwest of the country. Rather than a cold soup, it is a meat stew. The main ingredients are rabbit and flat bread, and may also include mushrooms.
Arranque Roteño
A popular variation comes from the town of Rota in the province of Cadiz. During the times of drought there wasn't enough water to make gazpacho. Arranque has the same ingredients as gazpacho only that it requires less water and bread, making arranque into a gazpacho cream. Some people add enough bread to where it is the consistency of a dip.
See also
- Vichyssoise
- Women on the Verge of a Nervous Breakdown, in which gazpacho is a major plot point.
References
- ^ González Turmo I. Comida de rico, comida de pobre. Los hábitos alimenticios en el Occidente andaluz (Siglo XX). Universidad de Sevilla, Sevilla 1997
- ^ Steven Raichlen (1989-08-30). "Gazpacho: Theme And Variations". New York Times.
- ^ Clifford A. Wright's facts about Gazpacho Retrieved 6 July 2007.
- ^ a b c Kate Heyhoe. "Last Blast Gazpacho: Tomato and Watermelon at Summer's End". Kate's Global Kitchen.
- ^ King Gazpacho, Andalucia Magazine. Retrieved 6 July 2007.