Guide to Barcelona

Gazpacho

Monday, 05 July 2010 11:42

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Gazpacho –the popular summer dish from Spain is a generally cold soup that is made of raw vegetables, especially tomatoes.
The dish has a long tradition on the Iberian Peninsula yet its true roots are debatable. There are stories that tell that the Gazpacho was brought to Spain by the Moors from the Arabic countries; others believe that the dish finds its origin by the Romans in Italy.

However, no matter where the soup originally comes from, Gazpacho has now become an integral part of the Andalusian cuisine and is also to be found everywhere in the rest of the Spanish country –be it restaurants, supermarkets or private households.

Gazpacho has become a huge success due to its refreshing effect during the summer time and it is a healthy yet very tasty snack that is consumed by all age groups. But what is the true recipe and how is it prepared? Most gazpacho recipes in Andalusia typically include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, vinegar of wine, and salt. However, there are many variations to the traditional recipe and one can experiment to personal liking. The chosen vegetables (mainly tomatoes) are usually peeled, chopped up and then blended. Next ice-cold water, olive oil, salt and vinegar are added and well mixed. Finally, one can add garnishes such as bell pepper, ham, bread crumbs and so on. There are no limits to different ideas and variations. Also, if not enough time is available to have the soup chill completely, one can also serve the dish with ice-cubes in it. Gazpacho –even though traditionally Spanish- can now be bought in many places in the world; however, nonetheless it remains a true Iberian dish that probably will always taste best in the country of its origin.

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