And what a nutritious and healthy blend of Mediterranean vegetables! It was thought that gazpacho originated as an Arab soup of bread, olive oil, water and garlic and arrived in Spain with the Moors or the Romans. It soon became part of the Andalusian cuisine, particularly in Sevilla, where salt and vinegar were added and in the 1800s tomato joined as a primary ingredient.

Gazpacho was traditionally made by pounding the vegetables with a mortar and pestle and this method is still favored as it keeps the gazpacho cool and avoids a completely smooth consistency and foam created by using blenders and food processors.

Here’s an authentic Andalusian recipe from my class today in southern Spain on How to make Gazpacho:

Ingredients
10-12 large, ripe and juicy tomatoes – peeled and seeded
2 red bell peppers
1/2 green pepper (optional)
1-2 cloves of garlic
Day old bread soaked 1 min in water
1 cucumber
Salt- I recommend sea salt
200ml extra virgin oilive oil
50ml white wine vinegar
250ml cold water or ice
Blend together

Diced tomato, cucumber and onion can be used as garnish

Tips
Do not add onion to the bled as onion will ferment and cause the soup to taste acidic if it is not eaten fresh

The stale bread soaked briefly in water enhances the consistency so the gazpacho is not watery.

Bon appetit! From costa del sol, Spain.