The history of gazpacho
It is believed that gazpacho was originally a meal for mule drivers. On the roadside, they would crush a clove of garlic between two stones, mix it with a pinch of salt and olive oil, and use this mixture to coat the inside of a pot. They would then layer chopped cucumbers and tomatoes, alternating them with breadcrumbs, finishing with a layer of croutons and oil. Once prepared, they would wrap the pot in wet cloth and leave it in the sun. When the cloth dried, the gazpacho was ready to eat.
There are debates about its history, with some suggesting that the soup is even more ancient and originally made without tomatoes, as Spain was unaware of tomatoes and peppers before Columbus. The recipe cannot be definitively pinpointed either, as it varies greatly across regions. Originating in Andalusia, gazpacho has numerous preparation methods in different regions of Spain and Portugal.
- 3 sweet red peppers
- 2 very large tomatoes
- 3 garlic cloves
- 1 small onion and 1–2 additional garlic cloves
- 2–3 cucumbers
- olive oil
- sea salt and freshly ground black pepper
- wine or sherry vinegar
- 1.5 L tomato juice
Remove the seeds from the peppers. You can peel the tomatoes, although I never do. Chop all the vegetables into large pieces and add them to a blender in batches. Include the onion, garlic, a generous amount of high-quality tomato juice (or pure passata made from tomatoes and salt), and 1–2 tablespoons of olive oil with each batch. Blend everything into a smooth, liquid consistency.
Pour the blended mixture into a pot, season with salt and pepper, and add 2–3 tablespoons of vinegar. Mix well. Leave in the refrigerator overnight or for at least a few hours.
Serve with pistachios or pumpkin seeds and pair with natural wine:)
Remove the seeds from the peppers. You can peel the tomatoes, although I never do. Chop all the vegetables into large pieces and add them to a blender in batches. Include the onion, garlic, a generous amount of high-quality tomato juice (or pure passata made from tomatoes and salt), and 1–2 tablespoons of olive oil with each batch. Blend everything into a smooth, liquid consistency.
Pour the blended mixture into a pot, season with salt and pepper, and add 2–3 tablespoons of vinegar. Mix well. Leave in the refrigerator overnight or for at least a few hours.
Serve with pistachios or pumpkin seeds and pair with natural wine:)
