History of gazpacho
It is believed that gazpacho was originally the food of mule chasers. On the side of the road, they crushed a head of garlic between two stones, mixed it with a pinch of salt and olive oil. With this mixture they greased the pot from the inside, then cut the cucumbers and tomatoes in layers, alternating them with breadcrumbs and finishing with a layer of crackers and oil. Having done all this, they wrapped the pot with wet clothes and put it in the sun. When the clothes are dry, the gazpacho is ready to eat.
There is controversy about the history, some believe that the soup is even more ancient, and in the original without tomatoes, since before Columbus, Spain did not know about tomatoes and peppers. It is impossible to say unequivocally the recipe. It is very different regionally. Originally from Andalusia, Gaspacho has many cooking options in every region of Spain and Portugal.
- 3 pcs sweet red pepper
- 2 very large tomatoes
- 3 cloves garlic
- 1 small onion and 1-2 cloves of garlic
- 2-3 cucumbers
- olive oil
- sea salt and freshly ground black pepper
- wine or sherry vinegar
- 1.5 l tomato juice
Remove seeds from peppers, tomatoes can peel, although I never do this. Cut all vegetables into large pieces and throw in a blender in portions, onion, garlic, in each serving add very high-quality tomato juice (or pure tomato pasta+salt) and 1-2 tablespoons of olive oil. Everything should be ground into a liquid homogeneous mass.
Pour into a saucepan, salt and pepper, add 2-3 tablespoons of vinegar and mix well. Leave in the fridge overnight or at least a couple of hours.
Serve deliciously with pistachios or pumpkin seeds. And natural wine:)
Remove seeds from peppers, tomatoes can peel, although I never do this. Cut all vegetables into large pieces and throw in a blender in portions, onion, garlic, in each serving add very high-quality tomato juice (or pure tomato pasta+salt) and 1-2 tablespoons of olive oil. Everything should be ground into a liquid homogeneous mass.
Pour into a saucepan, salt and pepper, add 2-3 tablespoons of vinegar and mix well. Leave in the fridge overnight or at least a couple of hours.
Serve deliciously with pistachios or pumpkin seeds. And natural wine:)
