By Gabriela Noguez |
Andalusian gazpacho is one of the most traditional Spanish recipes. Have it on a hot day!
People say that the fastest way to win a person’s heart is through their stomach, and we are convinced that it’s true. That’s why today we invite you to fall in love with one of the most beautiful regions in Spain through one of its most traditional recipes.
Andalusia is located in southern Spain and it covers the provinces of Almería, Cádiz, Córdoba, Granada, Huelva, Jaén, Málaga and Seville. This region of the Iberian Peninsula is known for having Mediterranean weather with warm temperatures that slightly vary in each province. This privileged geography helps them grow numerous products. In that sense, Andalusia is a top quality producer of olive oil.
In your next trip to Spain you’ll notice that Andalusian gastronomy is very varied, but its cuisine’s main products include olive oil, grains like wheat, fish, meat products and, of course, wine.
HISTORY OF GAZPACHO SOUP
Even though the origin of gazpacho is not really clear, historians have found part of its roots in Rome, where, on hot days, people used to prepare a type of cold soup with ingredients like wine and dried fruits to which they added garlic and bread. However, the gazpacho recipe that we are familiar with nowadays was created after the discovery of the American continent when commercial trade between the European metropolis and its colonies began and they had access, for the first time, to some of gazpacho’s main ingredients: tomato and green pepper. Then, in the 17th century the first definitions of this soup appeared in books. In the Treasure of the Spanish Language it’s described as a mixture prepared with olive oil, vinegar and other ingredients in which bread is dipped.
Because it’s prepared with very few ingredients and its method of elaboration is quite simple, gazpacho was a common dish in Spanish rural communities; however, with time it became one of the most important recipes in the Iberian Peninsula.
It’s true that there are different varieties of gazpacho depending on the region. They have, for example, gazpacho extremeño (from Extremadura) to which they add egg, and gazpacho manchego (from la Mancha) that is served hot. On the other hand, a similar recipe, salmorejo from Cordoba, is prepared with boiled egg and Iberico ham. However, Andalusian gazpacho is one of the recipes that have gained more popularity. On hot days, there’s nothing better than enjoying a bowl of this cold soup prepared with extra virgin olive oil, tomatoes, green pepper, garlic, cucumber, sherry vinegar and bread crumbs. Its peculiar taste with acid notes and its bright orange color make gazpacho a tasty celebration to refresh yourself on your tour across beautiful Andalusian destinations.
In order for you to enjoy this delish soup even after you go back home from your trip,DINKtravelers wants to share its recipe with you.
Ingredients: 1 pound of tomato, 1 cucumber (seedless), 1 green pepper (seedless), 2 garlic cloves, 3 Tbsp. of extra virgin olive oil, 1.5 Tbsp. of vinegar, cumin and salt.
Soak the bread in water for approximately 15 minutes. Remove the soaked bread and put it in a blender or food processor together with the tomatoes, the cucumber, the pepper and the garlic cloves. Grind the ingredients and start adding the oil, the vinegar, salt to taste and cumin. Once the ingredients form a thick but even mixture, pour it in a bowl and cool in the fridge for about 3 hours.
Serve and enjoy!