Gazpacho is also known as Gazpacho Andaluz in Spanish is a cold soup common in Spanish and Portuguese cuisine. Gazpacho is the food is an admixture of raw tomatoes, garlic, onion, cucumber, thickened breadcrumbs, green peppers, vinegar, olive oil, and water. You can take the Gazpacho soup cold as a starter mainly in the summer when is it beginning to get hot. Still have confusion on, is Gazpacho a soup or not? Let’s deep into it.
History Of Gazpacho Soup
The history of Gazpacho soup dates back to Spain being a favorite of the Romans. The soup containing originally contained bread, water, olive oil, garlic, and vinegar when it was first introduced in Spain. From then it became a cuisine of the Castilian kingdoms. Later during the 19th Century, they added tomato to make the gazpacho soup red. In modern times, the gazpacho recipe has been different with the addition of other vegetables, fruits, seafood, and nuts.
How Do You Make Gazpacho?
According to the traditional method, the vegetables are broken down into a mortar and pestle. This is a preference to avoid the too smooth consistency of the vegetables created by the use of blenders. The garlic is pounded in the mortar and a small amount of stale bread is added followed by sale and olive oil to create a paste. To this mixture, they add ripe tomatoes and vinegar.
In the absence of refrigerators, the gazpacho was cooled in unglazed earthenware containers. Gazpacho is served as it is, or with boiled eggs, onions, ham pieces, mint, and pepper. Nowadays, all the ingredients are poured into a blender to create a smooth or chunky, semi-solid soup.
The Color Of Gazpacho Soup
When mixed with all the ingredients, especially tomatoes, the color of the gazpacho soup is usually red.
However, you can make your Gazpacho soup white or green by varying use of the different colors of the vegetables. Green Gazpacho soup is made with green vegetables, herbs, and spices. They made white soups with dry fruits such as almonds.
You can also garnish your gazpacho soup with a variety of spices, herbs, and nuts. The texture may vary depending on the consistency of the soup that you desire. To add animal protein to gazpacho, many families add meat to make it a complete meal.
A Standard Recipe Of 1 Bowl Or 2 Cups Of Gazpacho
Calories: 1 cup =122
Ingredients Weight in gram
- Tomatoes 74.3
- Onion 32.9
- Red pepper 71.3
- Cucumber 60.2
- Garlic 0.89 clove
- Olive oil 16.2
- Salt 2.7
- Wine vinegar (white) 17.8 ml
- Black pepper 0.29 tsp
- Tomato juice 6.8 oz.
Nutritional Value Of Gazpacho Per Serving 2 Cups
There are 243 calories per serving of gazpacho soup. The total fat is 17g, saturated fat 2.4g, sodium 1599mg, potassium 931mg, total carbohydrate 20g, Protein 4.1g, sugar 13g, and Dietary fiber 4.4g. It also contains a substantial amount of calcium, Vitamin A, C, and iron.
Differences Between Gazpacho And Regular Soup
The major difference between gazpacho soup from other soups is that it is uncooked and cold. It is a mixture of raw vegetables, which is never heated. Regular soup of vegetables and tomatoes is always cooked and taken hot.
Gazpacho soup is famous for being a chilled soup. You must have noticed that the vegetables and spices are raw. They are not cooked, but crushed with a mortar and pestle or blended in a blender. This procedure gives a fresh flavor and texture to the gazpacho soup.
Cold soup is a drink for summer that gives a pleasant effect besides being healthy.
The regular soup may also be chicken, beef, or vegetable stock prepared by cooking. Vegetables are also half cooked. The entire sense of having the normal soup is to have it hot no matter what the season.
Differences Between Gazpacho And Salmorejo?
Salmorejo is another cold soup. Although, Gazpacho and Salmorejo are “cold tomato-based soup,” but they bear some differences. Salmorejo also known as arborio is another traditional soup of Southern Spain. It is made of bread, pureed tomato, garlic, and olive oil. With toppings of Spanish ham and diced boiled eggs, the salmorejo looks appeasing.
The specific difference is that gazpacho has the basic ingredients as tomato, cucumber, and green pepper whereas salmorejo base is garlic, tomato, and bread. Gazpacho is light and cool but salmorejo is dense and creamy.
Both the soups are good for the hot summer hot season. Both the soups are available in the supermarket.
A Recipe of Salmorejo
- 2 lbs. of ripe tomatoes
- 200 g bread
- ½ cup of olive oil
- 1 garlic
- 2tsp salt
- ½ tsp pepper
- Boiled egg
How to Cook Gazpacho?
Mix all the ingredients in pour in a food processor. Milk at a high speed. Add the seasonings. Diced the hard-boiled eggs and place them as a topping. Serve in a bowl.
How to Garnish Gazpacho?
The Gazpacho soup is thin and served in glasses. The toppings look gracious. It is like tomato juice being sipped from the glasses. The gazpacho soup is vegan-friendly.
How to Garnish Salmorejo?
When is Serve Gazpacho Served?
Gazpacho is served at the beginning of a meal as a “first plate” before the main dish. Gazpacho is served with a cold or toasted sandwich in a restaurant. At home, the serving rule depends on choice. Some like to have added other dishes with gazpacho.
When is Salmorejo Served?
Salmorejo also enters the food table first as a “first plate” in restaurants. The dishes that come with it are salad or sandwiches as dinner or lunch.
When we think of soup, we always think of hot soup. Unlike the regular soup, we take gazpacho soup is taken cold. Gazpacho is a cold soup popular in Spain. Although it is uncooked food, the ingredients are a mixture of a healthy combination of vegetables, fruit, oil, nuts, and herbs. The nutrition of gazpacho is the source of important nutrients. Although taken cold, it has great taste in the hot summer season.