Spanish gazpacho soup is a pleasant, light and refreshing tomato soup. It is a nice idea for a hot sunny summer The history of the recipe is complex and confusing, but gazpacho was initially a food for the poor. Roman legionnaires used to drink water with drops of vinegar as a refreshing drink. Later, olive oil, garlic, and stale bread were added to make it more filling. This mix became the progenitor of gazpacho, and tomatoes and other vegetables were later added to the recipe in the 19th century to create the modern version of the soup.
Tomato gazpacho spread throughout Europe. It was first introduced from Spain to France by the wife of Emperor Napoleon III, Eugene de Montijo. Every Spanish housewife has her own recipe for gazpacho, so you will find different variations with varying ingredients like cucumbers or peppers.
Ingredients
- Garlic — 2 cloves
- Olive oil — 4 tbsp.
- Lemon — 1/2 pc.
- Tomatoes — 600 g.
- Salt — to taste
- Cucumbers — 300 g.
- Bulgarian pepper 200 g.
How to cook gazpacho soup
Step 1. Cut tomatoes into a cross and dip them in boiling water for 2-3 minutes. Remove the skin, then cut them into large slices. Cut the peeled cucumber and sweet pepper without seeds and partitions into large slices. Blend the vegetables in a blender and add pressed garlic.
Step 2. Add olive oil, lemon juice from half a lemon, and salt to the gazpacho. Refrigerate for an hour.
Step 3. Before serving, stir the gazpacho well. Pour it into bowls, add herbs and croutons, and drizzle with olive oil.
Enjoy your refreshing summer gazpacho soup!
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