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gazpachoTomato and Watermelon Gazpacho
Learn how to make the perfect Summer soup to cool you off
Del gazpacho nu bay empacho (You do not get an upset stomach from gazpacho — Spanish Proverb)
Gazpacho. I adore gazpacho in the summertime when the temperatures start reaching into the upper 80s and 90s. It’s cool and refreshing and thankfully comes into play at a time when my garden seems to conspire with the universe to provide me with more than enough raw ingredients to make several batches.
If you are a visual learner like me jump over to my video recipe to watch.
ORIGINS
Gazpacho originated as a Moorish soup made from stale bread soaked in water, olive oil, and almonds. It was a filling soup born from the economical use of all your foodstuffs. The name gazpacho originated from the Latin word ‘caspa’ referring to leftover pieces of bread. Shepherds may have enjoyed early versions, but it was substantially enhanced by hard-working farmers plowing in the hot sun. Gazpacho not only quenched hunger and thirst but replenished their bodies with much-needed vitamins and salt.
Though we know it today as tomato soup it wasn’t until after the discovery of the New World that tomatoes found their way into this classic chilled soup. My version goes even further…
