Tomato and Watermelon Gazpacho
A Culinary Journey from Humble Moorish Roots to Modern Refreshment
Del gazpacho nu bay empacho (You do not get an upset stomach from gazpacho — Spanish Proverb)
When temperatures soar into the 80s and 90s, my garden overflows with the perfect ingredients for gazpacho, a cool and refreshing summertime staple. This vibrant soup, bursting with ripe tomatoes, crisp cucumbers, sweet peppers, and fragrant herbs, is incredibly satisfying and surprisingly simple to prepare. Whether you follow a classic recipe or experiment with different variations, gazpacho is a delicious way to utilize your summer harvest and beat the heat.
Origins
Gazpacho, a classic chilled soup, has a rich history rooted in resourcefulness. Originating as a Moorish dish, it was initially made with stale bread soaked in water, olive oil, and almonds. This economical combination provided sustenance to shepherds and farmers laboring under the hot sun, quenching thirst and replenishing vital nutrients. The name itself, derived from the Latin word ‘caspa,’ meaning leftover bread, reflects its humble beginnings.
However, the gazpacho we know today, brimming with tomatoes, is a product of the New World’s discovery. While my version omits the traditional bread, it embraces the essence of the soup by showcasing the pure flavors…
