Gazpacho

Gazpacho is a southern Spanish chilled soup whose origins pre-date the introduction of the tomato into European cooking. The original version was likely white and similar to the Ajo Blanco recipe that follows.

Gazpacho was a way to use up stale bread by soaking it in water and flavouring this with garlic, oil and vinegar. It is a perfect way to celebrate vegetables at the height of summer and a refreshing appetizer on a hot August day.

Tomatoes figure heavily into most gazpachos today and it is a perfect way to use the tomatoes that are misshapen or with bruised or unsightly skins. It was traditionally made by pounding bread and garlic in a mortar and proceeding from there but a good blender make short work of  putting together gazpacho for a group. I consider it a salad in a cup.

The following recipe is a template on which to improvise. Presentation aside, you can add leafy greens such as spinach or arugula to this or use tomatillos if you are growing them. I leave any onion for garnish and avoid root vegetables.

 

Tomato Gazpacho

Serves about 6

  • 50g day old white bread, crusts removed
  • 2 tablespoons sherry vinegar
  • 3 tablespoons water
  • 1 garlic clove, peeled
  • 1 English cucumber or equivalent, peeled and seeded
  • 1 kg ripe tomatoes of any colour or description, peeled
  • 1 green, red or yellow pepper or combination.
  • 3-4 tablespoons good olive oil
  • Sea salt, fresh black pepper and a few drops of Tabasco sauce

Method:

1. Soak the bread in the vinegar and water until soft and mushy.

2. Blend the bread with the garlic and olive oil in a blender, adding the rest of the ingredients as you go. Check for seasoning. Chill for a couple of hours or overnight in the fridge then serve.

Garnishes:

Part of the fun of gazpacho is all the garnishing possibilities. Here are a few.

Diced onion, pepper, cucumber or tomato, anchovies or boquerones, chopped egg, little croutons fried in olive oil, chopped jamon or just a drizzle of fine oil or a sprinkle of chopped herbs. At Cava, we sometimes make a savory sorbet to garnish this.

 

Ajo Blanco

Serves about 6

This is probably close to the original gazpacho, predating tomatoes’ use in Spanish cuisine and maybe as old as Roman times. The almonds refer us to the Moorish influence in Southern Spanish culture and cuisine at the time.

  • 50g white bread, crusts removed.
  • 100g blanched almonds
  • 1 large garlic clove
  • 3-4 tablespoons good olive oil
  • 2 tablespoons sherry vinegar
  • Salt and white pepper.

Method:

1. Soak the bread in the vinegar and some cold water

2. Place the garlic, bread and almonds in a blender and add enough water to blend into a smooth, thick paste. Transfer to a bowl.

3. Whisk in the seasoning, olive oil, some ice and cold water until you have a thin creamy consistency.

This soup is traditionally garnished with seeded or seedless green grapes; peeled if you have the patience.