Monday, June 28, 2010

Cold gazpacho - ideal for a hot summer

Gazpacho comes from Andalusia in southern Spain and the recipe is said to have been brought here by the Arabs. Originally it was made without the tomato, consisting of stale bread, garlic, olive oil, salt and vinegar. The tomato was added in the 18th century.

My friend Frode’s gazpacho had been removed further away from the Andalusian roots, as more ingredients had been added.

I would say it was a mix between a Bloody Mary recipe (without the vodka) and a gazpacho. He made his cold tomato soup from tomatoes, bread, onions, garlic, lovage, olive oil, garlic, salt, and sweet chilli.

He made it on Thursday, and we had a large bowl of brightly red soup for Sunday lunch, just before we were to leave. Left in the refrigerator and the ingredients in a good gazpacho will infuse, making it even better after a few days. Frode just added more olive oil, and we were ready to eat it.

I found a package of grissini, Italian bread sticks with garlic, in my kitchen drawer, and from here you could just dip it into the soup. It was a cold and refreshing lunch for a hot summer day.

Photo: A bowl of tomato gazpacho by Alpha

Here is one way to make gazpacho!


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