Tomato gazpacho: the recipe of the Andalusian dish of peasant origin – iO Donna
G.azpachofresh, nutritious, colorful. Summer is the perfect time to enjoy this cold tomato soup, a famous dish from Andalusia, perfect for lunches in the summer. The original recipe is based on tomato, onion and cucumber, but over time many variations have been born, such as with peas, with avocado up to watermelon or grapes in the sweet variant.
Tomato gazpacho, how it is born
Andalusian dish, the tomato gazpacho was born in the poor cuisine of peasant origin. It was in fact consumed by laborers who worked the fields in the summer and who needed to cool off. Because of this it is served cold and, in some cases, even with ice cubes. Often stale bread was added to the soup to give “substance” to a dish of only vegetables.
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This recipe dates back to the 19th centuryBefore, gazpacho was based on bread, vinegar, often garlic, sometimes ground walnuts or almonds, salt and oil, the latter entering Andalusian cuisine during the Arab invasion of the 8th century. With the arrival of tomatoes from the New Continent, the soup was tinged with red.
The recipe: ingredients for 4 people
1.5 kg of tomatoes
1 large cucumber
2 baby onions
1/2 red pepper
1/2 yellow pepper
1 bunk of chopped basil
1 tbsp of chopped parsley
3 tablespoons of oil
1 lemon
Salt and pepper
Method
Peel the tomatoes by removing the seedsthen centrifuge or blend the pulp.
Cut the cucumber into thin slices, add salt and leave to macerate for about ten minutes so that they lose their bitterness. Meanwhile, cut the onions and soak them for a while in water to make them lose their strength. Do the same with the peppers that have been sliced or diced.
Then centrifuge part of the onions, half of the cucumber and half of the red pepper and add to the tomato pulp.
In the bowl that will be used to serve the gazpacho, add the tomato smoothie with an emulsion of oil, filtered lemon juice, salt and pepper.
To the last one, before serving, add the cucumber slices, the icing onions, the yellow pepper cubes, the chopped parsley and basil to the soup. Or serve the raw vegetables separately and leave guests the freedom to add them as they like.
Cold, ideal for appetizers and cocktails: how to serve gazpacho
The gazpacho it must be kept in the refrigerator until it is time to serve it at the table and, to keep it cold, you can add ice cubes inside.
Suitable as an appetizer, Gazpacho is often also served during cocktails or as a soup. You can also add croutons sautéed with oil and garlic, or you can accompany it with fish, in particular crustaceans such as shrimp, or with fresh cheeses or eggs, preferably hard-boiled.
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