Andalusian gazpacho is one of the most historic recipes in the entire Mediterranean. Even in Spain today it is served and tasted daily. Basically, it is a preparation based on tomatoes, vinegar and dressings. In this article you will discover everything about this food.
Before delving deeper into this curious preparation, you should get a little closer to Andalusia. This Spanish region is a pioneer in the realization of this recipe. However, there is no resounding record about the real history of this broth, although there is reference to the first versions of this food.
Specifically, in the 8th century one of the first cookbooks appears with a marked resemblance to Andalusian gazpacho. The point is that, at that time, the composition of this broth was without tomatoes, vinegar, oil or green peppers.
In this sense, it is not until after the Spanish conquest of America that the components of tomato and peppers are added to the recipe, giving it the irresistible flavor that we are now mentioning. So, as you can see, behind something simple is a great story to tell.
Andalusian gazpacho: a very nutritious recipe
Something that stands out about Andalusian gazpacho over other soups or broths is its high concentration of essential nutrients. Consistent with information published in the USDA Food Composition Databases , this recipe is a source of:
- Vitamins A and C
- Dietary fiber
- Minerals such as calcium, iron, and sodium
- Fatty acids
On the other hand, this delicious soup has been investigated for its contributions to health. One of the studies done in this regard, published in Nutrition, Metabolism & Cardiovascular Diseases , determined that the bioactive compounds that are concentrated in gazpacho help reduce the risk of cardiovascular problems.
Correct preparation of Andalusian gazpacho
The Andalusian gazpacho can be accompanied with bread, in fact, it is served in this way together with a glass of water. According to the original recipe, these two elements are necessary for reasons of contrast. Now , we have explained that gazpacho is a soup or broth, however, it is not served warm or medium hot but cold!
What’s more, in the Spanish Mediterranean area it is common to take it with the odd ice cube. They say it adds more color to the soup and gives it more flavor. Undoubtedly, it is a feature that we could not pass up. So make this soup cold, taste it and taste it.
- 4 medium red tomatoes (500 g).
- 2 green peppers (125 g).
- 3 cloves of garlic without skin (35 g).
- 2 tablespoons of extra virgin olive oil (60 ml).
- 1 tablespoon of salt (25 g).
- 4 tablespoons of wine vinegar (140 ml).
- 1 slice of white bread (100 g).
- 1 previously peeled cucumber (150 g).
- Start by washing the vegetables very well. They must be very fresh and well selected to give optimum quality to the soup you are about to make. Drain and reserve.
- Have the blender glass handy. You will need it to grind the following ingredients.
- Make sure to peel the tomatoes very well (removing the seeds completely), then bring to a boil over high heat and remove.
- Put all the chopped vegetables into the blender glass and beat for 1 minute, or until you notice that the mixture is being similar to a soup.
- Add the salt, wine vinegar, and oil to add flavor and stickiness.
- Once the mixture is obtained in the blender, transfer everything to a small pot and heat a little to cook the tomato.
- Remove and cool (very important) for 2 hours. You will serve in a glass for soups, and the famous Andalusian gazpacho will be ready.
Do you dare to prepare this Andalusian gazpacho recipe? Try this recipe if you want to have a light dinner or as a starter for any meal. Without a doubt, you will surprise your guests with this nutritious and healthy dish.