by Sarah Espigares

Created on: October 25, 2009

Gazpacho comes from the region of Andalucia in Spain and is known throughout the world as a cold soup. You can order it at some top quality restaurants and it will come to you in a bowl with a spoon.

Often times the locals here in Andalucia simply serve it in a glass and you drink it with the rest of your meal. It's fantastic for hot summer days when you want something light and it still tastes just as good in a glass. Even better if you ask me.

Gazpacho has become a household regular here in Spain out of practicality. In the summer your garden produces so much (300 days of sun a year) and often times it is impossible to eat so many vegetables before they get soft. It's a perfect way to avoid wasting them. Spaniards do not like wasted food.

Gazpacho:

2 tablespoons of Olive oil
4 ripe tomatoes
1 small green pepper
1 1/2 small cucumbers (peeled)

Start by mixing all of your vegetables in the blender with the Olive oil.

Then add:

4 medium cloves of garlic
6 tablespoons vinegar (you can adjust this if like)
1/2 bar of old bread (you need to soak the bread in water and then squeeze the water out; a perfect way to get rid of old bread)

The next step is to add water until the blender is full. Make sure to leave a little room so that it will not spill when you turn on the blender. You can add some ice cubes as well to chill your batch immediately.

The next step is to add salt to taste. Make it as bland or as salty as you like.

And the final touch is to add some cubed pieces of cucumber from the 1/2 cucmber left over.

Spanish cooking is often to taste and preference so adjust any ingredients to your liking. If you prefer it to be thicker add more bread or use less water. If you like the bite you get when you consume Gazpacho increase your cucumber and garlic.

Disfruta!

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