delicious gazpacho recipes

gazpacho recipes - discover links to a wonderful variety of gazpacho soup recipes, plus information about the history of gazpacho, how to serve gazpacho ...

What, exactly, is gazpacho?...

Is it a soup, a drink, a salad, or an appetizer?

Well really, it's a bit of a mix of all four and, one thing's for sure ...

... if you're seeking an easy-to-digest, thirst-quenching, highly nutritious pick-me-up, then gazpacho is your ideal choice.

So, take a look at the origins and history of gazpacho, how to serve gazpacho, and then check out the links leading to lots of lovely recipes ...

History of Gazpacho

Gazpacho originates from the large, southerly Spanish region of Andalucia.

Opinions differ as to who first introduced this wonderful soupy mixture to Spain.

Some believe it started during Roman times, when the army would carry around a paste made out of dry bread, olive oil, garlic, salt, and cold water.

Centuries later, after Christopher Columbus had discovered the Americas and brought back new vegetables, ingredients such as tomatoes, peppers, and cucumbers were added.

Others believe that the origin of gazpacho dates back to between the 8th and 13th centuries, when the Moors introduced the delicious white gazpacho or ajo blanco.

How To Make Gazpacho

Nowadays, you can basically just place all the ingredients into a blender, whiz until smooth, beat in sufficient water to achieve the consistency you require, chill and serve.

If you like a chunky gazpacho, only whiz for a short time and don't add too much water.

If you prefer the more liquidy gazpacho typical of Seville, then liquidise well, and beat in a fair amount of water.

Ideally, gazpacho should be chilled, but should not have ice added.

How To Serve Gazpacho

Gazpacho tends to be served either in a bowl as a cold soup, or in a tall glass as a refreshing drink.

Traditionally, it would be accompanied by little dishes of finely chopped, raw vegetables - such as tomatoes, peppers, cucumber - which you'd sprinkle on top of the liquid.

Depending on the province, these accompaniments might also include quartered or chopped hard-boiled eggs, strips of Spanish ham, and chopped almonds.

Varieties

There's long existed a tremendous variety of gazpacho recipes.

For example, traditional red gazapcho made from tomatoes, red peppers, and cucumber ... green gazpacho with lettuce, green peppers, and endive ... white gazpacho with blanched almonds, garlic, and grapes or melon ...

It seems as though every Spanish family develops its own, unique, favorite recipe.

Nowadays, even more innovative gazpacho recipes have evolved, with the introduction of fruit-based gazpachos.

So why not experiment with some of them? You'll discover a wonderful selection just below ...