Recipe for healthy and delicious Gazpacho

Image by © Manceau/photocuisine/Corbis

This popular soup from the Andalusian area of Spain, mostly known now for being served cold, was originally blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added.

This soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold. When Christopher Columbus brought back tomatoes, cucumbers and different peppers from his voyages, the soup evolved to its present state.

Gazpacho

500g ripe juicy tomatoes, skinned

1 large onion, peeled

1 small green or red pepper, deseeded and chopped

1 clove garlic, crushed

15ml wine vinegar

15ml olive oil

15ml lemon juice

150ml tomato juice

Salt and freshly ground black pepper

Puree the tomatoes, chopped onion, green pepper, garlic, vinegar and olive oil in a blender or push through a sieve. Add the lemon juice and tomato juice, season to taste and chill in the refrigerator. Serve with bread sticks or croutons.

 

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