National Gazpacho Day is celebrated across the United States each year on December 6. Gazpacho is typically a tomato-based vegetable soup which is served cold. Originating in the southern Spanish region of Andalucia, Gazpacho is widely consumed in Spanish cuisine, usually during the summer months.
The original Spanish recipe includes stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine, vinegar, water and salt.
Following is the typical method of preparing gazpacho:
- Washing vegetables
- Peeling tomatoes, garlic and onions.
- Chop all vegetables (traditionally pounded with mortar) and process in food processor.
- Add soaked bread.
- Blend part of the processed contents until liquid, depending on desired consistency.
- Add chilled water, olive oil, vinegar and salt to taste.
- Add remaining processed ingredients.
- Add garnishes as desired.
In Andalucía, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.
Gazpacho has many modern variations including that of avocados, cucumber, parsley, watermelon, grapes, meat stock, seafood and a few other ingredients.
Gazpacho is sometimes served with ice cubes when it has not had enough time to chill before serving.
HOW TO OBSERVE
Enjoy this Gazpacho recipe.
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