Gazpacho
A Spanish soup made with cucumber, tomatoes, onions, red pepper, and bread crumbs, seasoned with olive oil and garlic, and served ice- cold. It is sometimes served with croutons rubbed with garlic. Its name of Ar
abic origin, means " Soaked bread". Traditionally prepared in a large clay bowl which gives it a characteristic taste, gazpacho orginally came from Seville but there are numerous variants. In jerez it is garnished with raw onion rings; in Malaga it is made with veal bouillion and sometimes garnished with grapes and almonds; in Cordoba it is thickened with cream and maize(corn) flour; in Segovia it is flavoured with cumin and basil and prepared with a mayonnaise base.
How much ever the variants are Gazpacho is described as the meal of spanish tough many versions are there the cucumbers , tomatoes and the peppers plays the basic role in a good gazpacho, new varities like lobster gazpacho is common and popular. The important rule is to remember the gazpacho is hardly cooked, puree all the ingredients and just bled in with oilive oil, or salad oil, season with salt , pepper , ad sauces ,you acn try adding some soft chees to it, top it with the meat or vegetables you like and "Forget not the croutons" .. its a real summer treat....................
HAPPY SOUP!
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