If I go back in time and try to remember the first time I tried Gazpacho, it was at a friend’s place who was trying the dish out after binge-watching Masterchef Australia. The dish was ready in no time but it surely gave us a hard time to get over the texture and taste. Not being a fan of cold savoury dishes, I had a really had time believing that something like Gazpacho actually exists and has been ruling over the culinary world for ages now. A classic cold soup from southern Spain and Portugal, Gazpacho has transcended borders to become one of the most popular Spanish dishes in the world.
Like any other classic culinary marvel, Gazpacho too has a tangled and confusing history. Also known as Andalusian Gazpacho, the dish is mentioned in ancient Greek and Roman literature. However, the two prime ingredients- tomatoes and green bell peppers were brought to Spain in the 16th century. Going back to the post-16th century origin story of Gazpacho, it is believed that the dish has its roots in the Roman empire. Legend has it that the soldiers used to carry stale bread, garlic, salt, olive oil and vinegar with them across the roads of the empire. To make a meal, they used to make a soup out of the ingredients with a mortar and pestle. The Moors in ancient Morocco used to make a similar soup using almonds called Ajo Blanco. These easy-to-make and quick soups became popular and the evolved versions started with the addition of fresh vegetables to the dish to make it more nutritious and filling.
The recent versions of Gazpacho have several healthier ingredients to pack in more nutrients like avocado. This cold soup is perfect for you if you want to whip up a healthy, light and quick dish on a busy workday. Follow the embedded recipes to make Gazpacho at home. Try them out and let us know how you like them.