The origin of the word gazpacho is still unclear. Etymologists believe it comes from a Mozarabic (language spoken by the Hispano-Romans) term. Caspa, which means “residue” or “fragment” is probably an allusion to the stale bread and vegetable pieces on top.
Nothing like a good gazpacho for a concentration of flavors and freshness any time of the day! Happy summer everyone!
Recipe of Gazpacho
Preparation time: 15 minutes
Ingredients (serves 6)
- 6 large tomatoes, peeled and seeded
- 2 red bell peppers, unseeded
- 1 yellow pepper, unseeded
- 2 cloves of garlic
- 1 red onion
- 1 scallion
- 1 cucumber
- 3 tablespoons sherry vinegar
- 4 tablespoons olive oil
- A few drops of Tabasco
- 2 slices of bread
- 1 teaspoon sugar
- 1 cup water
- A few cilantro leaves
- A few basil leaves
- Fleur de sel
- Black Pepper
- Ice cubes
Coarsely chop tomatoes and cucumbers.
Peel the garlic and onion and coarsely chop.
Remove the crusts from the sandwich bread.
Finely dice a fourth of the vegetables and refrigerate.
In a blender, mix the remaining vegetables (tomatoes, bell peppers, cucumbers, garlic, red onion and scallion) and cilantro.
Stir in olive oil, water, bread, sherry vinegar, sugar, fleur de sel, and Tabasco and blend until reaching a smooth consistency.
Chill for about 2 hours.
At time of serving, add ice cubes, salt, black pepper and basil.
Place the reserved diced vegetables on top of the gazpacho.