It took some time -- several centuries -- for gazpacho to achieve the kind of international renown it enjoys today. We forward-looking, tomato-loving Americans have long been fond of it. By the s, it was all the rage, especially in New York. Before long, a variation, buttermilk gazpacho, became the darling of the summer soup set; it included hard-boiled eggs, canned tomato or V8 juice, and a generous quantity of buttermilk -- but no bread, olive oil or vinegar.
By then, the soup had become fashionable among the fledgling California foodies who were just discovering fresh pasta, balsamic vinegar and herbes de Provence. But lately, more traditional versions compel us. Here in L. He adds a drizzle of paprika oil for zip. Lately, the soup has been very hot -- er, cold -- in Paris. Three years ago when I visited in early September, fairly traditional versions were on the menu in just about every other restaurant I dined in, including a couple of Michelin two-star establishments.
Its popularity shows no sign of abating. But nowhere is gazpacho as fashionable as it is today in Spain. Von Bremzen recalled one in which the bread was served apart from the soup, and the tomato was in the form of clear tomato-water.
If Spain has a king of gazpacho, that would be Dani Garcia, chef of Tragabuches, a restaurant in the Andalusian city of Rondo. Garcia serves a gazpacho tasting menu at his restaurant.
His ajo blanco consists of a flat, black caviar raviolo, with tiny threads of candied spaghetti squash strewn around it and the ajo blanco spooned over.
Traditional tomato gazpachos are being garnished with granitas, such as cucumber-mint. Note: This recipe is adapted from one by cookbook author and Spanish cuisine authority Anya von Bremzen.
Use a light, fruity olive oil, preferably Andalusian. Andalusian olive oil is available online from tienda. Do not use a peppery oil, such as Tuscan. Remove the crusts from the bread slices and tear two of the slices into bits. Soak in one-half cup of ice water for 5 to 10 minutes, then drain in a small sieve, pressing to squeeze out as much liquid as possible.
Crumble into a blender. Add the garlic, almonds, salt and one-half cup or more of the water to the blender, and blend to form a paste. With the blender running at the highest speed, drizzle one-third cup of the olive oil through the feed tube to emulsify. Scrape the mixture into a mixing bowl. Whisk in the vinegar and the remaining 1 cup of water.
The consistency should be that of very thick cream or very thin mayonnaise. Chill the soup for at least 2 hours so the flavors develop. For the garnish, cut the remaining slice of bread into quarter-inch cubes. Heat the remaining olive oil in a skillet, and cook the bread cubes to form golden brown croutons. These ingredients were staples, if not the entirety, of humble Spanish cooking from the Middle Ages through the Early Modern period. For the lower classes of Andalusian society, New World ingredients were not readily available for a time.
Likewise, cucumbers, lacking in high nutritional value, did not reach the common people until the latter part of the early modern period as the ingredient was not hearty enough to warrant becoming a priority in the typical early modern kitchen. Besides its prevalence as a common tasty dish, gazpacho was used for medicinal purposes as well. Originating from the Roman Empire, soldiers would carry pieces of stale bread, garlic, and olive oil with them on their journeys.
They would then take the ingredients and make it into a paste with a makeshift mortar so they could quickly turn it into a soup. The Moors in ancient Morocco, made a similar soup using almonds called Ajo Blanco, which contributed to gazpacho origins. Legend says that Gazpacho had some influences from the Moors of Northern Africa, as well as the ancient Greeks.
The dish had become popular in the Andalusian region of Spain. They began to make several varieties by adding fresh vegetables to the original recipe. Besides Andalusian Gazpacho, several varieties use many different fresh ingredients.
These are popular throughout Spain, Portugal, and Morocco. Modern cooks are replacing staples like bread and tomatoes that you can find in the original recipe with ingredients like avocado.
Below we are going to list the different types, to help you find a variety of gazpacho dishes for you to enjoy.
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