Gazpacho

“Gazpacho con su guarnición - jlastras” by Javier Lastras from España/Spain - Gazpacho con su Guarnición. Licensed under CC BY 2.0 via Wikipedia

In a recent blog post we introduced you to the finest dishes and the most iconic cuisine of Spain’s Andalucian region. Today we’ll be taking a closer, culinary look at one of Spain’s most famous Andalucian delicacy, Gazpacho, and finding out the secret to Iberia’s much-loved cold soup.

A Short History of Gazpacho

The story of Gazpacho is a microcosm of Spain’s rich and diverse history. This is an ancient dish, first bought to Iberian shores by the Moors who invaded the southernmost point of Spain in 711AD, naming their conquest Al-Andalus (modern day Andalucia). The Moors came from an area comprising Morocco, Western Sahara and Western Algeria and brought their own unique ingredients and cuisine with them, including a very special soup made of bread, olive oil, water and garlic.

It is thought that, further down the timeline, Roman invaders brought their own take on this Moorish soup which included vinegar. The recipe has developed a distinctive Spanish flavor over the centuries, gradually evolving into the cold, refreshing Gazpacho which is so popular today.

The Perfect Gazpacho

Classically made from stale bread, tomato, peppers, cucumber, garlic, olive oil, sherry vinegar, salt and water, Gazpacho recipes vary from chef to chef and region to region. Some Gazpachos are even made entirely without tomatoes, instead taking on flavours such as watermelon, avocado and seafood.

“Gazpacho extremeño” by Paulo I Sverige - Flickr: P4066083. Licensed under CC BY-SA 2.0 via Wikipedia

It’s a wonderfully flexible recipe with a rich yet refreshing taste thanks to the crucial inclusion of beautiful Spanish olive oil and the practice of chilling it before serving in a glass. Today, however, we’ll be looking at how to create the perfect classical version.

Bread

Many argue that stale bread is a crucial ingredient in any good Gazpacho. Since Medieval times and even further back at it’s Moorish roots, bread has formed the basis of this chilled classic. However, some real foodies reckon that a Gazpacho with bread is technically a Salmorejo…We respectfully disagree. The addition of bread adds real creaminess to a Gazpacho which, without this rich thickener, can sometimes feel like a glass of cold, thin salsa…

Vegetables

Some classic Spanish chefs can get a little particular about the preparation of the vegetables (tomatoes and peppers if you’re being traditional). They suggest peeling the tomatoes and deseeding the peppers before making the Gazpacho. In our experience, this makes little or no difference to the flavor or consistency of the soup once the whole lot has been sieved – so save your hard work! The only real rule to abide by with Gazpacho veggies, is to make sure they’re of a great quality; rich, ripe and full of flavor. Anemic, out-of-season tomatoes and peppers will not do this soup justice.

Little Extras

Peruse the huge number of Gazpacho recipes out there and you’ll find a massive amount of variation in recipes. Some advocate adding chopped black olives (these seem to cloud the fresh flavor of this tangy soup), many others include onion (we personally find this detracts from the rich, oily, garlickiness), some suggest the addition of chillies (a total no-no in what is supposed to be a cool, refreshing soup). If you’re using great quality ingredients, we suggest sticking to the basics, although a blend of red and green peppers does add a certain clean tang.

The Real Secret

Great ingredients and, most importantly, gorgeous olive oil are fundamental here. The quality of your olive oil will dictate the tastiness of your classic Gazpacho. Use a good one and, just as importantly, use plenty of it – don’t be tempted to scrimp!

Are you inspired by Spanish cuisine? What goes into your perfect Gazpacho? Drop into Ataula to enjoy real Spanish flavor from across the Iberian peninsular. Reserve your table at Portland’s favourite Spanish restaurant today on 503-894-8904 or right here online.