Greek Influenced Bolognese
December 18th, 2014
The typically tomato based soup that’s been served cold originates in Andalusia, Spain and has ancient roots. The original recipe also featured stale bread that has been softened with water as a soup ingredient. Tomatoes were actually added only later after Christoph Kolumbus introduced these botanically considered fruits to Europe.
Today the typical ingredients in a gazpacho besides tomatoes are bell pepper, cucumbers, garlic, olive oil and vinegar. The gazpacho as we know it nowadays is probably one of the most popular cold soups that’s been recommended especially for warm, hot summer days because of its refreshing character. In reverse when thinking of gazpacho association with summer in its classic form isn’t far apart.
Clashing expectations and key to perfect gazpacho
Whenever I used to order Gazpacho even at one of my favorite places I got disappointed each time. Either it was lacking that freshness kick I usually was after or even worse was more like chilled Minestrone. Which both weren’t what I expected in the first place. The key for a really refreshing gazpacho is using raw vegetables, which include using raw tomatoes only rather than including processed tomato products such as tomato juice or passata.
Food processor FTW (for the win)!
In the early days of my personal Gazpacho homemaking I was living on the edge using the box grater to finely grate tomatoes and cucumber into a puree-like consistency. This worked fine but was time consuming and well kind of dangerous… Or let’s say it required more of your attention. These days I’ve been using the food processor that makes so many recipes in general so much easier and more approachable. Rather than a puree the outcome is chunkier which isn’t bad at all. Preparing extra toppings like finely diced bell peppers and cucumbers become obsolete.
ts = teaspoon (5ml), TS = Tablespoon (15ml)
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