Gazpacho Is one of the most famous staples of Barcelona. It is a cold summertime soup that is all raw, great with a tall glass of Sangria. An interesting bit of history on the soup:
Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
Tomato was added to the recipe in the 1700s. Although Cortez found tomatoes growing in Montezuma’s gardens in 1519, and it became part of the culinary bounty brought back to Spain by the 16th-century conquistadors, as part of the Nightshade family of plants it was deemed poisonous and relegated to decorative plant status. A famine in Italy 200 years later caused starving peasants to eat the tomatoes to no ill effect, and the tomato entered the European culinary tradition.
Gazpacho remained popular with field hands as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread.
As I was browing my favorite online cooking site I found this recipe. I can’t wait to try it, while there’s still summer left!