Gazpacho: The Story of a prescription

With rare exceptions, all the recipes are truly popular dishes in all national kitchens are very simple. While haute cuisine appreciate the sophistication and originality, traditional cooking favors satiety and taste. Spanish peasant did not have time to create culinary masterpieces: their task was quick and tasty to feed the weary men. So, probably, it was invented by the Spanish cold vegetable soup - gazpacho.

According to another version, the gazpacho was invented mule driver, who prepared the way of their own food supplies. Clay pot inside lubricated with a mixture of crushed garlic and olive oil in a pot and then laid layers of chopped vegetables and bread crumbs. Pot of mixed vegetables wrapped in wet clothes and exposed to the sun - gazpacho could have when the clothes dry. It is believed that the gazpacho was first prepared in the time of Roman domination: olive oil, salt and garlic were to ration foreign players who were stationed on the territory of present Andalusia.

A little bit about the history of cooking

Before the discovery of America in the Andalusian gazpacho prepared from soaked crumbs, olive oil Olive oil: useful properties , Garlic and water. It is easy to prepare soup was considered a food of the poor - they kept their forces farmers and cattle drovers. Sometimes the basic recipe add other ingredients - mostly fresh vegetables and herbs.

After the discovery of the New World tomatoes rather quickly became popular in Spain. These vegetables (although in terms of botany tomatoes are berries, they are often still considered to vegetables) began to be added in a variety of dishes. And it turned out that tomatoes are combined with great Andalusian cold soup. To prepare gazpacho began to use red, yellow and green tomatoes, adding them to the sweet pepper, the basil, the cumin. Fresh tomatoes not only make gazpacho taste fresh and original, but also give the soup a delicious bright red hue.

There are many recipes for gazpacho - the soup is red, green, white and gold, it adds the most unexpected vegetables and even fruit, spices, herbs, boiled eggs and seafood. Only a few ingredients remain the same: This is the bread, olive oil, salt and vinegar. In fact, originally, the soup was because of these components and is a sort of Turi. However, after Columbus discovered America, everything changed: Europe met with tomatoes and red pepper. It was found that these vegetables are perfectly combined with the popular soup, gazpacho, and has found a new "face" - today, many are convinced that the cook gazpacho without tomatoes and peppers is simply impossible.

Generally, vegetables for gazpacho crushed or turn into a puree. To add grated mass soaked breadcrumbs, olive oil, herbs, garlic, vinegar or lemon juice and salt. Sometimes thick gazpacho made, but more sauce diluted with water. There is even a tradition of feeding gazpacho in jars as drink.

In different regions of gazpacho prepared differently. So, at Jerez in the soup add fresh onion rings, in Cordoba in the recipe included corn flour and cream in Malaga prepare soup Veal soup with the addition of grapes and almonds, and Segovia spice basil and thyme. There is even a hot gazpacho de la Mancha, which, however, has little in common with his fellow cold - a thick soup made from wild game.

Sometimes known as "gazpacho" written with two letters "h". It should be noted that this spelling is wrong - twice the letter "h" is characteristic of the Italian language at home as this cold soup made spelling "gazpacho» (gazpacho).

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