Gazpacho is a cold soup or salad of Spanish origin, with tomato-based and green variations. White gazpacho contains ground almonds, cucumber, yogurt, and garlic, while green gazpacho uses spinach, lettuce, parsley, and other greens. Traditional gazpacho is flavored with cumin, and it is served with toasted bread. Canned versions are available, but freshly prepared soup is recommended.
The term gazpacho describes a cold soup, but it is also used to describe a type of salad of Spanish origin. Many recognize the Moors with his invention. Often, when people think of this soup, they think of a tomato-based dish that can add peppers and cilantro for flavor. However, tomatoes and peppers are both New World foods, and evidence of gazpacho predates European contact with these vegetables. What we now primarily think of as gazpacho is a variation on a much older recipe.
Early recipes may also be called ajo blanco or white gazpacho. It is a creamy soup containing ground almonds, cucumber, yogurt and garlic. The addition of yogurt and almonds makes this soup much higher in protein than the tomato-based versions. Since the soup was served cold, it would have been very refreshing in the hot sun of Moorish climes. White gazpacho is easy to make and almost resembles a pico de gallo sauce in consistency as most recipes recommend straining the soup. It could be served with pieces of fresh bread to soak up any liquids.
Green gazpacho is another variation that may have existed before the introduction of tomatoes in Spain. Rather than tomatoes, the soup relies on spinach, lettuce, parsley, and other greens to give the soup a unique green color. This variety is an excellent soup for dieters or those looking to add more greens to their diet. A serving for four can have up to 4 cups (30 grams) of lettuce and spinach. It also contains yogurt and chicken stock and often relies on mint for added flavor. This chilled variant, believed to have originated in Andalusia, is both rich and refreshing.
Red or tomato-based gazpacho has numerous recipes. Tomatoes can be blended or mashed to create an almost smooth vegetable juice, or they can be finely diced to add more texture and make the soup more like a salad. The red gazpacho can also add some sweet peppers and can include cucumber. Unlike white or green gazpacho, the soup tends not to contain yogurt, which can separate easily due to the acidity in the tomatoes. It also doesn’t usually have chicken broth, although this can easily be added.
Traditional gazpacho is usually flavored with cumin, a spice loved in the Middle East and South America. In the United States, red gazpacho is often flavored with cilantro, which pairs well with pepper and tomato flavors. A sprig of cilantro and a dollop of sour cream can give this dish a nice, simple presentation, and again, the health benefits are excellent. The soup is traditionally served with toasted bread, but would also be excellent accompanied by warmed fresh tortillas or tortilla chips
Shoppers can also find canned Spanish gazpacho at specialty food stores or on the Internet. Preparing any variety of gazpacho is quick, however, and requires no cooking time. Also, canned versions can never replace the quality of freshly prepared soup.
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