Gazpacho

gaz·pa·cho
(g-späch, gz-pä-)
n. pl. gaz·pa·chos
A chilled soup made with chopped tomatoes, cucumbers, onions, peppers, and herbs.

Gazpacho, is a cold, Spanish liquid salad that is popular in warmer areas and during the summer. Gazpacho descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar - a cold bread soup. The tomato and the bell pepper weren't introduced until 1492.
In the United States and other countries, there exists the common misconception that the fundamental ingredient of Gazpacho is tomato. While tomato is an important ingredient of the most commonly-known form of Gazpacho, it is still the original ingredients mentioned above which define this recipe.
In Andalusia, there are many types of Gazpacho, many of them not including tomato at all. One very popular type of Gazpacho is White Gazpacho or Ajoblanco Malagueño made principally with almonds, bread, garlic, vinegar and oil.
Another approach for this recipe is gazpacho manchego. originated from the La Mancha region in Spain, it is also popular in other areas in the center and southwest of the country. Instead of a cold soup, it is a warm stew. The main ingredients are meat (rabbit in many cases) and bread (a special kind of flat bread), and may also include mushrooms.
Therefore, bread is the ingredient that really identifies a gazpacho.
Who knew????

I have a great recipe for gazpacho that I just love. It's great way to enjoy summer/fall veggies and is so easy to make. Sometimes I add a variety of veggies to the soup (just add more juice) if I'm feeling frisky.
It doesn't contain bread as one of the ingredients, but I always serve it on the side. Who eats soup without bread???? Seriously.
The original recipe was taken from Thomas Keller's French Laundry recipe for gazpacho, but I have since changed it and made it my own.


Gazpacho
You will need:
1 cup sweet yellow onion, chopped
1 each, red, yellow, orange bell pepper
1 English cucumber, chopped
4 med/lg. ripe red tomatoes, peeled and chopped
1-2 cloves of garlic, minced
1 1/2 tsp. kosher salt
1/4 tsp cayenne pepper
1 sml can tomato paste
1 Tablespoon white wine vinegar
1/4 cup + 2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice (fresh is best)
4 cups Tomato juice
1/2 tsp. dried thyme

To peel the tomatoes :
boil water in a pot
cut a small X on the top and bottom of each tomato
boil for 5 min
remove and let cool - peel and chop

In a large bowl combine, seasonings and juices and mix well.
Chop veggies and add to liquid
mix together
cover and chill for 4-8 hours or overnight (the longer the better)

Once chilled, puree until smooth and strain
Serve cold
Additional garnishes - balsamic reduction glaze, goat cheese croutons, toasted bread