What country makes gazpacho soup?

Gazpacho is a cold soup from Spain, especially Andalusia. People asked for an image of Italian gazpacho. The Greeks and Romans wrote about it, but tomatoes and green peppers, two of the main ingredients in the modern version, did not come to Spain until the 16th century from the New World.

Does Italy eat gazpacho?

This soup is what I call "Gazpacho Italian Style." Why? Because it has tomatoes, roasted peppers, garlic, olive oil, and cucumbers, which are all typical Italian ingredients. None of these ingredients are unique to Italy, but hey, this blog is called Italian Food Made Simple.

Tell me something interesting about gazpacho.

Gazpacho comes from the Arabic word for "soaked bread," from which the name comes. Note that tomatoes and peppers, two of the main ingredients, were not around until the New World was found. Gazpacho Day takes place on December 6. Gazpacho should be served cool, but not frozen.

What are the parts of gazpacho?

Gazpacho is a traditional Spanish cold soup that is great for hot summer days. It is usually made with fresh tomatoes, cucumbers, red onion, and garlic.

Italian Gazpacho [So Chunky!]

Description

Gazpacho Recipe (Smooth or Chunky Chilled Tomato Soup). This recipe for Italian gazpacho, which can be smooth or chunky, is a chilled, no-cook tomato soup that is light and refreshing for the hot summer months. Everything I’ve learned about how to make the best authentic, fresh tomato gazpacho recipe while living in Spain, and it only takes 15 minutes!

Ingredients

Scale

2 pounds of ripe Roma tomatoes, cut in half and cored* 1 small (1/2 lb) cucumber, peeled and seeded* 1 medium green bell pepper, cored
1/2 small peeled red onion 2 small or 1 large peeled garlic cloves
3 tablespoons olive oil
Sherry vinegar, 2 tablespoons
1 teaspoon fine sea salt
1/2 teaspoon of black pepper that has just been cracked
1/2 teaspoon of cumin powder
1 thick piece of white bread, soaked and with the crusts cut off.
Homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients can be used as garnishes.

Instructions

Purée. Use a blender or food processor to mix all of the ingredients together. Blend for 1 minute, or until the soup is the consistency you want.
Season. Taste it and add more salt, pepper, or cumin if you think it needs it.
Chill. Put in the fridge in an airtight container for 3–4 hours, or until it is completely cold.
Serve. Serve cold, with the garnishes you like.

Notes

To core the tomatoes, just scoop out the seeds and any tough white cores and throw them away.
Cucumber: You can also just add half of an English cucumber, which doesn’t need to be seeded.
Most of the time, we just use a baguette for bread. To soak your bread with water, I suggest running it under the sink for a few seconds. Then squeeze out the extra water and add the bread to the blender or food processor.
How to store soup: You can put leftover soup in a food storage container and put it in the fridge for up to 3 days or freeze it for up to 3 months.

Category: Side dish
Method: Shake
Cuisine: Italian

Nutrition

Serving Size: 4
Calories: 177.63 kcal
Sugar: 7.73g
Sodium: 85.63mg
Fat: 14.1g
Saturated Fat: 1.94g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12.13g
Fiber: 3.6g
Protein: 2.56g
Cholesterol: 0g

Keywords: soup, Italian Gazpacho