Mother, who is now 95 years old, and I have been eating lunch out for many years since my father died ... we visited Spain in the 60's and she fell in love with gazpacho soup ... I did manage to locate a restaurant here in Atlanta where she can indulge her passions for this delightful cold soup! This version is chunky whereas my own version at home is much more pureed with a few chunks left for texture ... and then it is full of V8 as well... very healthy!
While tomato is an important ingredient of a common form of gazpacho, the original ingredients, not tomato, are those which define gazpacho... in Andalusia, there are several types of gazpacho and many do not include tomato as an ingredient. One very popular type of gazpacho is white gazpacho or ajo blanco malagueño, made principally with almonds, bread, garlic, vinegar and oil.
What makes gazpacho soup so good is the fresh taste of all the vegetables. It's best in the summer when vegetables are the most flavorful. People who have never tried a cold soup are sometimes hesitant to try gazpacho but soon become fans of the fresh, intense flavors. Gazpacho is one of summer's pleasures!
Gazpacho soup originated from the southern Spanish region of Andalusia. Although there are many regional and modern versions of this recipe, it's traditionally made with ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold.
Gazpacho was traditionally eaten by workers in the fields of vineyards, olive plantations, citrus groves, wheat fields, or cork farms. Gazpacho was originally nothing but bread, water, and olive oil, all pounded in a large wooden bowl. It was poor people's food.
The word gazpacho is believed to come from the word "caspa", meaning "residue" or "fragments", an allusion to the small pieces of bread and vegetables in a gazpacho soup.
3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups organic vegetable juice .. I use V8
sea salt and white pepper
Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls.
Add garlic to one of the bowls and empty into blender. Add vinegar to the blender and puree until smooth.
Add the vegetable juice, cayenne and cumin to the blender. Blend.
Add the puree to the bowl of diced vegetables.
Refrigerate overnight. Garnish with lemon and cilantro.