Troy Warren for CNT #Celebrations

NATIONAL GAZPACHO DAY

National Gazpacho Day, on December 6th, recognizes a flavorful soup that cooks serve cold. This typically tomato-based vegetable soup originated in the southern Spanish region of Andalucia. Gazpacho is widely consumed in Spanish cuisine, usually during the summer months.

The original Spanish recipe includes stale bread, water, vinegar, oil and salt. Other ingredients include olive oil, wine, vinegar, water, and salt.

Following is the typical method of preparing gazpacho:

Washing vegetables
Peeling tomatoes, garlic, and onions.
Chop all vegetables (traditionally pounded with mortar) and process in a food processor.
Add the soaked bread.
Blend part of the processed contents until liquid, depending on desired consistency.
Blend in chilled water, olive oil, vinegar, and salt to taste.
Add remaining processed ingredients.
Garnish as desired.

Gazpacho offers cooks many modern variations. Abundant fresh fruits, vegetables, and herbs make a delicious gazpacho, too. Consider using ingredients such as avocados, cucumbers, parsley, watermelon, or grapes. However, recipes offer meat stock and seafood varieties for gazpacho, too. Don’t hesitate to try something new. If the grocery offers something fresh on special, look for a recipe that will get you experimenting. You won’t regret trying something fresh, especially in the fall or winter. Your palate will thank you for the fresh spices, herbs, and vegetables.

Even though we serve gazpacho cold, some recipes call for a cooked broth. When the gazpacho is too warm, sometimes ice cubes are added.