I have also been a bit busy with various things, including some short trips out of Goa and my sister’s short visit with us, and have been blogging rather irregularly. So, here I am, after a short break.
The summer is also very much in evidence here and the temperatures are much higher than usually at this time of the year. The weather tends to make you feel quite lazy and you don’t really feel very hungry, just thirsty most of the time. Even when one does get hungry, the preference is for something light yet filling. Spending even the least amount of time in a warm kitchen, getting together a meal, is not a very appealing proposition. It is at times such as this that a gazpacho is the perfect solution. And this is a statement from me, a person who is known not to particularly favour soup!
A gazpacho is a chilled blended soup originating from Andalusia, the southern part of Spain and also very popular in Portugal and Latin American countries. A gazpacho really is a chunky liquid tomato based salad as the ingredients are raw vegetables. Though there are probably as many recipes for gazpacho as there are people making it, most recipes today typically use cucumber, tomatoes, onion, garlic, bell pepper, stale bread and olive oil.
The original gazpacho is thought to have been Moorish or perhaps Roman and was made without tomatoes or bell peppers which were added much later only when they came to Europe from the New World. This form of earlier gazpacho, pounded together in a mortar and pestle, was similar to Ajo Blanco.
Ajo Blanco Malagueno (white gazpacho originally from Malaga) is made with bread (about a week-old), sometimes grapes, vinegar, garlic, oil and ground almonds. Other variations of gazpacho are Gazpacho Manchego (with chopped vegetables and cumin) and Arranque Roteño (from Cadiz and is much thicker as it contains less water). Another gazpacho-like soup is the Salmorejo, from Seville, which contains more of bread and less of vegetables.
There are also varieties of gazpacho which contain meat like the one popular in Valencia, made with rabbit, partridge and quail or the one from Alicante which is made from escargots and mushroom.
Now gazpacho purists would probably argue that to qualify for a gazpacho, the ingredients should list bread (among other things) as an ingredient, and I really do not know enough about all this to argue with them. But one thing I can definitely tell you is that this soup is very good, refreshingly cold and just the thing on a hot summer day.