Hello fam and welcome back to another addition of Uncle Bill’s Kitchen. Today, we are going to Spain to find a new way to enjoy all these wonderful tomatoes that are falling off the vine this time of year.

This is not your grandma’s cold soup recipe, let me tell ya. It’s full of rich flavor and a nice kick of spice to keep you cool on these hot summer days.

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Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]) or Gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.

Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.

History There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada Castilian kingdoms; using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally, and remains commonly known.

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.

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Happy Cooking,
UB
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