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
https://unclebillskitchen.com

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Beef and Barley Soup, also known as Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, color and flavors. The proportions and ingredients vary according to the recipe or availability.

In the early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell “Scotch Mutton Broth” is made with mutton neck, skimmed and simmered around an hour before good quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours soup vegetables are added, turnips, carrots and onion, and simmered until just tender, and finally pre-soaked Scotch barley. The soup is served with a garnish of fresh parsley.

According to Christian Isobel Johnstone, the mutton could be served on the side as a bouilli with caper sauce, parsley and butter, pickled cucumbers, or nasturtiums (edible flowers) with mustard and vinegar.

Happy Cooking,
UB

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With the winter in full swing in the Midwest, it means its soup time. One of my all time favorite winter warm ups is Homemade Split Pea Soup from Scratch.

The History of Pea Soup:
Pea soup has been eaten since early ages and it’s heartiness, high nutrition value and low-cost has made it part of the cuisine in many cultures. The soup is typically made from dried peas that vary in color from grayish-green to yellow depending on the regional variety and cooked with various root vegetables and pork to add flavor.

In Britain, “Pease” is used as the singular and plural form of the word pea. Pease pudding was a low-cost high-protein food staple and it was easy to store dried peas. Before the nineteenth century this was an ideal food for sailors to boil with salt pork, which became the origins of pea soup.

Nineteenth century literature makes several references to eating pea soup as a simple food for farmers and a sign of poverty:

In Canada, split pea soup is made with yellow peas and it very popular nationwide.

Split pea soup in Germany is also very common, containing meats such as bacon, sausage or smoked pork and served with a dark rye bread.

“Snert” is the Dutch version of pea soup. It is a thicker stew of split peas, pork and various vegetables. In the winter many outdoor food stalls will serve hot “snert” as a hearty snack along frozen canals and lakes for skaters.

In Poland pea soup is the popular food to serve in the military since it is nutritious, cheap and can be easily prepared in large quantities. It is said that military pea soup is thick enough to hold a spoon straight up.

In Sweden and Finland it became traditional to eat pea soup with pork and pancakes on Thursdays as a preparation for fasting on Fridays. Mustard is also an important part to serve with the pea soup so diners can stir it in to taste. Even the Swedish and Finnish Armed Forces have been following this Thursday tradition since World War 2.

In the United States, pea soup was introduced in New England during the 19th Century by French-Canadian millworkers. It was widely eaten in the colonial period and served as a thinner soup with pork, carrots and dried split peas.

500 to 400 BC: The Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

1765: A well-known nursery rhyme first appeared speaking of Pease porridge in Britain:

Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot Nine days old.

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