Gaspacho

gaspacho

 

from Lisa Vento Hainline

This popular soup from the Andalusian area , (an autonomous community of Spain), mostly known now for being served cold, has many different influences from Greece and Rome, but also from the Moor’s and Arab culture.
The original soup was blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added, but now this soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold, heated in certain regions in Spain. 

Now Gazpacho has become a generic term for a cold soup that has a vegetable or fruit base or both , that has similar spices to the traditional.

2 1/2 cup Clamato Juice (or other vegetable or tomato juice)
1/2 cup finely chopped Celery
1/2 cup finely chopped Cucumber
1/2 cup finely chopped Green Bell Pepper
1/2 cup finely chopped Green Onion
1 cup finely chopped fresh tomato
2 Tb. Extra-Virgin Olive Oil
1-2 large cloves garlic, minced
2 tsp finely chopped fresh flat -leaf Parsley
1/2 tsp. salt (I use pink himalayan)
1/2 tsp. Worcestershire sauce
1/2 tsp. finely ground fresh black pepper 
3 tb. white wine balsamic vinegar (or other white wine vinegar)

Combine all ingredients in a glass or stainless steel bowl. Cover and refrigerate overnight. Serve soup cold.
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