National Gazpacho Day Is Coming. Are You Ready?

While many have heard of gazpacho, few have tried this authentic dish. From the Spanish region of Andalusia and the Portuguese town of Alentejo, this cold soup made from raw, blended vegetables is a must-try. Creating the favorite Mexican food in Nashua,  our team at California Burritos feels we must take this moment to honor such a long-rooted meal. So, our hats are off to gazpacho.

December 6th is a day dedicated to a soup originating in the southern Spanish region, a soup widely consumed, and soup much beloved around the globe. Gazpacho. But, what exactly is this strange concoction? And, how does one call it soup when it is served cold?

 

A Look Into the Soup

First, we must begin by saying there are many variations to gazpacho. Depending on what is fresh in the garden or what is on hand, gazpacho provides the opportunity to strut your creative cooking skills and wow friends and family. Traditionally, the soup is based with tomatoes, garlic, and onions. However, it’s not uncommon for ingredients such as cucumbers, avocados, grapes, parsley, and even watermelon to find their way into the soup.

While it may be out of your comfort zone, this soup asks that you leave all hesitations aside. If it’s fresh and sounds like a nice, refreshing blend, give it a try!

 

Traditional Gazpacho

For the sake of this article, we’re going to look at a traditional version of gazpacho provided by Spain on a Fork.

Gather:

  • 10 Roma Tomatoes
  • Small green bell pepper cut into large chunks
  • Large clove of garlic cut into four pieces
  • Small peeled cucumber cut into 1 inch thick pieces
  • 1 tsp sherry vinegar
  • ¼ cup of extra virgin olive oil
  • ¾ cup of cold water
  • A pinch of sea salt

Optional:

  • Finely diced onions

 

Instructions

  1. Wash and pat dry the tomatoes, bell pepper, and cucumber
  2. Cut each vegetable as directed
  3. Place ingredients into a blender in the following order: tomatoes, green bell pepper, cucumber, garlic
  4. Add sherry vinegar, extra virgin olive oil, extra cold water, and a pinch of salt
  5. Run your blender on low speed for around 5 minutes
  6. Refrigerate for at least 2 hours
  7. Serve by pouring the gazpacho into bowls, garnish with a drizzle of oil and diced peppers and onions.

 

Be sure to check out the full article for more helpful tips on creating the ultimate, most authentic version of this century-old soup!

 

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At California Burritos, we continue to serve Nashua the best Mexican food around! No matter what you are craving, we have what you desire! Be sure to stop in and visit us today!