Tomato Gazpacho Recipe - Traditional Version was a White Soup?

When the summer heat makes you feel listless and takes away your appetite, a bowl of chilled soup for a meal can instantly boost your appetite and dispel the heat. How much do you know about the story of Spanish chilled soup (Gazpacho)?

Spanish chilled soup has a history spanning over a thousand years. It is said to have originated as a humble dish among the working class. To avoid wasting stale bread, they would soak it until soft, then add water, garlic, olive oil, vinegar, and other seasonings, creating a white "meal soup." This not only served as a filling dish but also helped replenish the water lost through heavy sweating, as European summers can be quite intense.

As society gradually became more prosperous, more versions of the chilled soup emerged, adapting to seasonal ingredients. The most popular of these is the tomato version. However, even today, some restaurants in Spain, especially in the southern cities, still serve the white chilled soup (Gazpacho Blanco).

Currently, some restaurants in Spain, especially in southern cities, still serve white chilled soup (Gazpacho Blanco). (Image source: The Times, Nieves Barragán’s ajo blanco)

The method for making Spanish tomato gazpacho is extremely simple. Put all the vegetables and seasonings into a blender and blend until smooth, then strain the mixture, chill it, and it's ready to enjoy. The secret to the refreshing taste of the chilled soup is the addition of cucumber. Fresh cucumber is crisp and juicy, and when chilled, it adds a refreshing coolness, making it an essential ingredient for the soup. It's important to use fresh ingredients since the soup is not cooked; this enhances the sweet and aromatic flavor of the gazpacho.

Besides fresh vegetables, seasoning is also very important. Traditional gazpacho requires sherry vinegar. Sherry vinegar originates from the province of Cádiz in southern Spain and is made from sherry wine. It is aged in oak barrels for at least six months, developing a nutty and woody aroma. Since its acidity is higher than that of regular vinegar, you don't need to use much when making the soup. If sherry vinegar is unavailable, red wine vinegar can be used as a substitute.

On a scorching summer day, if you don't feel like having congee, noodles, or rice for a meal, a sip of chilled soup will instantly cool you down and whet your appetite. Worried that just soup won't be filling enough? Pair it with some bread for a satisfying meal!

Ingredients (serve 2)

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cucumber	½ stick /200g
Ripen Tomato	700g
Red Onion	1/5 bulb
Red Capsicum	½bulb /70g
Garlic	1 cloves
Paprika	1 tsp
Salt	1 tsp
Sherry Vinegar / Red Wine Vinegar	2 tbsp
E.V. Olive Oil	3 tbsp
Parsley	to taste
Ground Black Pepper(optional)	to taste
Bread (optional)	to taste

Steps

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1. Take a small portion of the tomatoes, cucumbers, and onions, and dice them. Chop the parsley. (These will be used as garnish on top of the chilled soup.)

2. Peel and deseed the remaining cucumber; deseed the red bell pepper; remove the stems from the tomatoes (tomatoes was missed from the picture lol).

3. Put the tomatoes, cucumber, red bell pepper, red onion, garlic, sherry vinegar (or red wine vinegar), paprika, salt, and extra virgin olive oil into a blender and blend until smooth. You'll immediately see a beautiful orange-red colour dancing in the blender (see small picture).

4.　Strain the mixture to make the soup smooth.

5. Place the soup in the refrigerator and chill for 1-2 hours.

6. Once chilled, serve the chilled soup by ladling it into bowls. Top each bowl with the reserved diced cucumber, tomatoes, and onions from earlier. Sprinkle with chopped parsley, black pepper, and drizzle with olive oil according to your preference. Enjoy your chilled gazpacho!