Fresh Tomato Gazpacho is an excellent hearty and pungent soup that cools you down with chilled Gazpacho. This is an amazing thirsty quenching dish. Gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt and vinegar. If you are a person who likes deep red color, nicely ripe and delicious fresh round tomatoes and not knowing what to do, then try this recipe as it gives you combined flavors of sweet, salty, pungent, spicy, all at one time in one bowl.
Fresh tomato gazpacho is a cold Spanish/ Portuguese tomato based raw vegetable soup which is said to be originated in the southern region of Andalucia. This dish is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America.
Gazpacho is mostly consumed mainly to cool off during the summer months, its refreshing qualities and cold serving temperature. There are many modern variations of preparing the Gazpacho. Often in different colors and omitting the tomatoes and bread you can also use avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood and other ingredients.
This garden salad masquerading as a cold soup was originally a way for field hands to stretch their resources by crumbling up stale bread into a mixture of crushed tomatoes, cucumbers, and peppers. Later, shepherds and farmers added vegetables to make it more hearty and satisfying. Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain's discovery of the New World.
Since that time, gazpacho has remained relatively unchanged - an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun. Today, the so called gazpacho is a trendy Spanish style soup that nearly resembles a sort of chunky liquid salad with lots of fresh uncooked vegetables added in a broth of pureed tomatoes or tomato juice and chicken stock.
In the summer when all of the vegetables are at their finest, this simple, modern soup is full of stimulating superior flavors. Today, gazpacho remains true to its spiritual, if not culinary, roots in that it is one of the finest uses for too many ripe vegetables that might otherwise go to waste. And the original ingredients, especially vinegar, olive oil and garlic, remain essential to a successful gazpacho.
When the season of tomatoes arrive, I just can’t wait to grab the lovely round, red ripe tomatoes, tucked into juices and look warm from the sun which lays the essence of summer. To satisfy the cravings for tomatoes, I end up preparing a wide variety of dishes from tomato pickle to my favorite yummy dishes like Tomato and Prawn Curry, Tomato Egg Curry, Eggplant tomato curry, Paneer in spicy Tomato sauce and nice tomato salsa that can be used for pastas etc.
You too should take this advantage of what the nature has offered and use the freshly grown tomatoes in a simple summertime soup. Do catch up, sip, savor and enjoy an appetizing and luscious Fresh tomato Gazpacho. It’s simple, no cooking and fast to prepare dish. All natural, fresh and delicious veggies are best if used.
For preparing this extremely mouth watering dish, firstly take 4 large fresh vine ripened tomatoes and blanch them in hot water. Remove skin and deseed and cut them into very small pieces. Take ½ English cucumbers, peel the skin and dice them into small pieces. Dice ½ cup red bell pepper and mince ¼ cup green onions. Mix all these veggies in a large bowl.
In this add 1 large jalapeno, seeded and minced, 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon ground cumin, a pinch of dried oregano, cayenne to taste and freshly ground black pepper to taste. Combine all the ingredients well. In the blender, add 1 pint small cherry tomatoes, 1 lime, juiced, 1 teaspoon Worcestershire sauce, 1 tablespoon balsamic vinegar, ¼ cup extra virgin olive oil and blend them together.
Strain through a course strainer while pushing all the juices through. Take ½ the quantity of veggies mixture and blend it too and add to the above tomato soup. Mix in the remaining ½ finely diced veggies and spices to the soup and mix well. Adjust seasoning and chill for atleast 2 to 3 hours before serving for best flavors.
Garnish with chiffonade of fresh basil leaves or cilantro Fresh Tomato Gazpacho makes a nice soupy salad, attractive color and texture, crunchy veggies and exceptional taste and flavors. Do give it a try as it’s very healthy, nutritious and fresh.