Gazpacho is a tomato-based raw vegetable soup, originating in Spain in the southern region of Andalusia. Gazpacho is now ubiquitous throughout Latin America and in fine restaurants worldwide.
Upon their arrival in Tenochtitlan the Spanish conquistadors, led by Hernán Cortés de Monroy y Pizarro, 1st Marquis of the Valle de Oaxaca, were purportedly astounded by the ninth Aztec Emperor Moctezuma II (1466–1520) and his large gardens. The Emperor had a botanical garden and an aquarium. The aquarium had ten ponds of salt water and ten ponds of fresh water, containing fish and aquatic birds. Several large gardens were irrigated by water channels and had pathways so that visitors could enjoy them.
According to the scholar Francisco Cervantes de Salazar (1514? – 1575): "These gardens contained only medicinal and aromatic herbs, flowers, native roses, and trees with fragrant blossoms, of which there are many kinds." (Granziera 2001:188). Montezuma did not allow his gardeners to grow any edible plants that could be used for food because he believed that only lower classes should grow plants for sustenance. His gardens were only for pleasure; they also served as a collection of plants from all areas of the empire.
Cortez found tomatoes growing in Montezuma’s gardens in 1519, and brought them back to Spain as bounty. Because of its origin the tomato (a member of the Nightshade family) was deemed poisonous and used as a decorative plant. (Who had the strength of character to first eat a tomato in Spain is unknown, but it may have been the brother of the first person to eat an oyster.)
This is my take on this classic cold summer soup:
22 ounces of V-8 juice (four 5.5 ounce cans)
2 pounds of tomatoes, quartered, seeded and finely chopped
3 shallots, finely chopped
2 garlic cloves, minced in sea salt
1 medium cucumber, peeled, seeded and finely chopped
3 stalks of celery, finely chopped
1 banana pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons unfiltered extra virgin olive oil
¼ cup red wine vinegar
1 cup dry white wine
1 juice from a lime
chives for garnish (or Yellow Chinese chives)
toasted bread points and olive oil
In a stainless steel or glass bowl mix all the ingredients except the garnish. Cool for two hours. Serve the same day it is prepared. Garnish with chives. A dollop of Greek yogurt adds a cool note.
2 comments:
I use some roasted (skinned) red peppers as well. and add organic stock (probably the same effect as the V8 juice).
I served last summer with chopped lovage instead of basil and I have served as a dinner party starter sprinkled with Worcestershire sauce and shots of vodka.
Please tell people to use sun ripened tomatoes. unless you use such, its not worth making.
I couldn't agree more. This is one of those "in the moment" dishes. Everything should be just picked. I use V-8 for nutritional reasons, but just picked tomatoes are of course much better. Problem is most people buy the nutritionally zombie tomatoes at the store and then are disappointed in the result. At least with V-8 you get a consistent result. And of course you serve it as soon as it’s cooled or add ice cubes. It isn’t worth anything the next day. I also like a shot of Madeira…
Post a Comment