There’s nothing better on a winter’s day than a steaming bowl of delicious soup. However, as temperatures rise throughout the summer months, you can still chill out and enjoy a refreshing version of cold soup. Many cultures offer some traditional favorites like Russian Borscht, French Vichyssoise, Hungarian Sour Cherry Soup, and of course the Latin classic, Gazpacho.
Gazpacho, which is sometimes called a “Liquid Salad,” is a raw vegetable soup that has been around for centuries. Although the roots of this dish can be traced back to the Andalusia region of Spain, it is a multicultural mélange with influences from Greece, Rome and even Arab culture.
Before the first century, Roman-occupied Andalusia was a large farming area for olives, almonds, citrus, vineyards and cork trees. The workers who tended these fields were given a food ration of stale bread and oil. It is thought that they blended the bread with olive oil and garlic, and added water or vinegar. Different vegetables and almonds that were available were also mixed in.
In the 8th century Andalusia was overtaken by the Ottomans and the Moors from Morocco, who refined and perfected the recipe to suit their palate by adding garlic and either cucumber or asparagus. Legend has it that Christopher Columbus took this soup with him on his voyages from Spain. When Columbus returned from his travels, he brought back tomatoes and different peppers and Gazpacho evolved to its most popular state.
Nowadays, there are many variations of this recipe, including Watermelon Gazpacho, White Gazpacho with Cauliflower and Cucumber Grape Gazpacho. We’re going old school with a version that uses Nueva Cocina Tortilla Soup as the flavorful base. Simple and scrumptious, now that’s delicioso!
1 bag of Nueva Cocina Tortilla soup
4 cups of water (for soup)
1 Tablespoon of hot sauce (optional)
4 baby carrots
1 stick of celery
1 small green pepper
Cook the soup as directed, let it cool in the refrigerator. Peel cucumber and remove seeds. Chop all of the vegetables into large chunks except for the avocado. Use a blender on pulse speed to combine soup and vegetables. Let chill for 30-40 minutes. Serve very cold. Garnish with chopped avocado on top.