Showing 1–12 of 30 results
Showing 1–12 of 30 results
Soups that are labeled organic contain ingredients that are grown or made without the use of pesticides, fertilizers, genetic engineering, irradiation or other manmade interventions.
Gazpacho is a type of soup that comes from various regions in Spain, most commonly in the north or south. It is often made with a mixture of tomatoes that are pureed with ingredients such as garlic, onions, sweet bell peppers and olive oil added to it. Gazpacho is not just a savory soup; it can also be made from fruit and is commonly found in melon, apple and orange fruit varieties.
There are many speculations about the origins of the name gazpacho, with one suggesting that the word comes from what was described a church collection box in Greek, as these boxes would sometimes be filled with bread. Many others think that gazpacho came from Arabic sources since Spain was under Ottoman control from the 8th century to the 15th century and it has an Arabic sound. Others believe that it came from caspa, an old Latin word that means “little pieces” or “fragments.”
There are many different theories regarding gazpacho’s origins. One of the theories states that the soup was made with the influence of the Moors of North Africa. Another popular theory is it came to Spain with the Romans and began mostly as a soup made of water, bread, olive oil, garlic and vinegar. It is believed that the soup got its additional ingredients after Chris Columbus returned from the Americas and brought back foods such as cucumbers.
After the arrival of gazpacho in Spain, it became a staple of cuisine specifically in Southern Spain, thanks to its similarity to ajoblanco, a soup that is made from stale bread, olive oil, garlic, vinegar and salt. Sometime during the 19th century, red gazpacho came to be when pureed tomatoes were included in the recipe. This is the version that became the most famous and commonly known and soon spread internationally. This is the type of gazpacho that you will most commonly see sold by the jar or served in restaurants.
The biggest difference besides the fact that gazpacho is a chilled soup is that gazpacho is also raw, compared to traditional soup, which is cooked. Instead of being cooked to reach the desired ingredient blend, it is instead pureed with chopped veggies. When compared to tomato soup especially, gazpacho is different as it contains more than just tomatoes.
Cucumbers, garlic, olive oil, onion and vinegar are usually used, whereas, in tomato soup, it is mostly just liquid. Because the garlic and onion are raw, it also has a spicy bite to it that most cooked tomato soups do not.
Gazpacho is a cool and refreshing type of soup that is full of flavors fresh from the garden in summer. It was once enjoyed by outdoor laborers to help keep them cool in the summer while eating foods with ingredients readily available to them. The taste is usually bright and rich, thanks to the fact that all of the ingredients are raw; temperature doesn’t have the chance to affect the original flavor of the ingredients the way they might change during cooking. Since modern gazpacho is primarily tomato based, you can usually expect the bright taste of ripe tomatoes as the main flavor profile.
The most popular kind of gazpacho is tomato based, but that is not the only kind of gazpacho soup available. Gazpacho has evolved to mean any kind of cold or chilled soup and generically covers everything from a tomato base to a fruit base.
Gazpacho is meant to be eaten cold. If you warm it up, you run the risk of its texture being ruined or the raw veggies in the soup having a shift in flavor. Therefore, while it is possible to heat gazpacho, it is not recommended, as doing so may cause it to lose its fresh flavor and texture that makes the soup different from others. In fact, gazpacho soups were commonly made right in the fields and then given to workers to eat during hot days, keeping them nourished but cool in a way that hot soup cannot.
Most gazpacho soups begin with a pureed tomato base that is used as the foundation for the other ingredients mixed into it. Among the most common ingredient inclusions are onions, garlic, bell peppers, cucumbers, wine vinegar, olive oil, salt and water. The traditional method of creating gazpacho is by beginning with breaking up fresh garlic cloves using a mortar and pestle before including a bit of soaked bread, salt and olive oil to create a paste. Vinegar and very ripe tomatoes are then added to the paste and then left to cool in unglazed earthenware to allow it to cool through evaporation.
Today, it just goes into the refrigerator. Some people still opt to make this labor-intensive version of the soup today in an effort to avoid the thin and silky texture it might otherwise take on when made in a food processer.
This soup is commonly served alone, though it can be enjoyed with certain popular garnishes. Among the most common of these garnishes are hard-boiled eggs, chopped almonds, chopped ham, finely chopped green bell peppers, orange pieces, crushed cumin and mint, tomato, onion or cucumber.
While it is often served in a bowl, it sometimes is put in a glass. Even so, it is not advised to drink it; it should instead be eaten with a spoon or bread to sop up the liquid.