I remember hearing about gazpacho when I was a kid; I thought most foods I had never tried were gross, but the idea of a cold soup was just nasty. I couldn’t imagine something savory tasting good all blended up and not even warm. If Young Me had received A’s gazpacho recipe tucked into her sweet wedding gift of a beautiful recipe book, I would not have been nearly so grateful as I am now.
My first cold soup was at a restaurant called La Soberbia in Madrid, Spain – my friend S had been living in Madrid for a year and she said their “salmorejo” was to die for. Sure enough, a big beautiful bowl of creamy red soup with a dash of olive oil and a sprinkling of hard boiled egg bits arrived, and it was wonderful. Salmorejo is different from gazpacho in that there is bread blended up with it, giving it more thickness and flavor of a cream-based soup, while gazpacho is almost like a savory smoothie, thin and veggie-packed.
I had been saving tomatoes for a few days and decided to try out this wonderful recipe, and it didn’t disappoint. I think gazpacho is wonderful for a night when you are sick of salads but don’t want to “cook” per se, rather want a cold meal that doesn’t get the house all heated up. This recipe is from a distant relative of my husband who is not Spanish, as far as I know, but the flavor reminds me of the kick of gazpacho in Spain, which is a wonderful memory to share across totally different experiences.
Penney’s Gaspacho (given to me by A)
Blend 4 tomatoes, 1.5 cucumbers, 1 clove of garlic, 1 onion, and 1 small green or red pepper. Then add one can chicken broth, 1/4 cup of olive oil, 2 tablespoons wine vinegar, sugar, pepper, and salt and cilantro to taste.