Nestled in the heart of Andalusia, the charming town of Jerez de la Frontera boasts a culinary gem that has stood the test of time—its legendary tomato soup. As you wander the streets of this historic Spanish enclave, you’ll quickly discover that tomato soup here is much more than a mere dish; it’s a cherished tradition, as integral to Jerez’s cultural tapestry as its world-famous Feria and the graceful sherry horses. Savoring Tradition: The Best Tomato Soup Recipe from Jerez de la Frontera in SpainContinue reading Savoring Tradition: The Best Tomato Soup Recipe from Jerez de la Frontera in Spain
Gazpacho Andaluz is a cold soup that originates from the Andalusia region of southern Spain. It is typically made with a blend of ripe tomatoes, cucumber, green peppers, onion, garlic, and stale bread that is soaked in water. The soup is then seasoned with olive oil, vinegar, and salt, and can be garnished with chopped vegetables or croutons.
Gazpacho Andaluz is a refreshing dish that is perfect for hot summer days and is often served as a starter or appetizer. It is also a popular dish outside of Spain, and variations of the recipe can be found in many different countries.Continue reading Gazpacho Andaluz
The origins of gazpacho andaluz are mysterious, and like most things from our past have never been truly documented. What writing does exist is filled with inaccuracies, but the general consensus is that the pre-Roman Andalucians (Ibericelts) were making something akin to Gazpacho in Phoenician (and Carthiginian) times. Although, to really confuse matters so were pre-Roman Italian peninsula peoples. So what is the traditional Spanish gazpacho andaluz recipe?
The traditional Spanish Gazpacho Andaluz recipe is a simple and refreshing soup made with ripe tomatoes, cucumbers, peppers, bread, garlic, olive oil, and vinegar. The ingredients are blended together into a smooth puree and then chilled, making it a perfect summer dish.
There are several variations of the recipe, with some adding ingredients such as onions, celery, or watermelon, but the basic concept remains the same. Gazpacho Andaluz is typically served cold, garnished with diced vegetables such as cucumber, tomato, and peppers, and drizzled with a bit of extra virgin olive oil. The soup is known for its light, bright flavors and its ability to cool and refresh on a hot summer day.
In fact, a cold meal of stale bread, vinegar, olive oil, garlic, and water is common in the bread eating cultures surrounding the Mediterranean, the concept is even alluded to in the Old Testament book of Ruth (2.14) “’Come thou hither, and eat of the bread, and dip thy morsel in the vinegar.”
To confuse matters even more, the tomato plant is from South America and didn’t get to Europe until after the Spanish Conquest of the Americas from 1492 onwards… Ummm… anyway, less about that and more about the recipe :)