Soup and hot summer weather never seemed like a good combo to me—until I met gazpacho, of course. Throw in the sudden onslaught of tomatoes from a typical summer garden and it almost becomes an imperative.
Gazpacho actually appears in texts dating back to Greece and Rome. Claims for the origin of the word itself vary, but all theories seem to indicate a reference to “pieces,” as in chunks of bread.
As we’ve seen in other dishes, the main ingredients of the modern dish are recent arrivals to Europe, historically speaking. Tomatoes and green peppers are born of the New World, and as Spain conquered and colonized its way into the Americas, they brought foods—tomatoes, peppers, potatoes, maize, cacao, avocados, many of your favorite nuts and berries—and these became centerpieces of various cuisines. (Italy without tomatoes? Fuggedaboutit.)
The Spanish and Portuguese, and particularly the Andalusians, made tomato-based gazpacho a standard, though many variations still exist. “More recently some people also add cherries, strawberries, or watermelon to intensify the sweetness and freshness,” says Llamas.
But the rule of thumb here—or anywhere in the kitchen, really—is that the quality of the ingredients determines how awesome your food tastes, particularly in simple recipes where anything a bit off will stand out. Spring for the best extra-virgin olive oil and sherry vinegar; use fresh roma tomatoes that are perfectly ripe and juicy.
Recipes may recommend peeling the tomatoes. To do so, cut a superficial X in the skin and place them in boiling water for 30 to 60 seconds. Remove from the water and place in an ice bath and those skins can easily be slid off. Some recipes also call for the tomatoes to be halved and cored, removing all the seeds, before adding them to the blender.
