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National Gazpacho Day: Origin of the Soup and a Tasty Recipe

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There's no better way to warm up on a cold, winter day than with a fresh bowl of soup. Typically this time of year, we tend to prepare our soup hot. But today in honor of National Gazpacho Day, we urge you to curl up next to the fire and eat your soup cold! The best thing about this particular type of dish is a clean, simple recipe that can be prepared farm to table.

The History and Golden Rule of Gazpacho....


Most gazpacho as we know it today is a tomato based soup with fruits and/or vegetables that is best served cold. However, the long and diverse history of the soup started very differently and has evolved over time due to adaptations of different cultures and the unique ingredients of those regions.

Gazpacho started as a Arab soup for peasants and shepherds and made its way to the Andalusian area of Spain via the Moors or Romans, depending where the story is being told.

Its name has Arabic roots that were modified  or just mispronounced by the Spanish of Andalusia to the name we are familiar with today.

So, the rule to know about gazpacho is ....there are no rules.  Gazpacho varies from region, to country, to family. The dish has evolved from a rustic peasant soup featuring day old bread, garlic, and broth to the Spanish style tomato-based we are most familiar with.  Historically, they have varied in color, consistency,  temperature, and garnishes. Some common garnishes include balsamic vinegar, diced fruits and vegetables, hard boiled eggs, croutons, and bacon or ham.

The best advice we have is to use the freshest locally sourced fruits and vegetables so you will have a delicious and nutritious soup that changes with each season.

Farm-to-Table Winter Gazpacho



Ingredients



  • 1 1/2 red tomatoes- peeled, seeded and diced

  • 1 red bell pepper- seeded and diced (reserve 2 oz. for garnish)

  • 1 green bell pepper- seeded and diced   (reserve 2 oz. for garnish)

  • 1 sweet onion- diced

  • 1 carrot- peeled and diced (reserve 2 oz. for garnish)

  • 2 celery stalks- diced (reserve 2 oz. for garnish)

  • 2 cloves of garlic, minced

  • 1 lime- zest and juice

  • 2 tablespoons  worcestershire sauce

  • 1 teaspoon kosher salt

  • 1/4 teaspoon fresh ground black pepper

  • Fresh herbs of your taste: parsley, dill, basil, or cilantro- 1 tablespoon, finely chopped

  • 8-12 oz bottle of V-8 tomato juice


Sautée bell peppers, onion, carrot and celery until translucent. Add garlic and cook for 3 to 5 minutes on medium heat. Add the tomatoes, worcestershire sauce, lime zest and juice, salt and pepper- and simmer for 20 to 30 minutes.

Remove from heat and puree/blend using V8 until desired consistency. Start with just 4 to 6 ounces, then add more until the soup is mixed to your preferred thickness.

If serving hot, add herbs of your choice and reserved vegetables and check seasoning. If you are serving yours traditionally cold,  add herbs and chill soup in an ice bath or refrigerator. Check the flavor of your seasoning as a cold soup may generally need more. When ready to serve, add your reserved vegetables to garnish, and enjoy!