- 5 pieces. Tomatoes
- 2 pcs. Cucumbers
- 4 things. Sweet yellow pepper
- 2 l Tomato juice
- 15 cloves Garlic
- 100 g Crackers
- 4 tablespoon Balsamic Vinegar
- 6 tablespoon Olive oil
Gazpacho cold soup was “born” in Spain, more precisely in Andalusia, but found its fans all over the world. Gazpacho eats in the heat, and this soup perfectly dilutes the summer menu, replacing okroshka.
To cook gazpacho, the hostesses took products that were at hand. Therefore, it is believed that the name of this soup came from the word “caspa”, which in Spanish means “leftovers”. There is another opinion that the word takes its roots from the Hebrew word “gazaz” – “sliced pieces”; This version reflects the cooking process of this soup. Gazpacho has gained popularity since ancient times: even the Roman legionnaires quenched their thirst by adding vinegar to the water. In the XI century, garlic, olive oil, bread began to be added to this drink. It was already the forerunner of modern gazpacho.