Food History: Yellow Gazpacho

A Spanish refrain says, “ De Gazpacho no hay empacho” there’s never too much gazpacho. It hits the spot any time of the day or night a mid-morning snack, a starter at lunch, an afternoon refresher, an evening’s supper.

 

Is one of the best uses for tomatoes, this colorful soup combines the virtues of a cold drink with the nourishment of a salad, is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia, is widely eaten in Spain and Portugal.

There are a number of theories of its origin, including as a soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Romans and also with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, seafood and other ingredients.

In Alto Mar we have made a yellow version using the best Mediterranean tomatoes for our Gazpacho. From Andalusian yellow cherry  tomatoes to French Heirloom tomatoes, to prepare this colorful and refreshing soup.

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