Making Gazpacho on CTV

August 22, 2011 at 9:10 am Leave a comment

Field-ripened tomatoes for gazpacho

Today on CTV, I will take advantage of some of those beautiful ripe tomatoes available at farm gates and farmers’ markets to make my favourite cold soup, gazpacho. Originating in the southern part of Spain, in Andalusia, gazpacho is now universally loved. At first, made by farm workers using whatever was available, this “liquid salad” always showcases field-ripened tomatoes, cucumbers and peppers. The traditional recipe often calls for bread in the soup, but I prefer making croutons to serve on top. Most gazpachos are processed only until chunky, but in Spain, I have on occasion enjoyed the soup pureed and sieved into a tall glass as a pre-meal drink, with or without vodka.