Posted August 16, 2015
If you’re a Lamoraga Naples regular, you’ve seen our gazpacho section on the menu. We offer three delicious options: Tropical, Andalusian, and Cherry. Our Tropical selection includes chilled almond, garlic, coconut soup from Andalusia, topped with iced pineapple coulis. Our chilled cherry gazpacho comes with feta cheese snow, anchovies, pistachios and basil oil. And our Andalusian variety is a chilled traditional tomato gazpacho with a delicate tomato foam. If you’re indecisive, you can get our sampler which includes all three flavors.
Now onto the real reason you’re reading this blog, you want to know what gazpacho is! Simply put, it’s a soup made of raw vegetables, and is served cold. It’s a popular dish in Spain and Portugal, especially during hot summers. The main soup bases include tomato, cucumber, stale bread, garlic, olive oil, and salt. But can include a variety of other ingredients like watermelon, seafood, grapes, avocado, and more. Gazpacho has come a long way since its inception. Originally, it was a blend of stale bread, olive oil, garlic, and liquid such as water or vinegar. It also included vegetables and almonds.
To make this soup, you typically wash and peel the vegetables, and chop them up. You can puree the vegetables in a food processor or other machine. If you plan to add bread, you should soak it first. Blend all the ingredients together, then add flavor enhancers like salt, vinegar, water, olive oil, and more. You can garnish with vegetables like diced tomatoes, or items like basil, or nuts.
Across Andalusia, you will find each region has its own special gazpacho. Red ones include tomato, white include no tomato but rather dried fruits, and green have some green spices.
The town of Rota has a style of soup similar to gazpacho called Arranque roteño, which uses less water and bread than gazpacho when the city experiences a drought.
In Extremadura, gazpachos are thick and known as cojondongo. They are made of breadcrumbs, oil, garlic, vinegar, and topped with chopped peppers, tomato, and onions.
In La Mancha, they create a Gazpacho manchego which is a meat stew served hot. It can include small game, birds, rabbit, and other meats.
In Castilian, the summers are very dry and hot. Gazpacho made in La Moraña often has large vegetable pieces floating in the soup.
An interesting Spanish saying shows just how much the people of Spain love their gazpacho. “De gazpacho no hay empacho”. Meaning you can never get too much of a good thing or too much gazpacho.
We hope you come get your fill of this delicious cold soup along with your next meal at Lamoraga Naples!