When I asked for gazpacho one of the first times I dined out after moving to Spain, the waiter looked at me, horrified. That's because we moved here in November, and I asked for gazpacho in the winter. Gazpacho is a summer dish.
There are probably as many recipes for gazpacho as there are Spaniards. This Spanish food site has a decent recipe, and an even more interesting history of the dish. It claims that gazpacho originated at the time the Romans were building aqueducts throughout Spain. That, of course, was before Columbus sailed to the New World and brought back many culinary staples for the first time, one of them being the tomato. Gazpacho existed without tomatoes? That was a different kind of gazpacho.
This week on Tuesday, we joined about 20 friends for one of the monthly English-speaking club luncheons that we have enjoyed over the years that we have been in Roquetas. And I enjoyed this season's first gazpacho. I like the way that El Bodegón serves it, with very finely diced onion, pepper, and cucumber to sprinkle on top, so the gazpacho truly does become a liquid salad.
I'm looking forward to many more gazpachos this summer.
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