How To Make Gazpacho

If I remember my food history correctly, gazpacho pre-dates the Colombian era--it existed in some regions of Spain before New World fruits/vegetables (tomatoes, peppers) did. It was made with bread, garlic, olive oil, and almonds. It still is in some areas, and it is a white gazpacho. The version many of us are most most familiar with doesn't use bread--that is not to say this (videojug) version is not 'authentic'--all of these versions are authentic, it just depends on what you like or are used to. After all, you wouldn't say there is only one 'true' version of tomato sauce, would you? How boring that would be!

In my whole life i have never heard of anybody adding bread to the gazpacho. the real gazoacho doesnt have bread

Very well done, I normally add some Onion to my gazpacho, half a big onion or just a small one, depending on how much I'm making, and half a red pepper. Me ha gustado la receta, y me han encantado las vistas desde tu casa.

Estupendo vídeo. Qué casa más bonita tienes Eva, y además justo enfrente de la mía (en el futuro). Gran zapateao, por cierto. Un beso Fernando

Wonderful! Thank you for sharing this simple dish in such a nice way with all of us. One question though: how did she manage to fit all those ingredients into the blender (mixer)?