Chilled Tomato and Garlic Soup

Gazpacho is, to some, nothing more than cold soup. To others it's a liquid salad. For many it's the most refreshing summer drink. What is undeniable is that it is one of the Spanish tastes of summer. In very hot Andalucia, this chilled soup is more popular than ever. I've rarely had two servings of gazpacho taste the same (unless, horror of horrors, it has come out of a packet). I've enjoyed some memorable home made gazpacho in the fine cities of Cordoba and Granada. I prefer the more spicy, garlic laden versions. The quality of the tomatoes used is crucial to the final taste. But historically it wasn't always that way. In centuries gone by it was made only by pounding bread, water and garlic with that indispensable kitchen double act, the pestle and mortar. Today, what was once a dish for the poor, is now served in some of the finest and more expensives restaurants throughout Spain. Ripe tomatoes, cucumber, peppers, olive oil and sherry vinegar are widely used to make a good gazapcho. How diluted it is can depend on just how hot it is outside. At the height of summer most chefs dilute it greatly. In many Andalucian homes it is kept and consumed as a drink. In winter months it is served much thicker and eaten with a spoon. I know that visitors to Spain find the whole idea of cold soup to be repulsive. That is until they have walked through a Spanish city in summer temperatures. Then all they want to do is sit in the shade and eat something cool. I have converted many friends to gazpacho. Make a large amount and keep it chilled in the fridge for up to three days. Here's a recipe for Gazpacho.