Slowly but surely, it is getting warmer in Quebec. Just this week on Wednesday, it was 31 Celsius. I was not in the mood to cook so I told my wife to cook supper. She ended up doing some burgers that were quite tasty.
My point being that nobody wants to be near a stove when is hot outside. Also, there is something about the heat that makes you feel deliciously lazy. In a hot summer day, I will salads, fish carpaccios or ceviche and of course a nice bowl of Gazpacho!!.
Basically, a gazpacho is a cold Spanish soup coming from the land of Flamenco and Tapas, Andalusia. This is such a simple, tasty and inexpensive dish, that’s why it has become so popular.
Gazpacho goes way back to pre-Roman times when shepherds where sustained by the original version that consisted of stale bread, garlic, vinegar, oil and water. With the advent of agriculture, vegetables were incorporated.
Popular across Spain, I have had amazing gazpacho in Madrid, Barcelona and Valencia. However, it taste better in his home of Andalusia, the land of good flamenco that comprises Sevilla, Granada, Costa del Sol and Jerez country. In this land of scorching heat, the Andalusians have been making cool magic potions for a long time.
According to Alicia Rios and Lourdes March, authors of Spanish cookbooks, Gazpacho became popular thanks to the marketing efforts of Eugenia de Montijo, the wife of the French Emperor Napoleon III in the nineteenth century. Gazpacho was unknown, or little known, in the north of Spain before about 1930.
At its heart, though, gazpacho’s fundamentals are consistent: It’s a cold soup based on tomatoes, with cucumber, onion and green bell pepper as customary supporting players. The addition of bread is much more European, and evokes a culinary link with Tuscan panzanella (“bread salad”), which could be irreverently described as a chunky Italian gazpacho too thick to drink. Other versions involve the use of watermelons and there is even a white Gazpacho. This last one is made with ground almonds, pine nuts, garlic and lima beans.
If you happen to be in Madrid, do not hesitate to visit the resto Clarita. They make an amazing watermelon gazpacho plus they have other goodies such an amazing red tuna and the seafood is amazingly fresh all the times.
Look for crisp whites and fruity roses to accompany your Gazpacho. These wines have the ability to handle the pungent acidity of the vinegar in the soup and will not overwhelm the delicate vegetable flavors.
Must try wines with Gazpacho
Vina Ijalba Aloque Rosado 2015 ( $17.20. Private Import in Quebec, Charton Hobbs )
A 100% tempranillo rose from the leading organic winery in Rioja. Lovely notes of raspberries, strawberries and floral nuances. On the mouth, medium body, fresh with a delicate balance. Pairing nicely with tomato Gazpacho.
Laguna de Nava Tempranillo Rosado 2016. SAQ Depot # 12238008. $11.65
Easy going red berry fruit with fragrant peach notes. In the mouth, simple yet with very fragant flavors at a friendly price. Pair it with a watermelon based Gazpacho.
Bodegas Marañones Picarana 2014. SAQ # 13206841. $24.45
A 100% albillo from the upcoming Vinos de Madrid appellation. On the nose, ripe orchard fruit with dried herbs and spices. On the palate, it is tasty, fruity, with good acidity and well-balanced. Pair it with a garlic white gazpacho.