Who said soup was only for the colder months?
In this video, Albert Bevia of the Spain on a Fork YouTube channel teaches us how to make Andalusian gazpacho, a cold soup made of raw, blended vegetables, which originated in the southern regions of the Iberian peninsula and spread into other areas.
Widely eaten in Spain and Portugal, particularly during hot summers, gazpacho typically features tomatoes, cucumbers, onion, capsicum, garlic, olive oil, wine vinegar and salt.
Gazpachos may be classified by colour: red (containing tomatoes), white (without tomato, but including dried fruits), and green (similar to the white, but featuring additional spices).
Effortless to put together, this gazpacho mops up those over-ripe tomatoes and delivers beautiful, bold flavours, for a zinging bowl of goodness as the temperatures rise.
Good Living is the Cyprus Mail’s portal of curated content from across the internet, showcasing local and global ideas, cultural highlights, and scientific and technological developments to inspire a sustainable life.