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Refreshing Cold Soups #3: GAZPACHO

By Bill Dwyer

The soup that evolved into Gazpacho originated in medieval Andalusia, Spain’s southernmost province, when it was ruled by Moorish caliphs. The original dish bore hardly any resemblance to the soup we now know as Gazpacho. It consisted of a loaf of bread that had been soaked in water and wrung out, then ground with garlic in a mortar and pestle. Olive oil vinegar and water were then added to complete the soup. No doubt this filled the belly, but it doesn’t sound very palatable to me! I’m not surprised that, after Spain re-conquered Andalusia and Columbus brought new fruits and vegetables from the new world, Spaniards soon replaced the water with tomato juice and started adding other ingredients. Read More…

Refreshing Cold Soups: Beet Borscht

By Bill Dwyer

What could be more fitting for a hot climate like ours than flavorful cold soups? They make a great accompaniment to a sandwich for a light meal, or a nice change from fruit drinks as a refreshing snack.  Over the next few months I’ll be presenting three classic cold soups: vichyssoise from France via USA, gazpacho from Spain and Latin America, and this month’s recipe, beet borscht, from central Europe.

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