Empress Gazpacho: This is how the Regent helped the Andalusian soup become world famous.

summer soup
Gazpacho: This empress made a great cold vegetable soup.

Empress Eugénie loved cold summer soups and was socially accepted by the Spanish upper classes.

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For centuries, gazpacho has been the secret of Andalusia. To introduce the smoothie pioneers to the upper classes, the regent had to accompany them. After that, the whole world has to taste it.

Cold summer soup called gazpacho is a classic of Andalusian cuisine. A cool and refreshing vegetable soup is one of the best meals on a hot summer day. It is mainly thanks to women that the delicacy of Andalusia is known in many parts of the world today.

Legend has it that in the 19th century, Spain’s Empress Eugénie de Montijo pounded a drum so hard for her favorite stomach dish, that soon the whole country became addicted to it. Eugenie, wife of Napoleon III and the last monarch to rule France, was herself a child of Andalusia. Born in Granada, the Spaniard knew and loved local delicacies.

From Andalusia to the World

Includes gazpacho. Served cold, vegetable soup was one of the regent’s favorite dishes even when he roamed the palaces far from his hometown. And instead of forgetting her own cuisine of origin, she began to create food that was socially accepted by her upper class. The rest is history. It shouldn’t take long for the rest of the population to taste it too. This is because, unlike most dishes of the upper classes, even regular infantrymen can have gazpacho on their plate at home. Ingredients were cheap and preparation was easy.

A few years later, it was Spanish filmmaker Pedro Almodóvar who once again brought Andalusian specialties to the world stage. It is Gazpacho who comes to the fore in his Oscar-nominated tragedy comedy “The Woman on the Verge of a Nervous Break”. Because the soup is mixed with sleeping pills, it gradually pulls the main actors out of the game. With the success of the film, Gazpacho also gained international fame.

Andalusian style summer tomato soup

Cool fun: Summer soup gazpacho is perfect for a little hunger pangs on a hot day.

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the beginning of gazpacho

Tomatoes are an essential part of authentic gazpacho. But originally they had no place to go in the soup. The history of gazpacho goes back much further than the history of tomatoes in continental Europe. It was the Moors who first put a plate on a plate in Andalusia. But back then, it was a completely different soup based on hard breadcrumbs.

Today, the flagship of Andalusia has long been considered a typical poor dish. When America was discovered, nutritional possibilities more diversified, and tomatoes began their triumphant streak in Europe, what was once a simple diet was replaced by what is now known as Gazpacho andaluz. Technically, it’s nothing more than a cold vegetable smoothie.



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Andalusian gazpacho – how it works

Perhaps the best known variation of summer soup, known to have originated in the early 19th century, can be prepared in a few simple steps. Tomatoes are standard. The soup is first of all seasoned with cucumbers and onions. For 4 servings you will need:

500 g tomatoes
2 bell peppers (red, green)
1 cucumber
1 onion
4 cloves of garlic
4 tablespoons olive oil
3 tablespoons sherry vinegar
3 slices of white bread
salt and pepper

First, chop the white bread coarsely and soak it in a bowl with a little water for about 30 minutes. In the meantime, chop the vegetables finely and grind them in a blender. Add the soaked bread and olive oil. Add water according to desired consistency. Then season with spices and vinegar. Gazpacho should be served very cold. Therefore, the soup should be cooled in the refrigerator for at least 60 minutes before being served.

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