This cold soup comes to us from Spain and probably Andalusia.

It is a dish of the poor.

Its origin dates back to the Middle Ages.

There is then obviously no mixer.

We soak old bread with water and mash garlic in a mortar.

We add olive oil and sherry vinegar.

The recipes vary according to the village and the region but this dish is not worthy of "good people".

The tomato arrives in the course of the 16th century.

Eugenie, wife of Napoleon III (and originally from the south of Spain) was very fond of it.

She would have broadcast it throughout the country and then in France.

This dish will not travel until late, from the 1930s. To build a good gazpacho, you have to find a balance: roundness of the tomato, vegetal of the cucumber, acidity of the vinegar and spiciness of the onions.

The recipe for winter gazpacho with carrots and coconut milk:

Ingredients

  • 400 g of carrots, boiled in water

  • 100 ml of cooking water

  • 400 ml coconut milk

  • 1 clove of garlic

  • 2 teaspoons of curry

  • 2 tablespoons of chopped coriander

  • 2 tbsp olive oil

  • 1/2 lemon juice

  • Salt pepper

Preparation

1.

Mix everything in the bowl of a blender

2.

Put at least an hour in the refrigerator

3.

Decorate with chopped coriander