In this third (and long-awaited) installment of my “Keeping Ms. HalfEmpty Full” series, I present you with an easy recipe for gazpacho inspired by a lovely woman from Valladolid, Spain. I met Señora ‘Spacho during our 30/40 World Tour back in 2011 at VaughanTown.
Señora ‘Spacho was extremely passionate about gazpacho, urging me to delve into the history of this Andalusian liquid salad. She explained how Spaniards have been eating variations of bread and olive oil soup for centuries before tomatoes were introduced to Spain! She raved about a deliciously creamy gazpacho recipe (without bread) she makes for her family to enjoy daily all summer long.
I made time to sit down and capture her personal recipe. Let me preface this recipe by saying that she strongly urged me to use both Spanish EVOO and Spanish cucumbers whenever possible!
Señora ‘Spacho also stressed that easily making gazpacho requires an extremely expensive Thermomix blender because it’s so powerful that you don’t have to sieve out any vegetable skin or seeds. Sadly, I didn’t even attempt to make her recipe until we bought an expensive (yet more reasonably priced) Vitamix blender three years later. We hemmed and hawed about the price of this appliance before finally buying it, but it’s a game changer!
Ms. HalfEmpty loves my version of Señora ‘Spacho’s gazpacho. She even tried to make it herself once…