Preparation
1. COMBINE the bell peppers, tomatoes, onion, chiles, and garlic in a blender. Cover and liquefy. NOTE: Use disposable gloves when handling hot chiles to avoid accidental irritation from the capsaicin in the seeds and ribs.
2. ADD the stock, orange juice, olive oil, orange zest, vinegar, lemon juice, paprika, salt, and pepper. Cover and liquefy. Taste and adjust seasonings as necessary. If you want a thinner soup, add more stock.
3. CHILL, covered, for at least 4 hours. Garnish and serve.
GAZPACHO HISTORY
Gazpacho is a cold raw vegetable soup that originated in Andalusia, the southernmost region of Spain. The name is of Arabic origin, and literally means “soaked bread,” an ingredient of early recipes that made use of the prior day’s stale bread. The term has become generic for “cold vegetable soup.”
The original recipe came from the Arabs who occupied much of Spain from the 8th through the 13th centuries. Early on, gazpacho was a way for field workers to make lunch from the vegetables at hand. The recipe typically included stale bread, bell pepper, garlic, olive oil, onion, tomato, wine vinegar and salt—which remains the Andalusian style. Since the tomato is a New World fruit that was not eaten in Europe until the 1800s*, the earliest gazpacho was made without it.
There are many variations of gazpacho, depending on local ingredients and preferences. The familiar red tomato-based gazpacho is just one of many possibilities. American recipes tend to leave out the bread, although some garnish the soup with a garlic crouton. White gazpacho is made with olive oil, sherry vinegar, bread, garlic, and salt, and substitutes green grapes and almonds for the vegetables.
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