The Gazpacho Tapatío from Guadalajara

Gazpacho is a soup which is served cold; we do not know when it was created with certainty but geographically we know it comes from the Andalusian region of Spain. Food for the poor, but appreciated for its taste nonetheless, the gazpacho was not immune to outside influence, reciprocal, between the Iberian peninsula and the Americas; it now has become a delicacy worthy of the interest from many great chefs, worldwide. The people of Andalusia, with their open-mindedness due to the many invasions and cultural changes they have gone through, have incorporated tomatoes and peppers from Mexico to their version of this dish.

In the Spanish version the ingredients are soaked: the stale bread, olive oil, vinegar, salt, garlic, cucumbers, tomatoes and peppers. Clearly there are many ways to make this soup, but in Guadalajara this is the generic recipe for their gazpacho, the gazpacho tapatío...

| Yield: 6 servings | Preparation: | Refrigerating time: | Total time: | | by:

Recipe for Mexican Gazpacho

Ingredients for 6 guests:

* 8 big red tomatoes, peeled
* 1 french bread baguette
* 3/4 cup wine vinegar with garlic (press four cloves of garlic in the vinegar and refrigerate for two hours)
* 1/4 cup extra-virgin olive oil
* 4 ice cubes
* Salt and pepper to taste

To be served with the gazpacho:
* 3 cucumbers, peeled and finely chopped
* 2 mangoes, peeled and diced
* 2 green bell peppers, finely chopped
* 2 medium avocados, cubed
* 1 1/2 cups diced, toasted bread rolls in olive oil
* a few fresh cilantro leaves, to decorate


1) Make an X incision at the bottom side of each of the tomatoes, then blanch the tomatoes leaving them in boiling water for 30 seconds; leave then to cool down, their skin will come off easily so now peel them.

2) Soak the bread in the garlic vinegar

3) Using a blender, thoroughly liquefy the tomatoes with the bread; take out the excess liquid as it should be thick, and blend again until smooth. Add the ice cubes, mix and refrigerate. When your gazpacho is cold, season with salt and pepper to taste and pour the gazpacho in the tureen you will use to serve. Pour the olive oil in the gazpacho and mix.

Serve in the tureen and ladle in individual soup bowls, garnish with some cilantro leaves; the other ingredients are placed separately on different plates, so that each guest can take as he or she likes. You can also put some olive oil and vinegar on the table as well.

mexican recipes