Gazpacho traces its origins in Spanish cuisine back centuries, initially prepared with staples like bread, garlic, olive oil, and almonds, prior to the introduction of tomatoes from the Americas. Its rustic beginnings as a meal for laborers utilized whatever was available. The courgette and almond gazpacho recipe exemplifies this principle by incorporating seasonal ingredients while honoring simple preparation methods. The contemporary recipe involves grating courgettes and cucumber, soaking bread in milk, blending with almonds, garlic, and seasoning, then chilling before serving, showcasing a connection to its historical roots.
Gazpacho has been part of Spanish kitchens for centuries, originally made with basic ingredients like bread, garlic, olive oil, and almonds, before the introduction of tomatoes.
This modern courgette and almond gazpacho recipe retains the essence of simple, wholesome ingredients, encouraging the use of seasonal produce and basic kitchen techniques.
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