Tomato gazpacho

The tomato gazpacho is a cold soup very similar to a salad, but with a light texture and a delicate thickness. It is a very typical dish from the west of Andalusia, where the red gazpachos have a special role, although there are also other versions in the regions of Extremadura and Castilla.

Although today it is distinguished for being a food made with a rich variety of vegetables, originally, al-Andalus, the recipe contained only bread, olive oil, vinegar and salt.

And it was not until the nineteenth century that the tomato was incorporated into the recipe, a century in which it also went from being a humble class dish that allowed the peasants of the warmer regions to obtain energy in an economic and refreshing way, to a common delicacy among the bourgeois class, who served it with the already classic chopped vegetables.

This gazpacho is, thanks to its ingredients, rich in flavonoids and antioxidants such as lycopene and glutathione , gamma butyric amino acids , carbohydrates , fiber , allicin , alliin , vitamins A , C , E , K and group B ( B6 and B9 or folic acid , and in smaller quantity, B1 , B2 and B3 ), sulfur , calcium , phosphorus , iron , magnesium , manganese , potassium , selenium , sodium , iodine , zinc and, to a lesser extent, copper .