I found almost as many theories about the origins of this soup as there are recipes. Bread, olive oil and garlic, soaked in water which forms the original base of the soup, was likely eaten by the Romans during their occupation of Spain. The Moors added almonds, then, nightshade vegetables from the New World were introduced which are now considered the foundation ingredients of Gazpacho.
Although traditionally a raw soup, this version uses roasted vegetable and almonds, and buckwheat bread which gives a wonderful warmth and fullness to the flavour.
You will need
Vine tomatoes – 500g
Red peppers – 3 small, deseeded
Garlic – 4 fat cloves
Red onions – 1 medium size, cut into quarters
Olive oil for roasting
Buckwheat soda bread – 2 thick slices, slightly stale
Almonds – a handful preferably with the skins on
Chicken or vegetable broth – 1/2 litre
Cumin – 2 tsp, ground
Sumac – 2 generous pinches
Red wine vinegar – 2 tsp
Chilli flakes – 1 generous pinch
Medjool dates – 4 (1 per serving)
Fresh mint leaves – about 12
To begin with, pre-heat your oven at a med-high heat. Place the tomatoes, onion, garlic and peppers onto a baking tray, drizzle with olive oil and roast for about 25 minutes or until they are lightly charred. When the vegetables are cooked, set aside to cool. Pop the almonds on a baking sheet and dry roast for 5 minutes. When all of the vegetables and almonds are cool enough to handle, remove any skins from the garlic and onion and pop into a blender. Add the remaining ingredients and blitz until smooth. Serve warm with a garnish of freshly chopped mint leaves and chopped medjool dates.