GAZPACHO GRANITA
Beat the summer heat with a spoonful of my stunning gazpacho granita, a frozen ode to sunshine and simplicity!
Savouring Sunshine
As the warmth of summer envelopes our days, the mere mention of gazpacho conjures images of lazy afternoons and abundant sunshine. Now, picture this iconic soup transformed into a granita, a creation born from a moment of necessity that has become a perennial favourite on my blog….
A Chilled Invention
Decades ago, on a scorching day at my family’s house in my adored France, the idea of gazpacho granita emerged quite by accident. Faced with a temperamental fridge that veered towards the colder side, my lovely gazpacho found itself partially frozen at the top. Seizing the opportunity, I decided to serve it in this unexpected granita form. Little did I know that this spontaneous creation would become a cherished addition to my summer culinary repertoire.
The Fridge Quirk
In the warmth of that particular day, the quirky behaviour of the malfunctioning fridge bestowed a nice surprise upon my gazpacho. What was once a chilled soup transformed into a semi-frozen granite, offering a unique and satisfying texture that perfectly complemented the sweltering weather.
As I presented this unconventional gazpacho granita to my guests, their appreciation echoed the sentiments of that hot summer day. The granita was a welcome respite amidst the heat.
Gazpacho’s Evolution
Gazpacho boasts a diverse history, weaving together influences from various culinary traditions. Originating in the southern regions of the Iberian peninsula, this dish has spread its roots far and wide. Arab and Roman cultures, along with the infusion of New World ingredients, have left their mark on this iconic dish.
The very name “gazpacho” carries echoes of Mozarabic, from the Moorish influence in Spain until 1492. Over time, gazpacho has undergone transformations. Initially, it consisted of bread, garlic, olive oil, vinegar, salt, and water, all pounded together in a mortar. As tomatoes and cucumbers from the New World and Asia made their entrance, gazpacho evolved into the refreshing cold soup widely enjoyed today.
In fine
So, enjoy this accidental evolution that turned a classic soup into a frozen ode to the simplicity of summer. A tradition I served in my French house and which continues to bring smiles and refreshment to all who savour its icy embrace.
GAZPACHO GRANITA
Ingredients
- 200 g bread
- 1 kg tomatoes cut in half
- 1 green pepper
- 1 garlic clove
- 1 shallot
- 5 tbsp olive oil
- 2 tbsp Xeres vinegar
- 30 cl water
- 1 tsp brown caster sugar
- 1 little cucumber
- 2 drops Tabasco
Instructions
- Put all the ingredients in a blender and blitz until smooth.
- Put the gazpacho in a freezer-proof container.
- Set aside in the freezer for 2-3 hours.
- Stir every 30 minutes with a fork.
- Take the gazpacho granite out from the freezer 10 minutes before serving.
- Enjoy!
