Gazpacho with Berries

Gazpacho is a cold soup from Spain with a long history. It is the best representation of the Andalusian cuisine and eaten in the summer. Made with local products, easy and fast to prepare and best during the hot summer months.

Gazpacho was first made in Al-Andalus in the VIII Century. The original recipe had no vegetables, and the dish was made with only water, olive oil and vinegar. All very easy and locally grown. Later some people cooked Gazpacho with almonds or added garlic.

This soup is associated with the Mediterranean, and specifically the area of Andalucía in Southern Spain. In the XVI century, with the discovery of America, additional elements from the other side of the Atlantic were introduced. Incorporated into the soup were peppers and tomatoes which gives this dish its truly unique flavor.

In those days workers would drink gazpacho to cope with the long hours of labor during hot sunny days. The drink was first consumed in the fields, in and later in the factories.

In the XIX century gazpacho became very popular amongst the bourgeoisie who started to add small pieces of chopped veggies into it. Today, Gazpacho is the most popular summer soup in Spain.

This one is a different version of Gazpacho; I have added some berries that gives it a bit of a fruity flavor.


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)