"Gazpacho is not really a soup, it's a state of mind." - Anthony Bourdain

Gazpacho is a cold, tomato-based soup that originated in the southern regions of Spain, particularly Andalusia. Its history can be traced back to ancient times, and it has evolved over centuries into the refreshing and popular dish it is today. This recipe - from BBC Goodfood, is a green variation ready for summer.

The exact origins of gazpacho are somewhat debated, but it is generally believed to have its roots in the Moorish occupation of Spain during the Middle Ages. The Moors introduced a variety of ingredients and culinary techniques to the Iberian Peninsula, including the use of bread, olive oil, and vinegar, all of which are key components of modern gazpacho.

Gazpacho's evolution continued as it spread throughout Spain and became a popular regional dish. Different regions developed their own variations, leading to various types of gazpacho, including Andalusian gazpacho (the most well-known), Extremaduran gazpacho, and Manchego gazpacho.

Green gazpacho, also known as "Ajo Blanco," is a variation of the traditional red tomato-based gazpacho. It hails from the Andalusian region of southern Spain, like its red counterpart, and has a unique history and set of ingredients that distinguish it.

Ajo Blanco, or green gazpacho, is a unique and delicious variation of the classic Spanish soup, and its origins are firmly rooted in the culinary history of Andalusia, where it has been enjoyed for centuries.

Today, gazpacho is enjoyed not only in Spain but also in many other parts of the world, especially during the hot summer months. It is prized for its simplicity, freshness, and ability to cool and refresh on a hot day.

Song for this recipe

Gainsville Rock City - Less than Jake

Audiobook for this recipe

Guards! Guards! - Terry Pratchett

Ingredients:

• 1x Cucumber, halved lengthways, deseeded and roughly chopped

• 1x Yellow pepper, deseeded and roughly chopped

• 1x Small Avocado

• 1x Bunch spring onions, chopped

• 1x Small bunch of mint

• 150ml x Natural Yoghurt

• 2 tbsp x White wine vinegar

• Handful of chives to garnish

Directions:

1. Blitz all the ingredients (except half the yoghurt and the mint) in a food processor until smooth

2. Add a little extra vinegar or tabasco and season to taste

3. If the soup is too thick in consistency at this point, add a splash of water or even better a few ice cubes to thin it.

4. Chill well until very cold and serve with the remaining yoghurt and a garnish of chives and mint

5. That’s it! grab a spoon and a deck chair and enjoy outside in the sun!