Fall Spanish Dish Delight

Lyndsay Orlando

Megan Lupo, Video Editor

With autumn approaching, an easy, colorful dish is what’s needed to get in the apple picking, leaf color changing spirit. Gazpacho is a cold tomato soup dish with a mixture of different vegetables traditionally served in Spain. 12th Grader Lyndsay Orlando creates her own spin on this Spanish favorite.

Lyndsay’s recipe includes four chopped tomatoes, one half of cucumber, one half zucchini, one red bell pepper, two stalks of celery, three cups of tomato juice, two cloves of garlic, one-fourth cup white wine vinegar, one-fourth cup extra-virgin olive oil, salt, and freshly ground pepper. Lyndsay first chops the tomatoes, cucumber, zucchini, bell pepper, and celery into one-inch cubes. Then, she puts each vegetable separately into a food processor fitted with a steel blade and pulsed until it is coarsely chopped. “It is important not to over-process,” Lyndsay states. After each vegetable is processed, Lyndsay combines them in a large bowl and adds the tomato juice, garlic, vinegar, olive oil, salt, and pepper. Then, she mixes well and let the dish chill for at least an hour before serving.  “The longer gazpacho chills, the more the flavors develop,” Lyndsay declares. Lyndsay’s gazpacho yields four servings.

Lyndsay’s recipe is just one variation of gazpacho. Gazpacho dates back to ancient times when it was originated as an Arab soup and was brought to Spain with the Moors or by the Romans. Once in Spain, it became part of the Andalusian culture, as a fall time meal. Gazpacho has remained popular among the Spanish people, as a way to represent the vibrant colors of the season. Gazpacho in Andalusia is typically made how Lyndsay makes hers, with tomato, cucumber, bell pepper, garlic, olive oil, wine vinegar, and salt. Lyndsay said, “If you are looking for a seasonal meal to eat before your pumpkin pie, then gazpacho is your perfect autumn dish. It is not only healthy with its mixed vegetables, but it’s easy to make and keeps you satisfied all day long.”