Clear Jellied Gazpacho

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

GAZPACHO VARIES FROM REGION TO REGION, and is probably Spain’s best-known contribution to gastronomy. The original version, ajo bianco, was of Moorish origin and contained garlic, almonds, bread, olive oil, vinegar, and salt. When tomatoes were discovered in the conquest of South America, they were added to the soup. Peppers and cucumber joined in later, and it became the dish we know now. Although I love the original, this is a nice, refined version that’s slightly removed from its