Dish

Gazpacho de trigueros

Asparagus gazpacho

Gazpacho de trigueros is a classic Spanish soup that has been enjoyed for centuries. It is a refreshing soup that is made with asparagus and bread, and it is flavored with garlic and olive oil. The soup is often served cold, and it is perfect for hot summer days. Gazpacho de trigueros is a very healthy and nutritious soup, as it is packed with vitamins, minerals, and fiber. It is also a great source of protein, thanks to the bread.

European cuisine› Mediterranean cuisine› Spanish cuisine

Soup› Vegetable Soup

Origins and history

Gazpacho de trigueros originated in the region of Andalusia in Spain. It has been enjoyed for centuries, and it is a staple in Spanish cuisine. The soup was originally made with asparagus that grew wild in the fields of Andalusia. Today, there are many variations of gazpacho de trigueros, but the basic recipe remains the same.

Dietary considerations

Vegetarian, vegan

Variations

There are many variations of gazpacho de trigueros, and you can add or subtract ingredients to suit your taste. Some people like to add tomatoes or cucumbers to the soup, while others prefer to keep it simple. You can also vary the amount of bread that you use, depending on how thick you like your soup. Some people like to add a splash of sherry vinegar to the soup, while others prefer to leave it out. The possibilities are endless!

Presentation and garnishing

Gazpacho de trigueros is a very colorful soup, and it looks great when served in a large bowl. You can garnish the soup with a drizzle of olive oil, or some fresh herbs like parsley or cilantro. You can also add some chopped asparagus to the soup for added texture. Serve the soup with some crusty bread or garlic bread for a complete meal.

Tips & Tricks

To make the soup more flavorful, try roasting the asparagus before adding it to the soup. This will bring out its natural sweetness and add depth to the soup. You can also add a pinch of smoked paprika to the soup while it is cooking, which will add a rich, smoky flavor to the broth. Finally, be sure to chill the soup for at least an hour before serving, to allow the flavors to meld together.