Gazpacho is a cold soup from Andalucía, in southern Spain. Many food historians believe that it is derived from a Roman dish made with bread and water flavored with olive oil and salt. The name gazpacho may come from the Latin word, caspa, meaning “fragments” or “little pieces”, which refers to the bread crumbs, an essential ingredient in the Andalusian version. The bread not only thickens the soup, but also makes it more filling. Tomatoes, considered today as classic ingredient in gazpacho, was not added to the soup until the discovery of the New World.
Do you have a routine that became a routine before you even realized it? Well, over the past few months, I have developed a habit of eating a bowl of ice cream while watching television. You and I both know this is a hard habit to break, but I think at least I found a healthier substitute.
The French call it granité. In Italy, it is known as granita siciliana, where it is eaten any time of day, even for breakfast with a brioche. The rest of us know it simply as granita, a frozen dessert made with fruit juice or purée, coffee, or wine that is sweetened with simple syrup. It has a grainy, yet delicate texture, similar to shaved ice, and bursts with intense flavor and melts as soon as it hits the tongue. It is often served as a light dessert, especially nice after a heavy meal, or as a palate cleanser between courses.