In a large pot, sauté the onions and garlic in the olive oil until translucent, about 2 minutes. Add the chopped vegetables (but not the kale), and stir them to blend and coat, about 1 minute. Add the rest of the ingredients, cover and simmer for about 1 hour. Salt and pepper to taste. Serve hot, with a little grated parmesan cheese.
With temperatures topping 105°F here in central California, and no end to triple digits in sight, there's no chance I'm going to add to our air conditioner's strain by heating up the kitchen. It's time for some cool food, and in the heat of summer there's nothing better than a bowl of gazpacho.
This cold soup originated in Andalucia, the southern portion of Spain. During the time of the Roman Empire, soldiers traveling along the roads would carry with them bread, garlic, vinegar, salt and some olive oil, mashing them together to form a paste. It was a simple, nourishing meal that could be eaten on the run. Fast forward about ten centuries and the arrival of the tomato in Spain, probably brought back from the New World by the conquistadors. Crush the tomatoes along with the other ingredients and you have a basic soup, ideally suited to Andalucia's hot climate.
I don't really use a recipe for my gazpacho -- I just kind of eyeball the quantities. The amounts shown below are more like guidelines.
Gazpacho al Andaluz
Soak the bread in just enough water to thoroughly wet it.
In food processor or blender, puree all of the ingredients together.
Add a little water if you need to thin the mixture.
Refrigerate several hours before serving.
Serve in a bowl topped with garnishes.
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