Gazpacho is a super energizing and refreshing first course on a warm summer day. It originated from Andalusia, southern Spain where day laborers working in vineyards, olive plantations, citrus groves, & wheat fields were given rations of bread and oil for their meals. Bread soaked in water made a simple soup, to which oil, garlic & salt were added for flavor, plus whatever fresh vegetables were available–usually, tomatoes, peppers & cucumbers. This soup helped increase the energy for the workers in the hot sun. Garden of Eydie changed the recipe to increase the nutrient density of the foods and made it even more delicious than the original.
We replaced the processed bread with white quinoa, which has a delicate taste and is chewier, like bread, compared to the other varieties of quinoa. We cooked the white quinoa and added it to the soup instead of bread, and WOW! the texture is even lighter and more interesting than soaked bread! We also created amazingly delicious Quinoa bread croutons for garnish amongst freshly cut colorful tomatoes, and voila, Garden of Eydie healthier and even more delicious Gazpacho was born!