Cold, tasty and nutritious: the Gazpacho it’s a raw vegetable soup which can be enjoyed with immense pleasure when it is hot. A Spanish recipe very easy and very quick to prepare, which only requires cooling time in the refrigerator. A fantastic starter or first course summer.
Ingrediants
- 800 g of ripe red tomatoes
- 1 green pepper
- 1 cucumber
- 1 white onion
- 1 small clove of garlic
- 50 g of stale bread
- 50 ml of extra virgin olive oil
- 30 ml of white wine vinegar
- About 250 ml of ice water
- salt
- black pepper
For the Spaniards, or rather for the Andalusians, the recipe of Gazpacho it is like that of ragù for the Bolognese. The dish is traditional, but each family has their own ideal version and, ça va sans dire, perfect. A vegetable cream, with tomato, pepper, garlic and cucumber at the base, enriched with a little stale bread soaked in vinegar.
The whole raw, finely blended, seasoned with oil and served very cold. The controversy is spent on the presence of white onion: for some it should only be served as an accompaniment, cut into small cubes, for others it should be blended with the rest. In any case, the Andalusian gazpacho it is as pleasant as you can taste like starter or first course when the heat gets serious.
Of this tasty cold soup there are various and always new interpretations, so much so that often the term gazpacho also indicates creams that do not include tomato among the ingredients, such as the Gazpacho of cucumbers and avocado with fennel or the Gazpacho of radishes.
This type of dishes in summer can become real aces in the hole: we suggest you take a look at these six recipes of colorful, fun and unexpected cold creams and soups because they could really tickle appetite and curiosity thanks to their combinations. gourmet, such as the cold pea and avocado cream or the cold pepper soup, anchovy sauce and honey vinegar.
OTHER TASTY RECIPES: Cold courgette cream; Gazpacho with the Thermomix; Carrot and mussel cream
How to prepare: Gazpacho
- Execution
- easy
- Preparation time
- 20 min
- Resting place
- in the fridge
- Rest time
-
2h
- Portions
-
4
How to prepare: Gazpacho
The preparation of gazpacho is very simple. First, soak the bread with vinegar and a little water. Wash and clean all the vegetables. Collect the chopped tomatoes, peeled cucumber, peeled pepper, sliced onion and peeled garlic in a blender jar. Blend everything until you get a homogeneous cream.
Add the bread and blend adding oil slowly until a soft cream is obtained. Continuing to blend, adjust the consistency with ice water to the desired degree of fluidity. Season with salt and pepper. Let the gazpacho rest in the refrigerator for at least 2 hours before serving it divided into bowls and garnished with vegetable cubes, a drizzle of oil and a grind of pepper.
.
