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.
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