2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cold gazpacho soup is great for hot summer days. And it can also be used as a low-calorie product for weight loss. The gazpacho recipe can be varied and supplemented, and if desired, some ingredients can be excluded from its composition. An obligatory component is tomatoes, you can safely experiment with other products and spices.
When to cook
Refreshing gazpacho, whose classic recipe came to us from hot Spain, can be a great alternative to okroshka, which occupies such an important place on summer holiday tables. But if the latter can be prepared in winter, having obtained greenhouse cucumbers in the supermarket, then the first in our region is easiest to treat yourself to in summer and autumn, because several vegetables are required for its preparation. And the classic gazpacho has another advantage for a hot season: to cook it, you do not need to hang around a red-hot stove, languishing from unbearable heat.
Gazpacho Classic Recipe
Based on many similar recipesthere is approximately the same technology: vegetable puree is prepared, kneaded in a meat grinder or chopped using kitchen appliances. Some of the vegetables are crushed into cubes and added to the pureed ones.
Products for gazpacho
The classic recipe calls for fresh tomatoes, cucumbers, celery, bell peppers and herbs. Most cooks add garlic, herbs and olive oil to gazpacho. The options are very tasty, in which canned olives, pickled mushrooms, lime slices, sesame seeds, grated garlic crackers are connected to the classic set of vegetables.
Proportions of products:
- tomatoes (ripe, red) - about a kilogram;
- cucumbers (better ground) - half a kilo;
- bell peppers of different colors - 0.3 kg;
- onion - 1 pc.;
- garlic - 2-3 medium cloves;
- olive oil, chopped herbs, pepper and s alt, and ice.
Cooking gazpacho. Procedure
- First of all, we choose the best seasonal vegetables without visible damage. Wash them and dry them with paper towels.
- Remove the skin from the tomato. To do this, blanch them in boiling water for half a minute or steam them for 1-2 minutes in a double boiler. Immediately after this, dip in very cold water, then the skin will be easy to remove.
- Peel the cucumbers, cut off the tips that can be bitter.
- Bulgarian pepper is cleaned from the middle with seeds.
- Set aside 2 tomatoes, one small cucumber and a few slices of pepper of all colors that we managedget.
- Add some olive oil, lemon juice. Now it is desirable to beat the mass in a blender.
- The main part of the vegetables, including the onion and garlic cloves, cut into pieces and mash them.
- Chop the set aside vegetables into small cubes, add to the pureed base.
- Now you can add greens and pieces of olives.
How to apply?
Gazpacho, the classic recipe of which is quite simple, is served cold in deep plates, bowls and even glasses. Often, a couple of ordinary ice cubes are added to each serving with soup. Rye, black or whole grain bread, croutons, toast go very well with this dish.
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