Spanish cold soup gazpacho: challenge znoyu year!

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On a hot day did not want to eat hot and heavy food, the body asks for something refreshing. And here we can trust in the experience of the inhabitants of the sultry Mediterranean and cook traditional Spanish cold soup Gazpacho.

Already at the beginning of our era it is refreshing dish was the only food of Andalusian peasants working on a hot day in the field. For this among several farmers chosen gazpachero - the man who was preparing gazpacho at all. Soup perfectly satisfies hunger and thirst, and saturates the body with all necessary. In those days, preparing gazpacho without tomatoes because of them in Europe, no one knew, mixing only water with vinegar, stale bread, olive oil and garlic. And tomatoes began to be added to a dish already in the 19th century.

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Now, this recipe has become very popular all over the world. In June 2013, for the first time in history, 'dish of the poor "even served at a reception at the Spanish monarchs in the palace of Zarzuela in traditional wooden plates.

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• Ripe tomatoes - 1 kg
• Cucumber - 1 pc.
• Bulgarian pepper - 2 pcs.
• Red sweet onion - ½ units.
• Garlic - 2 cloves
• White bread without crust - 1 slice
• Red wine vinegar - 1-1,5 st. l.
• Lemon juice - 1 tbsp. l.
• Olive oil - 1-2 tbsp. l.
• Sugars - 0.5 hours. l.
• sauce "Tabasco" - a few drops
• Salt - to taste

For the croutons:white bread (yesterday) - 4 slices, olive oil - 2-3 tbsp.. L, salt - to taste

PREPARATION Step by step

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1. Blanshiruem tomatoes. To do this for each tomato cruciform incision from the stalk, lower it for a couple of minutes in boiling water, then in ice water, and clear peel. Then cut in half the tomatoes and remove the stalk.

2. Prepare the remaining vegetables. Red pepper clean from the seeds and cut into large cubes. Clean peel the cucumber and also cut into large cubes. Garlic purify and we press the flat side of the knife blade.

3. We grind all the vegetables in a blender.

4. A slice of white bread is broken into several pieces. Put it in a blender to vegetable mixture. Leave for a few minutes so that it is slightly swollen, and then grind.

5. Season with salt, sugar, wine vinegar, sauce "Tabasco" and the lemon juice.

6. Pour into a sieve with a fine mesh and frays. This is not necessary, but in this case, the consistency of the soup is a more gentle.

7. Add the olive oil, and remove the soup mix for 2-3 hours in the refrigerator so that it properly cooled.

8. Serve the soup in the cold with croutons. Cook them very simply. Bread without crusts should be cut into large cubes and fry until golden brown on the frying pan with olive oil. Or simply to dry in an oven at Aerogrill.

9. Ladle the soup into bowls and add the finely chopped onion, green pepper and croutons, lightly sprinkle the top with olive oil. At the request of gazpacho before serving you can add ice cubes. Bon Appetit!

If you want to surprise and pamper loved dishes, traditional for different parts of the world, look at our categories Cuisines of the world. Believe me, you will not be disappointed!

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