Recipe for cooking Gazpacho Andalusian: a cold first course of vegetables.
Gazpacho
is a cold puree soup made from vegetables chopped in a blender, which has its culinary roots in Andalusia (Spain), but is now very popular in other European countries. Including Russia and Ukraine. It gained such popularity thanks to tourists who, having visited the autonomous community of Andalusia and tasted the delicious Gazpacho soup, asked the locals to share the recipe. Thanks to its fresh composition of vegetables, it transfers all the necessary substances and trace elements to the body, as well as a deliciously prepared dish that satisfies hunger, which was so necessary in ancient times of the peasantry.
This soup comes from those warm countries, in which it is not customary to eat hot food, and it is customary to add ice cubes to the soup for greater freshness and conquering thirst.
In times past, Gazpacho was served in restaurants with a side dish that surrounded the bowl: a hard-boiled egg, chopped tomatoes with cucumber, peppers, and onions. Toasted bread (toasts) was served with the soup.
- Caloric content per 100 g - 60, 8 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Wine vinegar (from white wine) - 1/2 cup
- Garlic - 1 clove
- Cucumber - 2 pcs.
- Onion - small red onion Tropea
- Olive oil - 50 ml
- White stale bread - 200 g
- Bell pepper - 1 small green and 1/2 red
- Tomatoes - 800 g
- Black pepper - to taste
- Salt
- Eggs - boiled and diced
- White bread croutons
Cooking process for Gazpacho Andalusian:
1-2
Soak the bread in a bowl - cover it with water and half a glass of vinegar. 3. We wash the tomatoes and cut them into halves and cut out the "ass".
4
Then we cut out the seeds from the tomato - using a compression method (even the smallest seeds need to be eliminated) so that our soup turns out to be thick. 5. We cut our other vegetables into large pieces, as we will twist all this in a blender. 6. We put all our slices in a blender: first pepper, then cucumber, onion and a clove of garlic.
7
Pour 50 ml of olive oil into the vegetables. 8. We twist the vegetables in a blender until there is a homogeneous, smooth and puree-like mass. 9. Add bread crumbs and add salt, black pepper, vinegar to taste (less is better than more) and mix everything again in a kitchen unit for a few seconds.
Pour the prepared Gazpacho puree soup into a saucepan and refrigerate for several hours. The dish is served in bowls with a side dish, which is also laid out on the dishes separately: cucumber, peppers, onions, tomatoes, croutons fried in oil, a boiled egg. Bon appetit!
