Homemade soups are so good for you - all that nourishing stock
and chock-a-block full of vitamins and minerals.
But ... who on earth could face boiling bones for hours
during the scorching Spanish summer weather, not to mention
preparing the soup once the action is done? I do not think it
tickled anyone's fantasy to have then put in a
steaming soup!
For this reason, the Spanish came to his wonderful,
cream soup - gazpacho - beautifully colorful, full of
goodness, cheap and easy to prepare, cook and do not ... more
important of all, a delight to drink.
Traditional gazpacho originates from romantic Andalucia - that
large region, exotic southern Spain that is home to such
extensive Arabic influence.
The cold soup was originally made by raw shock and bread
garlic with tomatoes, cucumbers and peppers, but today, its
electric mixer makes this effort! Olive oil gives
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!
The spicy soup is served in Spanish style with small
accompanying bowls - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
he! Customers then sprinkle what appeals to them in the soup.
Traditional gazpacho is tomato-based, with most Spanish families
having developed their own recipes and unique. However, today,
You will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpacho, fruit based
gazpacho, etc.
Do you suffer from insomnia? Could it be that drinking gazpacho is
response, as in the 1987 film by Pedro Almodóvar "Women on the Verge
Of a Nervous Breakdown ", the characters help themselves to
soup and promptly fall asleep!
However, do not sleep at the moment because he has not read the
recipe!
Ingrediants for 4:
- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves of garlic
- 50 g of bread
- 3 tablespoons of vinegar
- 8 tablespoons olive oil
- Water
- Salt / pepper
- ¼ chilli (optional)
Garnishings:
- 2 hard boiled eggs
- ½ finely chopped onion
- ½ red pepper, finely chopped
- ½ green pepper finely chopped
- ½ finely chopped cucumber
Method:
1. Breaking bread and soak in water for 30 minutes.
2. Skin tomatoes, remove the seeds and stems of the peppers.
3. Peel the cucumber, onion and garlic.
4. Chop the onion, garlic, tomato, pepper and cucumber.
5. Place in an electric blender.
6. Squeeze excess water from bread and add to blender.
7. Add the oil and vinegar.
8. Mix well.
9. If necessary, add enough water to the soup-like consistency.
10. Pour into a bowl of ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings on separate plates.
Gazpacho is enjoyed sitting in the shade, overlooking
blue sea, blue sky and the sun and sands of gold!
and chock-a-block full of vitamins and minerals.
But ... who on earth could face boiling bones for hours
during the scorching Spanish summer weather, not to mention
preparing the soup once the action is done? I do not think it
tickled anyone's fantasy to have then put in a
steaming soup!
For this reason, the Spanish came to his wonderful,
cream soup - gazpacho - beautifully colorful, full of
goodness, cheap and easy to prepare, cook and do not ... more
important of all, a delight to drink.
Traditional gazpacho originates from romantic Andalucia - that
large region, exotic southern Spain that is home to such
extensive Arabic influence.
The cold soup was originally made by raw shock and bread
garlic with tomatoes, cucumbers and peppers, but today, its
electric mixer makes this effort! Olive oil gives
with a smooth, creamy consistency and vinegar adds a refreshing
tang - just what you need when life gets too hot to handle!
The spicy soup is served in Spanish style with small
accompanying bowls - finely chopped peppers, cucumber,
onion ... even hard-boiled eggs and croutons, if you feel up to
he! Customers then sprinkle what appeals to them in the soup.
Traditional gazpacho is tomato-based, with most Spanish families
having developed their own recipes and unique. However, today,
You will also find gazpacho recipes that have nothing to do
with tomatoes - white, almond-based gazpacho, fruit based
gazpacho, etc.
Do you suffer from insomnia? Could it be that drinking gazpacho is
response, as in the 1987 film by Pedro Almodóvar "Women on the Verge
Of a Nervous Breakdown ", the characters help themselves to
soup and promptly fall asleep!
However, do not sleep at the moment because he has not read the
recipe!
Ingrediants for 4:
- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves of garlic
- 50 g of bread
- 3 tablespoons of vinegar
- 8 tablespoons olive oil
- Water
- Salt / pepper
- ¼ chilli (optional)
Garnishings:
- 2 hard boiled eggs
- ½ finely chopped onion
- ½ red pepper, finely chopped
- ½ green pepper finely chopped
- ½ finely chopped cucumber
Method:
1. Breaking bread and soak in water for 30 minutes.
2. Skin tomatoes, remove the seeds and stems of the peppers.
3. Peel the cucumber, onion and garlic.
4. Chop the onion, garlic, tomato, pepper and cucumber.
5. Place in an electric blender.
6. Squeeze excess water from bread and add to blender.
7. Add the oil and vinegar.
8. Mix well.
9. If necessary, add enough water to the soup-like consistency.
10. Pour into a bowl of ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls, with garnishings on separate plates.
Gazpacho is enjoyed sitting in the shade, overlooking
blue sea, blue sky and the sun and sands of gold!
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