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This time I want to present you another good cold soup, namely a different kind of gazpacho than the classic one. It is a new recipe, created by me in a delicate moment, namely to bring its benefits against colds. As we know Gazpacho is a tomato-based soup of Spanish origin that is served cold. Why did I stop at Gazpacho? Because it is nutritious, refreshing and occasionally (read when Teo is cold) this soup also fights the cold caused in this case by air conditioning.
- -1 kg of well-ripened tomatoes
- -1 liter of water
- -1 zucchini
- -1 large capsicum
- -1 hot peppers
- -1 large clove of garlic
- -2 onions
- -2 apples
- -1 link parsley
- -1 link leustean
- -3 tablespoons olive oil
- -a few fresh basil leaves
- -a handful of green beans
Preparation time: less than 60 minutes
RECIPE PREPARATION Another kind of Gazpacho:
To prepare this gazpacho I needed some well-ripened tomatoes with which I proceeded as follows: I processed half of the amount of tomatoes at the food processor until I obtained a puree. I boiled this mashed tomatoes in a liter of water. Before the water settles for about 10 minutes, I strained a few green beans and a few sheaths into the pan. I did this just so as not to kill the nutrients in the green beans, I left it to boil just enough to soften a little. When the water boiled, I turned off the heat, added a pinch of salt and let the soup cool.
Separately, I processed the remaining tomatoes for the food processor, along with which I added apples, zucchini, onions, hot peppers, capsicum, garlic, parsley, basil, larch and olive oil. I left them all on the robot until I got a puree. When all was homogenous, I turned off the robot and added this mixture to the soup I had originally prepared and which had cooled in the meantime.
The result was an invigorating and very fragrant and pleasant-tasting soup that I served at room temperature. It is tasty and will be eaten with pleasure even if we are not cold :)
My favorite is the Andalusian gazpacho
Although we have already seen that there are a thousand and one adaptations of this dish, the truth is that my favorite is the one of a lifetime. So the recipe I will teach you how to prepare today is the traditional gazpacho recipe, prepared with tomato, cucumber, green pepper, onion, garlic, oil and vinegar. It is a seasonal recipe, so these ingredients are easy to get and also at a very affordable price. To prepare the gazpacho you only need to have a large blender or shredder, such as American blenders. In my case, I used the Thermomix.
Before going for the explanation of the recipe, I want to give you some tips to get the perfect gazpacho:
- It is best to use well-ripened pear-type tomatoes, as it is a very fleshy tomato variety.
- Some people add bread crumbs to thicken, but if you have a powerful blender it is not necessary, as the blender itself will emulsify the gazpacho and give it body.
- If your blender is powerful, you can replace some of the water with ice cubes and so you can serve fresh gazpacho on the spot.
- Finally, you will see that in my recipe I take full advantage of the vegetables. There are those who once have made the gazpacho, pass it through a strainer or a Chinese to make it thinner. I prefer not to do it, not only do I save time, but it also has a lot of flavor and more body.
And with this recipe I wish you a happy summer! The most anticipated season of the year has finally arrived for many. Enjoy the sun (but protect yourself properly), the heat and the long days. Splash a lot in the pool and on the beach, and don't forget to hydrate well! Drinking cold soups is often a great way to take vitamins and minerals while hydrating and cooling off.
I look forward to seeing you next week with new vegan recipes. A hug to all!
- - For 6 people:
- 1,250 kg of ripe tomatoes
- 1 onion
- 1 small cucumber
- 1 green pepper
- 250 g of bread crumbs from the previous day
- cold water
- virgin olive oil
Peel a squash, grate it and squeeze the seeds. (To peel the tomatoes, you can scald them briefly in a saucepan with boiling water).
Chop the tomatoes (reserve one), pepper (reserve a piece), onion (reserve half) and cucumber (reserve a piece). Put everything in the blender, add 3/4 part of the bread (reserve the rest) soaked in water.
Add oil, vinegar and salt to taste and grind.
Beat until very fine if necessary, you can add a little water. Put in the fridge to cool well. At the time of serving you can add a few ice cubes.
Chop the previously reserved vegetables and bread into squares and place everything on a plate so that each diner can serve whatever he wants.
Tips for making the perfect gazpacho
- The tomato, the real ones: It is the main ingredient of gazpacho and therefore we must use quality tomatoes. It is true that nowadays it is quite difficult to find tomatoes that "taste like tomatoes" but if we can find them, you must use tomatoes that are very red, soft. If you use green tomatoes it will come out pretty bad. Cucumber tomatoes or pear tomatoes they are the best and always with a bright red color that looks ripe.
Olive oil always: Needless to say, the oil must be olive, if we have the opportunity to add extra virgin better.
- The vegetables: Regarding vegetables, I think the same as tomatoes, if we can use much better quality. Although really the protagonist is the tomato.
- Beware of garlic: It is much better to put garlic little by little and always without the heart so that it does not repeat. I always put the garlic from room to room to see if I get the perfect spot. Once I put too much on him and it was impossible to drink the gazpacho.
- Bread crumb, optional for me: The gazpacho with bread is a delight, but if you like a good light gazpacho it is better not to put it. For me bread is optional but being a recipe as traditional as gazpacho maybe not putting it is a sacrilege, I do not put it. In addition, the bread is also used as a thickener, so if we do not put it we can drink the gazpacho as if it were a "soft drink".
- Beware of vinegar: The vinegar is always wine, don't think of putting Modena vinegar on it (some will be able to). On the other hand, always add the vinegar little by little.
- Cool in the fridge or with ice?: In this recipe I could crave it and put ice on it but if I have time I prefer to cool it in the fridge as the ice waters the gazpacho.
- What amounts of each ingredient?: Let's see here all the discussions and I always answer… as everyone wants. There are people who like it with a lot of cucumber, who know a lot about garlic, who are loose with vinegar, etc. There are so many tastes and ways to make gazpacho so there is no right way to do it, but if some main ingredients that use. I in this recipe tell you more or less my perfect amounts, but it is my humble opinion, each one that suits you.
To me what I like most is one soft gazpacho with a touch of cumin and always passed by a Chinese so that it can be drunk in a glass, many people like it in a bowl with stumbles but to me a fresh glass with a couple of ice drives me crazy. Sometimes I make gazpacho without cucumber because many times I pass and it does not end up convincing me.
When serving gazpacho, it is best to do it with a few stumbles of pepper, onion and bread. It's something they usually do in bars and I think I've never done it at home because I like to drink, but I recommend it because it gives it a great touch.
Let's go with the gazpacho recipe, and remember that the amount of gazpacho ingredients are very personal, that is, each one will give you your point.
What are you cooling off with this summer? Try Gazpacho, the best soup on hot days
If you want to spend your vacation in the beautiful cities of Spain, then you need to know how to fight against the hot summer days characteristic of the Iberian Peninsula. Gastronomy offers you an efficient solution to cool you down: gazpacho.
Gazpacho is a cold soup made from bread, olive oil, vinegar and raw vegetables. Tomatoes, cucumbers, bell peppers, onions and garlic are the main ingredients used by the inhabitants of the Iberian Peninsula to obtain this simple and refreshing dish, although the composition differs depending on the area.
Its origin is slightly uncertain, but researchers believe it comes from Andalusia, where both fresh vegetables and olive oil are abundant. They believe that the peasants of southern Spain have enjoyed the intense taste of tomatoes for centuries and that they are also the ones who have spread gazpacho throughout the country.
This is one of the most famous Iberian dishes in the world and has an interesting history.
The evolution of traditional soup
From the timid beginnings in which the housewives prepared it and until now, gazpacho has undergone some changes. It was served both hot and cold and bore various names, including ajoblanco and salmorejo.
Specialists say that tomatoes became the main ingredient of this dish only in the nineteenth century and that until then, was called gazpacho any soup or broth obtained from bread, oil, vinegar, salt and other ingredients.
From the past to the present
As soon as the results of tourism began to be noticeable, gazpacho gained an indescribable popularity all over the world. Moreover, as technology advances, chefs have been able to establish an optimal temperature at which to keep the soup and chop the ingredients much finer and easier.
Varieties of gazpacho
The most popular gazpacho is the Andalusian. Considered a kind of mixture between soup and salad, it is often served as a juice on hot summer days. Gazpacho is also prepared in Castile, where the locals prefer to serve it hotter, in harsh and dry winters.
In La Mancha, the snack also contains game or chicken. Last but not least, there is gazpacho processed and sold in big stores and supermarkets. It is found in the box, like any other juice, and is considered a comforting food for those who do not venture into the kitchen on summer days.
What are the benefits of consuming this food on the body?
The question is & ldquo. What benefits does it have? & Rdquo. Since the ingredients do not boil, bake or fry, they retain all their nutrients. Those who consume it will have a high intake of vitamin A, C, E, carbohydrates, minerals, fiber and antioxidants in the body.
Regular consumption of gazpacho reduces cancer and satisfies the craving for something good and refreshing. Ole!
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One of the most consumed fruits in summer, full of vitamins and perfect for a delicious and refreshing gazpacho.
- 250 gr watermelon without seed
- 4 or 5 tomatoes pear type
- 1 piece of green pepper
- a tooth of This one
- oil virgin olive tree
- balsamic vinegar
- Wash the tomatoes, chop and we sit in a high jug.
- Chop the watermelon and add to the jug.
- We wash the pepper and add in pieces to the rest of the ingredients.
- We clean the garlic, remove the germ and mix.
- We grind well until a very fine puree is obtained.
- Strain until the skin is removed and tomato seed
- We crush ourselves again and add cold water, oil, salt and vinegar of modena to taste.
Gazpacho Andaluz I
Wash all vegetables well. Peel a squash, grate it and squeeze the juice. If they are not ripe enough to facilitate this, grow a cross on the back of the tomato and bathe for a minute in boiling water. But not more because it can affect her freshness. If you have a chino strainer, this operation is not necessary, as it will retain any unmixed shells. Personally, I prefer to leave them precisely because of the intake of vitamins from the tomato peel.
If you own a plunger mixer, I recommend using it. In this case, put all the ingredients in a stainless steel or enamel pot, cut the pieces beforehand and start mixing by gradually immersing the plunger in it.
For the above quantities I put 2 tablespoons of salt, but it depends on the taste of each, so I recommend you put only one tablespoon at the beginning, and you will add more along the way.
The amount of vinegar used depends on its degree of acidity. A 9º vinegar is not the same as a 6º vinegar - the common one in Spain - and so I used 2 tablespoons of 6º vinegar. In the event that you have dropped a little more vinegar, adjust the acidity with a little sugar. Apple cider vinegar or other fruits are not recommended.
I added the olive oil at the end and honestly, I put it out of sight. I would say that it would be about 4 tablespoons of olive oil, which must be the best: extra-virgin. I don't like to use it during mixing because due to the speed and the garlic, a kind of paste can come out that changes the color of the final product.
Let it cool for a few hours or you can serve it directly from the bowl with an ice cube. The small pieces of vegetables used, except tomatoes and garlic, are usually placed next to a plate, leaving it to the appreciation of each diner to use them. It can also be served with small croutons of toast in oil - croutons.
A lunch on hot days, a drink in the afternoon or even an aperitif in the evening.
Serve cold, with or without croutons.
What better way to cool off for lunch, a small afternoon snack or even a hot summer dinner than this cold soup so simple with its ingredients - tomatoes, cucumbers, onions, bell peppers, garlic and olive oil. olives?
I think it is one of the foods that fully define what we know today as the "Mediterranean diet".
The history of this soup has deep roots in Andalusian cuisine, long before the discovery of the New World and the bringing of tomato and pepper seeds to Europe. Over time and to what we know today under this name, gazpacho has undergone many transformations, and only at the beginning of the nineteenth century began to take on its current outline.
First of all, let's review a bit the word "gazpacho" which, although it seems strange, in today's Castilian, the meaning and origin are completely unknown.
In "Tesoro de la lengua castellana o española" - "The treasure of the Castilian or Spanish language" from 1611, Sebastian de Covarrubias describes gazpacho as follows: "a kind of crumbs made with toast, oil and vinegar, and others that they put , with which he rubs them all together - in a mortar ". It is a food of reapers and ordinary people and they named it as they came. But let's just say that the origin is from Tuscany "guazo" or "guazato", which means a kind of thicker stew or soup, in which pieces of some meat float and in which the bread softens better ".
The above description does not clearly define the culinary process, but only makes some references to a different Tuscan dish and references to the same dialect.
As a result, between 1726-1739, when the Real Castilian Academy published the first Castilian dictionary, the following description appears: "a certain kind of soup or stew, which is usually prepared with pieces of bread made of crumbs, oil, vinegar. , garlic and other ingredients according to everyone's taste is a typical food between harvesters and people from small villages ". It is also the first description that includes garlic among the ingredients.
Finally, in 1954 in "Diccionario crítico etimológico de la lengua castellana" it is said that it derives from the Portuguese "caspacho" which in turn derives from the pre-Roman "caspa" - bucatica, farama in Mozarabic endings - Mozarabs were generally called all those who they did not believe in Islam during the Moorish occupation. The suffix - acho seems to be Mozarabic and is spread mainly throughout Andalusia, to this day.
During the Roman occupation of the Peninsula, springs remained from the region of Seville - where the emperor Trajan / Trachanus - son of Thrace, was born. - which describes the Romanian soldiers drinking an austere drink made of vinegar wine and water which they called posca. Who knows, maybe the Romanian soldiers were the ones who mixed oil and hardened bread in this drink, making a primitive kind of gazpacho that could be drunk, a kind of consumables. The author of the Aeneid, Virgil, describes this habit of cooling off with soft bread or other ingredients in the "1st Century." He says that a slave offered the reapers a drink made with crushed garlic, herbs and sweetened wine. It is assumed that the slave had prepared moretum, a popular dish in ancient Rome.
Cucumber is supposed to have originated in India and was introduced by the Greeks, later by the Romans to the province of Hispania. What is certain is that this rainbow arrived in the New World during the great Hispanic colonization and expansion.
Garlic, although most people believed, until the nineteenth century that it came from Sicily, turned out to be native to Central Asia, with the Greeks imposing it for the first time in Europe and being immediately accepted in the concept of the Mediterranean diet.
Bell pepper was one of the first vegetables brought from the New World and immediately adopted in the Iberian Peninsula, and beyond.
Tomatoes entered Europe in the middle of the 16th century, coming from the New World and the first gate was, due to the monopoly, Castile. But the first reference to cultivation, care and property belongs to the monk Gregorio de Los Rios in 1777. But it was not until the 19th century that it was added to the Andalusian gazpacho known today.
As I said before, gazpacho has been prepared since the time of the Al-Andalus caliphate and was a mixture of garlic, dry bread, oil, vinegar and salt, all the ingredients being ground and mixed in a mortar / mortar, all the necessary being considered halal by the Muslim religion. There is still a "great-grandson" of this first soup called ajoblanco, adding a new ingredient - crushed raw midgale.
As, thanks to Columbus' discovery of the New World, new vegetables, fruits were brought to Europe, and cultivation and consumption by Europeans began, they began to be added to this soup. It is assumed that the next "new entry" in the list of ingredients were cucumbers and green bell peppers, hence a number of recipes and variants of green gazpacho.
Sometimes there is confusion between the Andalusian and the La Mancha-Galiano. Gazpacho galiano was first mentioned in Cerrvantes' well-known novel - Don Quixote de la Mancha, under the same name and referred to a hot dish, prepared with leftover bread, salt oil and pieces of rabbit meat, chicken , quail or hare - a species of wild rabbit. And yet this dish is considered by historians to be the main dish of the reapers / field workers. This is due to the fact that during the Spanish landowners' era, workers were paid their working day with "two pounds of bread and oil for gaspacho". The workers took advantage of the fact that they had to cook the remaining leftovers, which was often done in the huts of Andalusian workers and hence the use of game meat as a new ingredient. The person in charge of preparing the food received the name of gaspachero or galiano, depending on the area of origin.
The wife of Napoleon III, Eugenia de Montijo, is responsible for crossing the borders of Spain. Although there were many trips from the Romantic era through Spain that described, in their travel memoirs, the consumption of a dish with this name, but white.
In the nineteenth century it passed from the kitchen of the common people to the kitchen of the bourgeois class and it is exactly the moment when the way of serving it is changed: small pieces of used vegetables, called tropezones, are added to it. The difference between common gazpacho and bourgeois gazpacho is precisely its purpose: the workers needed a fairly consistent food rich in vitamins during the hot summers in the south of the country.
Mary Randolph describes in her 1860 book The Virgina Housewife a Gaspacho-Spanish recipe as "a light salad, made in layers and with croutons."
In the early twentieth century, an American of Polish descent, Stephen J. Poplawski, after years of experience, manages to patent what we know today as a blender - liquidiser in British English. Although its original purpose and utility was intended for hospitals to mix fruits and vegetables with drugs, after a dispute in the 1950s its final use was as an appliance. Which facilitated the creation of today's cold soup.
In 1983 Rafael de Aquino invented industrial gazpacho, selling the fresh and natural product through his company "La Gazpachera Andaluza". He knows a special merit during Expo Sevilla 92 and from here to find it in all the supermarkets at the reason of refrigerated in tetra-brick was only a step. Of course, you can't compare the flavor of a tetra gazpacho. Brick with a homemade one!
Some gastronomic critics, from ancient times until today, refer to gazpacho as a mixture of soup and salad. In my opinion, it is not something out of place, the final taste reminding me of the eternal "quarrel" in the family, when we were fighting to consume soaking bread in the juice from the salad bowl!
The name "Andalusian" refers to the fact that the one that brought it to today's level is the region of Andalusia, although, as I mentioned, there are also white or green gazpacho, or even only with tomatoes, oil, vinegar and bread, like salmorejo.
Even in the region there are so many recipes and methods of elaboration, with quantities of ingredients that differ from house to house or as we would say, how many huts, so many habits.
In conclusion, there are the following ingredients in all Andalusian gazpacho recipes:
- well-ripened tomatoes, to give sweetness to the final product and to obtain all the benefits of lycopene, the substance that gives color to tomatoes, existing both in the pulp and in the peel.
- cucumber, which mixes in an unmistakable taste with vinegar and water, if added. This mixture was the one that reduced the thirst of the workers.
- red or green bell peppers. Add a note of fresh to the dish, provided it is sweet, not hot.
- Onions provide a strong natural flavor, in a certain amount.
- Garlic is an emulsifier between ingredients and olive oil. The amount of garlic remains at the discretion of everyone.
- the bread of a day or two is added to give volume or to thicken the preparation, obligatorily soaked in cold water. However, its use will not give a final product that can be served directly from the glass, as a soft drink.
Eleven gazpachos of eleven flavors
It is rigorous to begin with traditional Andalusian gazpacho which, depending on family traditions, changes in terms of ingredients used and the amounts of each depending on who prepares it. Nothing that does not happen with other traditional recipes, because we all like to adapt them to our tastes.
Gazpachos with fruits
However, this cold soup has evolved at breakneck speed, bringing as a result gazpachos made with surprising mixtures that, without the slightest hint of doubt, would leave our ancestors with their mouths open. Adding fruit to gazpacho is an absolute success and we can confirm this with these gazpachos of peach, strawberry, raspberry, watermelon, melon with mint and cherries.
Gazpachos with vegetables and greens
Perhaps we, who are already very familiar with these fruit-based gazpachos, are more surprised by gazpachos that carry a different vegetable mix to the traditional one as they are the gazpacho of beet and the gazpacho of zucchini. Both are a great way to start a summer meal, as well as a magnificent supply of vitamins.
Gazpachos with luxury trimmings
Among the gazpachos published in Directo al Paladar, I was very struck by the gazpacho with prawns and the crabs with gazpacho sauce and, therefore, I wanted to give them a special role. Despite being a gazpachos similar to the traditional, the slight variations introduced in the recipe and the pairing with prawns, of one of them, and with crabs, of the other, elevate these cold soups to a superior category.
green onions 2-3 strands
2 small cucumbers
garlic cloves 2
2 tablespoons olive oil
tomatoes 400 g
red wine vinegar 2 tbsp
bell peppers 1
Peel a squash, grate it and cut it into strips. Peel a squash, grate it and slice it. Cucumbers are washed, cleaned and diced. Peel the garlic. In a tall bowl, blend the garlic, onion and half the amount of pepper, as well as a cucumber.
Scald the tomatoes and peel them. Put in a bowl and pour over vinegar and oil.
Season everything with salt and pepper and pass through a blender.
6 cold eggs, 250 g cheese, 2 tablespoons sour cream, 140 g sugar, 1 sachet of vanilla sugar, 170 ml milk, 1 teaspoon baking soda, 50 g flour, 50 g potato or corn starch, 70 g butter.
For this cake we need a tray with a diameter of 23 cm. Wrap it in aluminum foil and grease it with butter. We need a slightly larger glass tray in which to pour water.
First, we prepare the cheese. Mix it in the blender with the cream for a few seconds, until you get a thick cream. We mix the flour, starch and baking soda in a separate bowl. Separate the egg whites from the yolks. Beat the egg yolks with half the amount of sugar and vanilla sugar for about a minute.
Add by mixing the cheese, melted butter and milk. Gradually add the sifted flour and starch composition. In a separate bowl, beat the egg whites with the other half of the sugar. Beat the egg whites until a thick foam is obtained, much like meringues.
Gradually add the egg whites to the first composition, stirring slowly with a spatula. We don't insist too much, the idea is for everything to keep an airy composition. Pour the mixture into the tray prepared in advance (the greased one).
We put the tray in the other tray with water. Then, put the trays in the preheated oven before, and let the cake bake for 80 & 90 minutes, at a temperature of 160 degrees C. After baking, do not take the tray out of the oven, but leave it there for another 30 minutes. . Only after this interval is the cake ready. Sprinkle the cheesecake with powdered sugar.