Cold tomato soup gazpacho - one of those democratic dishes, which are not averse to try and gourmets. In the summer months it becomes a love boundless.
For centuries, the gazpacho was considered the food of the poor.
The legend testifies that he was invented by drovers of mules who needed nourishing rations that did not deteriorate for a long time. They greased a clay vessel with olive oil and garlic and put vegetables and breadcrumbs into it in thick layers. Then the vessel was wrapped in a dense wet cloth and left under the rays of the scorching sun. When the matter was completely dry, you could start dinner.
In a similar recipe - olive oil, soaked crumbs, garlic and water - preparing a hearty soup farmers from Andalusia. It is this blessed area is the birthplace of gazpacho. The key ingredient is added to the formulation, when curious explorers brought back from the New World tomatoes. The Spaniards found that strange fruit very well complement their favorite vegetable soup.
Today gazpacho - a popular Spanish cuisine, and in any local restaurant there is a brand recipe. In the town of Malaga, for example, gazpacho made from veal broth with fresh grapes and almonds. In Cordoba, a cold soup add the corn flour with cream and Jerez - large rings of onion.
Rereading the classics
Traditionally, gazpacho is prepared from fresh vegetables without heat treatment. First you need to cut fresh tomatoes (250 g) into cubes, one cucumber, onions and transfer everything to a blender. Add a pinch of red pepper to the vegetable mixture and turn it into a homogeneous mass. Mix the tender vegetable puree with 3 cups of tomato juice, olive oil, chopped cilantro and a few drops of Tabasco sauce. We take another 200 g of fresh tomatoes and one cucumber, peel, carefully remove the seeds from them and cut the vegetables into small cubes. Add them to the tomato soup and stir. Salt and pepper the finished gazpacho and put it in the refrigerator for half an hour.
A very sophisticated variation of gazpacho is obtained by adding salsa and avocado sauce to it. First you need to pour a couple of slices of white bread with water and leave for 15 minutes. Tomatoes (1 kg) and one large cucumber peel and seed, cut into cubes. Mix in a blender vegetables with soaked bread, red sweet pepper, olive oil, half chili pepper, lemon juice, a few drops of Tabasco. Fill the mixture with ice water (450 ml) and turn it into a homogeneous mass, but not too liquid. Leave gazpacho in the fridge for a couple of hours.
For salsa, you need to clean the avocado, remove the bone and finely chop it. After sprinkling avocado with lemon juice, mix it with chopped cucumber and red chili. When gazpacho is cool enough, spill it into plates, add a spoonful of salsa and garnish with a sprig of basil.
Ice and Fire
Especially relevant in these hot days is the ice cold gazpacho with wasabi. We connect in a bowl of a blender 2-3 cubed cucumber, 2 st. l. olive oil, 250 y. natural yogurt, 2 tsp. wasabi, a bunch of celery, a little mint, a pinch of salt and ice cubes. We transform all components into a homogeneous creamy mass. Serve this soup-cocktail in glasses, the edges of which are pre-lubricated with olive oil and immersed in salt to form a white crust. We fill the gazpacho glass and decorate with slices of sweet pepper and a sprig of mint.
Great taste, invigorating coolness and ease of execution - these are the main advantages of gazpacho. Try their power for yourself, and prepare a colorful Spanish soup for the whole family.