Il GAZPACHO is a cold vegetable-based soup, typical of Extremadura and Andalusia. In recent years he has traveled a lot, becoming symbol of Spanish cuisine in the world.
It is a dish that is very easy to prepare, extremely healthy and perfectly in line with both the Mediterranean diet and the vegan and "raw food" habits that we are advised to observe in order to face the scorching summer temperatures.
Initially it was made only with bread crumbs, oil and vinegar and named GAZPACHO ANDALUZOver the centuries, tomatoes have been added, cucumbers and peppers, then onion and garlic. It can be served as an appetizer in small glass glasses or transformed into a very tasty first course, accompanied by croutons and a diced raw vegetable
HOW TO PREPARE IT
- 1 Kg of RED TOMATOES
- 1 GREEN PEPPER
- 1 RED ONION
- 1 clove of GARLIC
- 2 CUCUMBERS
- 4 tablespoons of EXTRA VIRGIN OIL
- 4 tablespoons of WINE VINEGAR
- 2 slices of BREAD (crumb only)
- a few leaves of CELERY
- BLACK PEPPER (or CHILLI if you prefer)
- 1 teaspoon of TABASCO
- 4 tablespoons of COLD WATER
- FINE SALT
Soften the stale bread in the white wine vinegar, then
squeeze it and keep it aside.
Coarsely chop tomatoes, peppers, onion, cucumbers, collect them in a kitchen mixer, add the celery leaves, garlic and
the bread, blend everything by pouring the oil slowly.
Add salt, pepper, Tabasco and sift to obtain a lump-free sauce.
Let it rest in the refrigerator for 2/3 hours, then pour it and serve it very cold, combining it with a full-bodied white wine.
The gazpacho with tomato can be kept for 4-5 days in the refrigerator, inside a special hermetically sealed container. You can also freeze it for 1-2 months and consume it several times.
ADD THE INGREDIENTS OF GAZPACHO TO YOUR ORGANIC SHOPPING