The most famous cold soup in the world: we offer it with avocado, with almonds, beetroot, watermelon and melon
Who said that soups can't be eaten even in summer?
Have you ever heard of the gazpacho? It's about a soup typically Spanish based on vegetables. Let's have lunch strictly cold and indeed someone suggests on hot days to serve it with ice cubes.
The beauty of the gazpacho is that you can really prepare it in a few minutes because the ingredients are all raw and you can serve it in single portions or inside a tureen or a large salad bowl.
You can drink it in a glass or taste it with a spoon and you can decide che taste and consistency give him depending on your taste.
You can then decorate it with toasted croutons or raw vegetable confetti, the same ones you have blended.
The gazpacho recipe
The ingredients of the gazpacho are 600 g of not too ripe red tomatoes, 2 red and green peppers, 2 onions, 1 clove of garlic, 2 small cucumbers, 1 lemon, 1 sprig of parsley, extra virgin olive oil, salt, pepper.
Finely chop garlic and onion. Add the peppers, sliced cucumbers, peeled tomatoes, a little lemon juice, salt, pepper, parsley and half a glass of oil and blend again until the mixture becomes creamy.
Let it cool in the fridge for a couple of hours and then serve with raw oil and croutons.
The tips to prepare it
If you want a thicker consistency a less intense taste of raw vegetables, add bread soaked in water and vinegar and well wrung out and blend with the rest. Many prefer this version.
The gazpacho can be kept in a well-covered refrigerator for up to three days.
To prevent the gazpacho from being undigested, peel and rub the cucumbers using their cap and remove the white foam.
Also eliminate the skin of the pepper if you can't digest it.
Serve the gazpacho with ice cubes when it is very hot, but then consume it immediately otherwise the ice will melt altering the flavor of the dish.
If you want to make your gazpacho different from the usual here 5 very tasty alternatives: browse the tutorial!
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