Gazpacho and paella are among the specialties Spanish cuisine The most popular. Have you ever tasted them? Paella is made on the basis of rice and although it is loved at any time of the year and is the hero of popular festivals or celebrations, gazpacho is the undisputed king of the warm season. It is about a cold soup originally from AndalusiaIn ancient times, its preparation was related to the daily life of farmers who tried to restore old bread by mixing it with water, garlic, vinegar and oil. Apparently, the name of this recipe comes from Hebrew Gas or from Latin Kaspa, in both cases it means cut into small pieces. Only then were vegetables, in particular, added tomatoes and peppers, those from the New World. They were born slowly lots of variation And original comments contributed to the promotion of this poor peasant preparation to a specialty that is widespread all over the world, even at star-studded tables. Every family has its own recipe, but there are gods always reliable tricks which we can follow to get a perfect gazpacho. What are they?
Pay attention to the ingredients
You don’t need to go shopping in a rich pantry or supermarket to make gazpacho. They are enough less and common raw materials: tomatoes, pepper, cucumber, bread, garlic, onions, wine vinegar And extra virgin olive oil. However, for better results, they should all be quality ingredients. For example, choose the ripest and most fragrant tomatoes. It is better if Kimi sauce is different San Marzanothe Datterinothe cherry or Pizzutello because they are generally juicier and tastier than salad tomatoes except for Ox heart, also suitable for gazpacho. Remember to remove not only the seeds, but also the skin to achieve the smooth consistency of the Spanish recipe more easily. To facilitate the procedure, tomatoes can be cut crosswise and then blanched 30 to 60 seconds, depending on the size. You can also use tomatoes to balance the sweetness green pepper, with more bitter notes. Otherwise, choose a nice one Red pepper, which will highlight the bright color of your cold soup. Speaking of red, it’s also the most digestible onion color. Remember this, because all the ingredients in this recipe are raw. Let’s also talk about the digestibility of cucumbers, which can be difficult for some: choose the sweetest variety or put cucumber pieces in salt. 30 minutes then rinse them well under running water and put them in a blender. It is the main thing choice of bread: unlike all other ingredients, it does not have to be fresh. Stale bread will be less sticky and give your gazpacho the right texture. Some use only the crumb, which is softer, and remove the skin, while others use the whole slice, but soak it in water first. If you don’t have really old bread, you can use it bread crumbs.
Different doses
One of the characteristics of gazpacho is unique sequence, neither liquid (unless we want to offer it as a drink, as we will say later), nor too creamy. To achieve this you need to dose the ingredients well. But this is not enough. Actually, cooking is not a perfect science. For example, not all tomatoes have the same juice, so the advice is to add ingredients little by little and calculate how much you will need. And if it turns out to be too thick, pour a splash of cold water into the soup.
Tools and tricks
Gazpacho is simple to make because it only requires a few ingredients, and that’s why no special tools are needed. A sharp knife is enough to cut vegetables, and maybe a paring knife is enough to peel tomatoes. And if this operation is uncomfortable or you simply forgot, don’t worry: strain the gazpacho through a strainer before serving. Finally, the most important tool: the blender. In this regard, we recommend mixing the cold ingredients as soon as they are taken out of the refrigerator to keep their colors as bright as possible. If you want, you can put the entire blender jar in the refrigerator to keep it cold, especially the blades.
How to make the perfect gazpacho
Cold soup is almost ready to serve. The advice is to keep it refrigerate for at least an hour before serving so that it reaches the right temperature, that is, cold, but not icy. But be careful: the rest can separate the watery part from the denser part, so don’t forget to stir or give it a final whisk before pouring the gazpacho. And where do we put it? You can use it dishesof cups for single servings or the gods dishes, perhaps in solid colors, with soft colors, to bring out the bright shades of gazpacho. As we mentioned, this can be offered as a Spanish recipe beginning or how cocktail, but with the addition of ice water to achieve a more liquid consistency, it is perfect for a non-alcoholic aperitif. But also try the alcoholic version with a drop vodkaa type Bloody Mary Andalusian. Alternatively, the best wine to pair with gazpacho is a glass Riesling or one aromatic bubbleFor example, Trentodoc offers a sip for beer lovers Blanche you hate Lager. By the way, have you ever heard of it Gazpacho beer? Recently created Cruzcampo Brewery in Sevilletestifies to the versatility and freshness of this preparation.
What it goes with: stamps
Last but not least (really), are the seals. The final touch makes gazpacho something different, unique, from a smoothie. The funniest thing is to make a few and serve them individually on multi-colored plates so that diners can freely decide what to add to the soup. And what are the perfect ones? It is the most classic chopped toastfried with oil and aromatic herbs, bruschetta, hard boiled egg cut into slices or one vegetable brunoise (cucumber, onion, pepper and tomato). This will create a beautiful contrast of textures. But remember that we are in Spain and you are allowed to have fun with combinations, colors and flavors. Thus, you can replace classic oils with cubes feta or first salt, skewers of mozzarella balls, shrimp steamed, anchovies, plain yogurt, pine nuts fried and so on and so on.