G.azpachofresh, nutritious, colorful. Summer is the perfect time to enjoy this chilled tomato soup, a popular Andalusian dish, perfect for lunch in the summer. The original recipe was based on tomatoes, onions and cucumbers, but over time many variations have appeared, for example, with peas, watermelon with avocado or grapes in a sweet version.
Tomato gazpacho, how it is born
Andalusian food, Tomato gazpacho was born in the poor kitchen of peasant origins. It was actually eaten by laborers who worked in the fields in the summer and needed to cool down. Therefore served cold and in some cases even with ice cubes. Stale bread was often added to the soup to give “substance” to a vegetable-only dish.
This recipe dates back to the 19th century, before gazpacho was based on bread, vinegar, often garlic, sometimes ground walnuts or almonds, salt and oil, the latter entered Andalusian cuisine during the Arab invasion in the 8th century. The soup was colored red with the arrival of tomatoes from the New Continent.
Recipe: Ingredients for 4 people
1.5 kg of tomatoes
1 large cucumber
2 baby onions
1/2 red pepper
1/2 yellow pepper
1 bed chopped basil
1 tablespoon chopped parsley
3 tablespoons of oil
Salt and pepper
Peel the tomatoes, removing the seedsthen centrifuge or mix the pulp.
Cut the cucumbers into thin slices, add salt and leave to ferment for about ten minutes so that they lose their bitterness. In the meantime, chop the onions and keep them in water for a while so that they lose their strength. Do the same with sliced or chopped peppers.
Then, centrifuge part of the onion, half of the cucumber and half of the red pepper and add to the pulp of the tomato.
Add to the bowl that will be used to serve the gazpacho tomato smoothie with oil, filtered lemon juice, salt and pepper emulsion.
Lastly, before serving, add cucumber slices, scallions, yellow pepper cubes, chopped parsley and basil to the soup. Or serve the raw vegetables separately and leave guests free to add them as they wish.
Ideal for cold, appetizers and cocktails: how to serve gazpacho
Gazpacho it should be kept in the refrigerator until it is time to serve, and you can add ice cubes to keep it cold..
Suitable as an appetizer, Gazpacho is often served during cocktails or as a soup. You can also add croutons fried in butter and garlic, or accompany it with fish, especially crustaceans like shrimp, or fresh cheeses, or eggs, preferably hard-boiled.
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