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Gazpacho soup: a Spanish recipe. Video
Gazpacho is a delicious cold soup and traditional Spanish dish. As a rule, a large number of fresh tomatoes are used for its preparation, however, each Spanish housewife can slightly modify the recipe, focusing on her taste and preferences. This soup is ideal for a summer menu, as it is especially pleasant to eat in hot weather.
Cold gazpacho soup: a classic recipe
Some facts about gazpacho tomato soup
Andalusia is considered the birthplace of this dish, but gazpacho can also be found on the dining table of Latin Americans and Portuguese. It is not surprising that such a soup has many recipes based on the traditions and preferences of residents of different countries and regions.
Initially, for example, it was generally created only from stale bread, garlic, olive oil and vinegar. These ingredients were ground in a mortar and diluted with water. And only a little later, the already traditional tomatoes began to be added to it.
In Andalusia, some people still prefer to cook only white gazpacho. And in La Mancha it is made with the addition of mushrooms and served warm.
Gazpacho tomato soup is part of the popular and healthy Mediterranean diet. This is not surprising, because this dish is very nutritious and at the same time low in calories.
The classic gazpacho recipe
Ingredients: • fresh tomatoes – 5 pcs .; • small onions – 1 pc .; • fresh cucumber – 1 pc .; • sweet pepper – 1 pc .; • garlic – 2 cloves; • hot pepper – 1/2 pc .; • white bread – 200 g; • grape vinegar – 1 tbsp. a spoon; • olive oil – 2 tbsp. spoons; • Tabasco sauce – 3 drops; • boiled water or broth – to taste; • salt, pepper – to taste.
Wash the tomatoes thoroughly under running water, pour over boiling water and peel them. Core and cut into small cubes. Also wash the cucumber, peel and cut in the same way. Put everything in a blender.
Add half the bell pepper, seeded and diced, chopped garlic cloves, chopped hot peppers and 100g white bread. Grind everything until smooth.
Rub the resulting mass through a sieve so that the gazpacho has a more delicate consistency. Transfer to a saucepan or tureen. Add some water. Season everything with wine vinegar, olive oil, salt, pepper, Tabasco sauce. Stir again and refrigerate for a few hours to cool.
You can also add a little lemon juice to enhance the flavor.
Prepare croutons before serving gazpacho. To do this, cut the remaining bread into small cubes and fry it until golden brown in olive oil.
When the soup has cooled, ladle it into bowls, sprinkle with croutons and leftover bell peppers. You can also add hard-boiled eggs and some herbs such as basil or parsley to the soup.