Gazpacho Andalucia
Learn about making Spicy Gazpacho Soup
Homemade soups are so good for you – all that nourishing stock and chock full of vitamins and minerals.
But … who on earth could face boiling bones for hours during the scorching Spanish summer weather, not to mention the preparation of the soup once the stock is made? I do not think it would tickle anyone's fancy to then have to eat a steaming soup!
For this reason, the Spanish arrived with their wonderful soup, cold as ice – gazpacho – beautifully colorful, full of goodness, cheap and easy to prepare, cook and … Most important of all, a delight to drink.
Traditional gazpacho originates from romantic Andalucia – that large area, exotic southern Spain, which is home to such extensive Arabic influence.
The cold soup, raw was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender ago this effort! Olive oil endows it with a soft, creamy and vinegar adds a refreshing taste – just what you need when life becomes too hot to handle!
The spicy soup is served in the Spanish style with small bowls of accompaniment – finely chopped peppers, cucumber, onion … hard even eggs and croutons, if you're feeling up to it! Customers then sprinkle what appeals to the soup.
Traditional gazpacho is tomato based, with families that have developed most of the Spanish their own recipes, unique. However, today, you will also find gazpacho recipes that have nothing to do with tomatoes – white gazpacho almond base, fruit gazpacho, etc.
Do you suffer from insomnia? Could it be that drinking gazpacho is the answer, as Pedro Almodovar's 1987 film "Women on the Verge of a Nervous Breakdown", the characters help themselves to the soup and promptly fall asleep!
However, not sleep yet because I have not read over the recipe!
Ingrediants for 4 servings:
– 4 ripe tomatoes
– 1 onion
– 1 / 2 bell pepper red
– 1 / 2 green pepper
– 1 / 2 cucumber
– 3 cloves garlic
– 50 g bread
– 3 tablespoons vinegar
– 8 tablespoons oil Olive
– Water
– Salt and pepper
– 1 / 4 chili peppers (optional)
Garnishings:
– 2 boiled eggs – 1 / 2 finely chopped onion – 1 / 2 red pepper finely chopped – 1 / 2 finely chopped green pepper – 1 / 2 chopped cucumber
Method:
1. Divide the bread and soak in water for 30 minutes.
2. Skin tomatoes, remove seeds and stems of the peppers.
3. Peel the cucumber, onion and garlic.
4. Chop the onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze excess water and add the bread to the blender.
7. Add oil and vinegar.
8. Mix well.
9. If necessary, add sufficient water for soup-like consistency.
10. Pour into a container with ice cubes.
11. Fridge for a couple of hours.
12. Serve in bowls with garnishings on separate plates.
The Gazpacho is best enjoyed sitting in the shade, looking out over a blue sea, blue sky and the sun and sands of gold!
About the Author
For tips on mexican potato and how to freeze potatoes, visit the Fruits And Vegetables website.
Gazpacho Andaluz Cordobés
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