Maybe you’re wondering: “What, exactly, is gazpacho?… Is it a soup, a drink, or a tapas dish?”
Well, gazpacho originates from Spain’s large, sultry, southerly region of Andalucia, where temperatures can climb extremely high.
And, as with many Spanish dishes, versatility is its middle name, so you’ll find the Spanish enjoy it in whichever form best fits their day …
… as an icy-cold soup to start a meal … served in a glass as a refreshing drink throughout the day … or accompanied by raw, chopped vegetables to provide a healthy, sustaining snack.
Each Spanish family has its own favorite ingredients for gazpacho, the one below coming from Carmen, a good friend who used to be my neighbor.
Most traditional gazpachos are orangy-red in color, and will include ripe tomatoes (ideal for using up tomatoes which have become a little too soft for salads), cucumber, green pepper and onion.
But, there is another type of gazpacho – a deliciously unusual white gazpacho – which is made from almonds … and just one of 300 healthy recipes you’ll find in my Spanish Tapas E-book.
But, for the time being, here’s a more traditional gazpacho …
spanish recipes – gazpacho
Ingredients – for 4 people
- 500 gr ripe tomatoes – skinned and chopped
- 1 small cucumber – peeled and chopped
- 2 green peppers – cored and chopped
- 1 onion – peeled and chopped
- 50 gr fresh breadcrumbs
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- Seasoning
Method
- Puree all ingredients – except oil/seasoning – in electric mixer.
- Beat in olive oil.
- Add enough water to form soup-like consistency.
- Pass through sieve. (Optional.)
- Season well.
- Chill very well in fridge before serving, adding ice-cubes if desired.
- Can be accompanied by raw, chopped vegetables.
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Spanish Tapas E-book
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