Gazpacho cold soup is perfect for a diet on hot summer days. And it can also be used as a low-calorie product for weight loss. The gazpacho recipe can be varied and supplemented, and if desired, some ingredients can be excluded from its composition. An obligatory component is tomatoes, you can safely experiment with other products and spices.
When to cook
A refreshing gazpacho, the classic recipe of which came to us from hot Spain, can be a great alternative to okroshka, which occupies such an important place on summer holiday tables. But if the latter can be cooked in the winter, having obtained greenhouse cucumbers in the supermarket, then the first in our region is the easiest to treat in the summer and autumn, because it requires several vegetables to cook it. And the classic gazpacho has another advantage for a hot pore: to cook it, you do not need to stick out at the hot stove, languishing from unbearable heat.
Gazpacho: a classic recipe
A lot of similar recipes are based on approximately the same technology: preparing vegetable puree, kneading in a meat grinder or chopping using kitchen equipment. Some vegetables are crushed into cubes and added to the pureed ones.
Products for gazpacho
The classic recipe assumes the presence of fresh tomatoes, cucumbers, celery, bell pepper and herbs. Most culinary specialists add garlic, herbs and olive oil to gazpacho. Very tasty options are those in which canned olives, pickled mushrooms, lime wedges, sesame, and garlic crackers rubbed with garlic are connected to the classic set of vegetables.
Product Proportions:
- tomatoes (ripe, red) - about a kilogram;
- cucumbers (preferably ground) - a pound;
- bell pepper of different colors - 0.3 kg;
- onion - 1 pc.;
- garlic - 2-3 medium cloves;
- olive oil, minced greens, pepper and salt, as well as ice.
Cooking gazpacho. Procedure
- First of all, we choose the best seasonal vegetables without visible damage. We wash them and dry them with paper towels.
- Peel the tomato. To do this, blanch them for half a minute in boiling water or steam for 1-2 minutes in a double boiler. Immediately after that we dip in very cold water, then the skin will be easy to remove.
- We clean the cucumbers, cut off the tips that may be bitter.
- Peppers are peeled from the middle with seeds.
- We put aside 2 tomatoes, one small cucumber and several slices of pepper of all colors that we managed to get.
- Add a little olive oil, lemon juice. Now it is advisable to beat the mass in a blender.
- We cut the main part of vegetables, including onion and garlic cloves into slices and prepare mashed potatoes from them.
- Chopped vegetables chopped into a small cube, add to the pureed base.
- Now you can add greens and slices of olives.
How to file?
Gazpacho, the classic recipe of which is quite simple, is served cold in deep plates, bowls and even in glasses. Often a pair of regular ice cubes is added to each serving with soup. With this dish, rye, black or whole grain bread, crackers, toasts go very well.