Even someone who knows nothing about Spanish cuisine, for sure, at least once heard about gazpacho. This cold soup is very refreshing and invigorates in a sultry summer. It is difficult to expect another recipe from hot Spain. However, locals are no less popular hot gazpacho soup made of tomatoes. The recipe for preparing it in each province is its own. But this does not make it any less tasty. In addition, the soup in this embodiment is suitable for consumption during the long Russian winter.
Gazpacho from Andalusia
Those familiar with the classic gazpacho recipe will surely enjoy its hot variation. Moreover, in Andalusia it is prepared on the basis of baked tomatoes, and it tastes little different from its counterpart. And this despite the fact that hot gazpacho is an unusual variation for the majority.
Required Products :
- 1 kg of ripe and juicy tomatoes;
- 1 kg of stale bread;
- 1-2 green peppers;
- 1 bitter orange;
- 2 cloves of garlic;
- olive oil;
- salt.
Cooking order
Put tomatoes and one slice of all cooked bread in a deep pan. Pour in water and put on fire. Bring to a boil and use a slotted spoon to get tomatoes and bread. Arrange them in different dishes. For the time being, leave the bread, and peel the tomatoes, cutting them crosswise at the base.
Put peeled garlic and coarsely chopped pepper in another bowl. Salt to taste, taking into account that the mass will be diluted with liquid and other products. Using a blender, turn into mashed potatoes, gradually adding peeled tomatoes and crumbs of cooked bread.
Once the mass is homogeneous, introduce the remaining bread and olive oil. At the same time, you should not stop whipping for a second. In the process, the mass may be too thick. If this happens, you can dilute it with water in which the tomatoes were cooked.
Once the gazpacho has become homogeneous, you should cover it with a towel and leave to infuse for 10-15 minutes. Then add the juice of orange and pour into plates. This amount is enough for 6 people. Before serving, garnish with parsley and basil. It's that simple to make hot gazpacho. Unusual variation, but such a familiar taste of tomatoes and garlic.
Gazpacho from Castile
Most culinary historians suggest that it was the hunters who first decided to cook the hot gazpacho by mixing game, vegetables and pieces of stale bread in one container . It turned out a delicious dish that began to be cooked throughout Spain, especially in Castile. This is another hot gazpacho, an unusual variation of which is deservedly popular.
Required Products :
- 500-600 grams of game (hare, rabbit, partridge);
- 1 large tomato;
- clove of garlic;
- some wine;
- ready-made meat broth;
- saffron, bay leaf, oregano;
- salt;
- manakash bread.
Cooking order
Coarsely chop the tomato and fry a little with garlic in olive oil. To garlic cloves gave all their flavor, you can lightly crush them with a knife. No need to chop. Then add finely chopped game meat. Pour white wine to taste and salt. Fry over high heat until all the alcohol has evaporated. From wine should remain only aroma and taste.
Then dilute all the broth to the desired consistency. However, it is important that you end up with a thick and rich soup. Add chopped saffron, oregano and a couple of bay leaves. Bring to a boil, reduce heat and simmer until the meat becomes easy to move away from the bones. Remove garlic and laurel from the broth - they are no longer needed.
Cut the bread into fairly large slices. It is desirable that these were fresh stale cakes. Arabic manakash bread or something similar is perfect. But white or toaster bread can spoil everything because of too soft crumb. Put in a hot gazpacho (an unusual variation, right?) And cook until the pieces are saturated with broth. However, they should not become too soft and turn into porridge.
Serve the soup right there, scorching hot. Only in this form it is recommended to eat in Spain. While gazpacho can still give all its taste and aroma to the fullest. Sometimes lightly fried mushrooms are added to it, most often during the season.
How else...
Of course, these are far from the only options for how to cook hot gazpacho in Spain. The recipe for making this soup can be found in every corner of this country. So in La Mancha, where the famous Don Quixote and his lover come from, they prefer to boil the rabbit separately. And then add the broth in which he prepared, slices of bread and spices to the roasting of tomatoes and garlic. And only in a bowl of hot gazpacho put pieces of rabbit and greens.
And in the province of Extremadura they cook gazpacho based on chicken broth with boiled eggs, smoked sausage and cheese. It turns out a dish resembling a Russian okroshka. True, only in composition. After all, it will be the same hot gazpacho. How to cook, ingredients, composition - all this will vary from city to city. One thing will not change - hot taste and bright aroma.