GAZPACHO TOMATO SOUP SPANISH FOOD EASY COOKING
Typical and traditional recipe of GAZPACHO. The famous Spanish tomato soup
Cooking Spanish Style Index
SPANISH COOKERY WITH LAURA COCINILLAS Spanish tomato soup.
Typical and traditional recipe of GAZPACHO.
The famous Spanish tomato soup!
Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]) is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia.
Gazpacho is widely eaten in Spain and neighbouring Portugal (Portuguese pronunciation: [ɡɐʃˈpaʃu], spelling gaspacho), particularly during the hot summers, as it is refreshing and cool.
Ingredients and preparation.
In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.
The following is a typical modern method of preparing gazpacho:
The vegetables are washed and the tomatoes, garlic and onions are peeled.
All the vegetables and herbs are chopped and put into a large container (alternatively, the tomatoes may be puréed in a blender or food processor, pounded in a mortar (the traditional method), or strained and de-seeded with a food mill).
The soaked bread is then added (optional).
Some of the contents of the container are then blended until liquid, depending on the desired consistency.
Chilled water, olive oil, vinegar and salt are then added to taste.
The remaining contents of the container are added to the liquid, then briefly blended, but not to purée, leaving some texture. (optional).
Garnishes may be made with fresh bell pepper slices, diced tomatoes and cucumber, or other fresh ingredients.
Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle, this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam, and the completely smooth consistency created by blenders and food processors.
A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste.
Then very ripe tomatoes and vinegar are added. In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, and some water added.
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