Summer brings a shift in many people’s nutrition habits. During the hottest months, heavy stews and roasts take a back seat, and lighter, fresher meals come to the fore. Many folks crave foods that are cooling, hydrating, and satisfying without weighing them down.
Food that fits these needs and sits at the heart of the Mediterranean way of eating is Andalusian gazpacho. This tomato and pepper soup is served cold and makes a perfect midyear meal when heat is high and appetite shifts toward refreshing flavors.
If you are unsure how to make your own gazpacho, pay attention to the following tips. They offer a simple, healthy recipe that suits a wide range of tastes.
How to prepare Andalusian gazpacho.
How to prepare Andalusian gazpacho.
Contents
-
Ripe tomatoes (half a kilo)
-
Green pepper (medium, approx.)
-
a clove of garlic
-
Cucumber (medium, approx.)
-
Olive oil (0.1l)
-
Wine vinegar (4 tablespoons)
-
White bread (one slice)
-
fine salt
How to prepare Andalusian gazpacho.
detailing
-
Boil and peel the tomatoes
-
Peel the cucumber and cut into slices
-
Put in the blender with the pepper, garlic and bread that can be slightly soaked in water
-
Mix everything for a few seconds. Add the salt, vinegar and oil and mix for a few more minutes
-
Taste the mixture and adjust the salt, oil or vinegar if needed
-
Pass the gazpacho through the chino and place the resulting liquid in a bowl
-
Let it cool for about an hour
-
Serve in separate bowls with garnishes according to taste, such as croutons, chopped tomatoes, sliced peppers, onions, or boiled eggs