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Spanish Food - How To Make Spicy Gazpacho Soup.
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| Sunday, December 14, 2008 |
Home-made soups are so good for you - all feeding stock and hold-a-block full of vitamins and minerals.
But ... on earth who could face boiling bones for hours on end during the hot summer from Spanish time, not to mention preparing the soup once the stock is doing? I do not think someone tickle the fancy then hide in a piping-hot soup!
For this reason, the Spaniards came with their wonderful, ice-cold soup - gazpacho - beautifully colorful, filled with goodness, cheap and simple to prepare, no cooking and ... Most important of all, a real pleasure to drink.
Traditional gazpacho from Andalusia romantic - that large, exotic southerly region of Spain which is home to the vast influence Arabic.
The cold, raw soup was originally made by pounding bread with garlic and tomatoes, cucumbers and peppers, but today your electric mixer makes this effort! Gives olive oil with a smooth, consistency and cream vinegar adds a refreshing flavor - everything you need when life becomes too hot to handle!
The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumbers, onions ... even hard-boiled eggs and croutons, if you feel up! You can then sprinkle that calls on the soup.
Traditional gazpacho is tomato, with most Spanish families who have developed their own unique recipes. However, today, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpacho, fruit gazpacho, etc.
Do you suffer from insomnia? Perhaps alcohol gazpacho is the answer, in Pedro Almodovar's 1987 film "Mujeres al borde de un ataque de nervios", various characters help themselves to soup and fall asleep quickly!
However, we must not fall asleep just yet you have not read the recipe!
Ingrediants for 4 people:
- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 grams of bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - water - salt / pepper - ¼ pepper (optional)
Garnishings:
- 2 eggs - ½ onion, finely chopped - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ cucumber, finely chopped
Method:
1. Breaking bread and soak in water for 30 minutes.
2. The skin of the tomatoes, remove seeds and stems of the peppers.
3. Peel the cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumbers.
5. Place in an electric blender.
6. Squeeze the excess water and add the bread of Blender.
7. Add oil and vinegar.
8. Mix well.
9. If necessary, add enough water to soup consistency.
10. Pour into a bowl with ice cubes.
11. Refrigerator for a few hours.
12. Serve in bowls with garnishings in dishes.
Gazpacho is best appreciated sitting in the shade, looking over a sea of blue, blue sky and Golden Sun and Sand!
Linda Plummer is Webmistress Site: http://www.top-tour-of-spain.com which offers a wide range of information regarding Spain and the Spanish language. |
posted by neptunus @ 3:10 AM
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