The famous Spanish soup can be prepared from a variety of vegetables and even fruits, but the most popular around the world remains a tomato gazpacho. This elegant bright red soup wonderfully refreshing and perfect for a light meal on a summer day, when so want of coolness and freshness.

The correct choice of tomatoes

The main secret is delicious gazpacho tomatoes, of which prepared the soup. From watery greenhouse tomatoes will present a pitiful semblance of gazpacho. In Spain, for the preparation of this soup is used most ripe juicy tomatoes groundwater. Not all have the opportunity to personally grow tomatoes, but luckily you can buy them in a store or on the market, the main thing - to be able to choose the best fruits.

Well suited for the preparation of gazpacho large juicy, fleshy varieties of tomatoes - such as the Bull heart or pink. As a rule, these tomato varieties have large size and fragrant flesh. By purchasing the other varieties of tomatoes, it is better to give preference to a medium-sized tomatoes. Small tomatoes "cherry" is best left to salads and appetizers Low calorie snacks   - To prepare gazpacho, this variety is too sweet, and release tiny tomatoes from the skin will not be easy. Dense tomatoes elongated rather dry - they are ideal for canning, but the gazpacho of them will not be very tasty.

Do not buy tomatoes, odorless - most likely, they were thwarted by immature and ripened in the store. Tomatoes odorless usually completely tasteless. Whatever your dealer advertised product is better to abandon the purchase of broken, slotted or otherwise damaged tomatoes. The fault instantly accumulate bacteria and dirt, so that such tomatoes may even be hazardous to health.

Many people prefer to buy tomatoes on a branch. Indeed, these tomatoes are usually characterized by good taste. This is due to the fact that you can not rip branch with ripened tomatoes that she did not rotted. So these tomatoes were disrupted completely ripe, which will undoubtedly have a positive impact on their taste and aroma.

Do not buy too many tomatoes: warm, these vegetables are stored for long, and in the refrigerator quickly lose their flavor. It is better to buy a small amount of tomato and possibly immediately use them for food or processed. If ripe tomatoes are already "on the brink" and could no longer be kept out of them can cook fragrant and delicious tomato gazpacho Gazpacho - an ice hot soup from Spain . As a rule, this soup is made to add a variety of vegetables, but if there is the presence of high-quality fragrant tomatoes, try to cook the soup is only one of them.

Tomato Gazpacho

To make this soup should take four hundred and fifty grams of ripe tomatoes, two cloves of garlic, fifty grams of stale white bread without crusts, a couple of tablespoons of balsamic vinegar, two or three tablespoons of extra virgin olive oil, black pepper, sea salt and water. Tomatoes desirable to choose the most ripe and juicy, as it is the quality of tomatoes depends on the taste of food. Instead, balsamic vinegar, you can use an ordinary wine, but instead of sea salt - cookery, but the taste of gazpacho in this case would be primitive.

Stale bread should be soaked in cold boiled water. When the slices are tender, remove them gently squeeze. Peel tomatoes to be cut crosswise, and then lower the tomatoes for a few minutes in boiling water. After that, the skin is easily removed. Peeled tomatoes cut into small cubes, put in a blender. There also add crushed garlic. Pyurirovat vegetables on low speed, add salt, pepper and vinegar. While chopping vegetables to add to it soaked bread in small portions. When the sauce is smooth, season it with olive oil Olive oil: useful properties Mix well, if necessary, dilute with water and put on fifteen minutes in the refrigerator. During this time the soup is slightly thickened and become even more delicious. When serving you can add a small plate impaled ice, but keep in mind that this is somewhat roughened taste and disrupt the delicate structure of the soup.

Maria Bykov

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