Often cookbooks you can meet with the statement that the Andalusian gazpacho - a tomato soup. This is not entirely correct information. Gazpacho can be prepared from a variety of fruits and vegetables and even just bread and water, vinegar and oil. To fully know the beauty of this soup is not ever cook usual tomato, and, say, cucumber gazpacho.

The best dish in hot weather

Cucumber by chance include in the diet of different diets for weight loss: in this vegetable contains only eight-fifteen calories per hundred grams. This is not surprising, because the cucumber is water on the ninety-six percent. Besides the water in this vegetable a lot of fiber and minerals. Therefore, cucumbers perfectly cleanse the body and promote weight loss.

Especially good cucumbers in the heat, when you do not want to eat fat, carbohydrate, and hot food. Perhaps that is why cucumbers are often out in the cold soups in various national cuisines: There are some in Russian okroshka, beetroot and Lithuanian Beetroot: friedge kvass And Bulgarian chattering, and, of course, in Spanish gazpacho. In the last cucumber soup is often combined with tomatoes, but you can prepare gazpacho and cucumber only. This soup is a very pleasant green tint and exceptionally fresh taste.

It is best suited for long salad cucumber gazpacho with a small amount of seeds. Peel a cucumber should be required to withdraw to the dish could not bitter and has kept a nice light green color. Some cooks, however, did not throw the cut cucumber peel and cut into thin strips and used to decorate the gazpacho and make it spicy bitterness. The tips of cucumbers, which are also sometimes bitter, are cut. Seeds should also be cleaned out. To do this, it's best to use a teaspoon with a pointed tip.

Peeled cucumber should be cut into small pieces. It is important not to pickle cucumbers in advance, because in this case, the vegetables will give juice, and taste dishes worsen. Please add the cucumbers can be a variety of herbs to taste. Arugula give soup sharpness, basil make a Mediterranean touch, parsley will make the taste particularly fresh. Some add to this soup and mint, which gives the distinctive taste of the soup a special charm. To preserve the color of grass, it is best to fill them with lemon juice instead of vinegar.

Grind herbs in a blender is sometimes difficult. It is best to first turn to mashed cucumber Cucumber for Beauty and Health   and avocado, and then gradually add the greens, cut into small pieces. Pulverized spicy greens should be very carefully to the ready gazpacho tastes of different herbs harmoniously intertwined into one.

Fragrant soup

To make the cucumber gazpacho need five large cucumbers, pyatidesyatigrammovy bunch green onions (can be replaced with chives or chives), a bunch of arugula, a couple of cloves of garlic (you can also use the fragrant green arrows of garlic), thirty grams of herbs (mint, parsley , cilantro), olive oil, juice of half a lemon, salt and pepper. Onions finely chopped, add the crushed garlic and mix thoroughly. Cucumbers are thoroughly cleaned of skin and cut into small cubes. In arugula, parsley and mint leaves tear and remove the coarse stems.

Onions, garlic, parsley and cucumber mix thoroughly, sprinkle with lemon juice and olive oil Olive oil: useful properties Then leave to marinate for twenty minutes. Salt mixture should not be, because in this case, be allowed cucumber juice, and the dish will turn out not too tasty. When promarinuyutsya vegetables, chop them using a blender puree.

This soup should be quite homogeneous, and after grinding the ingredients they need to be even further rub through a sieve. Ready gazpacho with salt and pepper to taste, garnish with fresh herbs and serve in glasses. If you wish to soup, you can add any herbs.

Maria Bykov

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