How to cook gazpacho: simple secrets

In the summer months are especially popular cold soups on the menu appear hash Russian, Lithuanian beetroot Beetroot: friedge kvass Bulgarian tarator and Spanish gazpacho. But tastes best, of course, cold soups are homemade. If you know how to cook gazpacho, then no heat will be terrible.

Secrets of cooking

Gazpacho recipe is simple and, like all simple recipes, very picky about the quality of ingredients .  Gazpacho made from watery tomatoes, stale pepper, garlic powder and sunflower oil, can not be compared with the soup, which is served in the provincial Spanish restaurant .  Therefore, we must especially pay attention to the choice of components .  Tomatoes should be sure to buy the ground, flavorful and juicy, very ripe .  Pepper Spaniards often use green .  To prepare gazpacho, like anything else in Spanish cuisine, you should use only natural extra virgin olive oil .  This oil is not only very good for health, but also delicious .  It has a unique aroma and delicate flavor that goes well with tomatoes .  Vinegar also be used natural .  If not flavored balsamic vinegar, wine and the usual approach, but in any case not so-called "table" .  If natural vinegar on the farm is not, it can be replaced by lemon juice .

You can cook gazpacho only one kind of vegetables, but experts say that the most delicious cold soup is obtained, if we combine different vegetables. However, none of the taste should not prevail - in this gazpacho blend harmoniously salty and sweet, sour and pungent tastes. Some gourmets appreciate gazpacho and slight bitterness - for the sake of flavors peel cucumber soup is sometimes not completely removed.

They taste best obtained gazpacho cooked in an earthenware pot. All ingredients were thoroughly pulverized into a homogeneous puree. This olive oil to the vegetables should be added slowly, drop by drop, to preserve the silky smooth consistency of soup. The same can be said about the addition of water. True connoisseurs do not welcome pieces of ice added to the soup - of course, a great refreshing gazpacho, but its structure is obtained is not so gentle.

Of course, the most useful to have freshly made, but before serving gazpacho should stand in the refrigerator for at least half an hour: during this time its taste becomes more uniform and intense. A delicious gazpacho just the next day after preparation.

The classic recipe of the gazpacho

The restaurant menus as "gazpacho" can hide a variety of dishes from vegetables and fruits. Indeed, there is no one single correct recipe gazpacho, as there is no one single correct recipe borscht Borsch: versatile dish for every taste   or pizza. A variety of options allows everyone to choose the most suitable for yourself soup recipe. Yet the most common gazpacho recipe includes the following ingredients: wheat bread, olive oil, fresh tomatoes and cucumbers, peppers and vinegar.

To make this soup, you need to take five or six sweet ripe medium-sized tomatoes, two cloves of garlic, two sweet peppers, dried up a couple of slices of white bread, cucumber, two tablespoons of olive oil Olive oil: useful properties   virgin, two tablespoons of red wine vinegar, a glass of tomato juice, a glass of cold water, hot sauce Tabasco, salt, pepper, parsley to decorate dishes. Pepper is advisable to use red, but turn out a delicious soup with a yellow or light green pepper. But tight peppers dark green hue few coarsens taste of gazpacho.

You must first prepare the pepper - the whole thing is baked in the oven until browning. With roasted peppers remove a skin, and the flesh cut into small cubes. Tomatoes should be scalded, then also clear them from the skin and cut into cubes. With bread crusts cut off and soak the slices in water until tender. Cucumber peel and cut into small pieces.

Use the blender to turn all the vegetables into a puree, add the soaked bread, garlic pounded with salt, olive oil, vinegar, black pepper and Tabasco sauce (just a couple of drops of the latter). Thoroughly whisk all ingredients and spread them with tomato juice and cold water to the desired consistency.

Before serving gazpacho should stand in the refrigerator to thicken and to taste it became homogeneous. The bowls of gazpacho, you can add pieces of ice, but keep in mind that this may simplify somewhat the taste of dishes.

Maria Bykov

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