Cooking exotic food seems sometimes very difficult. But in fact, the formulation of national dishes, such as, for example, gazpacho Gazpacho - an ice hot soup from Spain   in Andalusian, is simple enough. And if you use the right ingredients, the dish will certainly not less tasty than the Spanish restaurant.

This Spanish flavor

In every national cuisine has its favorite foods. Thus, throughout the Mediterranean region with great reverence are olive oil Olive oil: useful properties Love garlic and fresh vegetables. Especially loved the tomatoes in Spain - "golden apples" in Spanish cuisine added to the variety of dishes. Raised under the generous southern sun, Spanish tomatoes have a rich flavor and bright flavor. If used for the preparation of such juicy tomatoes gazpacho soup was particularly delicious.

Another secret of the gazpacho - oil. Be sure to olive and always - the first extraction. The benefits of olive oil you can talk endlessly: it heals the heart and blood vessels, accelerates metabolism, is used for the prevention of gastrointestinal diseases, has anti-cancer effect, lowers blood pressure and improves potency. In Andalusia has long made excellent olive oil, so to prepare gazpacho should take this particular product.

This olive oil is quite expensive, so unscrupulous manufacturers often counterfeited this product. Meanwhile, for gazpacho should be used only high-quality oil - it will not only benefit the health, but also give the dish a special "Mediterranean" flavor. How to distinguish the quality of olive oil? The best varieties of «Virgen Extra» differ greenish tint and specific flavor with a slight bitterness. Such oil is bottled in glass rather than plastic bottles. If the label is written «mix», it means that the bottle is a mixture of different types of oil, that is added to the expensive olive varieties cheaply. Olive oil present in the refrigerator freezes - there appear white flakes that melt at room temperature. Such flakes - an indicator of the quality of it is easy to distinguish the present oil-counterfeiting.

The aroma of tomatoes and olive oil in the Andalusian gazpacho set off by subtle scent of spices. This will give the dish flavor of Spain a couple of drops of balsamic vinegar. In addition, gazpacho beautifully combines Provencal herbs so popular in Mediterranean cuisine. Thus, the soup will turn out very tasty, if you add the basil, thyme, marjoram, oregano, parsley, rosemary. This herb can be both dried and fresh - there are even recipes for gazpacho without tomato-based spicy greens. However, if gazpacho preparing tomato-based dry grass quite appropriate: the same as fresh, they are ground with salt before adding to the soup. This simple operation allows the best way to reveal the flavor of Provencal herbs.

Fastest recipe for gazpacho

Cook this soup is quite easy, especially since you can always shorten the time to cook using canned tomatoes and peppers. For such a rapid soup should take a jar of canned tomatoes in own juice (four hundred grams), half the pot of marinated grilled sweet pepper, cucumber salad one long Cucumber for Beauty and Health , A slice of white bread, a couple of cloves of garlic, three tablespoons of olive oil, salt, pepper and herbs to taste.

With the need to cut off the crusts of bread, and then soak the bread in water. Meanwhile, open cans and turn them into a puree content. There you can add a few tablespoons of the marinade from the pepper. When the sauce is smooth, add to the vegetables soaked bread, butter, salt, pepper and crushed garlic, then mix thoroughly. If the sauce turned out too thick, dilute it with cold water.

Salad cucumber peel and cut into small cubes. Arrange the cubes on plates and pour the soup. In the preparation of this gazpacho it takes no more than ten minutes, and although the recipe is slightly different from the canonical, the result is a dish very tasty.

Maria Bykov

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