Cool vegetable soup gazpacho - a perfect choice for lunch on a hot summer day. Invented in the hot Andalusian, this soup helps keep the courage, even in the hottest afternoon. And last but not least, a plate of soup of the ice will not harm the figure - as in gazpacho little carbohydrates, and fats present in only useful oil «Extra Virgin».

Business Card Spanish cuisine

Along with the famous paella gazpacho is a kind of culinary symbol of Spain. It should be noted that Spanish cuisine is extremely diverse - in every area of ​​the country has its own culinary traditions. So, Cantabrian cuisine is famous for seafood, Catalan cuisine is the closest to the French and Italian, Segovia is famous roasted suckling pigs. In Andalusia also made the best Spanish olive oil, it is not surprising that in this region, olive oil is added even in soups.

Spaniards love to eat hearty, tasty and varied. This main meal often have dinner, which can be quite late - the cost of a hot climate. During the day in the hot country, there is usually not desirable - Spaniards limited snacks Low calorie snacks   and icy gazpacho. Inexperienced foreigners seems a strange habit of ice was added to the soup, even if it is cold, but it is a tradition. In Andalusia there is even a saying that says that revenge, like gazpacho, to be icy and timely. Best time for a refreshing soup than a hot day, probably could not be found, and the ice is added to the dish to taste.

With the use of the figure

Nutritionists strongly recommend to those who want to lose weight, include in your diet soups. Once losing weight specialists advised to drink a glass of water before meals to fill your stomach - it was thought that after such a procedure can not eat too much. However, over time it became clear that water in this situation does not help, but a variety of soups very effectively fills the stomach and creates a feeling of satiety, which is stored for a long time.

Of course, not all soups promote weight loss. Succulent filling soup or cream soups, rather, contribute to weight gain than getting rid of it. But the soups based on vegetables, on the contrary, help to lose weight and at the same time satisfy the body's need for vitamins and minerals. And to keep the dish in the maximum amount of vitamins, it is recommended to cook soup of raw vegetables, for example, the Bulgarian tarator or Spanish gazpacho.

Many slimming scares olive oil, which is part of the recipe for gazpacho. In fact, like all vegetable oils, olive oil is very rich in calories. However, its use, including for the figure, no doubt, because olive oil contains vitamins and useful acids: oleic, palmitic, stearic. These acids reduce cholesterol Cholesterin   in the blood and possess an anticancer effect. In addition, olive oil improves metabolism and helps to reduce the feeling of hunger, which is so important when dieting. Regular consumption of olive oil will help keep a slim figure Slim figure: acquire and hold   and smooth skin, both women and men.

Not only tomatoes

Although tomato soup gazpacho most widely distributed, there are many other varieties of this soup. For example, "green" gazpacho - the soup, which is used for making all sorts of greens. This recipe, along with "white" gazpacho was particularly popular to explore the Spanish tomatoes. Homeland of this soup is considered to be the Sierra Morena. Modern cooks used to prepare "green" gazpacho is not only spicy greens, and a variety of vegetables with green cucumbers, peppers, green tomatoes, avocado.

To prepare the traditional "green" gazpacho, should take six bundles of spicy greens: suitable watercress, green basil, mint, fennel, parsley, dill, arugula and others. In addition, you will need one head of lettuce, three cloves of garlic, fifty milliliters of olive oil, two thin slices of white bread without crusts, two tablespoons of vinegar of sherry, sea salt and cold water.

Slices of bread to soak in cold water. Garlic salt pound in a mortar, slowly add the olive oil and vinegar. Rub until until the mixture becomes a homogeneous emulsion. All the greens thoroughly wash and grind using a blender to puree. Mix the puree with garlic herb emulsion, add the soaked bread and beat well. If necessary, dilute the soup with water, so it was not too thick. "Green" gazpacho is not cooled before serving, but it can add a little chop ice.

Maria Bykov

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