How do we prepare and eat it?

This traditional gazpacho recipe is the original recipe for a refreshing cold no-cook soup, made with a blend of fresh greens and tomato-based vegetable juices for the perfect blend of smooth and thick textures.

The traditional recipe for gazpacho: first and then!

Easy gazpacho recipe. It will allow you to enjoy the classic Spanish soup without cooking and the iteration that we know today is slightly different from the original. Some food historians say gazpacho dates back somewhere between the 8th and 13th centuries. At that time it was made of garlic, salt, bread, olive oil and vinegar. So no tomatoes! It wasn’t until the arrival of peppers and tomatoes in Europe in the 16th century that soups developed and these ingredients were added.

Wealth in the varieties of gazpacho

Today, we can make such kind of gazpachos bloody mary Gazpacho or mango gazpacho, but there’s just something about the simplicity of a regular, old-fashioned tomato that still works for everyone. What makes this soup so easy to prepare is the use of a mixture of fresh tomatoes and vegetable juice. The Gazpacho can run the color gamut from silky to thick. When the soup is thicker, with just enough pieces, you feel like you’re eating something rather than sipping on a liquid.

Very healthy gazpacho!

Full of fruits and vegetables that retain all the nutrients because this soup is raw, gazpacho is packed with fiber, minerals, and vitamins A, C, and E, as well as plenty of carotenoids (antioxidants that may help prevent cancer), such as beta-carotene and lycopene.

There’s no doubt that this summer’s soup is a great (and delicious) way to get those vegetables. Not to mention, it’s a great way to take advantage of the latest local summer products!

Good gazpacho rich in vitamins

Ingredients :

  • Tomatoes
  • Regular tomato juice or seasoned like vegetable juice
  • celery
  • Cucumber
  • red onion
  • garlic
  • 2 cloves
  • High quality extra virgin olive oil is important here
  • Red wine vinegar or sherry

Prepare :

If you have a blender/blender or food processor, it will all be done in minutes. Do not forget that this soup is prepared without cooking! In a few minutes and without cooking!

Simply toss half the vegetables with tomato juice, olive oil, and seasonings until smooth.

Add the other half of the veggies, and hit the blender just once or twice to get the perfect size piece to gazpacho, for a more satisfying texture.

Put the gazpacho in the fridge for at least an hour (the time the flavors will bloom), and your soup will be very tasty and refreshing once cooled.

Mix a little water with a little sour cream to thin it out, and sprinkle in gazpacho for the perfect amount of cream (tomatoes and sour cream are the best match, after all). Garnished with fresh chopped chives.

What goes with a traditional gazpacho recipe?

Shrimp Onion Avocado Salad

Why not keep the Mediterranean vibe on the table and decorate the traditional recipe for gazpacho with prawns and avocado salad with civet?

Grilled shrimp, avocado salad and fresh chopped chives

Ingredients :

Shrimp
  • 2 tbsp. olive oil
  • 1 c. mustard
  • 1 c. cracked black pepper
  • 675 gm large shrimp with skin
Salad
  • 2 avocados cut into cubes
  • 1 red pepper, seeded and thinly sliced
  • 140g (1 cup) yellow cherry tomatoes, halved
  • 1 chopped green onion
  • 10 g (¼ cup) fresh coriander leaves
  • 60 ml (half a cup) olive oil
  • 2 tbsp. Lemonade
  • Chopped chives

Prepare :

Grilled Avocado Prawns Salad

Shrimp

In a glass bowl, mix mustard, oil, and pepper. Add prawns. Cover it well. Put it in the fridge and let it soak for 30 minutes. Heat the grill on a high temperature. Grease the grill with oil. Shrimp are salted. Grill shrimp 2-3 minutes on each side. Her feet are cooked.

Salad

In a bowl, mix all ingredients. Add salt and pepper. Chop the chives and sprinkle. Reservation.

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