The gazpacho
A cold soup, for the summer
The gazpacho, a cold soup from Spain This essential specialty is of Spanish origin and more particularly Andalusian. Its origins date back to the Middle Ages. At that time, the south of Spain became an integral part of the Islamic world. The poor Andalusian peasants then recover the crumb from the previous day's bread and prepare a hearty soup.
This ingredient is carefully kneaded with some dried fruits, garlic and vinegar. Ice water is then poured over the consistent mixture. The tomato does not arrive until the sixteenth century.
Today, the traditional version of the gazpacho is red since it consists mainly of tomatoes. The flavors are well and truly at the rendezvous for the pleasure of the palate and the taste buds.
The gazpacho : a healthy and vitamin-rich preparation The traditional recipe for gazpacho is intended to be simple and very dietary. The base consists of mixed tomatoes. These are mixed with fresh water or a few ice cubes.
Some versions are cooked with bread crumbs and thus remain faithful to the preparation of the Middle Ages. Other vegetables can be added to the tomatoes.
Green pepper, cucumber and onion are among them.
The seasoning of gazpacho is essential and gives it this unique flavor. The cold soup is embellished with salt, garlic, vinegar and olive oil.
Gourmet and good for your health, gazpacho definitely has it all.
How to consume gazpacho?
Gazpacho is preferably consumed fresh and immediately after its preparation. Served as an aperitif or as a starter, this vegetable soup is recommended when it is hot. To enrich or spice up its flavor, the ideal is to vary its components by adding spices for example.
We can also serve the gazpacho in glasses for the aperitif!
The ingredients of gazpacho
It is difficult to imagine a more direct cuisine: garlic, bread and oil are mixed on one side. On the other, we finely dice tomatoes, bell pepper, cucumber, onion ... mixed with a little vinegar, oil and water. Coriander is also a well-known herb. We macerate in a cool place (one to two hours minimum) and mix. Depending on the customs and customs, various variants are possible. But in any case, it is necessary to taste very cold to refresh yourself.
A gazpacho or gazpacho?
The gazpacho with tomato is the great classic. Here you will find the traditional gazpacho recipe
Gazpacho allows all variations in the kitchen! I propose you some very different gazpacho!
Cucumber gazpacho, peas, avocado
Mix together 1/2 peeled and seeded cucumber, ½ onion in pieces, 1 clove of garlic, and ½ avocado, 150 g of cooked peas, 75 g of white almonds, 1 handful of basil leaves, 1 handful of mint leaves, 1/2 teaspoon. teaspoon of salt, 1 tsp. tablespoon of sunflower oil, 1 tbsp. teaspoon of rice vinegar or cider vinegar and 30 cl of water. Serve chilled with sprouted seeds, sunflower seeds, and a few drops of grape oil.
Yellow tomato gazpacho
1 yellow pepper is roasted for 20 minutes at 240 °C (Th.8), it is peeled and seeded. We mix together 400 g of diced yellow tomatoes, 1 peeled and degermed garlic clove, the pieces of peppers, 500 g of yellow cherry tomatoes cut into 4, 2 slices of bread crumbs and 1 spoon. tablespoon of sugar. We add fleur de sel, pepper, 5 cl of olive oil, 4 tablespoons. tablespoon of mango vinegar, and a few basil leaves. We reserve fresh for at least 2 hours. Mix and serve with diced zucchini and yellow pepper, sunflower seeds, and basil.
Green melon gazpacho
Mix together 1 peeled green melon and 1 green pepper, both seeded and cut into pieces. Add 1 to 2 peeled new garlic clove(s), 2 tbsp. tablespoon of olive oil, 2 tbsp. tablespoon of apple cider vinegar, 1/4 of crushed bouillon-cube, and 2 tablespoons. a teaspoon of squeezed lemon juice, continue mixing until you get a homogeneous soup. Add a drizzle of olive oil and a few basil leaves when serving.
Mango gazpacho with pepper
Mix together 300 g of mango in pieces (frozen or fresh), 18 cl of water, 6 cl of rice vinegar, 2 tablespoons. tablespoon of lime juice, and 1 tbsp. tablespoon of virgin olive oil. Keep cool. Dice 1 mango, ½ cucumber, 60 g of red onion and 1 small chili pepper, add chives and chopped cilantro, rice vinegar, lemon juice, salt and pepper. Mix 170 g of crab with the juice of a lime, 1 small chopped chili pepper, 60 g of chopped coriander, salt and pepper. Place the vegetables in pieces at the bottom of the glasses, cover with gazpacho, add the crab last.
Avocado gazpacho
Mix 2 cloves of garlic, the juice of 1 lime, ½ cucumber, 1 onion, 2 avocados cut into pieces. Salt, pepper. Mix until you get a smooth and uniform consistency. Adjust the seasoning with a little chili pepper and sage. Cover and place in a cool place for at least 30 minutes. Add the olive oil, mix and serve immediately.
The health benefits of gazpacho
As the gazpacho is prepared on the basis of raw ingredients and light cooking, it preserves the micronutrients that contribute to the health of the organism. Also concocted from seasonal or organic vegetables, this cold soup has a high content of antioxidant, anti-inflammatory and anti-cancer elements.
Because of this, eating gazpacho not only boosts the immune system, but also prevents cardiovascular diseases. Rich in polyphenols, carotenoids (lycopene) and vitamins, this vegetable soup helps to control blood pressure while fighting hypertension. In addition, consuming this refreshing soup reduces the risks of prostate cancer in men and breast cancer in women.
For these reasons, the gazpacho is recommended in terms of dietary program and allows you to lose weight easily. In order to obtain the desired result, its consumption must be accompanied by regular physical exercises.
