ingredients
100 ml of extra virgin olive oil ILove oil (or Royal Picual)
30 ml of vinegar that you like, the Jerez is my recommendation
1 kg of ripe red tomatoes.
1 clove of garlic
150 g. white bread (a piece), muffins or if you do not find Andalusian white wheat bread (better have a day or two)
1 large green pepper
1 cucumber
A pinch of salt (to taste it) and water as an optional ingredient
For the garnish: 1 small onion, 1 tomato, green pepper, 50 g and 50 g of cucumber. (especially in small cubes)
100 ml of extra virgin olive oil ILove oil (or Royal Picual)
30 ml of vinegar that you like, the Jerez is my recommendation
1 kg of ripe red tomatoes.
1 clove of garlic
150 g. white bread (a piece), muffins or if you do not find Andalusian white wheat bread (better have a day or two)
1 large green pepper
1 cucumber
A pinch of salt (to taste it) and water as an optional ingredient
For the garnish: 1 small onion, 1 tomato, green pepper, 50 g and 50 g of cucumber. (especially in small cubes)
Today the weather in Madrid gave us a little joy, a few drops of rain to cool a summer that promises to come loaded with heat. Luckily
with the rising temperatures comes one of the best seasons to enjoy one
of the popular dishes of the summer: The Gazpacho, cheap, refreshing
and super nutritious. A
big unknown to me until about 10 years ago when I came to Madrid, and
is cold soups in Galicia and are not carried over from salmorejo broth,
gazpacho, ajo blanco Extremadura, vichyssoise and similar. At
first I drink tomato did not understand, because I was not in the
traditional culture that taught me at home, but now I can say that is a
key dish in my daily diet and I prepare all year round, not just in
summer.
Gazpacho recipes there are many, many such stoves, everyone brings his touch and the choice ingredients suitable to your tastes or the season. But beyond "with garlic or low", the important thing is the tomato, we say that the better the pear but I think for a superb gazpacho tomatoes from the garden should be and truth. To this mixture of tomato, pepper, cucumber, garlic, bread, salt, extra virgin olive oil and vinegar I use this recipe with these measures, the result of the board of a premium rebate Andalusian although I like garlic as well. Try and let me know your touch.Preparation of Andalusian Gazpacho
Gazpacho is a cold soup usually served as a first course, simple processing and to which are added various vegetables and greens, seasoning with extra virgin olive oil, vinegar and salt. Shred need only and you are but I'll explain in detail for you to do at home and you return to repeat, I am sure you like.
We clean and wash the tomatoes well all the vegetables that we will use. Keep in mind this is a recipe that is not cooked, and despite being acidified with vinegar is very important that everything is clean. Cut the tomatoes into quarters and add to a large bowl.
Peel the cucumbers and cut them the ends. Cut them into small pieces. Likewise will cut the peeled onion and green pepper. Booked
Cut the bread into small pieces and add a little water, let stand for about 10 minutes. So we help soften the bread is hard and if it will be easier to beat.
Peel the garlic and, as we will use raw, we remove the center to avoid repeating. Add it to the bowl with the tomatoes, bread and other vegetables.
We take the extra virgin olive oil, sherry vinegar and salt. Grind in a blender until we left a liquid sauce. We pass the sauce through a sieve or a Chinese (a sieve with holes slightly larger than metal mesh strainer) to remove any bits of skin and seeds that have remained small until we make it as thin as possible. We tested whether salt is fine and if not rectified with a little more.
We can only put the bowl in the refrigerator and let it cool in a few hours it will have rather chilly and perfect to test the best gazpacho.
At the time of the presentation, it's best to put it in a bowl or bowl and serve with a garnish of tomato, cucumber, onion and green pepper into small dice to not be annoying at the time of administration. For me, the best gazpacho simply takes the glass and that's it, directly to the body. Bon appetit.
Tips, tricks and trivia to make a great gazpacho:
This cocktail of vitamins and minerals to the body is a natural source of vitamin C (mainly pepper), vitamin A and E, carbohydrates, minerals such as phosphorus, iron, calcium, magnesium, zinc, potassium and sodium. Besides fiber and antioxidants such as lycopene, responsible for red color of tomatoes, tonic and diuretic and the natural qualities of EVOO to our health. A large glass of gazpacho does not exceed 100 calories.
Tomatoes should be mature, you will notice the touch and color. It is also important that they are of quality so that your gazpacho makes a difference to others. Just do not expect a deep red gazpacho, that is impossible.
Holly Sophia left me information on Facebook, and I have not hesitated to share it with all / as you, well worth it: "In many houses the gazpacho is prepared in large quantities and gets into the fridge. Used to accompany the meal, as a snack or take a snack between meals. A friend of Estepona puts a sprig of fresh mint, said that is very refreshing. I also said that it is better not to put the vinegar if you keep in the fridge for later, which oxidizes and get a metallic taste. Better put put lemon or vinegar to serve. Good gazpacho! "
What is clear is that with tomato gazpacho could not exist before the conquest of America (from there we took the tomatoes and peppers, among other stuff), not by bread alone does man live for God.
I have no Thermomix, say it is achieved with very thin gazpacho. I use blender and I assure you it perfectly, maybe a cream is not super thin but I too would like to see what is done and if I see a small piece of tomato skin millimeter gives me the same. In Andalusia 100 years ago and they were not out amazing Thermomix, sure.
For this recipe I used an oil already know very well, that of Fernando Ortega. In this case I chose the Royal variety, a little softer than the Picual, and of excellent quality. I'm not saying you have to be with him, but it is very important that one empleéis quality EVOO, at your choice is.
In case you are celiac, the gluten-free bread that is a stunning shot of vitamins for friends / as celiac.
When I use it only for drinking a glass for dinner, I add a little water to what remains loose. It remains smoother soup but if my advice is to eat have some consistency. Care, in any restaurant I've come across a completely watery gazpacho and that should not happen.
Gazpacho recipes there are many, many such stoves, everyone brings his touch and the choice ingredients suitable to your tastes or the season. But beyond "with garlic or low", the important thing is the tomato, we say that the better the pear but I think for a superb gazpacho tomatoes from the garden should be and truth. To this mixture of tomato, pepper, cucumber, garlic, bread, salt, extra virgin olive oil and vinegar I use this recipe with these measures, the result of the board of a premium rebate Andalusian although I like garlic as well. Try and let me know your touch.Preparation of Andalusian Gazpacho
Gazpacho is a cold soup usually served as a first course, simple processing and to which are added various vegetables and greens, seasoning with extra virgin olive oil, vinegar and salt. Shred need only and you are but I'll explain in detail for you to do at home and you return to repeat, I am sure you like.
We clean and wash the tomatoes well all the vegetables that we will use. Keep in mind this is a recipe that is not cooked, and despite being acidified with vinegar is very important that everything is clean. Cut the tomatoes into quarters and add to a large bowl.
Peel the cucumbers and cut them the ends. Cut them into small pieces. Likewise will cut the peeled onion and green pepper. Booked
Cut the bread into small pieces and add a little water, let stand for about 10 minutes. So we help soften the bread is hard and if it will be easier to beat.
Peel the garlic and, as we will use raw, we remove the center to avoid repeating. Add it to the bowl with the tomatoes, bread and other vegetables.
We take the extra virgin olive oil, sherry vinegar and salt. Grind in a blender until we left a liquid sauce. We pass the sauce through a sieve or a Chinese (a sieve with holes slightly larger than metal mesh strainer) to remove any bits of skin and seeds that have remained small until we make it as thin as possible. We tested whether salt is fine and if not rectified with a little more.
We can only put the bowl in the refrigerator and let it cool in a few hours it will have rather chilly and perfect to test the best gazpacho.
At the time of the presentation, it's best to put it in a bowl or bowl and serve with a garnish of tomato, cucumber, onion and green pepper into small dice to not be annoying at the time of administration. For me, the best gazpacho simply takes the glass and that's it, directly to the body. Bon appetit.
Tips, tricks and trivia to make a great gazpacho:
This cocktail of vitamins and minerals to the body is a natural source of vitamin C (mainly pepper), vitamin A and E, carbohydrates, minerals such as phosphorus, iron, calcium, magnesium, zinc, potassium and sodium. Besides fiber and antioxidants such as lycopene, responsible for red color of tomatoes, tonic and diuretic and the natural qualities of EVOO to our health. A large glass of gazpacho does not exceed 100 calories.
Tomatoes should be mature, you will notice the touch and color. It is also important that they are of quality so that your gazpacho makes a difference to others. Just do not expect a deep red gazpacho, that is impossible.
Holly Sophia left me information on Facebook, and I have not hesitated to share it with all / as you, well worth it: "In many houses the gazpacho is prepared in large quantities and gets into the fridge. Used to accompany the meal, as a snack or take a snack between meals. A friend of Estepona puts a sprig of fresh mint, said that is very refreshing. I also said that it is better not to put the vinegar if you keep in the fridge for later, which oxidizes and get a metallic taste. Better put put lemon or vinegar to serve. Good gazpacho! "
What is clear is that with tomato gazpacho could not exist before the conquest of America (from there we took the tomatoes and peppers, among other stuff), not by bread alone does man live for God.
I have no Thermomix, say it is achieved with very thin gazpacho. I use blender and I assure you it perfectly, maybe a cream is not super thin but I too would like to see what is done and if I see a small piece of tomato skin millimeter gives me the same. In Andalusia 100 years ago and they were not out amazing Thermomix, sure.
For this recipe I used an oil already know very well, that of Fernando Ortega. In this case I chose the Royal variety, a little softer than the Picual, and of excellent quality. I'm not saying you have to be with him, but it is very important that one empleéis quality EVOO, at your choice is.
In case you are celiac, the gluten-free bread that is a stunning shot of vitamins for friends / as celiac.
When I use it only for drinking a glass for dinner, I add a little water to what remains loose. It remains smoother soup but if my advice is to eat have some consistency. Care, in any restaurant I've come across a completely watery gazpacho and that should not happen.
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