- Servings: 4
- Prep Time: 10m
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This information is per serving.
- •tomatoes 4-5 pieces;
- •2-3 cucumbers;
- •bell pepper 2 pieces;
- •garlic 2-3 slices (to taste);
- •juice of 1/2 lemon;
- •salt (to taste);
- •pepper (to taste);
- •olive / sunflower oil 2-3 tbsp;
- •watermelon 3-4 slices (seasonal ingredient, if there is no watermelon - gazpacho will not get worse).
How to serve gazpacho?
Classic gazpacho is served at a temperature slightly below room temperature. In serving, both plates and mugs can be used. Gazpacho is often can be served with fresh vegetables and croutons. Gazpacho can be served as a first course for lunch, or as a light refreshing drink in front of the main course. In various regions of Spain there are branded “additives” to gazpacho and their own types of serving. So, in the province of Cordoba, nuts, such as almonds, are most often added to this soup. In Malaga, gazpacho is often served along with scrambled eggs.
INTERESTING TO KNOW!
The taste of gazpacho only improves with time. Therefore, many chefs advise eating this dish only the day after cooking.
Gazpacho soup is a traditional Spanish dish served cold. It has been known since the beginning of our era, when it was first begun to be prepared by the poor peasants, mixing water with vinegar, garlic, butter and stale bread. Tomatoes began to be added only in the 19th century.
First peel the tomato. Therefore, put them in a pan and pour boiling water for 3-5 minutes.
After that, peel the tomato and cut it into several parts.
Peel cucumbers, peppers from grains and partitions and cut.
Put chopped vegetables in a blender, add olive oil, salt and pepper to taste, squeeze lemon juice, pass the garlic through a press and chop.
The resulting mixture is poured into a pan. If you want a thinner soup, add more water.
Then we put the pan in the refrigerator for 3-4 hours. Before serving, gazpacho can be decorated with chopped greens or croutons.