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Classic Gazpacho (gluten-free)

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Ingredients

Adjust Servings:
1 kg of Помидор свежий Ripe tomatoes
500 ml of Water
150 g of Cucumber Peeled cucumber
60 g of Paprika green
1/2 of Onion Medium onion
2 cloves of Garlic
30 ml of Extra Virgin olive oil
1 tbsp.of White wine vinegar 5%
to taste Tabasco
to taste Salt
to serve Mint fresh

Classic Gazpacho (gluten-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 15 min
  • Serves 6
  • Easy

Ingredients

Directions

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Gazpacho is a cold tomato soup, a classic Spanish dish. Just imagine the summer, in Spain, the era before air conditioning. It’s hot as hell, but there are plenty of the ripest and sweetest tomatoes, peppers, onions, garlic and chilies. Grind it all up and eat without heating. It simply begs to be done:) However, in a classic recipe, for the extra calories needed for the farmers’ hard work, more of yesterday’s bread is added. Again, saving resources and nothing is thrown away.

In the realities of urban life, extra calories are hardly needed. So the gazpacho version is classic, but not quite, without bread. Instead, the combination of vegetables, sweetness as well as acidity is perfect.

You must try it!

Bon Appétit!

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Steps

1
Done

Let me tell you right away that the color and sweetness of the gazpacho will depend on the tomatoes. The more red, ripe and sweet the tomatoes are, the more delicious the gazpacho is.
Another thing, depending on the blender capacity, you will need to peel or not peel the tomatoes. I have a powerful blender, so I don't peel the tomatoes. It chops them all until smooth, anyway. If you have an ordinary blender, you might want to peel the tomatoes. There are two ways of doing it. You can either cut it crosswise and put it in boiling water for 1 minute or grate it on a coarse grater so that the skins stay in your hand.

2
Done

All vegetables (except mint) dice into large cubes, put them in a blender, add water and blend until a smooth soup. Taste it. Then season it with salt, vinegar and Tabasco to taste. Stir it and leave it in the fridge for at least an hour. The soup may split as it cools. You just need to stir it before serving.
Serve it cold. You can even serve it with ice and garnish it with mint and fresh tomatoes.
Gazpacho keeps well in the fridge for a couple of days.
Bon Appétit!

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Sicilian Caponata
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Fruit Cobbler (gluten-free)
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Sicilian Caponata
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Fruit Cobbler (gluten-free)

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