Gazpacho – what it is: a soup or a drink?

Gazpacho – national product of Spanish cuisine. According to legend, the birthplace of his – hot Andalusia, the most famous part of Spain, including Cordoba, with its famous bullfights and other administrative centers. This dish is eaten once shepherds, peasants – the poorest of the poor. Now it is one of the delicacies and is served as a delicious dish for gourmets.

Soup or no soup?

First of all let's look: gazpacho – what is it? Judge for yourself: traditionally, the so-called dish, consisting of crushed garlic, the soaked pieces of bread (generally stale), laced with a mixture of vegetable and olive oil and vinegar. For more of the poor simply do not have the money to do they had no meat. But this food and hunger satisfied, and invigorated, thanks to the garlic bread, not bad.

Gazpacho – what it is nowadays?

It belongs to the soups, and cold varieties. Described above is the classic version of the dish prepared in the field of the products that were available at itself the Spaniards who tended herds or working somewhere outside the home. And later, became the property of professional chefs, the recipe has undergone some changes. The dish started putting fresh vegetables – tomatoes, cucumbers, sweet and hot peppers, sugar, salt, some spices. However, the basic remains the same: bread, butter, garlic. And no matter how hard foodies to argue about the consistency of gazpacho: "What is this soup, garlicky appetizer or thick juice?!" the drink can be called a stretch. Especially in modern interpretations. Because the dish not only lend a creamy consistency, but put in a dish with vegetables, sliced. Have it all with a spoon, not drink it!

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How to make gazpacho at home? Exquisite gazpacho with shrimp

However, as the saying goes, what to cook and how – a private matter. Give a few tasty soup recipes. Every housewife can cook mysterious gazpacho. What it is – consumers will decide for themselves. So, 2 kg of tomatoes requires: bell pepper – 2-3 pieces of yellow or green colour; fresh cucumber – 1-2 pieces a small or medium; shrimp boiled in advance – 100-120 g; the onion – 1 clove; garlic-2 cloves; olive oil, 100 g of dry bread, salt and black pepper – is a good choice. All the vegetables wash, remove the stalks, seeds, peels. Onion, pour over boiling water, went to the bitterness, or marinate it in vinegar for half an hour – it will even improve the taste of the product. That is what chefs in restaurants. Along with the bread that is in advance of need to be soaked in water, all components (raw!) cut, put in a blender and crushed to the consistency of mashed potatoes. Then the soup is seasoned with oil, salt, pepper and put in the refrigerator for a few hours. While serving in each plate put shrimp and chopped separately beautiful julienne vegetables – cucumber and pepper. A Spanish gazpacho soup with croutons need. And don't forget to sprinkle the chopped herbs with the tomatoes looks really good!

Gazpacho-cuts

Another option of preparing and serving Spanish culinary brand looks like this: 5 big tomatoes, 2 cucumbers, 2 green peppers, 2 garlic cloves, a few crusts of black bread and a little oil grind in a blender, RUB through a sieve to get a perfectly homogeneous mass. Add salt to taste, vinegar, sugar, optionally diluted with boiled water. Separately put small plates of sliced tomatoes, slices – cucumbers, julienne – pepper, rings – pickled onions. Also chop the ham, cheese, hard-boiled eggs. Everyone at the table can put in the soup is the desired number of products that wants. Also in plates put chopped greens and croutons of black bread. In the bowl with the gazpacho is recommended to put the food cubes of ice.

Enjoy delicious and healthy food!