Everyone loves the summer, when the days are hot replace each other, do not want a heavy meal, and from the hot rolls in the heat, and there comes a kind of lethargy - especially in this weather is not navernesh borscht. A refreshing gazpacho soup - that's the best lunch (and dinner!) On a hot day.
The first time I tried it, as expected, in Spain. I confess, nothing special from the gazpacho I did not expect: a pier, what can surprise me tomato soup? Well, from the delicious Spanish tomatoes.
In general, it seemed to me that the gazpacho soup is sure to be similar to the tomato juice (a fan which I am not), but it is not so! It goes like a hundred flavors, and, you know, tomatoes have a role there is not the first violin :)
In short, it is better to try once ...
I loved the soup gazpacho with all my heart: it is perfectly refreshing and nourishes, ready to forgive, rich in vitamins (because it is not subjected to heat treatment!), and even there very few calories :)
My verdict: gazpacho - cooking required!
Gazpacho Soup: Recipe
- pepper - 1 pieces;
- tomatoes - 3-4 pieces;
- chili (optional) - ½ piece;
- cucumber - 1-2 pieces;
- celery - 1-2 stem;
- fresh basil - little bundle;
- shallots - a small beam;
- tarragon (optional) - a small beam;
- Garlic - 1-2 cloves;
- onion red onion - ¼ bulbs;
- olive oil - 2-3 tbsp;
- lemon juice - 1-2 tsp;
- salt - to taste;
- ground black pepper - to taste.
- ricotta / curd cheese - 100 g;
- pine nuts - a handful;
- dill / parsley / basil - beam;
- olive oil - 1 tbsp;
- salt and pepper - to taste.
Pelt with tomatoes must be removed (before that can be scalded with hot water / hold it in boiling water for about a minute). The flesh cut into 4 part.
Pepper (both) Clean the seeds of cucumber - from the skin, cut the vegetables (the size is not so important, they will be crushed blender).
Bow before use, you must blanch - dip it in boiling water for 30 seconds, then remove and rinse with cold water. So you get rid of the bitter taste and peculiar smell, while maintaining the nutritional value and taste.
In the bowl of a blender put cucumbers (chop 30-60 seconds), chopped stalks celery, blanched onions, then peppers, tomatoes (The order of the it is this: first, a more solid ingredients, then soft). At the end, add the olive oil, herbs, garlic, salt, spices and lemon juice. Beat 1-2 minutes until smooth (if the mass is very thick, add a little water).
Yes, consistency gazpacho can be "smooth" and a creamy or very smooth with small pieces (that adjust to your taste).
To decorate the gazpacho ricotta cheese (or cream cheese) mash with a fork. Finely chop the herbs and mix with ricotta (salt and pepper).
Nuts little fry on a dry frying pan (30-60 seconds).
Pour cold gazpacho on plates, garnish the top with a spoon ricotta with herbs and nuts.
It is also possible to apply gazpacho with a drop of olive oil, basil leaves, shrimp, and of course, sauce pesto (Highly recommend!).