Nothing is better to smooth our appetite on a hot summer day than a delicious cold gazpacho. Raw pureed vegetables brought together under the Spanish sun.
As I lately have some time, I was browsing on the internet a few days ago. Looking to find new, challenging tips, inspirational recipes that I have never tested before, to amaze my loved ones with. Hunting for a while but could not find lots of interesting things. Just before I wanted to give up on it, I discovered this yummy and easy treat by luck over Suncakemom. The dessert looked so delicious on its image, that required urgent actions.
It absolutely was easy to imagine the way it is made, its taste and how much my husband will love it. Actually, it is quite easy to please the man when it comes to desserts. Anyways, I visited the blog and simply followed the comprehensive instuctions that were accompanied by nice snap shots of the method. It really makes life less difficult. I can imagine that it’s a slight hassle to shoot photos in the middle of cooking in the kitchen as you will often have sticky hands therefore i really appreciate the commitment she placed in to build this blogpost and recipe easily followed.
With that said I’m encouraged presenting my very own recipe in a similar way. Many thanks the idea.
I was fine tuning the original mixture to make it for the taste of my loved ones. I’ve got to mention that it was an incredible outcome. They enjoyed the flavour, the thickness and loved having a sweet like this during a stressful workweek. They quite simply demanded more, a lot more. Hence next time I am not going to make the same miscalculation. I am likely to twin the volume .
You can find the original Gazpacho Soup at SunCakeMom
Wash all the vegetables and get everything ready to go.
Cut the vegetables up into pieces to make the blending process easier.
Optionally peel the tomatoes either by hand or blanching. Removing the peel will reduce the overall acidity of the finished dish.
Pure the tomatoes with a blender then add the rest of the vegetables and salt.
Blend the vegetables with the tomato.
If desired add some sort of bread and pure that as well. This step is totally optional. The bread is meant to thicken the sauce thus if we skip adding the bread we may skip adding water to the mixture.
Don’t forget to add the olive oil, vinegar and if we use bread then the water as well.
Traditionally the gazpacho should be pressed through some sort of sieve to get rid of the seeds but if we are short on time or just don’t want to suffer it through then skip this step.
The finished gazpacho should be kept in a cool place uncovered for a day allowing some of the liquid to evaporate and the flavors to come together but lacking that sort of place the fridge would do just as well.
Serve it cooled down to fridge temperature and try to avoid serving it with ice cubes for Spanish people. ;D