Gazpacho Soup

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Gazpacho is a cold soup which is made from raw vegetables and fruits such as carrot, cucumber, cantaloupe, melons, pineapple, papaya, strawberry, etc. The usual base for any gazpacho soup is tomatoes and the main ingredients are stale bread, cucumber, onion, garlic, olive oil, vinegar, bell peppers, salt and pepper.
History
Gazpacho is considered as a national soup of Spain, it is believed to be originated from the southern region of Andalusia in Spain. In Spain some believe that this soup originally called as “Soup of Bread” came to Spain along with the arrival of the Romans in the country. Gazpacho is not only eaten in Spain but also preferred by the neighboring countries of Spain such as Portugal, France, Morocco, Gibraltar and Andorra. As this is a cold soup, it is consumed as a refreshment during summers.
Recipe
Modern variation of gazpacho can be made with any option of vegetables, which is preferred by the diner, but today we will learn the traditional recipe which was used in the olden days. Traditionally gazpacho was made with mortar and pestle but we will use a blender to save time and energy.
The consistency of the soup depends upon the diner, it can be completely pureed to a viscous consistency or can also be made by using diced vegetables in a base of tomato puree.
Ingredients
Tomatoes —————————————————- 500 grams.
Red Bell Pepper —————————————————- 1 no.
Cucumber —————————————————- 500 grams.
Sherry Vinegar ————————————————— 2 tbsp.
Onion —————————————————————– 1 no.
Garlic ———————————————————— 2 Cloves.
Black Pepper Powder ———————————————– T.T.
Salt ———————————————————————- T.T.
Sugar —————————————————————– 1 tsp.
Chilled Water —————————————————- 300 ml.
Bread ————————————————————– 3 Slices.
Tomato Puree —————————————————– ½ cup.
Method
  1. Wash the vegetable and roughly chop then so that they are easy to blend in the blender.
  2. Peel the tomatoes, onion and the garlic.
  3. Remove the bread crust, cut into small pieces and sprinkle water on it and leaved it aside for 30 minutes.
  4. Keep aside two table spoon of bell pepper and cucumber for garnish.
  5. Now take a blender add tomatoes, garlic and other vegetables in in and blend it.
  6. Add tomato puree, soaked bread, sherry vinegar and blend it to an even consistency.
  7. Add the cold water to attain the desired consistency.
  8. Adjust the seasoning by adding salt, black pepper powder, sherry vinegar and sugar.
  9. Cover the soup with a lid and let it cool for an hour before serving.
  10. Add the diced peppers and cucumber for garnish before service.
Note
  • Diced hard-boiled egg can also be used for garnish.
  • Onion and can be omitted due to strong flavor reason.
  • Soaked bread is also optional if you want the soup to be thin.
  • Use fresh pepper corn for taste.
  • To add flavor fresh herbs can also be used but it should not overpower the taste.

 

 

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