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 recently have some time, I had been searching on the internet the other day. In need of new, fascinating thoughts, inspirational recipes that I have never tried before, to treat my family with. Looking for a long time but couldn’t discover any interesting things. Right before I thought to give up on it, I discovered this tempting and simple treat by accident at Suncakemom. It looked so scrumptious on its pic, that called for immediate action.
It absolutely was easy to imagine the way it’s created, how it tastes and just how much my hubby is going to want it. Actually, it is rather simple to please him in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyway, I got into the page and used the detailed instuctions that were coupled with nice graphics of the process. It just makes life quite easy. I can suppose it is a bit of a hassle to shoot pics down the middle of cooking in the kitchen as you normally have sticky hands so I pretty appreciate the time and effort she put in to build this post .
With that in mind I am inspired presenting my own formulas similarly. Appreciate your the thought.
I had been tweaking the initial formula create it for the taste of my family. Need to say it turned out an awesome outcome. They prized the flavor, the structure and enjoyed having a delicacy like this in the midst of a busy workweek. They basically requested lots more, more and more. So next time I am not going to make the same mistake. I’m going to double the quantity .
Thanks to suncakemom for the mouth-watering Gazpacho Soup Recipe.
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