3 Ways to make gazpacho with vegetables

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The gazpacho is a very popular dish during the summer season, so refreshing and nutritious, and an excellent vegan option of food. It can be prepared from a large amount of vegetables and fruits. Next, we will see three succulent recipes for making gazpacho with vegetables.

Origin and description of the gazpacho

gazpacho

This dish of Campeche origin is considered of Spanish origin, more specifically Andalusian. In fact, the so-called Andalusian gazpacho is the best known.

It is a cold soup which converges olive oil, vegetables from the garden, vinegar, and crumbs of bread. The vegetables would be tomato, onion, garlic, cucumber, and peppers. These ingredients are not cooked and, when processed together as puree, produce a delicate balance of flavors that delight the palate.

At present, the kitchens of the world offer new preparations and presentations of gazpacho. It is thus demonstrated that it is a culinary concept of great versatility.

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1. Andalusian gazpacho

This homemade version of the Andalusian gazpacho should be consumed very cold to enjoy all its flavor. It is a well-known preparation in Mediterranean cuisine.

Ingredients:

  • 300 grams of ripe tomatoes
  • ½ green pepper
  • 1 cucumber
  • 2 slices of white bread
  • 1 clove garlic
  • ½ glass of olive oil (100 ml)
  • 3 tablespoons of wine vinegar (45 ml)
  • Salt

gazpacho

Preparation:

  • Blanch and peel the tomatoes.
  • Peel and chop the cucumber. Reserve half.
  • Soak one of the slices of bread in a little water. Toast and dice the other slice. Reserve.
  • With an electric mixer, mash the tomatoes and add half of the chopped cucumber.
  • Add the pepper, garlic, and bread soaked.
  • When the mixture is homogenized, add salt to taste, vinegar and oil.
  • Taste and rectify as desired.
  • Strain the gazpacho.
  • Cool the preparation for about an hour to settle the flavors.
  • Serve in bowls and garnish with pieces of cucumber and toasted bread cubes.

2. Gazpacho with vegetables and tripping

This recipe does not carry breadcrumbs, it includes more variety of vegetables and half of them are added cut as pleasant tripping. It is another of the options of gazpacho: crush half of the vegetables and leave whole, chopped, the other half.

Ingredients:

  • 2 tomatoes
  • 2 cucumbers
  • 1 onion
  • 3 green peppers
  • 3 red peppers
  • 4 celery
  • The juice of 2 lemons
  • 2 cups of tomato juice (500 ml)
  • 3 cloves garlic crushed
  • 1 teaspoon ground cumin (5 g)
  • 1 cup finely chopped cilantro (30 g)
  • Salt and pepper to taste)

gazpacho

Preparation:

  • Cut the cucumbers, peppers, celery, tomatoes, and onions into small pieces and stir. Reserve two cups of this mixture.
  • With an electric mixer, mash the vegetables until well done.
  • Add the two cups of vegetables previously reserved for the processed mixture.
  • Season with salt, pepper and lemon juice.
  • Keep the covered gazpacho in the refrigerator for about two hours.
  • Serve in bowls and sprinkle with chopped cilantro. Consume with a slice of bread.

3. Gazpacho with roasted vegetables

This contemporary preparation is very particular; Although the gazpacho is cold, the vegetables have been roasted in advance. Other ingredients can be provided, but the base of tomato, cucumber, pepper, and onion is the key to gazpacho.

Ingredients:

  • 500 grams of ripe tomatoes
  • ½ cucumber
  • 1 red pepper
  • ½ onion
  • 3 garlic cloves
  • 2 tablespoons of sherry vinegar (30 ml)
  • ½ glass of olive oil (100 ml)
  • 2 glasses of water (400 ml)
  • Salt and pepper to taste

For the picadillo:

  • ½ onion
  • 1 red pepper
  • 1 green pepper

gazpacho

Preparation:

  • Preheat the oven to 180 ° C.
  • Place the previously washed vegetables (except the cucumber) in a baking dish. Cover with a stream of olive oil and bake for 20 minutes.
  • Peel the garlic and the cucumber.
  • Cut the cucumber into medium pieces.
  • For the picadillo, chop the onion and the peppers without seeds into pieces of approximately 1.5 centimeters.
  • In a bowl and with the electric mixer, grind the roasted vegetables with the water together with the cucumber and garlic. Season with salt and pepper and add sherry vinegar.
  • Place portions of picadillo in the bottom of a deep dish and pour the gazpacho on top. Accompany with a slice of bread.
  • This is a very interesting preparation since it will take the smoked touch of the baked vegetables.

As it is observed in the last two recipes, it is possible to experiment with new mixtures to obtain an excellent and original gazpacho with vegetables. It can also be combined with fruits, mixing fruit and vegetables in equal parts.

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