GAZPACHO SOUP !!!

Gazpacho is a liquid salad from the southern Spanish region of Andalusia, made of ripe tomatoes, bell peppers, cucumbers, garlic and bread moistened with water that is blended with olive oil, vinegar. Some may also include onion and served cold. It is Andalusia's best known dish and probably originated as a soup during the time when Spain was part of the Islamic world in the Middle Ages, a soup the Spanish call an ajo blanco, Which contained garlic,almonds, bread, olive oil,vinegar and salt.


Gazpacho is traditionally made in a mortar and the bread is ideal when it is about a week old. Gazpacho was traditionally eaten by workers in the fields of vineyards, olive plantations, citrus groves, wheat fields or cork farms. Originally gazpacho was nothing but bread, water, and olive oil, all pounded in a large wooden bowl called a dornillo. This soup is a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread. There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients. Gazpacho has become an almost generic term for chilled vegetable soup.


Here is the recipe of Gazpacho to cool of this summer heat with fresh raw veggies which is so healthy. Refrigerate atleast for overnight to enjoy the wonderful flavour.


GAZPACHO SOUP




Ingredients:


Ripe tomato - 4 ( medium size)
Cucumber - 1 (short cucumbers chopped finely, reserve half for accompaniment)
Red pepper - 1 (small size chopped finely, reserve half for accompaniment)
Green pepper - 1(small size chopped finely, reserve half for accompaniment)
Garlic - 1 pod
Red onion - 1(small size chopped finely reserve half for accompaniment)
Red or white wine vinegar - 1/2 tbsp ( You can substitute with Balsamic vinegar or freshly squeezed lime juice to your taste)
Tomato paste - 2 tbsp( diluted with 1/2 cup of water)
Olive oil - 1 1/2 tbsp
Salt and pepper to taste













Accompaniments:


Red and green bell pepper - 1/2 the quantity that is already reserved
Onion - 1/2 chopped which is reserved
Cucumber - 1/2 chopped finely which is reserved
Spring onion - 1 tbsp finely chopped
Hard boiled eggs - 1 or 2 finely chopped
Bread roasted in Olive oil - 1 finely chopped and seasoned with salt and pepper
Mint, Basil or Coriander for garnishing - Your choice













Method :


1. Put a cross section in each tomato. Cover with boiling water for few minutes and then plunge into the cold water.
2. Peel the skin and deseed them.
3. Now in a blender blend the red, green bell pepper, cucumber, garlic, onion to coarse paste. Add the peeled tomato and give a nice whip.
4. Now transfer them to the bowl add the olive oil, vinegar or lime juice, Tomato paste which is diluted, salt and pepper.
5. Refrigerate this for at least 4 to 5 hrs or overnight.( It tastes good if it is refrigerated overnight)
6.Next day serve them in the bowl and add the accompaniments of your choice for topping. Garnish with your favourite herb.


Enjoy the cool cool soup for the hot summer !!!













Note :


1. You can use Avocado and finely chopped olives for accompaniment as well.