The website SouthernSpain.net could not miss the recipe for this soup. The famous cold soup, Gazpacho, won over gourmets and lazy people – due to its deliciousness and easiness to prepare. Andalusian Gazpacho is one of the most popular variants of the soup – gazpacho andaluz. It is based on tomatoes, especially the most ripe and soft ones, usually mixed with vinegar, olive oil, garlic, bell pepper, cucumber, spices and bread. All the ingredients should be creamed by hand or in a blender.
Some people believe that the soup was brought to Andalusia by Moors. Other historians claims that Romans brought it. All the same, undoubtedly, it is a perfect meal for hot, southern summer.
Gazpacho comes in a few variants, depending on the Andalusian region, it is prepared in:
- In Cordoba province – in menus of restaurants situated here, you will find salmojero cordobes – ham and eggs are added to the basic recipe.
- In Malaga province – aside from traditional gazpacho, there is porra antequerana. Additional ingredients are: hard-bolied egg, tuna in olive oil, Spanish ham and cherry tomatoes.
- Gazpacho tostado is a hot served soup. Its additional ingredient is an orange or orange juice.
- In eastern Andalusia, you can eat ajo blanco – it does not have any tomatoes in it. The taste is created by grinded almonds, garlic, olive oil and bread.
A perfect Andalusian Gazpacho – a recipe for 4 people:
- 1 kg of very ripe and sweet tomatoes
- 70 g of cucumber
- 40 g of onion
- A clove of garlic
- 50 g of olive oil
- 30 g of wine vinegar
- 350 ml of cold water
- A slice of white bread
- Pepper/salt/cumin to add flavour
How to prepare:
Put the ingredients into a blender, add water so that the consistence is not too thin – Y YA! We have already mentioned lazy people, haven’t we? : )
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