Food and drinkSoups

Recipe for Gazpacho without Tomato

In the hot climate of the Spanish province of Andalusia, soup was born, whose name became synonymous with getting rid of heat and thirst. This soup is called gazpacho. Today, many chefs call this soup not only soup, which, according to a recent tradition, is made from tomatoes, but also any other cold soup that is prepared from not requiring preparations or raw foods.

If you take a real ancient recipe gazpacho, then he has a very distant relationship to the dish, which today are prepared under the brand name "gazpacho". The fact is that tomatoes appeared in Spain, and then spread throughout Europe only after the sailing of Christopher Columbus. And the soup itself was known much earlier and the recipe for gazpacho included stale bread, garlic, olive oil, vinegar and salt. A mixture of vinegar, salt and garlic did not allow the body to quickly spend the water stored in it, and olive oil and bread gave the body calories.

One of the varieties of this soup is "ahoblanko", the so-called white gazpacho. He, incidentally, was also coined in Andalusia. To its main constituents was added still grated almonds, which were bred with water. Modern versions of "ahobalanka" are very diverse, and in their composition you can find cucumbers, slices of apples, grapes and even fried anchovies.

Here is one such recipe for gazpacho.

Take 250 grams of stale white bread without crusts, 100 grams of fresh (not roasted) almonds, 2 ordinary cloves of garlic, a glass of olive oil and wine vinegar.

Bread is soaked in water. Almond should be scalded with boiling water and peeled. Then, the food processor combines garlic, almonds and a little salt. Mass should be ground as small as possible, almost to the state of mashed potatoes. After that, the pressed-out soaked bread is added and again the mass is mixed in the combine before a puree state. Without stopping the mixing, pour a thin trickle of olive oil into the mass, then add the vinegar to taste. It is very important not to add vinegar. In the last turn, cold water (one and a half liters) is added. Water is poured in as slowly as oil, otherwise, it turns out a consistency, like cottage cheese, but should have a creamy consistency.

Serve "Akhoblanko" should be very cold. As a side dish, apples, grapes, slices of melon, roasted almonds and shrimps can be added. This cooked portion is designed for 6-8 people.

Now tell you how to prepare gazpacho with cucumbers and grapes.

Take 230 grams of green grapes without pits, 2 slices of white bread for toast, a third of a glass of cold water, a third of a glass of almonds, one cucumber, two onions with green arrows, one clove of garlic, three tablespoons of fresh dill, two tablespoons Soft cream cheese, a quarter cup of milk and two tablespoons of olive oil and vinegar.

Bread should be grinded in a blender, put into a bowl, pour cold water and leave until swelling. Put the grapes in the freezer. Meanwhile, the almonds should be roasted until golden. Cucumbers cut into slices, chop the green onions, chop the garlic and dill.

Mix almonds with garlic in the blender, turning everything into a crumb. Add the cream cheese and bread. Mix all this until smooth. Then add cucumbers, onions and frozen grapes. All this stir at low speed and with a thin trickle pour in olive oil. Then add salt to taste and season with pepper. This is also a traditional recipe for gazpacho.

With the advent of tomatoes in Spain, this national Spanish dish has a new life. In a real tomato gazpacho never put tomato paste, but only ripe, fresh and juicy red tomatoes. All that is allowed in this gazpacho except fresh tomatoes is only real olive oil, preferably produced right in Spain.

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