Traditional and innovating types of cold soup, ideal for summer
5 gazpachos and 1 salmorejo to beat the heat this summer
The origins of gazpacho are still shrouded in mystery, even though there are many theories about it, most of them pointing to Andalusia. Among this much mystery, the only thing certain is that this cold summer soup relieves the summer everywhere. Here you are 6 cold kinds of cold soup to cool yourselves off this summer.

Colaborador

Images by:

Translated by:
Jessica Acosta Roschmann

Updated
22/08/2018



1) Andalusian Gazpacho

Ingredients:

Andalusian gazpachoAndalusian gazpacho
  • 1 kg peeled sweet ripe tomatoes
  • 2 green Anaheim peppers or  1 green Anaheim + 1/2 red bell one
  • 1 peeled cucumber
  • 1/2 onion (optional)
  • 1 garlic clove (optional)
  • 50 gr of hard bread
  • Virgin extra olive oil
  • Sherry vinegar
  • Salt

Preparation:

  1. Wash, dry and cut the vegetables.
  2. Soak the bread with a little water.
  3. Blend the vegetables and the bread.
  4. Add oil, vinegar and salt to your own taste.
  5. If necessary, add cold water to your taste. The thickness will depend on the amount of bread added and the water the vegetables naturally contain.
  6. Leave in the fridge until serving time.
  7. Can be decorated with chopped onion, green pepper or small pieces of mozzarella cheese and a sliced cherry tomato.

Tip:

If it is strained through a fine sieve, you'll remove its seeds and the peel, that’ll make it get smother as well.

2)  Cherry gazpacho

Dani Garcia's recipe is innovating and delicious at the same time

Ingredients:

(It makes  6-8 appetizers)

Cherry gazpacho with 'cheese snow' and anchoviesCherry gazpacho with 'cheese snow' and anchovies
  • 700 gr ripe tomatoes
  • 300 gr pitted cherries
  • 1/2 small onion
  • 1/2 green Anaheim peppers
  • 1 garlic clove
  • 12 cl Sherry vinegar
  • 70 cl extra virgin olive oil
  • 1/2 teaspoon salt
  • Goat cheese roll, in the freezer all night long
  • 16 pistachios
  • 2 anchovies

Preparation:

  1. Blend all ingredients, except the oil.
  2. Add the oil slowly.
  3. Keep aside.
  4. Now make the goat cheese 'snow': blend high speed or grate it tiny.
  5. Add some basil oil and the tiny chopped anchovies.
  6. Add the 'snow' just at the serving time, so it doesn’t melt.

3)  Beetroot gazpacho

Ingredients:

Beetroot gazpachoBeetroot gazpacho
  • 1 kg tomatoes
  • 150 gr boiled beetroot
  • 20 gr onion
  • 1/2 green pepper
  • 1 garlic clove
  • Olive oil
  • Sherry vinegar
  • Salt
  • Bread (optional)

Preparation:

  1. Wash, cut and blend vegetables.
  2. Add bread, oil, salt and vinegar to taste.
  3. Blend once more.
  4. Add a few water if is too thick.
  5. Strain it through a fine sieve.
  6. Serve it chilled.
  7. Can be decorated with some tiny cubes of beetroot.

4) Avocado gazpacho

Ingredients:

Avocado gazpachoAvocado gazpacho
  • 2 avocados
  • 2 green tomatoes
  • 1/2onion
  • 1 green pepper
  • 1 garlic clove
  • 20 ml Sherry vinegar
  • 150 ml extra virgin olive oil
  • 12 boiled and peeled shrimps

Preparation:

  1. Wash vegetables
  2. Remove the avocado bone
  3. Blend all together
  4. Add salt, vinegar & blend
  5. Add slowly the oil, keep blending
  6. Serve chilled with the shrimps on top of it

5) Watermelon Gazpacho

Ingredients:

Watermelon gazpachoWatermelon gazpacho
  • 1kg watermelon
  • 200gr cucumber
  • 100gr red bell pepper
  • 300gr ripe tomatoes
  • 4 slices sandwich white bread
  • Olive oil
  • Vinegar
  • Salt
  • Milk cream

Preparation:

  1. Wash and cut vegetables.
  2. Remove the watermelon seeds and peel.
  3. Blend everything.
  4. Strain through a fine sieve.
  5. Add vinegar, salt and the oil slowly.
  6. Pour some cream on top.
  7. Serve chilled.

6)  Cordoban Salmorejo

Ingredients:

Salmorejo cordobésSalmorejo cordobés
  • 1 kg ripe tomatoes
  • 120 gr extra virgin olive oil
  • 1 garlic clove
  • 150 gr hard breadcrumbs
  • Salt
  • 1 spoonful Sherry vinegar
  • Boiled egg
  • Spanish Iberian ham (cut tiny)

Preparation:

  • Wash, cut and blend tomatoes.
  • Add and blend heavily breadcrumbs, vinegar and salt.
  • Add oil slowly.
  • Strain through a fine sieve.
  • Keep it in the fridge.
  • Serve chilled with tiny cut egg and ham.


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