Gazpacho (Cold tomato soup)

Difficulty: 2/5

Preparation time: 15 minutes.

So what is the famous Gazpacho?, well for a Spaniard, Gazpacho has only one mean, a fruity cold vegetable soup ideal for the summer. Gazpacho is is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America.

Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

For some northem Countries like UK Gazpacho could look a crazy drink, but actually it is exactly what you need in the winter. It is full of vitamins and the taste is excellent. It is perfect for a starter course and it can be altered to your own personal taste.

Another good thing about Gazpacho, it is the fact it can be used for your diet. I personally lost nine kilos in one month by only drinking Gazpacho!.

If you are one of these persons like to see the safe side of the food, I can tell you that Gazpacho is rich in antioxidants, because the amount of fresh tomato, so that means it is one of the best tools to prevent cancer.

Ingredients (for 4 people) :

• 12 Tomatoes.
• 1 Cucumber.
• 5 slices of white bread.
• 1 small onion or half of a big one.
• 1 Pepper.
• 1 tea spoon of salt.
• 2 Table spoons of vinegar
• 200 ml (1 small glass) of Extra virgin Olive Oil (if it Spanish…much better).
• 1 Garlic clove.
• 250 ml of water (1 cup).
• Sunflower Oil/Vegetable Oil to fry (one glass)
  

How to prepare Gazpacho:

1. Chop the tomatoes, cucumber, pepper, onion and the clove in one big pan or container. Add the cup of water as well.
2. Use the blender to triturate all the vegetables. You should get a inconsistent soup, but bear in mind that more you blend better it will be. You should get this result after 3 minutes.
3. Once you get this soup, it is time to strain the Gazpacho with a strainer. Only strain 75% of the soup.
4. When you put the soup in the strain push the Gazpacho so you can get all the liquid, and leave the remains. Add the other 25% into the new pan.
5. Some vegetarians use this stuff to make veggie burgers, but to be honest, they are not my cup of tea.
6. Add the vinegar, salt, bread and olive oil into the new pan and blend everything until you get a smooth liquid, it will take you 3/4 minutes.
7. You can serve the Gazpacho in different ways. You can chop onion, peppers and cucumber in small pieces and serve it with them or you can add small chunks of bread…that is up to you.