In our busy lifestyle, we often ignore some vital nutrients present in our everyday nutrition. Especially when it comes to vegetables and eating them raw in salads, very rare of us assure that the practice is sustained. So, how about finding a new way? We are sharing it in the form of soup, where you can whip all the veggies together. And it is not the traditional soup! It is a cold soup which you can pair with your choice of bread. Spanish gazpacho is a perfect, quick soup recipe that is easy to whip and contains several fresh veggies. What all you need to do? Put some ice in a blender with fresh ingredients, and you are sorted. Gazpacho traces its origin to Spain (Andalusia region). When did it gain popularity? Gazpacho got its fame when the nation was under the Islamic regime. Then it was initially being used as a liquid salad and referred to by those who had restricted economic means. It was served with bread and made in a mortar, but various versions of the gazpacho have increased in popularity over the years.
So, do you want to try it too? Here's the recipe.
Gazpacho Ingredients
- 1 red pepper, cucumber, onion, green pepper
- 1 small piece of ginger
- 2 garlic cloves
- 2 tbsp olive oil and sherry vinegar each
- 1 tsp salt and black pepper each
- 100 grams bread
- 1 kg tomatoes
Gazpacho Recipe
- Cut the peeled cucumbers into small chunks
- Boil peppers, tomatoes, crush/grind and peel them
- Slice onions into small chunks
- Blend all these ingredients in a dish and add a loaf of bread
- Refrigerate the mix for half an hour while dribbling 2 tablespoons of sherry vinegar
- Shift the whole mixture in a blender and blend while adding olive oil
- To keep it chilled, you can throw in some ice cubes
- Add pepper and salt
- Mix it till you get a thick yet smooth mixture, assure there are no lumps left
- Serve gazpacho with toasted crisps or bread
