When it gets hot in summer, light, refreshing dishes are needed.
Like gazpacho, a cold soup from Andalusia and Portugal.
Soup fans take note: even in summer you don't have to go without your favorite dish.
Because while hot, hearty and filling soups * are on the menu in winter, there is a great opportunity for summer to refresh yourself with a soup: Gazpacho is the magic word.
This is a
cold vegetable soup
that originated in Portugal and southern Spain - mostly hot places, as you know.
No wonder they thought of simply preparing soup cold.
Gazpacho is not only delicious and nice and fresh in summer, it is also healthy: from tomatoes to cucumbers to peppers, extra vegetables come in here.
And since the soup is not boiled, the healthy nutrients are also retained.
Below we present a
classic gazpacho recipe
in front.
Also delicious:
This simple secret ingredient makes tomato soup particularly good.
Recipe for gazpacho: You need these ingredients for the cold vegetable soup
For 4 servings:
800 g tomatoes
1 small onion
2 cloves of garlic
1 small red chilli pepper
1 cucumber - read here whether you should buy the shrink-wrapped or not
1 green pepper
1 red pepper
salt
1 pinch of ground cumin
60 ml olive oil (cold pressed)
1 tbsp apple cider vinegar
6 small pimientos de padrón (fried peppers)
+
Even in summer you don't have to go without soup - only this time it's cold and refreshing.
© imago-images
Enjoy now:
Summer pasta salad with tuna and light yoghurt sauce.
Gazpacho: How to make the cold vegetable soup - perfect for summer
Wash and cut the tomatoes in half, remove the stalks and puree the fruits in a blender.
Then strain the puree through a sieve to remove the seeds.
Peel and chop the onion and garlic.
Peel and halve the cucumber lengthways, remove the seeds and roughly chop two thirds of the cucumber.
Wash the peppers and roughly chop the green pod.
Put the onion, garlic, chilli, chopped cucumber, green bell pepper, tomato puree, salt, cumin, olive oil and vinegar in the blender and puree everything to a smooth mass.
Let the soup soak
in the refrigerator
for about
3 hours
.
Cut the red pepper into pieces and the remaining cucumber into small cubes.
Wash and cut the pimientos into fine rings.
Stir the gazpacho well and season to taste with spices.
Divide the soup between four plates or bowls.
Serve the pimientos, pepper pieces and cucumber slices as a soup so that everyone can sprinkle something on their plate.
To give the gazpacho even more bite, you can also
prepare
crispy
bread croutons
and sprinkle them on the soup when serving.
Here you will find two delicious recipes for making croutons yourself.
Some also like a dollop of créme fraiche on their soup or - if it doesn't have to be vegetarian - a few slices of
Serrano ham
with it.
Good Appetite!
(mad) * Merkur.de is an offer from IPPEN.MEDIA.
Feast on:
Cheese and leek soup with minced meat: a delicious classic recipe.
Foods Everyone's Constantly Confusing: Do You Know the Difference?
Foods Everyone's Constantly Confusing: Do You Know the Difference?
List of rubric lists: © imago-images