GAZPACHO RECIPES 5 COLD REFRESHING SOUPS FOR SUMMER

Andalusian gazpacho recipe and other nutritious, healthy and refreshing cold soups

Summer is coming and time to prepare your favorite gazpacho recipe . If you have never done it or do not know where to start, here you will discover different recipes of gazpacho and how to prepare them in a periquete.

Summer gives us a few months of warmth and a few weeks of vacation, while taking away the desire to cook and many times to eat. Which is normal. We spend more time away from home, we bite between meals and the last thing we think about is getting into the kitchen.

Gazpacho is a liquid salad , or rather a cold soup , that retains the same nutritious and healthy properties of its vegetable ingredients. That means that while hydrating, we will benefit in a single dish of all the qualities of the vegetables, vegetables or raw fruits that comprise it.

It is a quick and easy to prepare dish, it is diuretic, antioxidant, rich in fiber, vitamins, it makes you brown ... You can say that it is the "direct and healthy competition" of smoothies and the traditional version of the green smoothies of the famous .

It is true that the most popular is the Andalusian gazpacho ; which is the traditional gazpacho of a lifetime, followed closely by Salmorejo and Ajoblanco (which are not gazpachos, but almost). However, I want to discover other gazpachos with new flavors for you to try, because they have no waste.

''TO PREPARE THESE LINES OF GAZPACHO YOU DON'T NEED THERMOMIX''

Andalusian gazpacho recipe

We start with the recipe of the traditional gazpacho , that of the authentic Andalusian gazpacho. That originally was prepared only with oil, vinegar and bread crumbs.

Andalusian gazpacho. Ingredients for 4 people

• 1 kg of ripe pear tomatoes.
• 1 Italian green pepper.
• 1 cucumber
• 1 or 2 cloves of garlic, to your taste of spicy.
• 4 tablespoons extra virgin olive oil .
• 3 tablespoons white wine vinegar.
• Salt.
• 35 or 40 grs. of breadcrumbs.
• A trickle of water, at the discretion of how thick you like it.

Elaboration of the Andalusian gazpacho

1. As always, the first thing is to wash the vegetables.
2. Remove the tail and the seeds of the pepper. Peel the cucumber and garlic.
3. In the blender glass, put the chopped vegetables together with the breadcrumbs.
4. Beat a few seconds and verify that it is homogeneous.
5. Add oil, vinegar, water and salt.
6. Beat again until all the ingredients are well mixed.
7. If you do not like tripping, pass the soup through a street pass.
8. Check the flavor in case it is necessary to add a little more vinegar.
9. Put it in the fridge for 1 or 2 hours, until serving time.

Presentation of the Andalusian gazpacho

Once served, decorate the gazpacho with a peppermint leaf and a few drops of olive oil. Cut some taquitos of tomato, onion, carrot and cucumber, and put them on a separate plate. So, everyone who puts on whatever they want.

I especially like to accompany it with "tostones" of fried bread.

''REPLACE THE BREAD WITH NUTS IN THE CELIAC GAZPACHO''

Melon gazpacho recipe

At the gazpacho melon I will have a special affection, as we take it as a starter the day of my wedding. Although there they called it cold melon soup with crunchy ham, or something like that.

Cantaloupe Gazpacho. Ingredients for 4 people

• 1 melon of 2 kg. more or less.
• 1 scallion
• 1 Italian green pepper.
• 1 clove garlic.
• 50 gr. bread crumbs.
• 4 tablespoons oil
• 2 tablespoons vinegar
• Salt and pepper to taste.
• 2 slices of ham to decorate.

Melon gazpacho production

1. Wash the vegetables.
2. Cut and peel the melon, removing the seeds.
3. Chop the garlic, melon, onion and pepper, making sure to remove the garlic germ; so that it does not repeat, and the seeds of the pepper.
4. Put the melon, pepper, garlic in the blender glass and beat until you get a uniform mixture.
5. Add the oil, vinegar, salt and pepper, and beat again.
6. Like every chef who boasts, check the taste.
7. Put the gazpacho in the fridge for at least an hour.

To serve, cut some strips of serrano ham. Place them inside the glass to decorate and taste. The contrast of flavors is fabulous!

''DO NOT STAY SHORT WITH THE RATIONS BECAUSE IT IS USUALLY VERY SUCCESSFUL''

Watermelon Gazpacho Recipe

Cold soup of tropical appearance but with typical Mediterranean ingredients, the watermelon gazpacho is a natural, healthy and super refreshing starter.

Watermelon Gazpacho. Ingredients for 4 people

• 600 gr. of watermelon
• 400 gr. ripe tomato.
• 1 scallion or sweet onion.
• 50 gr. Italian green pepper.
• 1 clove garlic.
• 4 tablespoons of oil.
• 2 tablespoons vinegar
• Salt to taste.

Watermelon gazpacho

1. Wash the vegetable, remove germ, seeds ... and chop it.
2. Take a few balls of the watermelon with the Parisian spoon  for the final decoration.
3. Remove the seeds of the watermelon and cut it to tacos of about 4 cm.
4. Put it in a bowl with the rest of the chopped vegetables.
5. Beat until the mixture is homogeneous.
6. Add the oil, vinegar and salt.
7. Beat again until all the ingredients are mixed well.
8. Check the flavor in case you need to rectify salt or vinegar.
9. You know. The next step is to cool it in the fridge for at least an hour or two.

Stir or whisk again and you will have it ready to serve. You just have to decorate with some watermelon triangles or with the balls extracted at the beginning.

''IF YOU WANT TO DRINK IT AS A BLOODY MARY COCKTAIL, REPLACE THE VINEGAR WITH SOME "MYSTERY" ''

Beetroot Gazpacho Recipe

Sure beet is one of the ingredients of your summer salads . It has the comfort that you open the boat and go. But ... had it ever occurred to you to  prepare beet gazpacho ?

Beetroot gazpacho. Ingredients for 4 people

• 2 or 3 cooked beets depending on size.
• 3 or 4 ripe tomatoes (700 gr approx.).
• Half green pepper Italian type.
• Half red pepper
• Half scallion
• 5 tablespoons oil
• 2 tablespoons white wine vinegar.
• Salt to taste.

Preparation of beet gazpacho

1. Wash the vegetables.
2. Peel and chop the tomatoes, peppers and scallions, and pour them into a whisk.
3. Beat until you get a smooth and thin soup.
4. Strain the gazpacho to avoid skins and nuggets.
5. Incorporate chopped can beets and continue beating until the vegetables are fully integrated.
6. Add oil, vinegar and salt.
7. Check the taste and texture.
8. If it has been thick for your taste, add a little water and continue beating until you get the desired texture.
9. And now you know. To the fridge an hour and a half or so.

''GARNISH WITH A COUPLE OF PEPPERMINT LEAVES AT THE TIME OF SERVING''

Cucumber and Avocado Gazpacho Recipe

The cucumber and avocado gazpacho is new to me. I have tried it this year and I loved it. It has some more body for the palate because of the good fats of the avocado, but it goes well.

Cucumber, pepper and avocado gazpacho. Ingredients for 4 people

• 3 cucumbers very tender.
• 3 avocados
• 1 Italian green pepper.
• 1 clove garlic.
• 4 tablespoons of oil.
• 2 tablespoons vinegar
• The juice of half a lemon.
• Salt.
• Very cold water.

Preparation of cucumber and avocado gazpacho

1. Wash, peel and cut cucumbers, pepper and garlic clove.
2. Cut the avocados in half, remove the bone and scoop out the meat.
3. Put everything in the blender glass.
4. Beat and add the salt and lemon juice.
5. Add the oil, the vinegar, and continue beating.
6. Add the cold water and beat, making sure that it is not too thick.
7. If it is not consumed, immediately put it in the refrigerator so that it is kept cold.

''DECORATE THE CUCUMBER AND AVOCADO GAZPACHO WITH VERY THIN SLICED ​​CHIVES''

Tips for preparing a good gazpacho

Of a dish so easy to prepare, that it hardly consists of crushing fruits and vegetables to make them puree there is not much more to say. Maybe you take into account some details that will make your gazpacho recipe triumph.

1. Use very ripe fruits and vegetables , especially in the case of tomatoes.
2. Much careful with strong flavors such as pepper, garlic or vinegar. Pitch them little by little until you find the measure of each one.
3. In the Andalusian gazpacho he uses bread crumb from the previous day so that it can be better dissolved with the liquid.
4. Use virgin olive oil .
5. Take it cold and keep it in the fridge.
6. If you prepare it immediately, chill it with ice cubes .
7. Do not store more than two days .

I hope you enjoy our gazpacho recipes . If you have been wanting more easy and fun recipes, you have very rich and healthy proposals in our recipes section .