Grab your blender, it’s time to create some really fun, delicious blender recipes! Blenders offer quick food prep, quick clean up and great results. Nothing is easier than making soups in a blender, and one of our favorites is gazpacho.
How To Make Spicy Gazpacho Soup
Home-made soups are so good for you! Just think about all that nourishing stock and its chock-a-block full of minerals and vitamins. Who on earth could face boiling bones for hours on end throughout the scorching Spanish summer season weather condition, not to mention preparing the soup once the stock is made? I don´t believe it would tickle anyone´s elegant to then need to tuck into a piping-hot soup!
For this reason, the Spanish came up with their wonderful, ice-cold soup called gazpacho. This soup is beautifully colorful, jam-packed with goodness. It’s basic and inexpensive to prepare, requires no cooking and most of all, an outright delight to consume.
Traditional gazpacho originates from romantic Andalucia – that large, exotic southerly area of Spain which is house to such substantial Arabic impact.
The chilled, raw soup was initially made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this uncomplicated! Olive oil endows it with a smooth, creamy consistency and vinegar adds a revitalizing tang – simply what you need when life gets too hot to handle!
The spicy soup must be served in true Spanish design with small bowls of accompaniments – finely chopped peppers, cucumber, onion … even hard-boiled eggs and croutons, if you feel up to it! Visitors will then spray what appeals to them on the soup.
Standard gazpacho is tomato-based, with the majority of Spanish families having established their own, special recipes. Nowadays, you will likewise find gazpacho dishes that have nothing to do with tomatoes – white, almond-based gazpacho, fruit-based gazpacho, etc. Here is one of my favorite gazpacho recipes:
Basic Gazpacho Ingredients
4 ripe tomatoes
1/2 red pepper
1/2 green pepper
3 cloves garlic
50 g bread
3 dessertspoons vinegar
8 dessertspoons olive oil
1/4 chilli pepper (optional).
2 hard-boiled eggs.
1/2 carefully chopped onion.
1/2 finely sliced red pepper.
1/2 carefully sliced green pepper.
1/2 carefully sliced cucumber.
Break up bread and take in water for thirty minutes.
Skin tomatoes, eliminate seeds and stalks from peppers.
Peel cucumber, garlic and onion.
Slice onion, garlic, tomatoes, peppers and cucumber.
Place in electric blender.
Eject excess water from bread and contribute to blender.
Include oil and vinegar.
Add enough water for soup-like consistency if essential.
Pour into a bowl with ice.
Fridge for a couple of hours.
Serve in bowls, with garnishes in separate dishes.
Gazpacho is best taken pleasure in sitting in the shade, keeping an eye out onto an azure sea, blue sky and golden sun and sands! Enjoy this delicious and simply elegant recipe.