Content of the article:
Dish of the Spanish cuisine in the beginning of the company in the case of the United States of America and the United States of America in its own part of the company and its guests in the process of building accessories and other objects. Indeed, besides the variety of vitamins, minerals and amino acids, balanced gazpacho will never lead to obesity.
The positive properties of the refreshing snack
In essence, for the inhabitants of the Mediterranean, gazpacho is considered a certain type of food, which they adhere to all their life. The main benefit is the prevention of diseases of the cardiovascular system and maintain active longevity. Cucumbers, due to the content of coarse fibers, normalize the work of the intestines. Sweet pepper has a high presence of vitamin C, and thanks to tomatoes, the body's metabolic process is accelerated. Naturally, there will be a decrease in body weight due to the general improvement of the body.
Gazpacho is a cold soup, the main ingredient of which is fresh vegetables, mashed in a process with the addition of various spices.
It is interesting to know that the best chefs in the world recommend using gazpacho only the next day after cooking.
Ingredients
Gazpacho recipe suggests vegetables, preferably straight from the garden:
- Bulgarian pepper( red) - 200 g;
- tomatoes( tomatoes) - 500 gr;
- cucumber - 250 g;
- bulb onion - 1 pc.medium size;
- garlic - 1 tooth;
- chilli - ½ pieces;
- apple( sweet) - 1 pc;
- lemon juice - 30 ml;
- tomato juice - 200 ml;
- sunflower oil( unrefined) - 60 ml;
- bread soft or loaf - 80 grams;
- salt - ½ tsp;
- ground black pepper - 1/3 tsp.
Preparation technology
All vegetables undergo primary processing, which includes the removal of spoiled, battered fruits, as well as foreign objects. Then they are sorted by size and quality, for more rational mechanical cleaning and heat treatment. The final step is washing the roots.
How to cook gazpacho? In Bulgarian pepper should be cut off the stem and cleaned of seeds. On the heated frying pan with the outside is laid out a root vegetable cut into pieces, for charring or acquiring the desired color and food zest. After that, turn off the heat, cover with a lid and cool.
Tomatoes and cucumbers should be peeled. Do the same with sweet peppers. Separate apples from seeds and peel. Also clean the garlic, onion and chili. All products cut into small pieces of arbitrary shape and chop blender. Add butter, salt, pepper, bakery pulp to the finished mixture, as well as juice of tomatoes and lemon. Crush again and leave in the refrigerator for an hour or a day, after having covered the prepared dish with a lid. 
The secret of delicious food from the best chefs in the world in many factors, but one of them is cooking with love.
The technology of the classic
dish. The classic gazpacho recipe includes the presence of the obligatory ingredient - tomatoes. The remaining products can be modified from the fantasies and preferences of the cook. The total cooking time is 1 hour 30 minutes, of which an hour will be spent preparing the ingredients.
For soup you will need:
- Cucumbers 4 pcs.
- Red sweet pepper 3 pcs.
- Large Ripe Tomatoes from 10 to 15 pcs.
- Garlic 4 -5 pcs.
- Stale white bread or bran 3-5 slices.
- Red onion 1 pc.(large).
- Olive Oil Spain ITLV 125 ml.
- Red Wine Vinegar or de Jerez - 4 tbsp.l
- A small bunch of parsley leaves.
- Tomatoes, cold water or dry red wine are added to taste.
The recipe for classic gazpacho soup requires strict adherence to the preparation technology of each step.
For dressing, salt and garlic should be crushed in a mortar. Then break the flesh of the bread and combine with the resulting mass, continuing to crush. 
In the resulting mass, pour in olive oil, while stirring with a pestle. Cover the finished homogeneous mixture and allow to stand for 1.5 hours.
Finely chopped red onions should be put in a bowl and pour red wine vinegar or de Jerez, which will contribute to a better pickle. 
To simplify the preprocessing process, the tomato should be slightly cut and dipped in boiling water. This procedure will greatly simplify the removal of the peel from the root. A similar procedure should be done with all the tomatoes. Peel the cucumbers.
Place the red sweet pepper on a baking tray, pre-greased and send to the oven. Simmer at 200 ° C for about 10 minutes, until a dark golden crust forms. Cool and remove the peel and stem with seeds.
Coarsely chop the greens available and send them to the blender in moderate portions along with the vegetables, while gradually mixing the new portion with the previous one, until the turn comes to the onion. We send onions together with vinegar. And only at the very end of the line comes to the contents of the mortar( salt, garlic, bread, olive oil).After grinding all the ingredients in a blender, the finished homogeneous mass is recommended to be placed in the refrigerator for 8 - 10 hours.
After diluting with cold water, cool tomato juice or dry red wine, you can serve in plates or glasses.
Recipe gazpacho in Spanish or Muslim
Andalusian gazpacho what is it? The name of the soup dates back to 1492, when almost the entire coast of Spain was occupied by Muslims. And in 1983, the Spaniard Rafael de Aquino began to sell the first jars of Andalusian gazpacho, after which the whole world learned about this tender and cold soup.
vegetable casserole in Andalusian Gazpacho can easily be called a salad, but only liquid. It includes a standard set of products, which, if desired, can be replaced or diluted with an ingredient from your imagination. The basis of the soup are tomatoes, cucumbers, herbs, onions, red and green pepper, garlic. All this substance is filled with Spanish olive oil and vinegar. Depending on the desired consistency or already obtained texture( thicker - liquefied), practical ready-made soup can be diluted with bread crumb.
Method of cooking
Pre-conduct external cleaning of all vegetables. After that, it is permissible to remove the skin from tomatoes, cucumbers and garlic. All vegetables should be cut not too small, and then send in a blender bowl. 
Chopped vegetables, mashed, season to taste with butter, salt, pepper and mix again in a blender. Served in Andalusian gazpacho in a deep bowl decorated with parsley. 
It is worth noting that the soup is better to cook in the summer when there are fresh vegetables from the garden. Then it is especially saturated with taste, that is, without preservatives.
Whatever the method and recipe for preparing gazpacho, it still remains a soup with a delicate velvety texture that will save you from the heat. The main and unchanged ingredient of which is ripe red tomatoes. Cooked soup only in a blender and cooled in the refrigerator.
Spanish gazpacho soup was considered the food of the poor and legionnaires, and now it is one of the most popular dishes not only in the south-west, but throughout the Earth’s hemisphere.
