How to cook a gazpacho without prescription

When the weather is so hot, that the prospect of The oven is akin to suicide, we are beginning more and more to appreciate the food products that do not require heat treatment. Among such delicious classics making a vegetable gazpacho that we learn to do without a prescription, thereby opening all the variety of variations of this popular Spanish soup.

Prepare vegetables

Constant basis gazpacho are tomatoes, so their preparation and should start cooking. Clean the tomatoes from the skin needs not simply a place to cut the stalk attachment and divide the fruit into pieces, with which the strength to handle your blender.

Inherent additions - garlic and sweet onions, just watch out for the number, so as not to kill the taste of other vegetables.

You can also add cucumber and zucchini, which are able to make the soup more liquid, or a stalk of celery and a little pepper to taste.

Rarely in the soup put the fruits and berries: watermelons, melons, peaches and avocados.

Pyuriruyte

Turn the mix of selected vegetables in the sauce, you can use a blender or even a simple grinder. If vegetables whipped badly, then add a little water.

Depending on the preferred texture of food and the power used by the blender, after whipping soup can be passed through a sieve.

For density and satiety in a classic gazpacho added to bread. We leave this step up to you.

season

Now, salt is good gazpacho, pour olive oil and try. If the soup is bitter, add more tomatoes or even a pinch of sugar. Impart acidity by using a small amount of vinegar or lemon juice. To make the sharpness amiss cayenne pepper or plain black.

Cool

If you have enough time, then put the gazpacho in the refrigerator for a couple of hours. If not, just add a little bit of ice in each of the portions.

Serve

Supplement the soup during feeding can be the remaining chopped vegetables, a wide range of greens, bacon, yogurt, or toasted bread. And do not forget to pour the soup extra virgin olive oil.