Andalusian gazpacho is a typical Spanish recipe, which consists of a cold soup that is made with vegetables. Discover how to make it at home with this traditional recipe.
If we asked you about a typically Spanish recipe, and especially a traditional one for summer, it is quite likely that gazpacho is one of the first dishes that comes to mind. Or also the salmorejo.
In any case, we must know what their main differences are before we dare to prepare any of these two typical dishes. Why? Very simple: fundamentally because it tends to be very common for us to confuse them, even when we consider the possibility of preparing them at home for the first time.
Fortunately, the differentiation between the two delicacies is certainly simple. And it is that while in the salmorejo the tomato is used exclusively in its elaboration (in addition to the traditional stale bread, garlic, onion, olive oil and vinegar), in the case of gazpacho other vegetables and greens are used, as for example it is the case of the cucumber, the green pepper and the red pepper.
What are the benefits of gazpacho?
Gazpacho is one of the most popular recipes of the so-called Mediterranean diet, probably one of its star dishes. And this type of diet, which we can almost call a truly healthy lifestyle, stands out precisely for being one of the healthiest out there.
Gazpacho is precisely a cold soup full of benefits and properties. An authentic cocktail, which in addition to being wonderful, provides incredible essential nutrients, fundamental within a varied and balanced diet.
Taking into account that it is a cold dish in which various vegetables and greens are consumed, and that these are not treated or cooked, it is an excellent natural option for both us and the little ones in the house to consume vitamins, minerals and other essential nutrients for our health. And what about its qualities and benefits? The most important are the following:
- Excellent supply of vitamins: gazpacho contains both peppers (red and green) as well as tomatoes. These vegetables stand out for their high vitamin content, especially vitamin C, A and E.
- Antioxidant benefits: it is a wonderful antioxidant drink, thanks to the presence of tomato lycopene and vitamin C. Both are antioxidant nutrients capable of reducing the negative action of free radicals.
- It helps us hydrate ourselves: gazpacho not only stands out for its tremendous water content, but also for its richness in mineral salts. Therefore, it is a deliciously nutritious option to hydrate our body, something so important (especially during the summer months).
- Useful to increase our defenses: gazpacho is also an ally against the changes of season, since due to its richness in garlic it is very useful to improve our immune system.
Recipe to make a traditional gazpacho
It is quite likely that you know gazpacho directly by its internationally known name: Andalusian gazpacho. And, although its origin is actually uncertain, it is believed that its origin is found in the interior of Andalusia.
In fact, gazpacho is already mentioned in romances of the twelfth century, and long before, in the time of al-Andalus, a soup of bread in crumbs, garlic, olive oil, vinegar, water and salt was made. Although we do not find it as such until the year 1726, when in the Dictionary of Authorities a simple and coarse soup thickened with bread is named.
Total time: 25 minutes/ Servings: 4
- 4 large tomatoes (ripe).
- 5 green peppers.
- 2 cucumbers.
- 1 small onion.
- 1 clove garlic.
- 1/4 kg. of bread.
- 1 drizzle of extra virgin olive oil.
- Half a glass of vinegar.
Preparation of Andalusian gazpacho:
Peel the garlic clove and chop it. Wash one of the cucumbers, two of the peppers and cut them into pieces. Then put the minced garlic in the blender glass, the cucumber and the cut peppers, a little salt and half of the onion.
Blend it all a little for a few seconds. Now peel two of the tomatoes, chop it and put it in the blender glass. Do the same with the bread (cutting it into pieces), and then put it in the mixer as well.
Add a splash of olive oil, half a glass of vinegar and a liter and a quarter of water. Mix everything well again.
Finally, as a garnish, cut the rest of the ingredients into small squares, which you can accompany with the dishes. It is essential that the gazpacho is served very cold, so reserve it well in the refrigerator until you are going to serve it.