The gazpacho is a cold soup of low caloric load with ingredients like olive oil, vinegar and raw vegetables: usually tomatoes, cucumbers, peppers, onions and garlic.
Its color varies from pale orange to red, depending on whether more or less ripe tomatoes (which provide a natural dye called lycopene) are used.
It’s high in vitamins C, A and E: mainly contributed by the pepper and tomato, rich in antioxidants and is considered as a sports drink because of its water content and mineral salts.
Ingredients
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50 ml. Sherry vinegar |
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8 ripe tomatoes |
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1 Green Bell pepper |
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1 Garlic clove |
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1 medium Cucumber |
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250 ml of extra virgin Olive oil |
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Cold Water |
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Salt |
Utensils
| Knife |
| Cutting board |
| Blender |
| Colander |
| Spoon |
| Container |
Preparation
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Wash vegetables.
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Cut the tomatoes, pepper, garlic and cucumber on a cutting board into small cubes.
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Blend all vegetables and add cold water to a creamy consistency (You can replace some of the water with ice for best results).
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Adjust flavor with salt to taste
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Pass the mixture through a fine sieve with a spoon to press the walls of the strainer.
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Store in the refrigerator for 2 hours.
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Serve cold.
