Foods and Wines

Gazpacho

 

The best-known of the Andalusian cold soups is the perfect meal for the summer. It is a healthy option for brunch, lunch or whenever you feel like something cold and refreshing. Just a delicious vegetarian dish, with non-vegetarian options,  full of tasty Spanish flavours!

Ingredients 

1 kg ripe tomatoes
2 small green peppers
2 garlic cloves
100 gr white bread
4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
water
salt
1 tomato, chopped
1 cucumber, chopped
1 green pepper, chopped
1 onion, chopped
1 hard-boiled egg
bread

Preparation

Soak the bread in water then place in the processor with the chopped vegetables, olive oil, vinegar, salt and water. The amount of water will determine how thick the gazpacho will be. Blend until smooth. Chill for two hours.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Presentation

Serve the gazpacho in individual bowls, and offer the different garnishes separately.

Nutritional Facts
Energy (kcal): 259
Energy (kJ): 1,084
Protein (g): 8.1
Fat (g): 11.8
Carbohydrates (g): 32.2
Vitamin C(mg): 140.1
Iron (mg): 3
Vitamin A (µg): 140.1

Information provided by: The Spanish Nutrition Foundation (FEN)

Wine pairing

Gazpacho is notoriously difficult to marry. The only real possibility in the presence of vinegar is a fortified wine with plenty of personality, such as a dry Oloroso sherry.

For more information:

http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908153_6910167_4459146_0,00.html

Article: Foods from Spain
Picture: Toya Legido / ICEX (Pix of Spain)

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