Gazpacho is a soup made of raw vegetables and serve cold, is eaten particularly during the hot summers. Most gazpacho recipes include stale bread, tomato, cucumber, bell pepper, onion, garlic, olive oil, vinegar, water and salt.
Gazpacho may be served with garnishes, served separately, such as boiled eggs, iberico ham, onion...
Gazpacho is rich in vitamin C, vitamin A and vitamin E, minerals, fiber and antioxidants like lycopene, with only 46 calories in a cup of gazpacho is a perfect soup as a first course for any meal.
INGREDIENTS
- 2 pounds ripe tomatoes
- 2 garlic cloves
- 1/4 onion
- 1/2 red bell pepper
- 1/2 green pepper
- 1/4 cucumber
- 3 tablespoon apple cider vinegar
- 1/2 tablespoon salt
- 1 cup water
- 1/4 cup spanish olive oil
- 4 slices iberico ham
- 2 eggs
PREPARATION
- Rinse tomatoes and pepper, and take off the stems and cut them in pieces.
- Peel the garlic cloves and onion and chop in pieces.
- Peel the cucumber and chop it well.
- In a food processor put the tomatoes, garlic, onion, pepper, cucumber, vinegar and salt.
- Crush all up at the highest speed, until no piece can be noticed.
- Add the water and blend for 3 minutes at high speed.
- Add the olive oil and blend with the rest of ingredients at very low speed.
- Pour it in a jar and let it chill in the fridge.
- Garnishes may be made with hard boiled eggs or iberico ham previously dehydrate in the microwave or oven to get some crunchy iberico ham slices.
