Saturday, May 12, 2012

Gaspacho - cold fire

The taste of
 summer vegetable soup, has been with me for a long time.  However, despite the fact that it is already May, it's always cold and rain keeps falling from the sky, for this soup, you need the sun!  

  Today, at last a beautiful summer day. It's lazy and it smells like the warm wind. I turn toward the sun and greedily catch the rays. In the Italian grocery store across the street I buy scented sun tomatoes. I know, today will be - gaspacho.

Soup trivial. Soup nothing. This soup is not soup. And yet, incredibly delicious and rich in taste. Gaspacho during the summer in New York is very popular. You can get it in most restaurants, bistros and even delis. It tastes great with pita bread and of course, with a cold beer


8 tomatoes
glass of tomato juice
2 red peppers
2 medium cucumbers
half onion
large clove of garlic
1-2 peppers jalapeno
juice of 1 lime
1 tablespoon balsamic vinegar

Tomatoes, put in boiling water for a few seconds, then drain and immerse in a bowl of ice water. Remove the skin and blend them in a blender. After that, transfer into a larger pot. Wash and peel vegetables. Peppers, cucumbers, jalapeno, and onions should be cut into smaller pieces. Mince garlic. Pour tomato juice and vegetables into the blender. Mix so that the there is small pieces of vegetables, pour into a saucepan with the tomatoes. Season with salt, pepper, lime juice and balsamic vinegar.Gaspacho tastes best well chilled.

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