The quick and easy recipe to prepare a tasty cold soup
Is it getting hot and you don't feel like cooking?
Gazpacho , the traditional Andalusian cold vegetable soup , is the perfect way to cool down!
This preparation is particularly quick because all the ingredients are raw , which also allows you to better assimilate the beneficial properties of the vegetables in the soup.
Traditionally in Spain the great heat leads to the search for substantial but also fresh foods: gazpacho is a clear example of a tasty recipe that is ideal for dealing with the high temperatures !
Gazpacho is ideal as a first course in the summer, but it also works well as an appetizer, or served in small glasses for a thirst-quenching aperitif. Like all traditional recipes, it was born as a poor dish, in fact its original preparation involved the use of breadcrumbs, with oil, vinegar and without tomato.
The recipe we are offering you today is a reinterpretation of gazpacho: very simple , light and made with a juicer !
The protagonist of our recipe: the Tomato
You understood correctly, with the juice extractor you can make a delicious cold soup ! With our Vivo Big Mouth we have prepared a gazpacho in which the absolute protagonist is the tomato, a vegetable symbol of summer.
Tomatoes are rich in mineral salts, vitamins such as C and K, and are also an excellent source of antioxidants. Their high potassium content combats muscle cramps, is protective for eyesight and bone health. Particularly rich in water, they also have diuretic effects and are therefore useful in cases of water retention.
Gazpacho is a natural recipe , fat-free , that with the use of fresh seasonal ingredients and a good olive oil will amaze you and all your guests. Its unique and refreshing flavor is an excellent proposal for the first summer dinners outdoors!
Find out with us how to make it now.
Ingredients
- 6 medium ripe tomatoes
- 1 celery stalk
- 1 cucumber
- ¼ lime
- 3 basil leaves
- Salt
- Pepper
- Extra virgin olive oil
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Preparation
- Cut the tomatoes into small pieces
- Remove the strings from the celery and cut it into small pieces
- Peel the cucumber and cut it into small pieces too
- Remove the lime peel and put everything in the extractor together with the basil leaves chopped by hand.
- Operate the Vivo Big Mouth extractor keeping the drip cap closed to mix the ingredients well
- Collect all the juice in the appropriate jug, complete with a pinch of salt, a grind of pepper and a drizzle of oil, mix well and serve cold