Portuguese gazpacho
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Portuguese gazpacho is the perfect dish for very, very hot days. A huge amount of soup from a minimum of cheap vegetables!
Portuguese gazpacho from the Algarve (from the very south of the country) is a dish for very, very hot days. It can be made with a lot of water and a minimum of vegetables. The calorie content of the soup is achieved through olive oil and a huge amount of bread. Think about it, 500 grams of stale (you need about two days old, not quite crackers, but close to that) is not the same as half a kilo of fresh. This is even more important because as bread dries, it loses water and weight.
Since olive oil is expensive, I think the Portuguese will not mind if you replace it with regular vegetable oil. Gazpacho is, in fact, a dish of the poor, when peasants tried to feed a crowd of people in the heat with a minimum of cost. But please note that the peppers they take are green and not other colors. Such is the mystery of the Algarvian soul.
Portuguese gazpacho is prepared in 2 stages. First, a base is made, which is allowed to stand for several hours. It is thick and very concentrated in taste, it is impossible to eat it without dilution, there is too much salt and vinegar. And then this base is diluted with ice water. Keep a bottle of about a liter, or even larger, on hand. It should be cooled along with the base in the refrigerator.
Portuguese gazpacho itself is very quick to make. For example, I made the base early in the morning and put it in the cold. We arrived at lunchtime, dilute the bread with water for two minutes and it’s done. If not for several hours in the refrigerator, the dish could be considered simply speedy!
By the way, Portuguese gazpacho is a lean soup, suitable for non-strict days when you can use butter.
Ингредиенты
Stale white bread - 500 g
Tomatoes - 4 pcs.
Cucumber - 1 pc.
Green pepper - 2 pcs.
Garlic - 5 cloves
Oregano - 1 tsp.
Olive oil - 100 ml
White wine vinegar - 5 tbsp.
Salt - 1 tbsp.
Pepper - to taste
Water - at least 200 ml, the rest - to taste, starting from 500 ml
Рецепт
1. Cut the tomatoes and remove the fibrous part.
2. Peel and coarsely chop the garlic.
3. Puree the tomatoes with garlic, 1 tablespoon of salt and one glass of water in a blender. Historically, they first crushed the garlic and salt with a masher, and then started adding tomatoes. But a blender, you know, is faster and more convenient.
4. Peel the cucumber and cut it into cubes.
5. Remove the stalk and seeds from the pepper and cut into cubes.
6. Mix cucumber, green pepper, vinegar, oregano, olive oil and ground black pepper with pureed tomatoes. Place all this in the refrigerator for at least a couple of hours, preferably longer.
7. Cut stale bread into not too small cubes
8. When the base for gazpacho has stood and the taste has developed well, begin to mix bread and ice water into it until the consistency and intensity of taste you like is achieved.
9. Serve immediately. By the way, the soup satisfies well, and thanks to garlic it provides a long-lasting feeling of fullness