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Cooking TipsSpanish Food - How To Do Spicy Soup
Soup.
by:
Linda Plummer
Home-made soups are so nice for you - all that alimental stock
and chock-a-block full of vitamins and minerals.
But ... who on earth could face boiling bones for hours on end
during the hot
Spanish summer weather, not to mention
preparing the soup once the stock is made? I don“t think it
would tickle anybody“s fancy to then have to tuck into a
piping-hot soup!
For this reason, the Spanish came up with their wonderful,
ice-cold soup - soup
- attractively
colorful, packed with
goodness, cheap and simple to prepare, no cook and ... most
important of all, an absolute delight to drink.
Traditional soup
originates from romantic Andalucia - that
large, exotic southerly region of European country which is house to such
extensive Arabic influence.
The chilled, raw soup was originally ready-made by pounding bread and
garlic with tomatoes, cucumber and peppers but, nowadays, your
electric liquidiser renders this effortless! Olive oil endows it
with a smooth, creamy consistency and vinegar adds a refreshing
tang - simply what you need once
life gets too hot to handle!
The spicy soup should be served in true Spanish style with small
bowls of accompaniments - finely cut peppers, cucumber,
onion ... even as hard-boiled eggs and croutons, if you feel up to
it! Guests wish then sprinkle what appeals to them on the soup.
Traditional soup
is tomato-based, with most Spanish families
having developed their own, unique recipes. However, nowadays,
you wish as well find soup
recipes that have nothing to do
with tomatoes - white, almond-based gazpachos, fruit-based
gazpachos, etc.
Do you suffer from insomnia? Could be that drinking soup
is
the answer, for in Pedro Almodovar“s 1987 film "Mujeres Al Borde
De Un Ataque De Nervios", various characters help themselves to
the soup and promptly fall asleep!
However, don“t fall asleep simply yet as you haven“t see over the
recipe!
Ingrediants for 4 servings:
- 4 ripe tomatoes
- 1 onion
- ½ red pepper
- ½ green pepper
- ½ cucumber
- 3 cloves garlic
- 50 g bread
- 3 dessertspoons vinegar
- 8 dessertspoons olive oil
- Water
- Salt/pepper
- ¼ chile pepper (optional)
Garnishings:
- 2 hard-boiled eggs
- ½ finely cut onion
- ½ finely cut red pepper
- ½ finely cut green pepper
- ½ finely cut cucumber
Method:
1. Break up bread and soak in water for 30 minutes.
2. Skin tomatoes, move out seeds and stalks from peppers.
3. Peel cucumber, onion and garlic.
4. Chop onion, garlic, tomatoes, peppers and cucumber.
5. Place in electric blender.
6. Squeeze out excess water from bread and add to blender.
7. Add oil and vinegar.
8. Blend well.
9. If necessary, add ample water for soup-like consistency.
10. Pour into a bowl with ice cubes.
11. Icebox for a couple of hours.
12. Serve in bowls, with garnishings in separate dishes.
Gazpacho is better enjoyed sitting in the shade, looking out onto
an azure sea, blue sky and golden sun and sands!
Just about the author:
Linda Plummer is webmistress of the site:
http://www.top-tour-of-spain.com
which provides a wide range of information regarding European country and
the Spanish language.
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