{"id":1309,"date":"2010-06-15T21:02:55","date_gmt":"2010-06-15T21:02:55","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=1309"},"modified":"2018-08-07T11:28:15","modified_gmt":"2018-08-07T15:28:15","slug":"gazpacho","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/gazpacho\/","title":{"rendered":"Gazpacho"},"content":{"rendered":"<p>Llega el calorcito, el buen tiempo, y cambiamos los h\u00e1bitos alimenticios. \u00a1Y qu\u00e9 mejor y m\u00e1s sano alimento en verano que un buen gazpacho! Para ello necesitaremos hacer la compra, y poner lo siguiente en nuestra cesta:<\/p>\n<p>6 tomates maduros grandes y carnosos<br \/>\n2 pimientos verdes<br \/>\n1 pimiento rojo<br \/>\n1 pepino<br \/>\n1 cebolla grande<br \/>\n1 diente de ajo<br \/>\n2 rebanadas de pan del d\u00eda anterior sin la corteza<br \/>\nsal<br \/>\naceite de oliva virgen extra<br \/>\nvinagre<\/p>\n<p>&nbsp;<\/p>\n<p>photo by <a href=\"http:\/\/www.flickr.com\/photos\/70253321@N00\/\" target=\"_blank\" rel=\"noopener\">fugzu<\/a><\/p>\n<p>Para prepararlo, s\u00f3lo es necesario un ratito, un buen cuchillo, y un poco de paciencia. Y luego, basta con esperar. Veamos paso a paso como se hace un buen gazpacho:<\/p>\n<p>Como hemos dicho, es importante que los tomates est\u00e9n bien maduros. Lavamos, limpiamos y troceamos en dados todas las verduras, y las reservamos en un recipiente con un poco de sal. No olvid\u00e9is quitar las semillas a los pimientos.<\/p>\n<p>Normalmente para el gazpacho se usa pan duro, que ablandaremos un poco con agua, y una vez escurrida, con un buen chorre\u00f3n de aceite y vinagre. Una vez desmenuzado, incorporamos los tomates, pimientos, pepino, etc que hab\u00edamos preparado antes, y lo dejamos macerar durante unas horas en fr\u00edo, para que sepa m\u00e1s rico.<\/p>\n<p>Tras esto usaremos la batidora hasta hacer una pasta con todo, y poco a poco iremos a\u00f1adiendo agua, y sal al gusto. Una vez que todo est\u00e1 triturado, se pasa por el pasapur\u00e9, o un colador, para que no quede piel del pimiento (que siempre hay gente delicada\u2026) ni grumos por el pan.<\/p>\n<p>Lo dejamos hasta que est\u00e9 bien fresquito, le ponemos un poquito m\u00e1s de aceite por encima al servir\u2026 \u00a1y listo! A disfrutar de un nutritivo alimento. Podemos acompa\u00f1arlo con trocitos peque\u00f1itos de verduras o picatostes de pan como guarnici\u00f3n. Es uno de los alimentos m\u00e1s consumidos en esta fecha.<\/p>\n<p>Pero no solo tenemos el gazpacho, hay variantes seg\u00fan la provincia: yo personalmente prefiero el salmorejo cordob\u00e9s, o la porra antequerana, ya que son un poquito m\u00e1s espesos, y se acompa\u00f1an con huevo duro o taquitos de jam\u00f3n. \u00a1Delicioso! Y no, aunque Catherine Tate diga lo contrario\u2026 \u00a1no es sopa fr\u00eda de tomate!<\/p>\n<p><iframe loading=\"lazy\" title=\"Catherine Tate- Gazpaccho\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/hfVYRHHSt0U?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Gazpacho<\/p>\n<p>As soon as the nice, warm weather arrives, we change our regular diet. And there isn\u2019t a better or healthier option than a good gazpacho in the summer! To make this we need to do our shopping first, and put the following items in our basket:<\/p>\n<p>6 big, plump ripe tomatoes<br \/>\n2 green bell peppers<br \/>\n1 red pepper<br \/>\n1 cucumber<br \/>\n1 large onion<br \/>\n1 clove of garlic<br \/>\n2 bread slices from yesterday (from a baguette), without the crust<br \/>\nsalt<br \/>\nextra virgin olive oil<br \/>\nvinegar<\/p>\n<p>To prepare it, you only need a few minutes, a good knife, and a bit of patience. After that, you just have to wait. Let\u2019s take a look at how to make a good gazpacho, step-by-step.<\/p>\n<p>As we mentioned earlier, it is important to choose ripe tomatoes. Then we wash and dice all the vegetables, and put them aside in a bowl with a pinch of salt. Do not forget to remove the seeds from the peppers.<\/p>\n<p>Normally, stale bread is used for gazpacho, soaked for a while in water and, after draining it, in a long dollop of olive oil and vinegar. After that we crumble it, add the tomatoes, peppers, cucumber, etc. that we had prepared beforehand, and we leave the mix to soak for a few hours in cold temperature, which will make it tastier.<\/p>\n<p>Next we use a blender to puree everything, while adding water and salt gradually to our taste. Once everything is blended, pass it through a food mill or sieve so you can get rid of the pepper skin (some people are quite fussy about that\u2026) and bread lumps.<\/p>\n<p>We let it sit until it\u2019s chilled, we add a little bit of olive oil on top just before serving it, and\u2026 that\u2019s it! Now we can enjoy a nutritious dish. We can garnish it with thinly-cut vegetables or croutons. It\u2019s one of the most consumed dishes during these months.<\/p>\n<p>Gazpacho is not unique. There are different varieties across regions: personally, I prefer the salmorejo from C\u00f3rdoba, or the porra from Antequera, because they\u2019re a bit thicker, and you garnish them with boiled egg or little ham dices. Delicious! And no, despite what Catherine Tate may say\u2026 it\u2019s not cold tomato soup!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Llega el calorcito, el buen tiempo, y cambiamos los h\u00e1bitos alimenticios. \u00a1Y qu\u00e9 mejor y m\u00e1s sano alimento en verano que un buen gazpacho! Para ello necesitaremos hacer la compra, y poner lo siguiente en nuestra cesta: 6 tomates maduros grandes y carnosos 2 pimientos verdes 1 pimiento rojo 1 pepino 1 cebolla grande 1&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/spanish\/gazpacho\/\">Continue Reading<\/a><\/p>","protected":false},"author":47,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[70,978],"class_list":["post-1309","post","type-post","status-publish","hentry","category-culture","tag-food","tag-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/1309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/comments?post=1309"}],"version-history":[{"count":13,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/1309\/revisions"}],"predecessor-version":[{"id":11871,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/1309\/revisions\/11871"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media?parent=1309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/categories?post=1309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/tags?post=1309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}