How to do Andaluz Gazpacho: with Anabel Cherubito

In this program ... well, this is the program in which a cucumber was lost.

How about Paulina Kitchen friends, this production is very happy because for the first time we have achieved a guest who is not a friend of Paulina posing as a famous. Come on, Nicola, come on.

We welcome Anabel Cherubito, actress, kitchen lover and some more things (below, her saints and signs to find her on the network). We still asked what strange design led her to accept our invitation. We shuffle from debts with San Expedito to enormous confusion. Most likely, it is a good vibes and period.

On the Andalusian Gazpacho and other data ...

The Andalusian Gazpacho is a cold soup of Spanish origin that has become an emblematic dish of Andalusian cuisine . Its popularity has spread beyond the streets of Andalusia, becoming a refreshing and healthy option during the warm summer days.

The authenticity of the Andalusian Gazpacho is often linked to the recipes of the grandmothers, who have perfected the preparation of this dish over the years. Its unique secrets and techniques make each version of the gazpacho unique, loaded with tradition and family love.

Andalusia is a region, as well as so many others of Mediterranean cuisine, which has very emblematic and traditional dishes being a good example of this the potatoes to the poor , the well -themesabe and the pestiños .

The Andalusian Gazpacho and its unique characteristics

This dish, characterized by its bright red color , is mainly composed of tomatoes, cucumbers, peppers, onions and garlic . The mixture is processed until a soft texture is obtained, and is seasoned with olive oil, vinegar and salt.

• The Andalusian gazpacho recipe varies from one family to another, being transmitted from generation to generation.

The Andalusian Gazpacho is a manifestation of Mediterranean cuisine, highlighting the importance of using fresh and high quality ingredients. 

This traditional dish is not only appreciated for its vibrant flavor, but also for its nutritional contribution, this being the header to increase body defenses.

Infallible ingredients of the Andalusian Gazpacho

The gazpacho, an emblematic cold soup of Andalusian cuisine, is prepared with fresh ingredients such as tomatoes, cucumbers, peppers, onions and garlic . Its characteristic bright red color and its refreshing flavor make it a popular choice during hot summer days.

• Although the recipes vary, the essence of the gazpacho lies in the harmonious combination of these ingredients, highlighted by olive oil, vinegar and salt . The versatility of the gazpacho allows you to enjoy it as an incoming or even as a refreshing drink.

Its entrenched tradition, transmitted from generation to generation, elevates it to an icon of Mediterranean cuisine, being appreciated not only for its flavor, but also by its nutritional value and their ability to unite people around the table.

Why is it called Gazpacho?

The word "gazpacho" has its roots in the Arab term "dandruff" , which means fragment or piece. The Andalusian gazpacho, therefore, suggests a diverse mixture of chopped and fresh ingredients.

Its simple preparation and the use of orchard products, such as tomatoes, cucumbers, peppers and garlic, reflect the wealth of the Andalusian land. This dish not only represents a delicious gastronomic tradition, but also a connection with the culture and sunny climate of the region.

Origin of the Andalusian Gazpacho and its meaning

In Spain, the word "Gazpacho" refers to an emblematic cold soup that has left a distinctive mark in the country's gastronomy. Originally from the Andalusian region , the gazpacho is known for its freshness, highlighting the influence of the Mediterranean diet.

Beyond being a dish, the gazpacho in Spain symbolizes the connection with the land, the culinary tradition and the ability to adapt to the warm summer days, making it a central element of the Spanish gastronomic culture.

The Tomato Gazpacho of Andalusia

The tomato gazpacho named Gazpacho Andaluz, can be confused with the Manchego Gazpacho which is also what we call a traditional grandmother's recipe . The base focuses on mature tomatoes , which provide a sweet taste and soft texture. This dish, iconic in Mediterranean cuisine, stands out for its bright red color and freshness.

In addition to tomato, it usually includes ingredients such as cucumber, pepper, onion and garlic , merging flavors to create a unique culinary experience. The combination of these elements, without cooking, preserves the natural essence of the ingredients and provides an ideal summer dish.

The tomato gazpacho , beyond the region from which it comes and the name given to it, symbolizes the connection with the season, celebrating the abundance of fresh and healthy products. These are recipes that are transmitted from generation to generation with some variants.

Before starting with the Andalusian Gazpacho recipe

First of all, thank Anabel not only the selfless participation in the program but the wave, patience, good talk. Thank you! It was a beautiful encounter. Despite the cucumber.

Now let's talk about the gazpacho ... Did you know how to do Gazpacho? Actually the "how" is the least.

I do it more than you raised but Anabel was very rigorous both in terms of ingredients and amounts, so if they look for how to do Gazpacho (a good Andalusian gazpacho), this recipe is perfect.

In addition to the traditional Andalúz Gazpacho recipe, Anabel Cherubito puts a touch that brings him closer to Latin America: coriander. We have not put it inside (in the blender), but he told me that he gives a great liquefied touch along with all the ingredients so this summer I will try it.

What else tell you about the Andalusian Gazpacho? It is one of my favorite summer recipes, in addition to very very healthy and nutritious, the gazpacho is the concoction of the Andalusian gods, it takes away the heat in a minute.

Do you try to try it! I assure you that you will love them. How to make Andalusian Gazpacho , but with a Latin American touch.

Enjoy it!

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and on YouTube that I upload new recipes every week ( click here )

Andalusian Gazpacho Recipe

Yield: 6 portions
Preparation TIME: 15 minutes + 2 hours of cooling

Ingredients:

• 1 kg of mature tomatoes
• 1 medium cucumber
• 1 green pepper
• 1 garlic clove (or 1 ½, according to your liking)
• 50 g of bread crumb (optional, soaked in a little water)
• 150 ml of extra virgin olive oil
• 50 ml of white wine vinegar
• Salt to taste
• 1 liter of cold water
• (Optional) chopped fresh coriander, to decorate
• (Optional for topings) Picatetes, raw ham in pieces, freshly ground pepper.

How to make step by step Gazpacho:

1. Wash and cut the tomatoes, cucumber and pepper into large pieces. If you prefer, you can pee the cucumber and tomatoes for a softer texture.
2. Peel the garlic and remove the germ if you want a softer taste.
3. Place all vegetables (tomatoes, cucumber, pepper and garlic) in the blender along with the dumb of bread.
4. Add the olive oil, vinegar and a pinch of salt. Crush well until you get a homogeneous mixture.
5. Add cold water and liquefy until a soft and lump -free texture, Lisita Lisita.
6. Try and adjust the salt and vinegar point according to your taste.
7. Refrigerate at least 2 hours for the gazpacho to cool well and flavors are integrated.
8. Serve very cold in deep vessels or dishes. Decorate with a touch of chopped fresh coriander if you wish, and add optional topings such as rich, raw ham or an extra splash of olive oil.

Thanks Anabel!

Where to find Anabel

On its website : Anabelcherubito.com

On Twitter : @acherubito

On his Facebook : Anabel Cherubito

On Instagram : Anabel Cherubito