The keys to a perfect seasoning

Not glamorous, the cold soup full of fleet! The success of the Andalusian gazpacho is due to its seasoning , consisting of good vinegar (sherry), pepper (Espelette or Tabasco), ground pepper and salt, fresh herbs (basil, mint ...) and a filet of quality olive oil. If the tomatoes are lacking, we bring a touch of sugar to balance the whole . And if the tomatoes come from the garden, it's even better!

How to get the perfect consistency?

Some Spanish recipes recommend pounding all the ingredients with mortar (which can be added to our list of essential kitchen utensils) ... A little tedious! A good stuff (mixer, blender, robot) makes it easier but we do not mix too finely, to keep the consistency. The addition of stale bread, fresh almonds or tomato paste makes it possible to catch a soup that is too liquid.

The secret to digest gaspacho

Bloating or stomach pain after eating a gazpacho? This inconvenience is related to several ingredients difficult to digest, especially in the raw state. To improve things, we eliminate skins (tomatoes, peppers) by scalding them or with a peeler special fine skins. We also say bye bye to the germ of garlic (which can also scald) and to all the pips (peppers, cucumber and, ideally, tomatoes too). Again, if the vegetables are organic, the skin can be kept, or only partially removed: rich in fiber and vitamin, it is the ally of our body.