Gazpacho
Sigo con las comidas fresquitas para el verano y que mejor que un buen gazpacho…
El gazpacho es una de esas recetas que tiene mil versiones y cada uno que te diga como hacerlo te va a dar una versión distinta del anterior.
Yo aprendí a hacerlo de esta manera que os voy a explicar hace muchos años, y desde entonces intento no pedirlo fuera de casa pues tengo muchas probabilidades de que no me guste, cuando en casa comería gazpacho cada día.
Me permito contaros que mi yerno creía que no le gustaba el gazpacho hasta que lo probo en casa …
Un consejo: No hagáis gazpacho si los ingredientes no son de primera, no vale cualquier tomate, han de ser esos rojos, grandes y hermosos que empiezan ahora
El tema de las cantidades es un poco peliagudo…. Yo os digo lo que yo pongo y vosotros vais adaptándolo a vuestro gusto, más pepino, más pimiento, más ajo, menos tomate….. Es cuestión de ir probando hasta que encontráis vuestro punto.
Espero que si lo probáis os guste tanto como a nosotros.
INGREDIENTES:
– 3 Kl. de tomates rojos y grandes, maduros
– 1 Pepino grande
– 2 Pimientos verdes
– 1 diente de ajo
– 2 Rebanadas de pan del día anterior
– 1/2 Vaso de vinagre de vino blanco
– 1 Buen chorro de aceite de oliva virgen extra
– Sal maldon
– 1 Vaso de agua fresca
PREPARACIÓN:
Primero escaldaremos los tomates para pelarlos más fácilmente, para ello le sacamos el rabo y hacemos unos cortes en forma de cruz por el lado contrario al rabo.
Ponemos agua a hervir y cuando hierva metemos los tomates y los dejamos unos segundos. Retirar del agua y con ayuda de un cuchillo sacar la piel.
En un bol pequeño ponemos el pan a remojo con el vinagre y reservamos.
En un recipiente grande vamos poniendo los tomates pelados y cortados, el pepino pelado y cortado, los pimientos sin rabo ni pepitas y cortados en trozos, el diente de ajo pelado, la sal, el aceite, el agua (Ojo, es mejor ponerla de poco en poco e ir añadiendo que ponerla de golpe, pues si te pasas en cantidad el gazpacho puede quedar aguado) y por último el pan con el vinagre que tenemos reservado.
Triturar bien hasta que no queden trozos de los ingredientes.
Pasar por un colador chino para sacar las pepitas de los tomates.
Poner en la nevera hasta la hora de comer, cuanto más frío esté mejor.
Podéis acompañar por un picadillo de los ingredientes y de cebolla tierna y de picatostes de pan frito.
NOTA: A nosotros nos gusta bastante espeso, pero si os gusta más liquido basta con añadir más agua.
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