Gazpacho Paleo version
I think so with Gazpacho paleo recipes with those of Guacamole . There are many versions as people prepare it, and we can say that this recipe is trying to adapt to the Paleo way possible. Often used vinegar and salt in the ingredients, but that we have changed.
This recipe is loaded with nutrients and is perfect for both a snack (it has been virtually the companion of my breakfast today at work), and to a starter, or even dinner. Refreshes, moisturizes and nourishes!
Ingredients:
- 1 kilo of ripe tomatoes (which are with good color and preferably non-salad)
- Italian type 1 green pepper
- 1 cucumber
- 1 piece of onion (about 100 grams)
- 1 clove garlic
- 3 tablespoons olive oil
- fresh lemon juice
- cold
- Optional: 1/2 green apple (such as a Golden)
Preparation
Sometimes you can find in the supermarket trays mounted to prepare your gazpacho, and I saw one that was on offer, while good, did not need to add more numbers ...
To prepare the recipe first wash the tomatoes, cucumber and bell pepper.
We put in a glass to the blender the tomatoes cut into four pieces. You can put it with or without skin, as you like. Now we remove the pepper seeds and the stalk and cut it into pieces to put in the tomatoes.
Peel the garlic and cut. Remember to remove the center which is what gives bitterness (and does a repeat). Once cut we put it with the other vegetables.
We do the same with the onion, peel and cut into pieces, and put it in the glass with the other ingredients.
Peel the cucumber and cut it in half leaving the other part reserved for later. The piece that we were also cut it into pieces and put it in the glass.
Time to beat everything! And well covered. You have to let it run until there is not a piece of whole vegetables.
Once well mashed, add olive oil and if you want a squeeze of lemon (use it instead of salt). We again give the blender a few seconds to mix.
If we do not have the consistency that we like, we can add cold water until we left as we want. It all depends on how much water the vegetables have.
Also keep in mind that the more water you put, will go lowering the taste, so you can go rectifying with lemon.
Now finally, with cucumber we had booked, we cut to small squares and we caseload above. We put in the fridge and serve it so cold.
If you want to give another touch: In the end, you can add half a block cut small squares with cucumber toceado.
This recipe is loaded with nutrients and is perfect for both a snack (it has been virtually the companion of my breakfast today at work), and to a starter, or even dinner. Refreshes, moisturizes and nourishes!
Ingredients:
- 1 kilo of ripe tomatoes (which are with good color and preferably non-salad)
- Italian type 1 green pepper
- 1 cucumber
- 1 piece of onion (about 100 grams)
- 1 clove garlic
- 3 tablespoons olive oil
- fresh lemon juice
- cold
- Optional: 1/2 green apple (such as a Golden)
Preparation
Sometimes you can find in the supermarket trays mounted to prepare your gazpacho, and I saw one that was on offer, while good, did not need to add more numbers ...
To prepare the recipe first wash the tomatoes, cucumber and bell pepper.
We put in a glass to the blender the tomatoes cut into four pieces. You can put it with or without skin, as you like. Now we remove the pepper seeds and the stalk and cut it into pieces to put in the tomatoes.
Peel the garlic and cut. Remember to remove the center which is what gives bitterness (and does a repeat). Once cut we put it with the other vegetables.
We do the same with the onion, peel and cut into pieces, and put it in the glass with the other ingredients.
Peel the cucumber and cut it in half leaving the other part reserved for later. The piece that we were also cut it into pieces and put it in the glass.
Time to beat everything! And well covered. You have to let it run until there is not a piece of whole vegetables.
Once well mashed, add olive oil and if you want a squeeze of lemon (use it instead of salt). We again give the blender a few seconds to mix.
If we do not have the consistency that we like, we can add cold water until we left as we want. It all depends on how much water the vegetables have.
Also keep in mind that the more water you put, will go lowering the taste, so you can go rectifying with lemon.
Now finally, with cucumber we had booked, we cut to small squares and we caseload above. We put in the fridge and serve it so cold.
If you want to give another touch: In the end, you can add half a block cut small squares with cucumber toceado.
Other Tricks
No seeds or seeds: If you do not want to meet the tomato seeds separately whisk well and strain the puree and then put it in the blender to add the remaining ingredients.
"My gazpacho is orange, what happened?": The "fault" is tomatoes. You must not use tomatoes for gazpacho salad because they get neither the taste nor the color touches. Also if you remove the skin will lose some color. It is best to use for sauces or tomato branch.
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