Summer is coming and with it the high temperatures. It is when people move away from the stoves and spend more time outdoors, enjoying the sun, the sea or the mountains, if they can travel. In any case, it is the time when we look for other things to eat, refreshing things that alleviate the rigors of summer and provide enough liquid to avoid dehydration, so common in summer. An apple gazpacho, for example, is perfect.
This apple gazpacho is very light, because like all gazpacho it is served cold . Since this traditional cold soup was born at the dawn of Al-Andalus, in the 8th century, many ingredients have passed, some have remained and others, on the contrary, disappeared. The Mediterranean and Andalusia gave rise to this delicacy that was prepared on hot days, and which initially only contained water, vinegar and oil, and sometimes garlic or almonds were added.
It was the contact with the New World that gave it its definitive character with the addition of tomato and pepper, turning gazpacho into a completely syncretic recipe, to the point that no one remembers its transparent origins and color comes to mind. I live off the drink. What did remain was its refreshing intentionality, as the field workers took it to be able to endure those hard days of relentless sun. From the 19th century on, it became popular among the bourgeoisie, and there are numerous variations on the same theme, such as this apple gazpacho .
Ingredients:
How to prepare an apple gazpacho:
- Peel the apples and blend them . Soak the stale bread in this juice.
- In the blender glass, blend the tomato, cucumber and pepper .
- Add a glass of cold water , blend again.
- Add the apple juice and the bread , and continue to blend until you get a smooth texture.
- Pass the gazpacho through a fine strainer and then add the oil and vinegar. Season with salt and pepper .
If you like cold soups, you will love this apple gazpacho. You can serve it as a starter and even as a drink if you add ice and some more water, everything to your liking.
