7.02.2011

Gazpacho od rajčica/Gazpacho (summer raw tomato soup)

Please, scroll down for recipe in English


Gazpacho. 
Hladna juha od povrća s dominacijom rajčica kao voća, postala je sastavni dio Andaluzijske kuhinje (Španjolska). Najčešće servirana u Córdobi i Sevilli, proširila se po cijelom svijetu. 
Neki kažu da se servira čak i u Italiji, s dodatkom octa ili Prošeka. Ja sam servirala s dodatkom Prošeka. Ne osjeti se previše, a daje mu jednu slatkastu notu.
Original recept možete vidjeti na blogu La Tartine Gourmande.







Gazpacho od rajčica
(za 4 osobe)

      Potrebni sastojci:

·         1 kg oguljenih rajčica
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·         ½ male paprike, domaće (zelene)
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·         1 manji svježi krastavac
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·         1 veliki režanj češnjaka
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·         ¼ glavice crvenog luka, oguljenog i krupnije narezanog
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·         80 ml maslinovog ulja
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·         1 žlica Prošeka
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·         1 žlica svježeg bosiljka
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·         sol, svježe mljeveni crni papar
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·         za posipanje:  Feta sir, ostatak paprike, rajčica, svježi krastavac, listići bosiljka i peršina
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      Priprema:

·         Rajčice stavite u kipuću vodu pa ih pustite neka odstoje oko 1 minutu. Ocijedite ih od vode, a zatim ih ogulite pa nasjeckajte.
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·         U blenderu kombinirajte sve sastojke. Miksajte oko 1 minutu dok sastojci ne poprime gustu, glatku teksturu.
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·         Juhu prelijte u plastičnu posudu, poklopite pa ostavite u hladnjaku oko 2 sata.
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·         Poslužite u manjim zdjelicama. Po vrhu pospite sitno sjeckane rajčice, krastavce, papriku, Feta sir i svježe začinsko bilje. Po želji možete poprskati i s malo maslinovog ulja.
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English version

According to Wikipedija, Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.
Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
Recipe is adapted from La Tartine Gourmande.


Summer row tomato soup

(serves 4)



      You need:

·         2 pounds (1 kg) ripe tomatoes
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·         ½ small paprika (pepper)
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·         1 small cucumber
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·         1 large garlic clove, peeled
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·         ¼ red onion, peeled and chopped
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·         80 ml olive oil
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·         1 tbsp Prosecco (sherry)
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·         1 tbsp fresh basil
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·         sea salt, freshly grounded black pepper
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·         for the topping: Feta cheese, pepper, tomatoes, cucumber, basil and parsley leaves
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      Steps:

·         Blanch the tomatoes in boiling water for 1 minute. Peel and dice them.
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·         In a bowl of food processor or a blender, combine all ingredients. Blend for 1 minute or until smooth in texture.
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·         Cover and refregerate for 2 hours.
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·         Serve in a small bowls topped with diced tomatoes, Feta cheese, cucumber, paprika (pepper) and fresh herbs. Drizzle with little of olive oil.
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P.S. For the measurements check out the kitchen chart!

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6 comments:

  1. Cim moj paardajz sazri u basti a sunce upece ,obavezno pravim gazpaco.Jedna predivno osvezavajuca supa a tvoja bogami sa dodatcima i ceo rucak:)

    ReplyDelete
  2. Jel' to legendarna daskica za fotkanje:)???
    Ah, kada bih ja znala/imala strpljenja za ovakve fotke (kada sam slikala tortu Makaranu/imotsku tortu bas je bila kisa i svjetlo tamno)...
    Obozavam gazpacho u vrelim ljetnim danima!

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  3. Hvala cure :)
    @ Mel, je, to je ta daska :) Već sam u jednom postu napisala da sam je sama opiturala. Dobro je poslužila :)

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  4. dopada mi se ova tvoja verzija s prošekom, mora da je odlično!

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  5. I meni se dopada verzija sa Prošekom jer se ne kuva, pa ne ispari. Ništa lepše od činije pune vitamina. Ovaj garnirung mi je odličan i on baš da pravi šmek, kao i posudice koje su se uveliko isplatile.

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  6. Maja , ova juha prekrasno i jako fino izgleda ! Volim rajčice i sve od rajčica, dodatak prošeka mi je posebno interesantan i iako nisam ljubitelj hladnih juha ovu ću sigurno isprobati !

    ReplyDelete