Spanky gazpacho is a typical cold soup or cream. This is made from fresh vegetables and greens. We can find a multitude of variants that go from the traditional one to less orthodox recipes that include fruits such as watermelon, apple, peaches, etc … Which we will see later.
I’m sure that many of you know how to make this traditional recipe. In fact, I know that in each house, there is a different recipe for this and all the variants are delicious but do we really know how to make the best? Well, so that you never fail with this delicious cold soup, I come with a decalogue to know how to make the best spanky gazpacho. I am going to explain what is important to me to take into account for this recipe. Read also: How to reheat tamales
The proportions usually vary depending on the taste of each one. But these are very important if we want to achieve a balanced cream of flavor and texture. I recommend you try my recipe, this is the result of many tests and it is very balanced in flavor.
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Choosing a good tomato is crucial for a good result. Surely this is a question that you have asked yourself on more than one occasion. The best varieties of tomato for my taste are those of pear and those of branch. A variety of tomatoes that should not be used to make this recipe is the tomato for salad, not those that are too acidic.
As we are used to putting tomatoes in the fridge so that they hold up well (especially in summer), the ideal would be to remove the tomatoes that we are going to use from the refrigerator at least a couple of days before, so we will have perfect tomatoes and at their point optimal ripening.
Traditionally this cold soup is made with “Settled” bread, but this is not essential, since the same result can be achieved if we do not pass it through a chinese or strainer once it is made, also if we add the oil little by little and in the form of thread while we continue beating, we will get it to emulsify, which will give it a texture very similar to when we use bread. This way, we will obtain a spanky gazpacho with a wonderful texture, but much lighter and without carbohydrates.
In the same way that happens with bread, water is a matter of the personal taste of each one. Especially it depends a lot on how we like to take the spanky gazpacho, whether it is as a soup or as a drink. Since this can be served as a drink when its texture is more liquid or as a dish when it is more consistent, so taking this into account, you may or may not add it.
So that it does not repeat, there is something very simple that we can do. We just have to remove the central germ from it. If you still keep repeating it, you can add only half garlic. In this way, we will have the essence of it without being heavy to digest.
A very simple way to enhance the flavor of this cold cream is by macerating the ingredients for one or two days in the fridge. To do this, you just have to cut all the ingredients, put them in an airtight container and add the oil, vinegar and salt. Stir and reserve in the fridge until ready. You’ll see how much it gains in flavor.
If we are going to serve it as a drink, it is not necessary to add anything to it. If you feel like it and you want it to be cooler, a couple of ice cubes can go very well, but nothing more. But if we are going to serve it as a first course, the ideal is to make it more complete. This is achieved with a few good “Bumps.”
Although the traditional thing is to serve it with homemade croutons and very small chopped vegetables (pepper, cucumber, onion), depending on the area, the garnish can vary slightly. These can range from ham tacos and pieces of a hard-boiled egg to melva or tuna. In the varieties that are made with fruits, the garnishes may include pieces of these.
Not everything is in knowing how to make spanky gazpacho, the temperature of this must be correct. The optimal serving temperature is between 0ºc and 6ºc. In this way, we can enjoy all the flavors and aromas that this traditional cold cream offers us and in addition to being a delicious dish, it will be a delicious, refreshing soup. Therefore, it is recommended that once it is made, it is reserved in the refrigerator between 2 and 6 hours before consuming it.
It is very important that the oil we use is of quality. Therefore the best option is extra virgin olive oil. The variety I leave to your choice. You just have to bear in mind that depending on the oil, it will be more or less intense in flavor.