Gazpacho Andalusia
- Tomatoes 700 gr.
- Sandwich bread 80 gr.
- 1 cucumber
- 1 green pepper
- Olive oil 40 ml.
- Jerez vinegar 20 ml.
- Water 150 ml.
- 1 clove of garlic
- Salt
Difficulty : Easy
- Total time 25 min.
- Preparation 25 min.
- Rinse the tomatoes and remove the stems.
- Cut into small pieces and place in a blender mixer.
- Add the garlic clove, cucumber (3/4), green pepper, sandwich bread, oil and vinegar.
- Grind until smooth. Add salt and leave to cool in the refrigerator.
- For the filling, finely cut pieces of Iberian Ham, 1/4 tomato and 1/4 cucumber into small squares.
Recommendations: Basil or coriander leaves can add a special touch.
Is it good for the body to drink gazpacho?
The secret of gazpacho lies in the proportions of each ingredient when preparing it as well as the amount consumed daily. If it is homemade with a moderate amount of oil, it is an excellent option to start a meal.
Hydration:
Gazpacho is mostly water, just like tomatoes, while the rest is made up of monounsaturated fatty acids, such as oleic acid from olive oil. It also provides minerals like magnesium, potassium, zinc and phosphorus, among others.
Thanks to its richness in mineral salts and water, gazpacho acts on the body in a similar way to an isotonic drink, but without artificial additives. By adjusting the amount of water during preparation, it is possible to reduce its caloric intake.
Antioxidant:
Gazpacho contains substances such as carotenoids and polyphenols, known for their powerful antioxidant effect that protects cells from damage. Tomatoes, rich in vitamins C, A and lycopene (a carotenoid with an antioxidant effect), contribute to the prevention of cardiovascular diseases and certain types of cancer.
