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A simple and tasty mix of cucumber, green pepper, garlic, onion and mint to cool you down on a hot summer day. Cucumber-Mint Gazpacho is the perfect refreshing soup on a sunny day! A great appetizer to any summer meal, you can serve it as a simple soup or in a pitcher with glasses as tapas, with some extra ice cubes if it’s on a sunny day. This cold soup, is a modern variation of the famous Spanish tomato cold soup called gazpacho (gazpacho recipe here). It contains all the same secondary ingredients, the only missing one here is the tomato, which is replaced by lots of cucumber and also a touch of mint, to make it extra fresh. Actually the original gazpacho dates back from the Roman times and wasn’t made with tomatoes since those got imported afterwards from the New world. The original gazpacho, called ajo blanco, was made out of almond, garlic, water and…

This Gazpacho or Traditional Spanish Cold Soup is filled with fresh and succulent veggies to cool you down on a hot summer day. Gazpacho is a salad turned into a cold soup. This traditional Spanish dish is perfect to cool down on a hot summer day. The ingredients are ripe tomatoes, pepper, cucumber, little onion, extra-virgin olive oil and a touch of vinegar. As for the consistency it’s up to you, many use a bit of bread to thicken the soup, however if you prefect a gluten free version, simply skip the bread. So simple to do, all you’ll need is a good blender and a fridge to cool it. Types of Gazpachos The dish can be served as an appetizer or as a tapa. Without saying… it’s a perfect cooling snack for a hot summer day. This is a traditional Gazpacho, but there is quite a few different versions in Spain, for example;…

This is a summer recipe. It is actually based on the original gazpacho recipe, the “ajo blanco” which is an almond, garlic, bread and vinegar cold soup. The tradition one doesn’t contain pineapple but sometimes grapes are used. Gazpacho existed way before tomatoes were imported in Europe from the New World. Spaniards used to do “cold soup” gazpacho with simply almond and vinegar. Since the south of Spain is an almond paradise, when those trees bloom, it’s absolutely beautiful. The Arabs imported them and later cultivated them in Spain. They are obviously quite a few nice recipes with them in Spain. Often they use almond to make a “picada” at the end of cooking, it thickens the sauce and gives it an extra nutty flavour. For example, the “Rabbit with wine & chocolate sauce” contains some in the last stage of the recipe. This soup is great because you make it…

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