GAZPACHO

Now that the good weather starts, you want something fresh‼ What better than a cold chilled gazpacho, fresh from the fridge? It is very easy and fast to do. There are many variations of this recipe. You can make gazpacho from almost any vegetable you like, but the classic one is made from tomatoes.

Ingredients:

• 100 ml of extra virgin olive oil
• 30 ml of vinegar
• 1 kg of tomatoes
• 1 clove garlic
• 150 g. bread (several days old)
• 1 green pepper
• 1 cucumber
• Salt
• Water

Preparation:

1. We clean the tomatoes well and wash all the vegetables.
2. Cut the tomatoes into quarters and add them to a large bowl.
3. Peel the cucumbers and cut off the ends. We cut them into small pieces.
4. We cut the green pepper the same.
5. We cut the bread into small pieces and add a little water, let it rest for about 10 minutes.
6. Peel the garlic clove and add it to the bowl with the tomato and the other vegetables.
7. We add the extra virgin olive oil, the vinegar and the salt.
8. We crush with the mixer until we have liquid. If it is still thick, add a little water.
9. We pass this sauce through a strainer and remove possible pieces of skin and small nuggets that have been left.
10. Once strained, we put it in the fridge and wait for it to cool enough so that it is very cold.

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ANTICORONAVIRUS VEGETABLE SOUP

ANTICORONAVIRUS VEGETABLE SOUP

Ingredients:

• 100 g of green beans
• 3 carrots
• 2 peeled potatoes
• 1 peeled tomato
• 1 red pepper
• 1 green bell pepper
• ½ cauliflower
• 2 cloves garlic, peeled
• 1 leek
• 1 celery
• 1 onion, peeled
• ½ broccoli
• 1 zucchini
• Fresh parsley
• Salt
• Pepper

Preparation:

1. On a table we are chopping the vegetables, all of them. The green pepper, the red pepper, the celery, the leek, the tomato, the onion and the garlic cloves, we leave them well minced. We cut the green beans, carrots, potatoes and zucchini into small cubes. And the cauliflower and broccoli, we cut them into twigs.
2. In a wide saucepan, put water (to cover all the vegetables) with salt and pepper.
3. We heat it over high heat.
4. When it starts to boil, we first add the vegetables that require the most cooking: green beans, carrots, potatoes, cauliflower, onion, garlic and red pepper.
5. Stir a little and let everything cook for 10 minutes.
6. After that time, add the green pepper, celery, leek, zucchini and tomato. Let them cook another 10 minutes, stirring occasionally and controlling the cooking temperature and the water level of the soup.
7. Now we are going to add the most delicate vegetable of all: broccoli.
8. We remove and let everything cook another 5 minutes, until all the vegetables have softened and we have the soup completely ready.
9. We rectify salt and pepper
10. Sprinkle with a handful of chopped parsley
11. Briefly remove and remove from heat.