Uno de los platos más recurrentes en verano, y más refrescantes, es sin duda el gazpacho andaluz. Pero como a nosotros nos gusta innovar, te proponemos algunas variaciones de la receta clásica para que puedas impresionar a tus invitados.

Para aligerar la receta

Si quieres conseguir un gazpacho más suave prueba de quitarle el pan y añadirle fresas y sandía (sin pepitas). Resultará una receta más diurética y menos calórica.

Gazpacho de color más naranja

Sobra decir que el color final depende de sus ingredientes, así que si le añadimos pimientos rojos conseguiremos darle al plato un color más anaranjado.

Con manzana y sin ajo

En este caso se trata casi más de una bebida que de una sopa fría. Si a los ingredientes habituales le incorporamos zumo de manzana natural le estamos aportando unas notas dulces y ácidas. Lo hacemos con el zumo y no con la pulpa de la fruta para evitar la rápida oxidación. Podemos poner el zumo directamente o dejar las rebanadas de pan en remojo en este zumo y después pasarlo todo por la batidora. También le quitamos el ajo, para tener un sabor más suave.

Gazpacho de remolacha

Sencillamente se trata de respetar las proporciones del gazpacho original y añadir remolacha sin abusar. El resultado será una receta que te va a sorprender por su color y sabor. Podemos prescindir del vinagre y aportar frescura con un toque de menta.

Para aquellos que quizás nunca lo habéis preparado en casa, no viene mal recordar que la receta tradicional andaluza lleva tomates, pepino, pimientos, cebolla, ajo y pan remojado, así como sal, aceite de oliva virgen extra y vinagre.

¿I tu, te atreves a innovar?

3 Replies to “¿Innovamos con el gazpacho?”

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