If there is a food that screams summer, it is gazpacho. I am clear that I could spend all these months of July and August eating this cold soup on a loop and I would not get tired of it. Of course, we ask that it be a homemade recipe and it is suitable even for those of us who are quite a disaster in the kitchen. You don't have to turn on the ceramic hob or spend hours and hours until the result is worth it. You just have to combine ingredients in a blender. It's that simple.
Although it is a very easy dish to make, some tips from experts in the field never hurt. Chef José Andrés has revealed some of his tricks to elevate his homemade gazpacho even further and we have taken note. Surely you always resort to plum tomatoes for this cold soup, but he insists in his book Tapas: A Taste of Spain in America on trying other varieties: “it's worth experimenting, try a yellow or a Green Zebra in the gazpacho.”
I, who every time I have made gazpacho have gone directly and without thinking for pear tomatoes, now I want to dare with these new versions: “In Spain we mainly use pear tomatoes, which are easily found around here, but it is also worth experimenting with different American varieties in various Spanish dishes,” the chef insists.
Although not just any tomato is suitable for this, the chef is committed to innovating but with yellow or Green Zebra tomatoes. Specifically, the latter is ideal if you are looking for a more special flavor because it is sweet but has an acidic and slightly bitter background that gives it a super refreshing touch. In addition, it has a very green color that will completely change the intense red of the soup. We are ready to try this new recipe as soon as possible.
In Xataka | Experts agree: “Neither swimming nor walking, from the age of 50 it is absolutely necessary to do bodybuilding”
In DAP | José Andrés, chef: “In Spain we use pear tomatoes, but it is worth experimenting, try a yellow or a Green Zebra in the gazpacho”
