With the arrival of the heat, what you most want to eat are light and refreshing dishes. Gazpachos meet both requirements, as they are low in calories but very energetic and revitalizing, they hydrate the body and are served very cold. Surely you are thinking of the well-known Andalusian gazpacho, made from tomato. But the truth is that gazpachos give you the chance to create and innovate, combining interesting flavors and textures. Surprise yourself with this sour apple-based gazpacho, with a creamy finish of goat cheese, and a touch of basil oil. Not without telling you beforehand that gazpacho is a typical dish in Spanish culinary history and its origins date back to the XNUMXth century. At that time, the peasants obtained the ingredients directly from their land. A rich gazpacho, ready in a moment from the land to the soup plate. Cooking with foods that are as natural as possible guarantees an authentic flavor, much tastier and with all its nutritional properties. That is why our recommendation is to prepare this recipe with organic products, since current organic agriculture and livestock is the closest thing we have to the peasant lands of the XNUMXth century. There are organic supermarkets and cooperatives where you can find all the organic fruits, vegetables, cheeses and spices necessary to delight your palate to the fullest with this fresh apple gazpacho.
********************************************** INGREDIENTS
Gazpacho:
500 gr. granny smith apple, peeled and cleaned. 500 gr. golden apple peeled and cleaned. 170 gr. of virgin olive oil. 30 grams peeled cucumber 30 grams clean onion. 30 grams washed green pepper. 1/2 clove of garlic. Salt and sherry vinegar.
Cream cheese:
150 grams of fresh goat cheese. 150 grams milk. Salt and ground white pepper.
Basil oil:
100cc of virgin olive oil. 10 leaves of fresh basil. Salt.
Finish:
Cherry tomato. Spring onion. Green pepper.
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DEVELOPMENT
Gazpacho:
Wash the apples, peel them, remove the core and chop them. Do the same with the cucumbers. Blend everything in a blender until you get a fine texture. Rectify to your taste of salt and vinegar. Store it in the refrigerator until the time of use.
Cream cheese:
Cut the cheese into small cubes, add the milk, season with salt and ground white pepper and blend with the blender until you have a fine cream.
Basil oil:
First of all, wash and dry the basil leaves. Put them in the blender along with oil and salt and blend well with the blender.
Finish:
Put a layer of the cream cheese in the bottom of the glass (or deep plate), and finish filling with the gazpacho. To finish, cut according to your taste and your imagination the green pepper, the spring onion and the tomatoes to decorate the plate. Add a splash of basil oil and voila! A refreshing and ecological apple gazpacho. Enjoy yogis ;-) Gemma.
