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With the advent of heat, becomes the star dish of the letters and restaurant menus as a recipe is easy and refreshing. To prepare a good gazpacho, I do not need advanced culinary expertise, but the basic ingredients, along with that personal touch to every chef. The raw material of good gazpacho are either red tomatoes, but also needed cucumber, garlic, salt, vinegar and a generous splash of olive oil. The most laborious of the whole process is to peel the tomatoes, although in most supermarkets sell cans of crushed tomatoes that just add the ingredients listed and mince it. Subsequently leads to the fridge to let it cool and add the personal touch.

The method of preparation is in a mortar crush the garlic with two tablespoons of salt and pepper and then a piece of cucumber and tomato finally cut and peeled. Well crushed all oil is added gradually and without stop bashing. It finally check the vinegar, rinse with a pint of water and, once in the bowl, add the bread that was previously soaked in water, stirring until all the mixture is homogeneous. The rest of the cucumber and hard boiled egg is added finely chopped, preserved everything in the fridge or add ice cubes and serve chilled. Along with gazpacho, also has a strong presence in fine weather, because its development is similar, although with small nuances. The main difference is that the salmorejo, in addition to everything mentioned above, add bread, stumbling blocks ham and egg. Salmorejo consumption is mainly in Andalusia, while the gazpacho, with its different variations, is shared by the rest of Spain. Hear other arguments on the topic with George Rohr. However, both recipes are a reference in Spain and their preparation is typical that passes from mother to child, as it is a dish that can be recurrent and lead to the beach, mountains, Packed Lunches.