{"id":17959,"date":"2022-05-30T18:24:45","date_gmt":"2022-05-30T16:24:45","guid":{"rendered":"https:\/\/koinecommerce.com\/blog-cerespain\/?p=17959"},"modified":"2024-02-27T22:56:07","modified_gmt":"2024-02-27T20:56:07","slug":"gazpacho","status":"publish","type":"post","link":"https:\/\/koinecommerce.com\/blog-cerespain\/gazpacho\/","title":{"rendered":"Gazpacho"},"content":{"rendered":"

El gazpacho es un plato t\u00edpico de la gastronom\u00eda de Andaluc\u00eda y Espa\u00f1a. Se elabora y se disfruta mucho en \u00e9pocas de calor.<\/strong><\/p>\r\n

Ingredientes para elaborar el GAZPACHO
(4 personas)<\/span> <\/span><\/strong><\/h2>\r\n

2 kg. de tomates maduros tipo pera o de rama
Trozo de pan duro (unos 70 gramos)
Pepino mediano
1 \u00f3 2 pimientos verdes
Diente de ajo de la Indicaci\u00f3n Geogr\u00e1fica Protegida Ajo Morado de Las Pedro\u00f1eras
Aceite de oliva virgen extra con Denominaci\u00f3n de Origen<\/strong><\/a>
Vinagre de la Denominaci\u00f3n de Origen Vinagre de Jerez
Comino molido
Agua fresca
Sal<\/p>\r\n\r\n\r\n\r\n\r\n\r\n

Elaboraci\u00f3n del plato t\u00edpico<\/span> <\/strong><\/h2>\r\n

Lo primero es lavar bien el tomate, el pepino y el pimiento. A continuaci\u00f3n cortamos en trozos los tomates, el pepino, los ajos y el pimiento. Adem\u00e1s previamente hemos puesto el pan duro a remojo en agua.<\/p>\r\n

Asimismo cogemos el recipiente de la batidora con el colador -fundamental- y vamos echando los ingredientes mezclados. Antes de batir, a\u00f1adimos un trocito de pan empapado en agua, sal y aceite de oliva virgen extra -m\u00e1s o menos al gusto de las personas que van a comer el gazpacho-. Batimos bien y para que quede limpio a\u00f1adimos un poquito de agua.<\/p>\r\n

Mientras retiramos la batidora y el colador, el batido lo echamos en un recipiente. Lo que quede en el colador lo desechamos. Y volvemos a realizar lo mismo hasta que todos los ingredientes est\u00e9n triturados.<\/p>\r\n

Tambi\u00e9n con todos los ingredientes triturados a\u00f1adimos agua para dejar el gazpacho m\u00e1s o menos l\u00edquido, seg\u00fan nuestro gusto.<\/p>\r\n

A continuaci\u00f3n a\u00f1adimos el vinagre y el comino. Con la batidora limpia lo mezclamos todo bien. Vamos probando el gazpacho y le vamos a\u00f1adiendo, vinagre, sal, aceite, cominos y agua, hasta dejarlo a nuestro gusto.<\/p>\r\n

Con el gazpacho ya preparado lo volcamos en una bonita sopera y lo metemos en el frigor\u00edfico durante dos horas.<\/p>\r\n

Finalmente, para servir el gazpacho individualmente recomendamos peque\u00f1os boles de barro.<\/p>\r\n

Se puede acompa\u00f1ar una fuente con pimiento, pepino, tomate y pan. Todo picado en trocitos peque\u00f1os. El comensal puede a\u00f1adir estos ingredientes a su gazpacho individualmente y en la cantidad que estime conveniente. \u00a0<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

El gazpacho es un plato t\u00edpico de la gastronom\u00eda de Andaluc\u00eda y Espa\u00f1a. Se elabora y se disfruta mucho en \u00e9pocas de calor. Ingredientes para elaborar el GAZPACHO(4 personas) 2 kg. de tomates maduros tipo pera o de ramaTrozo de pan duro (unos 70 gramos)Pepino mediano1 \u00f3 2 pimientos verdesDiente de ajo de la Indicaci\u00f3n…<\/p>\n","protected":false},"author":3,"featured_media":17956,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[436],"tags":[781,776,777,782,780,783,778,779],"class_list":["post-17959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-de-espana","tag-elaboracion-del-gazpacho","tag-gazpacho","tag-gazpacho-andaluz","tag-gazpacho-como-se-elabora","tag-gazpacho-ingredientes","tag-gazpacho-plato-tipico","tag-receta-del-gazpacho","tag-receta-tipica-del-gazpacho"],"yoast_head":"\nGazpacho - Blog Cerespain<\/title>\n<meta name=\"description\" content=\"Gazpacho, elaboraci\u00f3n e ingredientes de este plato t\u00edpico andaluz. 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Natural de Ponferrada (Le\u00f3n) 1953 Ha sido Profesor de la asignatura FINANCIACI\u00d3N Y COMERCIALIZACI\u00d3N DE PROGRAMAS, en el M\u00e1ster Oficial Universitario de Producci\u00f3n de Televisi\u00f3n en TRACOR-Facultad de Humanidades y Ciencias de la Comunicaci\u00f3n, Universidad CEU SAN PABLO. Ha trabajado con las productoras o grupos audiovisuales siguientes: TELSON (V\u00e9rtice 360), PLURAL ENTERTAINMENT (Grupo PRISA), EUROPRODUCCIONES (Grupo Vocento), GONA PRODUCCIONES, PAUSOKA (TV), REDACCI\u00d3N 7 (TV), STAR LINE PRODUCTIONS (TV), CERESPAIN (internet y TV), LEONMEDIA (TV y cine), PROGRAMAS DE PRODUCCI\u00d3N PROPIA (TV), ESTUDIO STERN PRODUCCIONES (TV), ALASKA PRODUCCIONES (TV), DISTAR PRODUCCIONES S.A (TV), EAR CINEMA S.L.U. (Espa\u00f1a) y RED NEW LINE (Italia), SOGETEL, CPA, ANTEA FILMS, AMBOTO P.C., BREZAL P.C. (cine) y LECAS FILMS (productora y distribuidora de cine). 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Natural de Ponferrada (Le\u00f3n) 1953 Ha sido Profesor de la asignatura FINANCIACI\u00d3N Y COMERCIALIZACI\u00d3N DE PROGRAMAS, en el M\u00e1ster Oficial Universitario de Producci\u00f3n de Televisi\u00f3n en TRACOR-Facultad de Humanidades y Ciencias de la Comunicaci\u00f3n, Universidad CEU SAN PABLO. Ha trabajado con las productoras o grupos audiovisuales siguientes: TELSON (V\u00e9rtice 360), PLURAL ENTERTAINMENT (Grupo PRISA), EUROPRODUCCIONES (Grupo Vocento), GONA PRODUCCIONES, PAUSOKA (TV), REDACCI\u00d3N 7 (TV), STAR LINE PRODUCTIONS (TV), CERESPAIN (internet y TV), LEONMEDIA (TV y cine), PROGRAMAS DE PRODUCCI\u00d3N PROPIA (TV), ESTUDIO STERN PRODUCCIONES (TV), ALASKA PRODUCCIONES (TV), DISTAR PRODUCCIONES S.A (TV), EAR CINEMA S.L.U. (Espa\u00f1a) y RED NEW LINE (Italia), SOGETEL, CPA, ANTEA FILMS, AMBOTO P.C., BREZAL P.C. (cine) y LECAS FILMS (productora y distribuidora de cine). 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