{"id":8883,"date":"2025-07-07T09:56:48","date_gmt":"2025-07-07T07:56:48","guid":{"rendered":"https:\/\/culturefoodblog.de\/?page_id=8883"},"modified":"2025-07-07T09:59:09","modified_gmt":"2025-07-07T07:59:09","slug":"printversion-gazpacho","status":"publish","type":"page","link":"https:\/\/culturefoodblog.de\/en\/printversion-gazpacho\/","title":{"rendered":"Printversion &#8211; Gazpacho"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:10px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:10px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-max-width:500px;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/culturefoodblog.de\/en\/all-recipes\/\" target=\"_self\" aria-label=\"logo-1\"><img decoding=\"async\" width=\"200\" height=\"71\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1.png\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-200x71.png\" alt class=\"lazyload img-responsive wp-image-8215\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27750%27%20height%3D%27265%27%20viewBox%3D%270%200%20750%20265%27%3E%3Crect%20width%3D%27750%27%20height%3D%27265%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-200x71.png 200w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-400x141.png 400w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-600x212.png 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1.png 750w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 200px\" \/><\/a><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:0px;--awb-padding-bottom:40px;--awb-background-color:var(--awb-color1);--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h3>Rezept \/ Zutaten: Gazpacho Andal\u00faz<\/h3><\/h3><\/div><div class=\"fusion-text fusion-text-1\"><p class=\"has-small-font-size\">F\u00fcr ca. 6 Personen als Vorspeise \u2013 mindestens 6 Stunden K\u00fchlzeit<\/p>\n<ul class=\"wp-block-list\">\n<li>6-10 reife, dunkelrote Tomaten, falls verf\u00fcgbar sogenannte \u201eFlaschentomaten\u201c<\/li>\n<li>1 Tasse Tomatenpassata<\/li>\n<li>2 rote Paprikaschoten<\/li>\n<li>2 gro\u00dfe Salatgurken<\/li>\n<li>2 kleine &#8222;Landgurken&#8220;<\/li>\n<li>2 Stiele Staudensellerie<\/li>\n<li>1 wei\u00dfe, s\u00fc\u00dfe Zwiebel<\/li>\n<li>2 Fr\u00fchlingszwiebeln<\/li>\n<li>4 junge Knoblauchzehen<\/li>\n<li>optional: \u00bd rote Chilischote<\/li>\n<li>1 TL Salz<\/li>\n<li>1 TL wei\u00dfer Pfeffer<\/li>\n<li>1 TL \u00a0Kreuzk\u00fcmmel<\/li>\n<li>\u00bd TL Garam Masala<\/li>\n<li>1 EL gezupfte Sommerkr\u00e4uter (Thymian, Rosmarin, Salbei, Basilikum, Oregano)<\/li>\n<li>5 EL natives Oliven\u00f6l extra, kaltgepresst<\/li>\n<li>1 EL Butter<\/li>\n<li>1 TL gereifter Aceto Balsamico *<\/li>\n<li>2 EL frisch gepresster Zitronensaft<\/li>\n<li>ca. 100 ml kaltes Wasser \/ stilles Mineralwasser \/ optional Wei\u00dfwein<\/li>\n<li>4-6 Scheiben entrindetes Wei\u00dfbrot oder Toastbrot (optional)F\u00fcr die Dekoration:<\/li>\n<li>Eisw\u00fcfel<\/li>\n<li>Gukenstreifen<\/li>\n<li>kleine Paprikaw\u00fcrfel<\/li>\n<li>frischer Oregano oder Thymian<\/li>\n<\/ul>\n<p>* In vielen spanischen Rezepten wird auch etwas Zucker hinzugef\u00fcgt. Anstelle von einfachem Essig und Zucker verwende ich cr\u00e9migen Aceto Balsamico de Modena, oder, f\u00fcr noch mehr Fruchtigkeit, einen gereiften Birnenbalsam-Essig.<\/p>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:40px;width:100%;\"><\/div><div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-three\" style=\"--awb-margin-top:-50px;\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 1<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-margin-top:-20px;\"><p>Die Zwiebel sch\u00e4len, grob teilen oder vierteln und mit dem gesch\u00e4lten und zerdr\u00fcckten Knoblauch in Oliven\u00f6l und etwas Butter anbraten, bis alles ein wenig Farbe annimmt.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-3 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 2<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-3\" style=\"--awb-margin-top:-20px;\"><p>Die gezupften Sommerkr\u00e4uter und Selleriestangen hinzugeben und mit einem Schuss Wasser oder Wei\u00dfwein abl\u00f6schen. Ca. 5 Minuten leise k\u00f6cheln lassen.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-4 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 3<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-4\" style=\"--awb-margin-top:-20px;\"><p>W\u00e4hrenddessen das restliche Gem\u00fcse waschen, die Tomaten halbieren, die Paprika von allen Kernen befreien, die Gurke sch\u00e4len, quer halbieren und ebenfalls alle Kerne entfernen. Falls Chili verwendet wird, die Schoten halbieren und die Kerne entfernen. (Vorsicht mit dem Chili, meist reicht schon \u00bc der Schote f\u00fcr eine ordentliche Sch\u00e4rfe).<\/p>\n<\/div><div class=\"fusion-title title fusion-title-5 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 4<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-5\" style=\"--awb-margin-top:-20px;\"><p>Die Paprikast\u00fccke und die Passata zu den k\u00f6chelnden Zwiebeln hinzugeben und kurz 1-2 Minuten aufkochen. Danach alles vom Herd nehmen und abk\u00fchlen lassen.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-6 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 5<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-6\" style=\"--awb-margin-top:-20px;\"><p>Die lauwarme Zwiebel-Knoblauch-Paprika Mischung in einen Standmixer f\u00fcllen. Salz, Pfeffer, Kreuzk\u00fcmmel, Paprikapulver, Garam Masala und Zitronensaft hinzugeben.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-7 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 6<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-7\" style=\"--awb-margin-top:-20px;\"><p>Den Mixer mit den Tomatenh\u00e4lften und den Gurkenst\u00fccken (optional auch mit den Wei\u00dfbrotscheiben) bef\u00fcllen und nur ganz kurz p\u00fcrieren, so dass eine grobe Mischung entsteht.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-8 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 7<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-8\" style=\"--awb-margin-top:-20px;\"><p>Von dieser Mischung ca. 6 EL entnehmen und in einem kleinen Glas abgedeckt beiseite stellen.<br \/>\nDann den Mixer auf h\u00f6chster Stufe gut 2 Minuten laufen lassen und alles glatt p\u00fcrieren. Sollte die Suppe zu dickfl\u00fcssig sein, einfach noch etwas Wasser hinzuf\u00fcgen.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-9 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 8<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-9\" style=\"--awb-margin-top:-20px;\"><p>Die Gazpacho in einen Topf oder eine Flasche umf\u00fcllen und mindestens 6 Stunden in den K\u00fchlschrank stellen. Am besten bereitet man die Suppe schon einen Tag im Voraus zu.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-10 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 9<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-10\" style=\"--awb-margin-top:-20px;\"><p>Vor dem Servieren das Wei\u00dfbrot entrinden, in W\u00fcrfel schneiden und mit Oliven\u00f6l in einer Pfanne knusprig r\u00f6sten.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-11 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 10<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-11\" style=\"--awb-margin-top:-20px;\"><p>Den p\u00fcrierten Gem\u00fcsemix aus Schritt 7 auf den Boden von vier Sch\u00e4lchen oder Gl\u00e4sern geben. Die gut gek\u00fchlte und durchgezogene Gazpacho mit etwas Balsamico, Zitronensaft und ggfs. etwas Salz abschmecken und dann in die Sch\u00e4chen f\u00fcllen; mit Gurken, Paprika, Kr\u00e4utern, Croutons und Eisw\u00fcrfeln dekorieren, einen Spritzer Oliven\u00f6l dar\u00fcber und sofort servieren.<\/p>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:70px;width:100%;\"><\/div><div class=\"fusion-text fusion-text-12\" style=\"--awb-margin-top:-20px;\"><p><em><strong>Weinempfehlung<\/strong>:<\/em> Wegen der geschmacksintensiven Zutaten mit leichter Sch\u00e4rfe sind gek\u00fchlte Weiss- und Ros\u00e9weine die beste Wahl zur Gazpacho. Ein Albari\u00f1o, Vino Verde, Sauvignon Blanc oder ein provenzalischer Ros\u00e9 sind ausgezeichnete Begleiter. Eine spannende Alternative ist ein gut gek\u00fchlter Sherry, etwa ein DO Jerez Manzanilla.<\/p>\n<p>Weitere Weinempfehlungen gibt\u2019s auf unserer Seite \u2192 <a href=\"https:\/\/www.welcherweinzu.de\" target=\"_blank\" rel=\"noopener\">www.welcherweinzu.de<\/a><\/p>\n<p><em><strong>Tipp 1:<\/strong> Anstelle von Croutons kann man auch Tortilla-Streifen oder Tortilla-Chips verwenden. Mit etwas ger\u00e4ucherter Putenbrust oder gegrillten H\u00e4hnchenstreifen wird so aus der Vorspeise ein vollwertiger Hauptgang.\u00a0<\/em><\/p>\n<\/div><div class=\"fusion-title title fusion-title-12 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Gutes Gelingen und einen ebenso guten Appetit!<\/h4><\/h3><\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8883","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Printversion - Gazpacho - Culture Food Blog - Familie, Freunde &amp; 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