Mild Gazpacho - Cloze

Gazpacho (from Wikimedia - CC)

First, do vocabulary activity 1 and vocabulary activity 2. Listen to the recording if necessary: MP3. Fill in all the gaps with the missing words, then press "Check" to check your answers. Use the "Hint" button to get a free letter if an answer is giving you trouble. You can also click on the "[?]" button to get a clue. Click the this button again for another letter. You can also click on "[?]" for a different hint. Note that you will lose points if you ask for hints or clues! Finally, do the quiz.

Primero, haz la actividad de vocabulario. Escucha la grabación si es necesario. Rellena los espacios en blanco con las palabras que faltan. Haz click en "Check" para comprobar tus aciertos. Si te resulta difícil la respuesta utiliza el botón "Hint" y te revelará una letra de la casilla en la que te encuentres, puedes clickear varias veces en "Hint" y te dará cada vez una letra más de la palabra. Para obtener ayuda también puedes clickear en el botón "[?]" y te dará una pista. Perderás puntos con las pistas.


Using modified extracts from “Gazpacho” on Wikipedia

gazpacho is a cold Spanish tomato-based vegetable soup or juice, originating in the southern region of Andalusia, which is mostly served , not very cold, during the summer months. Many gazpacho include tomato (“” for sweetness), red bell pepper, onion (for flavoring), olive oil, white or red wine vinegar, salt, garlic (as an ), and water.

There are many traditional and modern variations of gazpacho, often in different colors and perhaps with the addition of avocados, cucumbers, parsley, watermelon, green apples, grapes, meat, seafood, and other ingredients and garnishes such as bits of ham, or sliced olives, hard-boiled eggs, parsley and additional fresh bell pepper , tomatoes, and cucumbers.

Basically, the following is just one method of preparing gazpacho:
1. The vegetables are washed, the tomatoes, garlic and onions are peeled and the stems and seeds are removed from the bell peppers.
2. All the vegetables are up and put into a large container.
3. The vegetables are then through a food mill and the remaining seeds and other unwanted , such as the bell pepper peel, are removed from the mixture. The mixture can be even further through a tea strainer.
4. The water, olive oil, vinegar and salt are then added to taste.
5. The contents of the container are then blended in an electric to the desired of the consumer.
6. Then, the gazpacho is usually in the fridge for around 30 minutes before consumption. But remember that excessive refrigeration is usually not considered good for tomatoes because it seems to ruin the taste.
The exact amount of each ingredient varies depending on the individual consumer’s sense of taste. Generally speaking, however, for each kilo of tomatoes, about a quarter kilo of bell peppers is added, and half of a , sweet onion. Also, around two to four tablespoons of olive oil and one or two tablespoons of vinegar is added. (Remember this: it’s impossible to make good gazpacho with bad oil or vinegar.) In addition, just one clove of garlic is added as an so that the globules of the olive oil will remain suspended in the mixture of the liquid (because the olive oil and the other liquids will not mix very well). Also, around 300 grams (or milliliters) of chilled water is used in this recipe.

Besides this, optionally, around 50 grams of bread can be added as a to the mixture before , but remember, the more bread that is used in the gazpacho, the less it will be. The bread is specially prepared in this way: a little 2-3 day-old stale Spanish white bread is up into large pieces and in cool water for 30 minutes and then dry.

Also, just half or even less of a cucumber can be added depending on whether the consumer prefers a stronger or flavor. The addition of the cucumber is risky because some people seem to dislike it, but cucumber is said to be an excellent thirst- so it is to try it. In fact, traditional gazpacho from Andalusia is made with cucumbers.

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