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  • How to make the best Spanish gazpacho

    gazpacho_iloveaceite

    INGREDIENTS

    1 kg ripe tomatoes
    1 cucumber (150 g)
    1 green pepper (80 gr)
    A quarter of an onion (50 gr)
    1 clove of garlic
    200 ml extra virgin olive oil iloveaceite white label
    20 ml sherry vinegar (2 tablespoons).
    10 gr salt
    A pinch of cumin (optional)
    200 ml water (one glass)

    Processing Time: 15 minutes

    gazpacho_iloveaceite_1

    PREPARATION

    Wash the vegetables well.

    Tomatoes: remove the stem first. Remove the tough core at each end by going in at an angle. With the knife inserted about three-fourths of an inch from the stem, turn the tomato until you've got yourself a cone you can pop right out. Cut the tomatoes into large chunks Tomatoes are sensitive fruit. Be gentle!

    Peel the cucumber and cut into large pieces. Remove the seeds and white membranes from inside the green pepper, and chop into large pieces. Peel the onion and cut a quarter of it.

    Put all vegetables (tomatoes, cucumber, green pepper, onion and garlic),  in a large bowl and mix with the extra virgin olive oil, vinegar, water, salt and cumin. Blend with the mixer until totally smooth.

    Strain the mixture through a fine sieve into a large bowl. Chill the gazpacho in the fridge for several hours until cold. Serve in large bowls, garnished with finely diced cucumber, green pepper and/or bread.

    Photos: Gastromedia

  • The Mediterranean Diet is going out of fashion in the countries where it was once a daily regimen

    Extra virgin olive oil and Mediterranen Diet Extra virgin olive oil and Mediterranen Diet

    Global experts say the Mediterranean diet - long celebrated for its health benefits - is going out of fashion in the countries where it was once a daily regimen, and they're blaming the growth of fast food and mass tourism.

    Lluis Serra-Majem, head of the International Foundation of Mediterranean Diet, said it has decreased by 70 per cent in Greece over the last 30 years and 50 per cent in Spain.

    The diet is rich in starchy foods such as bread and pasta, fruit and vegetables, extra virgin olive oil, red wine, some fish, and a small amount of meat - and experts fear its devastating decline may be irreversible.

    Found to varying degrees in all countries bordering the Mediterranean Sea, the diet was added in 2010 to Unesco's Intangible Cultural Heritage of Humanity list for seven countries - Croatia, Cyprus, Greece, Italy, Morocco, Spain and Portugal.
    It was praised by the United Nations for promoting hospitality, neighbourliness, intercultural dialogue and creativity.

    But experts are now exploring ways to revive it, from making it appealing to teenagers, to persuading people to buy fresh and sometimes costlier food in a period of economic crisis.

    Less than 15 per cent of the Spanish population still eats a Mediterranean diet, while 50 to 60 per cent do so sometimes.

    Read more

  • Spain: Where the olive oil is born

    Spot 'Spain: Where the olive oil is born' by Olive Oils From Spain

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