Can gazpacho, salmorejo and ajoblanco be frozen? How to keep your cold summer soups

In summer, the heat meets the little desire to cook, so it is not surprising that the gazpacho and its relatives are the basis of the diet of so many people when temperatures rise. And, why deny it, they are a delight, always appetizing, nutritious and versatile. They prepare as nearly as fast as they devour; Is it worth it to prepare more? Do youYou can freeze the gazpacho and other cold soups?

It is true that its elaboration is very simple, but precisely because of that we often run out of gazpacho rations much faster than we would like. Or maybe we get too excited and it is physically impossible to end all the salmorejo consignment in one sitting. Have reservations in the freezer They could get us out of more than a hurry, and solve many dinners.

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How long do gazpacho and other cold soups last in the fridge?

The typical soups and cold summer creams are characterized by the absence of cooking in their preparation. They are vegetable recipes that basically consist of crushing all the ingredients together. With this in mind, its cold storage could be extended to almost a week, although it is better to be cautious and do not store them more than four days, better if we limit ourselves to three.

The moment we crush the ingredients we expose them to contact with oxygen, accelerating their oxidation and degradation, making it easier for external microorganisms to affect them. And the main problem is the typical heat of this era, when precisely more are consumed.

In summer it is not advisable to keep cold soups more than three days in the fridge

To keep them longer and in the best conditions, it is recommended to prepare them with the ingredients already cold, in good condition - you should never gazpacho with past tomatoes - and refrigerate immediately. If they are not going to be consumed suddenly, it is convenient to divide into smaller portions and use airtight containers in which there is barely room for air.

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In addition, we will keep them in the coldest part of the refrigerator, always checking that it cools sufficiently, away from sources of heat and trying not to break the cold chain. The more stable the temperature is maintained, the better it will be preserved. If they also have a higher content of vinegar, a little lemon or a higher proportion of garlic, these ingredients will help to prolong the preservation.

How to freeze and thaw the gazpacho or salmorejo

Remember that, in principle, any food can be frozen. The problem is that during the process there are certain products that their texture is affected, its flavor or even acquire an unattractive color. Although even foods as conflictive as potatoes have their tricks to freeze them.

But freezing is not the magic solution for everything, nor does it protect food indefinitely, much less in domestic freezers we have at home. The good news is that yes, the gazpacho, salmorejo, ajoblanco, porra antequerana or any other cold soup can be frozen. With certain considerations.

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These elaborations they are emulsions in which texture is essential. Although it depends on the style, in general the gazpacho is more a "soup" as such, liquid, while the salmorejo, the porra and the ajoblanco are much thicker and more sweet. In all cases it is key to bind and emulsify all the ingredients to achieve a homogeneous, fine and integrated texture.

Xanthan can help bind and preserve texture

By freezing and thawing these soups most likely part of its components are separated. Nothing serious that doesn't solve a good crushed before serving, although the final texture will never be exactly the same as when they are freshly made. To keep us very nearly So rich, we can apply these tricks:

  • Process or shred to the fullest the ingredients in its first elaboration. In the case of gazpacho it is almost essential in addition strain it to separate impurities or leftovers from skins or seeds.
  • Do not add water, since it will crystallize more in freezing. It can be incorporated later if necessary.
  • Emulsify gradually adding olive oil at the end and get a well bound mix and homogeneous.
  • Add 0.2 g xanthan gum per liter of soup already crushed before incorporating the oil, crushing everything well again.
  • Freeze quickly Once prepared, in horizontal containers, leaving a slight space for expansion.
  • Check that the freezer works correctly and has a great power, better if it is of four stars.
  • Pre-vacuum packaging using a suitable packaging machine, with both short and medium term and long containers. It is essential that they are containers adapted for liquid foods.
  • Defrost slowly in the less cold part of the fridge.
  • Crush again Very good once completely thawed.
  • Add a new small amount of extra ingredients, such as tomato or olive oil, when processing defrosted soup.

In relation to the last point, if we already know in advance that we will allocate part of the recipe to freezing, we can adjust the ingredients to complete quantities once thawed. The easiest thing is to reserve approximately 1/3 of the olive oil for the defrosted emulsion; This way we will avoid having a very fatty cream.

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