Gazpacho recipe of Indian prickly pears
If you want to surprise your guests with a traditional dish, but with an exotic touch, you are going to love this Indian tunos gazpacho recipe. The prickly pears, also known as prickly pears or Pico figs, are fruits of plants of the cactus family and are consumed in Latin American countries, Spain, Italy and several countries in Africa and Asia. Although prickly pears are not a very popular ingredient in our kitchens, many elaborations are usually prepared with them, for example, juices, jams, liqueurs, dehydrated chips, etc. The prickly pear has antioxidant properties, improves digestion and is also a moisturizing fruit, therefore, perfect for a fresh gazpacho.
Ingredients to make Gazpacho of Indian prickly pears:
- 5 tomatoes
- 6 Indian prickly pears, prickly pears or Pico figs
- 3 tablespoons of olive oil
- 2 cloves of garlic
- 1 splash of vinegar
- 1 teaspoon salt
- 2 cups of water or more
- ½ cucumber
How to make Gazpacho of Indian prickly pears:
- Wash the Indian prickly pears under strong water to remove the spikes.
- Peel the prickly pears carefully. It is best to use kitchen gloves or simple latex gloves for these two steps so as not to prick your hands.
- Cut the prickly pears into pieces and crush them in the blender. Next, pass them through a strainer to separate the pulp from the seeds.
- Cut the tomatoes and cucumber into pieces and place them in the blender. Add the other ingredients: the prickly pears, the oil, the vinegar, the garlic and the salt. Add the water to taste and blend all the ingredients of the prickly pear gazpacho until a smooth and homogeneous cream remains.
- Serve the Indian prickly pear gazpacho very cold. You can accompany it with some croutons or pieces of fresh cucumber, tomato or apple.
