Spanish gazpacho is also especially suitable for drinking in summer. It is appetizing and very healthy. 1000g peeled tomato, half a green pepper, one peeled cucumber, two garlic cloves, 50ml olive oil, 50g soft inner bread, 250ml water, 5g salt and 30ml sherry vinegar (which can be replaced by Shanxi aged vinegar) are all put into a blender, evenly beaten into liquid at the lowest stirring speed, then poured into a container, and put into a refrigerator for several hours before use. Pay attention to the fact that olive oil must be fresh, and the astringency of deteriorated olive oil will be prominent.
I also provided the recipe of Italian garlic clam noodles. Put 1000g clams in a basin of cold water for a while. Cut three cloves of garlic into minced garlic Chop a handful of flat-leaf parsley (a quarter bought in the supermarket). Put three tablespoons of virgin olive oil into a pot and heat it over medium-low heat. Add minced garlic and stir-fry slowly until golden brown. Add a little Chili powder, salt and pepper and continue to stir fry. Add 70 grams of white wine (not sweet) and bring to a boil.
The washed clams jumped out of the water and added to the pot. Cover the clams and let them cook for ten minutes. If the clam shell is half open, jump out and put it in a new pot to prevent it from being cooked. The clam that hasn't opened ten minutes later is broken. Throw it away. In the process of cooking clams, boil another pot of water, add salt to the salty taste of the sea, and cook 250 grams of spaghetti until it is cooked and chewy. When the pasta is cooked, jump out with chopsticks, directly add the clams to the pot that jumps out after cooking, and don't pour out the boiling water. Mix the noodles with garlic juice. If it is too dry, add a little boiling water and stir. Put the clams back, add chopped parsley and eat while stirring. Drink white wine by the way?