Gazpacho


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This is a Spanish soup served with ice cubes and bruschettas.

  • 800 g tomatoes
  • a capsicum pepper
  • a fatty yellow pepper
  • a fatty red pepper
  • half a clove of garlic (about 7 puppies)
  • an abundant red parsley green onion
  • fresh basil (30 gr)
  • a tablespoon of vinegar, salt
  • The original recipe also mentions cucumbers and hot peppers, I didn't have cucumbers, I didn't want to add hot peppers.

Servings: 6

Preparation time: less than 15 minutes

Gazpacho RECIPE PREPARATION:

First cut all the vegetables into cubes and mix with the blender with knives until they become a paste. Add the greens and mix well in the red composition. Add salt and vinegar, you can add pepper and I am satisfied with the garlic flavor, I don't need anything else.

Serve with ice cubes, croutons, pieces of feta or telemea. I think it works great with wholemeal pasta. Very good!


Mix all ingredients in a large bowl. Put the mixture one by one in a food processor and puree until it is even. Pour the soup into a large, clean bowl, cover and refrigerate for 2 hours.

Towards the end of the cooling time, prepare the vegetables that are served with soup. After removing the seeds, cut the pepper into small cubes, cut the green onion into thin slices and cut the cucumber into small cubes. These vegetables and croutons are placed in separate plates for serving.

Taste the soup and add salt to taste, then pour into bowls. Serve immediately, offering the garnishes so that they can be added to taste when eating the soup.


Gazpacho Andaluz

Tomato soup is a good choice both cold and hot. You can serve it with lettuce and homemade bread and lunch will be complete. This gazpacho comes from a region of Spain (Andalusia) with strong Moroccan influences, but it is a dish that fits perfectly in any menu.

In a bowl, gently squeeze the tomato halves so that the juice and seeds come out. Strain the juice.

Chop the tomato pulp, put it together with the strained juice and add the diced peppers and cucumbers, crushed garlic, bread, oil and steel. Mix well and let them stand at room temperature for 15-20 minutes to combine the flavors.

Put all the mixed ingredients in a blender and pass them with a cup of water (or chicken soup, if you have it). Strain the mixture through a thick strainer.

Let the soup cool for an hour. Serve it decorated with basil or parsley leaves.

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Mix all ingredients in a large bowl. Put the mixture one by one in a food processor and puree until it is even. Pour the soup into a large, clean bowl, cover and refrigerate for 2 hours.

Towards the end of the cooling time, prepare the vegetables that are served with soup. After removing the seeds, cut the pepper into small cubes, cut the green onion into thin slices and cut the cucumber into small cubes. These vegetables and croutons are placed in separate plates for serving.

Taste the soup and add salt to taste, then pour into bowls. Serve immediately, offering the garnishes so that they can be added to taste when eating the soup.


Andalusian gazpacho cold soup

  • 1 kg of tomatoes
  • 1 red bell pepper
  • 2 medium cucumbers
  • 2 garlic cloves
  • 1 very small onion
  • 2 tablespoons lemon juice
  • 100 ml of olive oil
  • 1 slice of bread (bagel)
  • 120 ml of water
  • 1/4 teaspoon oregano
  • salt and pepper
  • If we want topping: tomatoes, cucumbers, boiled eggs (chopped) chopped, croutons, bell peppers, hot peppers, basil, parsley, onions, grilled shrimp

Put the slice of bread in the water and let it soften. During this time we put in the mixer (blender or robot) the sliced ​​vegetables and oregano and mix until they become a more liquid paste.

Add the slice of bread, lemon juice, oil, salt and freshly ground pepper.

We continue to mix, then strain through a sieve. We throw away what's left of it.

We put the cold soup for a few hours, then we can serve it with our favorite toppings.


Mix all ingredients in a large bowl. Put the mixture one by one in a food processor and puree until it is even. Pour the soup into a large, clean bowl, cover and refrigerate for 2 hours.

Towards the end of the cooling time, prepare the vegetables that are served with soup. After removing the seeds, cut the pepper into small cubes, cut the green onion into thin slices and cut the cucumber into small cubes. These vegetables and croutons are placed in separate plates for serving.

Taste the soup and add salt to taste, then pour into bowls. Serve immediately, offering the garnishes so that they can be added to taste when eating the soup.


Cold Tomato Soup (Gazpacho) - a refreshing and healthy summer recipe

Gazpacho soup is a summer recipe, originating from Mexican cuisine, famous all over the world. It is very tasty and flavorful, but especially healthy, as all vegetables are raw and do not require cooking.

Gazpacho Cold Tomato Soup

Cold tomato soup - recipe

For Mexicans, this soup was called "poor man's soup," because the original recipe contained very few ingredients: water, old bread, and olive oil, mixed into a fine paste. Later, the recipe was improved with vegetables.

• 1 kg of tomatoes
• 2-3 cucumbers
• 1 bell pepper
• 1/2 onion
• 1 clove of garlic
• 50 ml of oil
• 2 tablespoons of vinegar
• 250 ml of water
• 2 slices of bread
• 1 teaspoon of salt
• optional: ground white pepper

The tomatoes must be fleshy and very well cooked.

Wash all vegetables. Remove the stalks from the tomatoes and cut them into quarters. Then cut off the heads of the cucumbers. Peel a squash, grate it and cut it into small cubes. You can cut the bell pepper into suitable cubes, the onion into strips, and the bread into medium pieces.

Put all the chopped vegetables in a large pot, adding the bread and the garlic clove. Pour over the ingredients and 125 ml of water.

The most beautiful part follows: mixing all the ingredients in the bowl with a vertical mixer. If you do not have such a device in the house, you can use a blender or a food processor, until everything turns into a juicy, homogeneous composition. Then add the olive oil, vinegar and salt. Mix again, about 1 minute, to mix the soup well.

If you want a creamier and finer soup, strain it through a sieve several times. This step is optional. Helps remove tomato peels and pepper peel. Finally, press the soup with a spoon until all the soup passes through a sieve. The shells and seeds will stay out.

Taste salt and vinegar. In order for the flavors to blend and the soup to have a perfect taste, let it sit in the fridge for 3 hours before serving.

Serve the soup in bowls, glasses or cups, with a few leaves of parsley or green dill, mint or basil on top. Some people serve this soup with croutons.

If you want the soup to have more texture, you can serve it with a few cubes of cucumber or pepper on top.

Gazpacho soup is ideal for hot summer days, as it is very refreshing and moisturizing.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Mix all ingredients in a large bowl. Put the mixture one by one in a food processor and puree until it is even. Pour the soup into a large, clean bowl, cover and refrigerate for 2 hours.

Towards the end of the cooling time, prepare the vegetables that are served with soup. After removing the seeds, cut the pepper into small cubes, cut the green onion into thin slices and cut the cucumber into small cubes. These vegetables and croutons are placed in separate plates for serving.

Taste the soup and add salt to taste, then pour into bowls. Serve immediately, offering the garnishes so that they can be added to taste when eating the soup.


Andalusian gazpacho cold soup

  • 1 kg of tomatoes
  • 1 red bell pepper
  • 2 medium cucumbers
  • 2 garlic cloves
  • 1 very small onion
  • 2 tablespoons lemon juice
  • 100 ml of olive oil
  • 1 slice of bread (bagel)
  • 120 ml of water
  • 1/4 teaspoon oregano
  • salt and pepper
  • If we want topping: tomatoes, cucumbers, boiled eggs (chopped) chopped, croutons, bell peppers, hot peppers, basil, parsley, onions, grilled shrimp

Put the slice of bread in the water and let it soften. During this time we put in the mixer (blender or robot) the sliced ​​vegetables and oregano and mix until they become a more liquid paste.

Add the slice of bread, lemon juice, oil, salt and freshly ground pepper.

We continue to mix, then strain through a sieve. We throw away what's left of it.

We put the cold soup for a few hours, then we can serve it with our favorite toppings.


Greek-style yellow gazpacho

If it's too hot outside for soup, then you should try this refreshing gazpacho. Cucumbers, bell peppers and yellow tomatoes combine to create a tasty and refreshing dish on hot days. The soup is enriched with Greek greens from the Kotányi grinder.


Andalusian Gazpacho, the traditional Spanish recipe

Gazpacho is a cold soup made from fresh vegetables in a blender. It is a traditional Spanish soup but from the southern region of Andalusia. It is consumed throughout the summer because it is refreshing and invigorating.
There are other recipes called gazpacho, such as manchego gazpacho, which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and are often considered variants of them, such as ajoblanco, salmorejo, pipirrana, porra antequerana, cojondongo and portuguese.

Ingredients

  • 2 kg tomatoes (heart of ox aurora
  • 200 g white bread
  • 200 g cucumbers
  • 1-2 cloves of garlic
  • 1 medium onion
  • 2 tablespoons red wine vinegar
  • 100 g red bell peppers
  • Hot peppers to taste
  • 100 ml of olive oil
  • Salt to taste

Step by step method

To start, we clean the vegetables: peeled tomatoes and seeds, peeled and pitted cucumbers, onion and peeled garlic, bell pepper and seeds. We cut the vegetables into large pieces.

In a bowl we put the broken bread over which we put half of the tomatoes and we soak the bread well.

Put the remaining vegetables, olive oil and salt in a blender and mix until you get a fine cream. Add the bread soaked in tomatoes and continue to blend until you get a thick and homogeneous cream. If it is too thick we can add a little water.

If it is too thick we can add a little water. We pass it through a sieve and leave it to cool for at least 2 hours to combine the tastes.


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Comments:

  1. Avedis

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  2. Telkree

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  3. Vigor

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  4. Dallon

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