Jacques Pépin Makes Cold Tomato-Cucumber Soup | American Masters: At Home with Jacques Pépin | PBS
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Pépin loves a cold soup in the summer, and this recipe for tomato-cucumber gazpacho puts good use to the less attractive cucumbers from his garden. He adds Tabasco sauce for some heat, and Greek yogurt for creaminess.
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
Gazpacho | How To Make Cold Tomato Soup | Spanish Tomato Soup | Summer Recipe | Varun
Cold Soup Recipe | Summer Cold Soup | Easy Cold Soup Recipe | Spanish Gazpacho Recipe | Homemade Gazpacho | Tomato Soup Recipe | Tomato Shorba Recipe | Summer Soup Recipe | How To Make Soup | Best Soup | Quick & Easy | Healthy Soup Recipe | Shorba Recipe | Summer Recipes | Quick & Easy | Rajshri Food | The Bombay Chef - Varun Inamdar
Learn how to make Gazpacho - Cold Tomato Soup at home with our Chef Varun Inamdar
Gazpacho - Cold Tomato Soup Ingredients:
4 Tomatoes
1 Cucumber
1/4 Onion
5-6 Bread Slices
2 tbsp Olive Oil
2 tbsp White Vinegar
1/4 tsp Sugar
4-5 Garlic Cloves
Coriander Leaves & Stalks
Salt (as per taste)
4 Tomatoes Puree
Black Pepper (crushed)
Onions (for garnish)
Tomato (for garnish)
Cucumber (for garnish)
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Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]) or Gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is then widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool. |
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GAZPACHO (Easy No Cook Recipe)
LINK TO COMPLETE RECIPE BELOW:
Talk about the quintessential summertime culinary creation! This Spanish-inspired chilled soup is so refreshing and so delicious! And so easy to make at home! Watch, laugh...and make this classic recipe for Gazpacho!
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The Chilled Tomato Soup that Rivals Gazpacho | Porra Antequerana Recipe
EPISODE 728 - How to Make A Spanish Chilled Tomato Soup | Porra Antequerana Recipe
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Gazpacho | Cold Soup is Best!
Classic Gazpacho | क्लासिक गाज़पाचो | Spanish Cold Soup | Tomato Soup | Sanjeev Kapoor Khazana
Gazpacho, anyone? This classic Spanish preparation is the perfect summer soup that I urge you all to try.
CLASSIC GAZPACHO
Ingredients
3-4 medium tomatoes, quartered
3 white bread slices
1 medium red capsicum
1 medium green capsicum
1 medium cucumber
4-5 fresh basil leaves
3-4 garlic cloves
Salt to taste
2 tbsps white wine vinegar
¼ cup extra virgin olive oil + for drizzling
8-10 ice cubes
Topping
Fried croutons as required
Cherry tomato halves
½ small green capsicum, chopped
1 small onion, chopped
½ small English cucumber, chopped
Fresh basil leaves as rwuired
Crushed black peppercorns to sprinkle
Method
1. Cut the white bread slices into 1 inch pieces. Transfer into a bowl.
2. Cut the red capsicum in halve, deseed and roughly chop. Similarly, repeat the same with green capsicum. Transfer into the same bowl.
3. Peel the cucumber and roughly slice them. Transfer into the same bowl.
4. Add the tomatoes into the same bowl. Add the mixture into a grinder jar, add basil leaves, garlic cloves, salt, white wine vinegar, extra virgin olive oil, and ice cubes. Pour ¾ cup chilled water and grind into a fine mixture.
5. Transfer the mixture into serving bowls, garnish with fried croutons, cherry tomato halves, chopped green capsicum, chopped onion, chopped cucumber, and arrange some basil leaves. Drizzle olive oil and sprinkle crushed black peppercorns.
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