GAZPACHO: SPANISH TOMATO SOUP RECIPE BY SPANISH COOKING
Learn how to prepare the classic gazpacho. Visit
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Healthy Homemade Gazpacho Soup Recipe
Healthy Homemade Gazpacho
Gazpacho Andaluz is tomato soup made from raw vegetables. Homemade Gazpacho soup is cold soup classic Spanish food. Today i will show you how to make gazpacho, the best gazpacho recipe.
The key ingredient is ripe tomatoes, to make perfect tomato soup. It is sumeer soup, super refreshing, flavorful and delicious.
Cold Gazpacho soup recipe is super easy recipe. Just cut all your vegetables and puree.
Follow my recipe for this spanish cold tomato soup, stay with Lounging with Lenny and Enjoy.
Ingredients:
3 beef steak tomatoes
½ English cucumber
1 red onion
1 green bell pepper
1 red bell pepper
2 garlic cloves
1 cup basil
1tbsp cumin
1tbsp salt
Pepper to taste
1 ½ cup olive oil
2 tbsp sherry vinegar
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How to Make Gazpacho
Gazpacho ????
This Gazpacho is the perfect recipe for a hot summer day. This soup is more like a drink, and it comes straight from the @NYTCooking recipe book. The recipe originates from Seville, Spain, and it’s a wonderful balance of savory and refreshing. This original recipe emphasizes the importance of using fresh, ripe tomatoes and a good quality olive oil. It’s different than the American version that tends to be chunkier, have more vegetables, and topped with crispy bread. Nothing wrong with that either, but this is a homage to the original. I decided to store it in one large jar rather than many small plastic containers. I’ll eat them throughout the week, and it’ll stay fresh up to 5 days. Follow for more meal prep recipes from around the world! ????????????????
Ingredients:
-About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
-1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
-1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1-small mild onion (white or red), peeled and roughly cut into chunks
-2 cloves of garlic
-2 teaspoons sherry vinegar, more to taste
-Salt
-½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Instructions:-Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes.
-With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. If it still seems watery, drizzle in more olive oil until texture is creamy.
-Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
-If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
#mealprep #tomato #gazpacho #summer #healthyfood #knifeskills #cleaneating
A José Andrés Masterclass on Gazpacho and Life
José Andrés, James Beard Award-winning chef and one of the world’s 100 most influential people according to Time Magazine in 2012 and 2018, serves up gazpacho in the MUNCHIES Test Kitchen.
Not only does José outline a versatile gazpacho recipe, but he also shows us the importance of talking to your ingredients and using care as an essential ingredient in this quick and easy recipe.
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The Must-Make Summer Dish (Gazpacho) | Julia at Home
For the best gazpacho recipe, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, and used a fresh-flavored tomato juice.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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How to Make The Best Gazpacho ????
The weather is warming up - so that means it’s gazpacho time! Join Yoly and I on our terrace as we tackle this simple - but controversial - Spanish recipe! Venga, let’s go! ????
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THE RECIPE ????
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INGREDIENTS
1kg ripe tomatoes (plum tomatoes are good)
1 x cucumber
1 x green pepper
1 x Spanish onion
2 x gloves garlic
2 x slices of country white bread (or similar)
Vinegar (sherry vinegar works very well)
Good olive oil
Salt
PROCESS
1. Drop your piece of bread in water, so it can soak for about 10 minutes while you prepare the other ingredients.
2. Slice the tomatoes into quarters, and take out the white area just below the bit where it connects to the plant. Drop them in the food processor.
3. Slice half the cucumber into chunks, and drop in the food processor. Keep the other half for garnish.
4. Slice half the green pepper into chunks, and drop in the food processor. Keep the other half for garnish.
5. Chop the half onion into big chunks, and drop into the food processor
6. Cut the garlic cloves in half, and drop in food processor.
7. Start blending the ingredients to the consistency you want. If you want it more liquidy (to drink) add some water. If you want it chunkier, add a little more bread.
8. Once blended to your preferred consistency, add salt and vinegar to taste. Blend those ingredients in.
9. Then keep blending while you pour in the olive oil.
10. Taste it. Adjust salt and vinegar accordingly. If you want it extremely smooth, you can put it through a sieve. But I like it a little bit chunky.
11. Ideally you leave the gazpacho in the fridge for an hour or two so it cools and so the flavours blend.
12. Before serving, dice the rest of your green pepper and cucumber, and toast the other piece of bread and cut into small cubes. Serve these on top as garnish on each bowl of gazpacho. Also, pour a little more good olive oil on the gazpacho once it’s in the bowl - the colour is beautiful and it adds another layer to the flavour.
13. EAT!
WHO ARE WE? ????
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
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