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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GAZPACHO SOUP RECIPE/ Spanish style cold tomato and cherry soup recipe
This is hands down is the best gazpacho I have ever made.
It is delicious, easy to make , refreshing and my children loved it.
This is definitely a must try on a hot summer day like today.
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GAZPACHO: SPANISH TOMATO SOUP RECIPE BY SPANISH COOKING
Learn how to prepare the classic gazpacho. Visit
to get the complete list of ingredients and directions and more info.
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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Gazpacho | Easy Summer Recipe
Gazpacho is one of my all-time favorite soups! It is chock full of veggies and bright flavors and served cold, so it’s incredibly refreshing during the summer. This soup is light, healthy, and so easy to put together!
The BEST Chicken Salad:
GAZPACHO
(adapted from Rachael Ray magazine)
¼ c. unsalted almonds
28 oz. diced tomatoes (with the juice)
1 cucumber
1 onion
1 green bell pepper
1 garlic clove
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
Juice of ½ lemon
Salt & Pepper to taste
sour cream or plain Greek yogurt for serving (optional)
Pulse the almonds in a food processor until finely ground. Add the remaining ingredients, seasoning with salt and pepper to taste. Pulse until desired consistency is reached. Taste for seasoning and add more salt and pepper if desired. Transfer to an airtight container and refrigerate for and hour or 2 until flavors have married and soup is chilled. Serve with a dollop of sour cream or plain Greek yogurt on top. Other garnish ideas include: freshly cracked black pepper, cilantro, grilled shrimp or shredded chicken. ENJOY!
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Gazpacho Recipe - Spanish Cold Tomato Soup
Gazpacho - Spanish Cold Tomato Soup . healthy, vegan, quick and easy to prepare soup. Perfect recipe for hot summer days.
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Recipe:
Ingredients:
3 medium sized tomatoes
300g (10.5oz) cherry tomatoes (10-15 pieces)
1 medium red bell pepper
1 medium green bell pepper
1 cucumber
1/2 red onion
1-2 garlic cloves (optional)
2 bread slices
10 basil leaves or coriander
2 tablespoons vinegar
1/4 cup extra virgin olive oil
Salt
Pepper
Cumin
1 cup cold water
Directions:
1. Roughly chop all the vegetables.
2. Place all the vegetables in a food processor or a blender, if there is not enough space, blend 1/2 of the vegetables and then add the rest. Add the bread, vinegar, olive oil, water and seasoning. Blend until smooth. Check the seasoning and add salt if needed.
3. If you want very smooth texture strain through a sieve, if not serve the soup as is.
4. Serve cold, garnish with bread croutons, green onion, basil, cucumber and drizzle extra virgin olive oil.
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