The best GAZPACHO recipe ????
INGREDIENTS:
▪️ 1kg ripe tomatoes, halved and cored
▪️ 3 small cucumbers
▪️ 1 sweet red pepper, cored
▪️ 1/2 red onion, peeled
▪️ 2 garlic cloves
▪️ 3-4 tbsp olive oil
▪️ 2-3 tbsp wine vinegar
▪️ fresh herbs (basil, oregano, cilantro)
▪️ salt and ground back pepper to taste
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Andalusian gazpacho - recipe
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In these hot summer days, let's prepare together a light vegetable cold soup, fresh yet full-flavoured, typical of Spain: the Andalusian gazpacho.
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Hi all of you friends, I'm Sonia and today we're outdoors to prepare some fresh summer recipes. And nothing's fresher than the Andalusian gazpacho, a cold vegetable soup typical of Andalusia, a very hot region in the south of Spain, that I'm sure you'll like very much. Let's see together what ingredients we'll need:
• 1 cucumber
• 1,3 lbs (600 g) of red ripe tomatoes
• 1/5 cup (50 ml) of extra virgin olive oil
• less than ½ cup (100 ml) of white-wine vinegar
• 3,5 oz (100 g) of white bread (with crust removed)
• salt / pepper • 1 onion
• 1 clove of garlic
• ½ red bell pepper
• 1 green bell pepper
And as accompaniment we can serve:
• cubes of cucumber, hard-boiled eggs, onion and toasted bread
Let's make together the Andalusian gazpacho:
In a bowl, cut the bread, cover with water and add the wine vinegar. Let it soak for a bit, after that squeeze it. In another bowl, cut all the vegetables: peel the cucumber and cut into thin slices; remove the seeds and strings from the peppers and cut into strips; cut the onion into rings, as well as the garlic and the tomatoes, after removing the seeds. Now put all these ingredients in a blender.
After putting the vegetables in the blender, add the extra virgin olive oil... salt and pepper... and finally the white wine vinegar, according to your taste. Now we can run it.
When all the vegetables are puréed, add the squeezed bread. Run for few more seconds.
Before serving the gazpacho, let it in the fridge for few hours, since it must be very cold. Otherwise, you can add some ice and crush it together with the other vegetables. From Sonia and Giallozafferano, bye bye and see you next video recipe.
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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Gazpacho Recipe | Abel & Cole
This is the easiest gazpacho ever, with the authentic taste of the Andalusian classic. You can order all the organic ingredients and see lots more recipes here: Full recipe below
It'll take:
Prep: 10 mins / Cook: Nil
It'll feed:
2 - 4 people
Ingredients
500g ripe tomatoes, roughly chopped
2 small or 1 medium-sized spring onion
½ garlic clove
½ cucumber, peeled and roughly chopped (dice the other half for garnish)
3 tbsp olive oil
1 tbsp cider or sherry vinegar
A pinch of sea salt
A pinch of freshly ground pepper
Fresh mint (to garnish)
1. Whizz everything in a blender till smooth. Taste. Adjust seasoning as needed.
2. Pass through a fine mesh sieve for a smooth soup, or leave chunky.
3. Serve cold with diced cucumber and fresh mint.
Fantastic at picnics (pop into a flask to keep it cold). It can be made a day or two in advance. Just give it a shake or stir before serving.
Lovely with toasted pittas brushed with olive oil, and toasted with cumin seeds. Finish with a sprinkling of sea salt.
Gazpacho recipe
Welcome to STUDENT MEALZ! How to make Gaspacho? Well today we're going to tell you just that ;p
#gaspacho
== INGREDIENTS ==
- About 5 tomatoes
- 1 cucumber, peeled
- 1 bell pepper
- 1 red onion
- 1 clove of garlic
- About 3 tablespoons of red wine vinegar
- 100ml of olive oil
- 100ml of water
- Hot sauce (optional)
- Pepper
- Salt
== RECIPE ==
1. Chop up the tomatoes, cucumber, bell pepper and onion roughly
2. Place them in a large pot or blender
3. Peel and squish the garlic and add aswell
4. Add the water and olive oil
5. Blend everything untill it's smooth
6. Add the wine vinegar and blend
7. Taste it and season with pepper, salt and hot sauce to you liking
8. Place in the fridge to cool off
10. Serve cold
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titled Dream Culture, Carefree and Super Friendly
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Pro Chef's Secrets to Making the PERFECT Gazpacho Recipe!
It's almost summertime and I'm going to show you how to make a Perfect Gazpacho for a hot day! We are going to be making a Beetroot Gazpacho. It is one of many different types that you can get here in Spain. The recipe is below!
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Beetroot Gazpacho: 2 to 3 people.
250g of Vine Ripe Tomatoes, take out the pits.
250 Beetroots, cooked and peeled.
1/2 a Cucumber, peeled and deseeded.
1/2 a bell pepper
1/2 an Onion
30g stale crusty white bread (Optional) This is to thicken the soup. If you add it, soak it in water for a few minutes before blending.
1/2 a clove of garlic
2 tbsp Sherry Vinegar or to taste
50ml, 1/4 a cup of Extra Virgin Olive Oil
Salt and black pepper to taste
Optional toppings: diced cucumber, onion, peppers and croutons
Strain and serve cold
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