How to make the Best GAZPACHO/Quick and Easy Recipe
Approximately 2 pounds of tomatoes, cored and cut into chunks
1 papilla pepper, roasted, peeled and roughly cut into chunks.
1 english cucumber, peeled and roughly cut into chunks
1/2 of white onion, peeled and roughly cut into chunks
2 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin Spanish olive oil, more to taste, plus more for drizzling
Combine tomatoes, pepper, cucumber, onion and garlic in a blender (best to do this in two batches). Blend at high speed for about 2 minutes or until smooth.
With the motor running, slowly add the olive oil and 2 teaspoons sherry vinegar. The mixture will turn bright orange or dark pink and become smooth and silky.
Strain the mixture through a strainer with a spatula. We strained it right into a glass pitcher but you can strain in a bowl then transfer it to a pitcher. Serve chilled.
You can always add a little more salt or vinegar if you like and some small diced cucumber for garnish.
Be inspired, get creative and include the kids!
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Classic Gazpacho | क्लासिक गाज़पाचो | Spanish Cold Soup | Sanjeev Kapoor Khazana
A Spanish classic cold soup made during the summer season.
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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Authentic andalusian Gazpacho recipe. Spanish Gazpacho soup recipe
Today I suggest trying Spanish food and making a cold tomato soup called Gazpacho.
This dish is classified as a vegetarian and vegan recipe as it does not contain animal products.
I will share with you an authentic Andalusian gazpacho recipe, the indispensable ingredients of which are yesterday's white bread, olive oil, wine vinegar and salt.
The proportions of pepper, cucumber and onion in a Spanish gazpacho soup recipe can vary according to taste. If you like peppers, you can add a little more, the same applies to cucumbers and onions.
To make an authentic Gazpacho more delicious, I recommend using ripe tomatoes, the onion should be sweet, and it is better to use Virgen Extra olive oil.
The homemade gazpacho recipe is very simple and easy to prepare.
This cold soup will perfectly refresh you in the summer heat and delight you with its taste.
Tomato gazpacho is served with croutons and is often garnished with chopped tomatoes, peppers, cucumbers and onions.
Watch my video on how to make gazpacho soup and add a touch of Spain to your home.
#gazpachosoup #soup #tomatosoup #gazpachorecipe #coldtomatosoup #andalusiangazpacho #howtomakegazpachosoup
Ingredients:
Ripe tomatoes - 1 kg / 2 lb 4 oz
Water - 200 ml / 7 fl oz
Cucumber - 100 g / 4 oz
Green pepper - 80 g / 3 oz
Sweet onions - 40 g / 2 oz
White bread - 40 g / 2 oz
Olive oil - 6 tablespoons
Wine vinegar - 4 tablespoons
Salt - 8 g / ¼ oz
Garlic - 1 clove
Cooking time: 1 hour 30 minutes
Energy value per 100 g: 56.7 kcal
Proteins: 1.2 g
Fat: 3.7 g
Carbohydrates: 5.2 g
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 RECIPE I Cold Spanish tomato soup
To make gazpacho for approximately 6 portions you will need:
✔️ 5-6 tomatos
✔️ 1 large cucumber
✔️ 1 red bell pepper
✔️ dried bread crumbs 100 gr / 3.5 oz
✔️ 2 tea-spoons of vinegar or juice of half lemon
✔️ 1 onion
✔️ 1 clove of garlic
✔️ 3 table-spoons of olive oil
✔️ herbs for decoration
✔️ ice
✔️ 8 drops of tabasco
✔️ optionally: strawberry, watermelon, ketchup
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#ChefVivien #ColdSoup #GazpachoRecipe
Peach Gazpacho II Kalejunkie
Head over to my Instagram for the full recipe:
INGREDIENTS:
3 peaches, quartered
1/2 english cucumber, diced
1 tomato (I used a yellow heirloom tomato), quartered
2 garlic cloves
2 limes, juiced
1/4 cup olive oil
2 tb champagne vinegar (balsamic works well too)
3/4 cup water
4 basil leaves
1 1/2 tsp salt
1 tsp pepper
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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