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 Gazpacho Recipe
Everything I’ve learned living in Spain about how to make the best authentic, delicious, fresh gazpacho recipe!
Here it is:
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Gazpacho recipe.Refreshing food My favorite soup in summer hot days
Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Andalusian: [ɡahˈpa(t)ʃo]) or Andalusian gazpacho is a cold soup made of raw, blended vegetables.[1] A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in (werbung)Spain and Portugal, particularly during the hot summers, as it is refreshing and cool.
There are other recipes called gazpacho, such as gazpacho manchego, which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), cojondongo and Portuguese gaspacho (Portuguese: [ɡɐʃˈpaʃu]).
Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
EPISODE #428 - How to Make Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
FULL RECIPE HERE:
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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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The Easiest Gazpacho Recipe | Blender to Bowl!
Cold soup is a summer classic, and few are easier to make than gazpacho. Gazpacho is a Spanish cold soup bursting with tomatoes and vegetables. Chef and food writer Matt Degen shows how easy it is to whip up in a blender -- no cooking necessary.
Matt's Easy Gazpacho Recipe:
Yield: 4 to 8 servings
1 1/2 cups tomato juice
1 cup chopped and peeled tomatoes (canned is fine)
Half of a large red onion
One large green bell pepper
Half of a hothouse cucumber
2 garlic cloves
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1/2 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon fresh lemon juice
Flat-leaf parsley or cilantro as garnish
Procedure: Chop vegetables, put everything in blender or food processor, and blend until combined to your liking. Refrigerate and serve chilled. Garnish with parley, basil, or cilantro.