Authentic Spanish Gazpacho recipe. Perfect and super easy for this summer!
Authentic Spanish Gazpacho recipe. Perfect and super easy for this summer!
Hola and welcome to Beyond Tapas. In this video I’m going to show you how to prepare an absolutely delicious Gazpacho.
Thank you for joining me. Gazpacho is a typical recipe that, according to historians, originated in the south of Spain. Its roots can be traced back millennia, insofar that it is a soup based on oil, bread, water and garlic. Over the years, new ingredients were added until the 19th century, when tomatoes became the main ingredient ad continues to be so until today.
If you are not keen on some of the ingredients, after the recipe I will give you some alternatives you can use to make your own version of this dish.
If you need help converting the measurements, this site can be of help:
00:00 Intro
01:17 Tools needed
01:32 Ingredients
06:17 Preparation
08:00 Alternative ingredients
Gazpacho Andaluz Ingredients
1 kg of ripe tomatoes
1 medium size cucumber
1 small onion (or have large one)
½ or 1 green pepper
1-2 cloves of garlic
100ml olive oil
250ml water
30ml vinegar
1 tsp salt
50gr bread (optional)
Preparation
1) Halve the tomatoes and get rid of the wooden bit at the top
2) Seed the cucumber by scrapping the centre with a teaspoon. You can peel it too if you want, though it is not necessary.
3) Place all the ingredients in a blender or food processor and blend at full power for 3 to 5 minutes or until everything is blended and you have a smooth texture
Serve very cold sprinkled with some finely chopped pepper and onion.
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Gazpacho | A Cold Tomato Soup | Spanish Tomato Soup | Summer Recipe | Chilled
#cookingtips #quickmeals #cookingwithronald
Gazpacho- Rough Chop:
- 8-12 Tomatoes (as preferred)
- 3 small or 1/2 Large Cucumbers
- 1 Tsp. Soya Sauce
- 1/4 Tsp. Balsamic Glaze
- 1-2 Cups Tomato Juice
- 1/4 Cup Breadcrumbs or 3-4 Slices Bread
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Onion Powder
- 1/2 Tsp. Italian Seasoning
- 2 Tbsp. Olive Oil
- Avocado (optional topping)
Recommended Equipment:
- Bowl
- Cutting Board
- Knife
- Food Processor
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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.
***
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.
ミキサーがなくても♪夏野菜のすりおろしガスパチョ | How To Make Grated Pasta of Summer Vegetables and Gaspacho
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ミキサーがなくても♪「夏野菜のすりおろしガスパチョ」
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レシピ保存、食材検索、便利な機能が色々♪
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■材料 (4人分)
・トマトジュース(無塩)200cc
・トマト 1個
・玉ねぎ 1/4個
・きゅうり 1本
・パセリ 2房
【☆調味料】
・塩 小さじ1/2
・こしょう 少々
・酢 大さじ1
・オリーブオイル 大さじ1
■手順
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トマトの冷たいスープ♪ガスパチョ
さっぱり飲める!トマトのガスパチョ
Ciao Down with Quick Summer Gazpacho
SERVINGS: 6
PREP TIME: 15 MINUTES
COOK TIME: N/A
Ingredients:
• 1 jar (23 ounces) RAGÚ® Homestyle Thick & Hearty
Traditional Sauce
• 1 large English cucumber, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1 large tomato, seeded, coarsely chopped
• 2 garlic cloves
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil, divided
• 1/4 cup finely chopped basil
• 1/4 teaspoon kosher salt
Instructions:
1. Place ingredients in blender. Blend or pulse until mixture is finely chopped, but not pureed, working in batches if necessary. Pour mixture into large pitcher or bowl. Cover and refrigerate at least 2 hours or overnight.
Tips:
- Finely chop additional cucumber and red bell pepper to use as a garnish.
- Leftover gazpacho can be used to make a creative Gazpacho Pasta Salad. Combine cooked and rinsed cavatappi noodles with leftover gazpacho, using about 3 cups cooked noodles for every 1-1/2 cups of gazpacho. Refrigerate at least 1 hour to let the flavors blend. Garnish with additional chopped basil, if desired.
Watermelon Gazpacho - Beautiful vegan meal idea for summer! -
- Please check below for cooking ideas -
PREPARATION
Remove the rind of watermelon. Use only the red flesh. remove the inside of capsicum. Remove the seeds of cucumber. Small cucumbers don’t need this preparation.
RECIPE
600g watermelon
200g red capsicum
300g cucumber
90g red onion
200g cherry tomato
1 piece garlic
Put garlic and red onion in the blender.
Once mixed lightly, add cucumber and red capsicum and mix them well.
Add cherry tomatoes and watermelon and mix them again.
Add the seasonings:
15g balsamic vinegar
12g salt
Strain the sauce through a fine strainer.
plating
- Tofu pureé
- black pepper
- watermelon gazpacho
- coriander
- edible flower
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