Gazpacho | Everyday Food with Sarah Carey
What's the one dish I turn to when it's too hot to think? Gazpacho. It's so fast and so refreshing, it won't heat up your kitchen -- or you. Plus, it lets the best of summer's bounty shine -- nothing but fresh flavor. And it couldn't be easier to make -- no matter how many people you're cooking for.
Sarah's Tip of the Day:
Today I'm making gazpacho for one but don't worry, this recipe is easily scaled up if you're feeding a family -- and it's still just as speedy to make. I like to serve mine with a couple slices of rustic toast and a little shaving of manchego cheese. What could be easier?
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Recipe Ingredients;
1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Gazpacho | Everyday Food with Sarah Carey
HEALTHY SUMMER GAZPACHO & A LITTLE SPANISH LOVE STORY
Hello. Thank you for coming back for another recipe. This week I'm sharing one of my favourite healthy summer recipes that I make often when it's hot and I want to eat clean, lean and gluten-free. I first fell in love with gazpacho when I lived in Barcelona, Spain. This is an incredibly easy recipe and you can make gazpacho without bread and it's the perfect plant-based meal to aid digestion and keep you full. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
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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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Spaghetti in Tomato sauce | Red Sauce spaghetti Pasta | Flavours Of Food
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Ingredients-
Spaghetti Pasta- 250 gms
Water + salt - to boil it
Olive oil- 2 tbsp
Oregano
Garlic cloves- 4
Chopped onions- 1
Puree of 5 tomatoes
Salt to taste
Red chilli Powder or Black Pepper Powder
Chilli Flakes
Mixed herbs.
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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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How to make an unreal roasted tomato soup
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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