Gaspacho (soupe - salade). The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Repeat layers two or three more times. Part soup, part salad — I really wasn't sure what to call this dish.
The base of the soup is made with fresh tomatoes, cucumber and peppers.
For a smoother soup, puree more than half of the vegetables.
If you prefer it chunky - don't puree them at all.
You can have Gaspacho (soupe - salade) using 6 ingredients and 2 steps. Here is how you cook that.
Ingredients of Gaspacho (soupe - salade)
- It's 5 of tomates.
- Prepare 1/2 of concombre.
- It's 100 g of pois chiche.
- It's 2 of càs huile d'olive.
- It's 1/2 litre of eau pure.
- Prepare of Sel et poivre.
It's even better if you can leave this soup overnight to allow the flavors to develop. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Gaspacho (soupe - salade) étape par étape. Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile.
Gaspacho (soupe - salade) step by step
- Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile. Mélangez bien..
- Bonne dégustation..
Gazpacho is a chilled Spanish soup that is refreshing on a hot summer day. This basic recipe is tasty and vegan. Le gaspacho ou gazpacho en espagnol est une spécialité. For years, the only gazpacho on restaurant menus was tomato based, but now you'll often find almond, grape and melon versions too. This perfect hot-weather soup is simply a salad in liquid form.