Gaspacho. For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network. For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day. I have made gazpacho in the past but my husband has never been a fan.
I now make this and put it in a pitcher in the fridge.
Now whenever we want something healthy and cool it's available.
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
You can cook Gaspacho using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Gaspacho
- Prepare 600 g of tomates bien mûres.
- It's 1/4 of de concombre.
- You need 1/4 of de poivron rouge.
- Prepare 1 gousse of d'ail.
- It's 2 cuillères à soupe of d'huile d'olive vierge extra.
- Prepare of Sel.
- You need of Poivre.
Blend until smooth, then add olive oil and blend to combine. Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.
Gaspacho instructions
- Pour 4 / 5 personnes Préparation : 10 minutes..
- Préparation : Lavez les légumes. Pelez le concombre, retirez le pédoncule du poivron. Coupez les légumes en morceaux. Épluchez l'ail. Passez le tout à l'Extra Press pour un aspect velouté. Assaisonnez avec le sel, le poivre et l'huile d'olive. Placez au frais au moins 3 heures. Recette réalisée avec Juice Expert Magimix.
- #brigadesaucebarbecue #monochromerouge et #lacommunauteentablier à tes recettes.
- .
- .
- .
Typical Gazpacho, although some at my event preferred it to be strained. I added a jalepeno pepper to spice it up a bit. It was very refreshing over several hot summer days in PA last week. Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]), or also called Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish and a regional southern Portuguese cuisine, it originated in the southern regions of the Iberian peninsula specifically Andalusia and spread into the Algarve regions.