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 have Gaspacho using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Gaspacho
- It's 500 g of tomates.
- Prepare 1/2 of concombre.
- You need 1 of poivron rouge ou vert.
- Prepare 1 of oignon blanc.
- It's 1 gousse of d'ail.
- You need 1/2 of citron.
- You need of Piment de Cayenne en poudre.
- Prepare of Huile d'olive.
- You need of Sel et 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 step by step
- Préparer les légumes : Émonder les tomates et les couper en quartiers. Peler le concombre et le détailler en dés. Éplucher l'oignon et l'ail. Peler le poivron, retirer la partie blanche à l'intérieur et les graines. Le couper en fines lamelles..
- Réserver la moitié du concombre et du poivron. Mixer tous les légumes..
- Verser le mélange dans une soupière ou un grand saladier. Ajouter 2 cuillères à soupe d'huile d'olive, le sel et le poivre, le reste de concombre en dés et les lamelles de poivron. Verser 1 verre d'eau froide et le jus de citron. Remuer..
- Couvrir et placer au réfrigérateur 2 heures. À déguster bien frais..
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.