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.
Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour.
You can have Gaspacho using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Gaspacho
- It's 600 g of tomates bien mûres.
- It's 1/4 of de concombre.
- Prepare 1/4 of de poivron rouge.
- You need 1 gousse of d'ail.
- You need 2 cuillères à soupe of d'huile d'olive vierge extra.
- It's of Sel.
- Prepare of Poivre.
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. Typical Gazpacho, although some at my event preferred it to be strained. I added a jalepeno pepper to spice it up a bit.
Gaspacho step by step
- 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.
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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. More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold.