Gaspacho. 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. 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. 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 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Gaspacho
- It's 500 g of tomates.
- You need 1/2 of concombre.
- You need 1 of poivron rouge ou vert.
- It's 1 of oignon blanc.
- You need 1 gousse of d'ail.
- Prepare 1/2 of citron.
- It's of Piment de Cayenne en poudre.
- It's of Huile d'olive.
- It's 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..
To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using. Gaspacho express au Companion Gaspacho express ( Espagne ) Gaspacho de pastèque Gaspacho espagnol Gaspacho de poireaux Gaspacho et sa garniture Gaspacho épicé Le gaspacho express de lili Gaspacho de Mamy Gaspacho au thon Gaspacho à l'amande Gaspacho d'ananas Gaspacho au basilic Gaspacho de fraises 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. Découvrez la meilleure recette de gaspacho.