Gazpacho. Blend until smooth, then add olive oil and blend to combine. The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Food Network shares tips on how to peel, slice, dice and mince onions.
It is spiced up a bit with some tabasco and worcestershire sauce.
Gazpacho is a chilled and super refreshing Spanish soup.
Learn how to make it with this recipe, which calls for tomato, cucumber, bell pepper, and garlic.
You can have Gazpacho using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Gazpacho
- It's 1 kg of tomates.
- You need 1/2 of poivron rouge.
- You need 1/2 of concombre.
- Prepare 2 of gousses d'ail.
- Prepare 25 g of vieux pain.
- You need 50 ml of vinaigre.
- Prepare 75 ml of huile d'olive.
- You need 1càs of sel.
- Prepare of un peu d'eau.
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. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper.
Gazpacho step by step
- Faire tremper le pain dans le vinaigre..
- Nettoyer + couper les légumes en morceaux petits + placer les légumes dans le robot..
- Ajouter le pain mou avec le vinaigre + huile + sel + un peu d'eau..
- Battre jusqu'à qu'il ne reste plus des morceaux. Ajouter de l'eau si c'est trop épais..
- Corriger de vinaigre et du sel selon votre goût. Si vous voulez vous pouvez le passer par un chinois pour qu'il soit plus fin..
- On peut le manger accompagné de concombre/oignon/poivron ciselé, jambon ou oeuf coupé en dés. Servir froid..
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 is the quintessential summer soup because all of the fresh ingredients are deliciously in season this time of year, and there's no need to heat up your stove or oven! Just prep your ingredients on a cutting board.