How To make Summer Spaghetti with Gazpacho Sauce

Gazpacho Recipe - Cold Tomato Cucumber Pepper Soup

Learn how to make a Gazpacho Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Cold Tomato Cucumber Pepper Soup Recipe!

ミキサーがなくても♪夏野菜のすりおろしガスパチョ　｜　How To Make Grated Pasta of Summer Vegetables and Gaspacho

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■材料 (4人分)
・トマトジュース（無塩）200cc
・トマト　　　　　　　　1個
・玉ねぎ　　　　　　　　1/4個
・きゅうり　　　　　　　1本
・パセリ　　　　　　　　2房
【☆調味料】
・塩　　　　　　　　　　小さじ1/2
・こしょう　　　　　　　少々
・酢　　　　　　　　　　大さじ1
・オリーブオイル　　　　大さじ1

■手順
(1)トマト、玉ねぎ、きゅうりはボウルにすりおろす。( ミキサーをお持ちの方はミキサーにパセリ以外の材料を入れて撹拌したら作ることができます。)
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(3)パセリは手でちぎる。
(4)器に盛り、パセリをちらす。

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Avocado Gazpacho | Everyday Gourmet S7 E6

As seen on Everyday Gourmet.

The Must-Make Summer Dish (Gazpacho) | Julia at Home

For the best gazpacho recipe, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, and used a fresh-flavored tomato juice.

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COLD REFRESHING, elegant WATERMELON GAZPACHO is cold soup perfect for hot summer days

Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days.

PREP TIME: 15 minutes
CHILL TIME: 1 hour
SERVINGS: 4 servings

INGREDIENTS:
▢3 cups seedless watermelon cut into chunks
▢3 roma tomatoes seeded and diced
▢1 English cucumbers seeded and diced
▢1 small red onion diced
▢1 medium sized red bell peppers chopped
▢1 clove garlic
▢¼ bunch about ½ cup mint leaves
▢½ jalapeno peppers remove seeds if you prefer less heat
▢1 teaspoon of salt adjust per taste
▢2 teaspoon pepper adjust per taste
▢3 tablespoon olive oil
▢2 tablespoon red wine vinegar or sherry vinegar

INSTRUCTIONS:
1. Cut watermelon. Discard any seeds if it has and chop into pieces.
2. Deseed tomatoes (optional step). And dice it.
3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
4. Chop red bell peppers (remove the seeds).
5. Dice red onions. Chop jalapeno.
6. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Puree.
7. Add olive oil, red wine vinegar and pulse.
8. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
9. Taste and season if it needs extra salt or pepper.
10. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
11. Pour chilled gazpacho into bowls/glasses.
12. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
13. Serve with some croutons or as it is.

DETAILED RECIPE LINK:

Watermelon Gazpacho - Beautiful vegan meal idea for summer! -

- Please check below for cooking ideas -

PREPARATION
Remove the rind of watermelon. Use only the red flesh. remove the inside of capsicum. Remove the seeds of cucumber. Small cucumbers don’t need this preparation.

RECIPE
600g watermelon
200g red capsicum
300g cucumber
90g red onion
200g cherry tomato
1 piece garlic

Put garlic and red onion in the blender.
Once mixed lightly, add cucumber and red capsicum and mix them well.
Add cherry tomatoes and watermelon and mix them again.

Add the seasonings:
15g balsamic vinegar
12g salt

Strain the sauce through a fine strainer.

plating
- Tofu pureé
- black pepper
- watermelon gazpacho
- coriander
- edible flower



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