How to Make Gazpacho
Gazpacho ????
This Gazpacho is the perfect recipe for a hot summer day. This soup is more like a drink, and it comes straight from the @NYTCooking recipe book. The recipe originates from Seville, Spain, and it’s a wonderful balance of savory and refreshing. This original recipe emphasizes the importance of using fresh, ripe tomatoes and a good quality olive oil. It’s different than the American version that tends to be chunkier, have more vegetables, and topped with crispy bread. Nothing wrong with that either, but this is a homage to the original. I decided to store it in one large jar rather than many small plastic containers. I’ll eat them throughout the week, and it’ll stay fresh up to 5 days. Follow for more meal prep recipes from around the world! ????????????????
Ingredients:
-About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
-1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
-1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1-small mild onion (white or red), peeled and roughly cut into chunks
-2 cloves of garlic
-2 teaspoons sherry vinegar, more to taste
-Salt
-½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Instructions:-Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes.
-With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. If it still seems watery, drizzle in more olive oil until texture is creamy.
-Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
-If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
#mealprep #tomato #gazpacho #summer #healthyfood #knifeskills #cleaneating
Stone Fruit Gazpacho :: Chef Amber
My stone fruit gazpacho is perfect for hot summer days! I love serving this sexy, healthy chilled soup at outdoor dinners and family picnics!
1 lb plums
1 lb peaches
1 cucumber, peeled
2 cups tomatoes
1 garlic clove
1 T shallots
1 small piece ginger
1 cup extra virgin olive oil
Juice of 1 orange
1 t salt
1/2 t paprika
1/4 t crushed red pepper
Roughly chop all veggies. Put all ingredients except the oil into a high speed blender and puree until smooth. Slowly add the olive oil a little at a time. Best if chilled and served the next day!
Strawberry, Pineapple & Yellow Tomato Gazpacho
This eclectic and refreshing gazpacho recipe that Marjorie Druker from the New England Soup Factory shares with us will make you feel good all over. It's packed with vibrant fruits and vegetables that will perk anyone up on a hot summer day. For the complete recipe and hundreds more original cooking how2s, go to how2heroes.com
Stone Fruit Soup | Sweet Summer Soup Recipe with Peaches, Plums & Red Wine by Half Hour Meals
Chef Brett MacDonald of Guelph's Baker Street Station shows us how to make a sweet and savoury fruit-based soup dish featuring peaches, plums, orange juice and a touch of red wine. This unique soup dish is unlike anything you have tasted
Check out more about Baker Street Station by visiting their page on UrbanSpoon @
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The music used within the video, Soul Walking by Juanitos, is licensed under a Attribution-Share Alike 2.0 France License. More information about the artist can be found at