The best GAZPACHO recipe ????
INGREDIENTS:
▪️ 1kg ripe tomatoes, halved and cored
▪️ 3 small cucumbers
▪️ 1 sweet red pepper, cored
▪️ 1/2 red onion, peeled
▪️ 2 garlic cloves
▪️ 3-4 tbsp olive oil
▪️ 2-3 tbsp wine vinegar
▪️ fresh herbs (basil, oregano, cilantro)
▪️ salt and ground back pepper to taste
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How to Make The Best Gazpacho ????
The weather is warming up - so that means it’s gazpacho time! Join Yoly and I on our terrace as we tackle this simple - but controversial - Spanish recipe! Venga, let’s go! ????
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THE RECIPE ????
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INGREDIENTS
1kg ripe tomatoes (plum tomatoes are good)
1 x cucumber
1 x green pepper
1 x Spanish onion
2 x gloves garlic
2 x slices of country white bread (or similar)
Vinegar (sherry vinegar works very well)
Good olive oil
Salt
PROCESS
1. Drop your piece of bread in water, so it can soak for about 10 minutes while you prepare the other ingredients.
2. Slice the tomatoes into quarters, and take out the white area just below the bit where it connects to the plant. Drop them in the food processor.
3. Slice half the cucumber into chunks, and drop in the food processor. Keep the other half for garnish.
4. Slice half the green pepper into chunks, and drop in the food processor. Keep the other half for garnish.
5. Chop the half onion into big chunks, and drop into the food processor
6. Cut the garlic cloves in half, and drop in food processor.
7. Start blending the ingredients to the consistency you want. If you want it more liquidy (to drink) add some water. If you want it chunkier, add a little more bread.
8. Once blended to your preferred consistency, add salt and vinegar to taste. Blend those ingredients in.
9. Then keep blending while you pour in the olive oil.
10. Taste it. Adjust salt and vinegar accordingly. If you want it extremely smooth, you can put it through a sieve. But I like it a little bit chunky.
11. Ideally you leave the gazpacho in the fridge for an hour or two so it cools and so the flavours blend.
12. Before serving, dice the rest of your green pepper and cucumber, and toast the other piece of bread and cut into small cubes. Serve these on top as garnish on each bowl of gazpacho. Also, pour a little more good olive oil on the gazpacho once it’s in the bowl - the colour is beautiful and it adds another layer to the flavour.
13. EAT!
WHO ARE WE? ????
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them ????????
The Best Raw Gazpacho Recipe
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Description:
In this video, raw food chef and author Jennifer Cornbleet demonstrates the techniques for creating her mouth-watering raw Gazpacho. This is one of the many raw soup recipes that you'll find in her best-selling book Raw Food Made Easy for 1 or 2 People.
Gazpacho is one of the few well-known raw soups. In her how-to video, Jennifer Cornbleet demonstrates how to make this classic Spanish dish and shares some of her secrets on how to make it even more flavorful.
Jennifer begins your journey to Raw Gazpacho-land with an overview of the recipe and its traditional ingredients: tomatoes, cucumbers, onions, peppers, and herbs. You'll find out just how rich in health flavorful tomatoes are, providing tons of Vitamin C and other nutrients.
Jennifer includes sweet red bell pepper in her recipe, and she shares her techniques for peeling, seeding, and chopping this nutritious veggie. You'll also learn how to ready cucumbers and celery for the blender where they'll add a cool sweetness to the soup.
Next Jennifer shares a great tip for selecting the right onion for your raw Gazpacho. You'll discover why the taste of green onion, rather yellow or red onion, is an ideal choice. Jennifer also adds parsley for a fresh, herbaceous flavor and a secret ingredient that contributes a delightful pungent kick.
Next Jennifer shares some unexpected good news about fat and calories. This recipe contains only a little bit of fat in the form of olive oil, making raw Gazpacho a great raw soup for anyone watching their weight. (And who isn't these days?!)
Traditional versions of Gazpacho typically contain a lot of vinegar, but Jennifer shows you how to use fresh lime juice. The lime juice, along with a dash of salt and freshly ground pepper impart a more delicate flavor to the soup.
With all the veggies prepped and ready to go, Jennifer shows how you can achieve the perfect raw Gazpacho texture just by blending vegetables correctly. You'll discover how blending tomatoes concentrates their flavor and nutrition for an even more heavenly soup. You'll also get an important tip about blending to keep your tomatoes from foaming.
Jennifer's Gazpacho recipe has a light, refreshing taste and can be smooth or slightly chunky texture. Be sure to use a big spoon so you don't miss a drop of goodness.
Gazpacho recipe
Welcome to STUDENT MEALZ! How to make Gaspacho? Well today we're going to tell you just that ;p
#gaspacho
== INGREDIENTS ==
- About 5 tomatoes
- 1 cucumber, peeled
- 1 bell pepper
- 1 red onion
- 1 clove of garlic
- About 3 tablespoons of red wine vinegar
- 100ml of olive oil
- 100ml of water
- Hot sauce (optional)
- Pepper
- Salt
== RECIPE ==
1. Chop up the tomatoes, cucumber, bell pepper and onion roughly
2. Place them in a large pot or blender
3. Peel and squish the garlic and add aswell
4. Add the water and olive oil
5. Blend everything untill it's smooth
6. Add the wine vinegar and blend
7. Taste it and season with pepper, salt and hot sauce to you liking
8. Place in the fridge to cool off
10. Serve cold
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Pro Chef's Secrets to Making the PERFECT Gazpacho Recipe!
It's almost summertime and I'm going to show you how to make a Perfect Gazpacho for a hot day! We are going to be making a Beetroot Gazpacho. It is one of many different types that you can get here in Spain. The recipe is below!
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Beetroot Gazpacho: 2 to 3 people.
250g of Vine Ripe Tomatoes, take out the pits.
250 Beetroots, cooked and peeled.
1/2 a Cucumber, peeled and deseeded.
1/2 a bell pepper
1/2 an Onion
30g stale crusty white bread (Optional) This is to thicken the soup. If you add it, soak it in water for a few minutes before blending.
1/2 a clove of garlic
2 tbsp Sherry Vinegar or to taste
50ml, 1/4 a cup of Extra Virgin Olive Oil
Salt and black pepper to taste
Optional toppings: diced cucumber, onion, peppers and croutons
Strain and serve cold
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Authentic andalusian Gazpacho recipe. Spanish Gazpacho soup recipe
Today I suggest trying Spanish food and making a cold tomato soup called Gazpacho.
This dish is classified as a vegetarian and vegan recipe as it does not contain animal products.
I will share with you an authentic Andalusian gazpacho recipe, the indispensable ingredients of which are yesterday's white bread, olive oil, wine vinegar and salt.
The proportions of pepper, cucumber and onion in a Spanish gazpacho soup recipe can vary according to taste. If you like peppers, you can add a little more, the same applies to cucumbers and onions.
To make an authentic Gazpacho more delicious, I recommend using ripe tomatoes, the onion should be sweet, and it is better to use Virgen Extra olive oil.
The homemade gazpacho recipe is very simple and easy to prepare.
This cold soup will perfectly refresh you in the summer heat and delight you with its taste.
Tomato gazpacho is served with croutons and is often garnished with chopped tomatoes, peppers, cucumbers and onions.
Watch my video on how to make gazpacho soup and add a touch of Spain to your home.
#gazpachosoup #soup #tomatosoup #gazpachorecipe #coldtomatosoup #andalusiangazpacho #howtomakegazpachosoup
Ingredients:
Ripe tomatoes - 1 kg / 2 lb 4 oz
Water - 200 ml / 7 fl oz
Cucumber - 100 g / 4 oz
Green pepper - 80 g / 3 oz
Sweet onions - 40 g / 2 oz
White bread - 40 g / 2 oz
Olive oil - 6 tablespoons
Wine vinegar - 4 tablespoons
Salt - 8 g / ¼ oz
Garlic - 1 clove
Cooking time: 1 hour 30 minutes
Energy value per 100 g: 56.7 kcal
Proteins: 1.2 g
Fat: 3.7 g
Carbohydrates: 5.2 g