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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The best GAZPACHO recipe | cold soup from tomatoes | shorts cooking
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Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
EPISODE #428 - How to Make Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
FULL RECIPE HERE:
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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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Gazpacho | Easy Summer Recipe
Gazpacho is one of my all-time favorite soups! It is chock full of veggies and bright flavors and served cold, so it’s incredibly refreshing during the summer. This soup is light, healthy, and so easy to put together!
The BEST Chicken Salad:
GAZPACHO
(adapted from Rachael Ray magazine)
¼ c. unsalted almonds
28 oz. diced tomatoes (with the juice)
1 cucumber
1 onion
1 green bell pepper
1 garlic clove
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
Juice of ½ lemon
Salt & Pepper to taste
sour cream or plain Greek yogurt for serving (optional)
Pulse the almonds in a food processor until finely ground. Add the remaining ingredients, seasoning with salt and pepper to taste. Pulse until desired consistency is reached. Taste for seasoning and add more salt and pepper if desired. Transfer to an airtight container and refrigerate for and hour or 2 until flavors have married and soup is chilled. Serve with a dollop of sour cream or plain Greek yogurt on top. Other garnish ideas include: freshly cracked black pepper, cilantro, grilled shrimp or shredded chicken. ENJOY!
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#gazpacho #soup #easyrecipe
How to make the Best GAZPACHO/Quick and Easy Recipe
Approximately 2 pounds of tomatoes, cored and cut into chunks
1 papilla pepper, roasted, peeled and roughly cut into chunks.
1 english cucumber, peeled and roughly cut into chunks
1/2 of white onion, peeled and roughly cut into chunks
2 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin Spanish olive oil, more to taste, plus more for drizzling
Combine tomatoes, pepper, cucumber, onion and garlic in a blender (best to do this in two batches). Blend at high speed for about 2 minutes or until smooth.
With the motor running, slowly add the olive oil and 2 teaspoons sherry vinegar. The mixture will turn bright orange or dark pink and become smooth and silky.
Strain the mixture through a strainer with a spatula. We strained it right into a glass pitcher but you can strain in a bowl then transfer it to a pitcher. Serve chilled.
You can always add a little more salt or vinegar if you like and some small diced cucumber for garnish.
Be inspired, get creative and include the kids!
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Classic Gazpacho | क्लासिक गाज़पाचो | Spanish Cold Soup | Sanjeev Kapoor Khazana
A Spanish classic cold soup made during the summer season.
CLASSIC GAZPACHO
Ingredients
3-4 medium tomatoes, quartered
3 white bread slices
1 medium red capsicum
1 medium green capsicum
1 medium cucumber
4-5 fresh basil leaves
3-4 garlic cloves
Salt to taste
2 tbsps white wine vinegar
¼ cup extra virgin olive oil + for drizzling
8-10 ice cubes
Topping
Fried croutons as required
Cherry tomato halves
½ small green capsicum, chopped
1 small onion, chopped
½ small English cucumber, chopped
Fresh basil leaves as rwuired
Crushed black peppercorns to sprinkle
Method
1. Cut the white bread slices into 1 inch pieces. Transfer into a bowl.
2. Cut the red capsicum in halve, deseed and roughly chop. Similarly, repeat the same with green capsicum. Transfer into the same bowl.
3. Peel the cucumber and roughly slice them. Transfer into the same bowl.
4. Add the tomatoes into the same bowl. Add the mixture into a grinder jar, add basil leaves, garlic cloves, salt, white wine vinegar, extra virgin olive oil, and ice cubes. Pour ¾ cup chilled water and grind into a fine mixture.
5. Transfer the mixture into serving bowls, garnish with fried croutons, cherry tomato halves, chopped green capsicum, chopped onion, chopped cucumber, and arrange some basil leaves. Drizzle olive oil and sprinkle crushed black peppercorns.
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