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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Spanish Gazpacho Soup | Omar Allibhoy
The only soup for summer! Omar’s delicious, fresh and chilled gazpacho soup recipe will take you straight to the hills of sunny Spain. Rich tomatoes, cool cucumber, fragrant peppers, onion and garlic plus Omar's secret spice. This is just the antidote for those warm summer days!
This recipe and many more can be found in Omar’s delicious book right here -
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How to make GAZPACHO SOUP at home | Not Your Mum Recipe!
Summer is here so it is the best time to do some cold soup. In this video, I am going to show you how you can make delicious fine-dining gazpacho soup at home. This Spanish soup is the perfect summer recipe so I recommend you try it at home.
Gazpacho recipe
- 1 cucumber
- 1 red bell pepper
- 1 big shallot
- 1 clove of garlic
- 50ml of olive oil
- 50ml of red wine vinegar
- 300g of tomatoes
- 300ml of tomato juice
- salt, pepper, basil
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#gazpachosoup #summerrecipe #coldsoup
Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
EPISODE #428 - How to Make Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
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The Best Cold Gazpacho Soup Recipe - EatSimpleFood.com
Recipe:
Gazpacho is a Spanish based uncooked (raw), cold, and uber fresh tomato based soup. It's got summer's bounty of ingredients like fresh tomatoes, crunchy cucumbers, crisp red bell peppers, red onions, a hint of garlic, fresh lime juice, and olive oil. A little bit of tomato juice intensifies its richness and thickness.
Summer tomatoes are poppin' right now and so delicious! I can't think of anything better to eat on a hot day then fresh cold gazpacho soup.
Gazpacho is a labor of love. I say this because it takes time to work with gazpacho's beautiful vegetable ingredients. It tastes so good, so the return on the investment for hard work to make it is that your bowl will be empty rather quickly, way too soon to be precise.
Gazpacho Ingredients
The main ingredients for gazpacho are: fresh tomatoes, cucumbers, onion, garlic, lime juice, olive oil, basil, vinegar, and red pepper.
Having said that, there are so may summer vegetables that can be added based on preference.
Use any tomato for this fresh gazpacho recipe, but Romas are meaty with the fewest seeds. The seeds are removed to create a smooth textured gazpacho.
Add a couple jalapeno slices as a garnish or a couple shakes of tabasco sauce for spice.
Why is Gazpacho Soup Served Cold?
Fresh Gazpacho soup generally needs time for the ingredients to integrate together and intensify. Make it ahead of time - it tastes best after it's been chilled at least a couple hours and tastes even better the next day.
Creamy Vs. Chunky Cold Gazpacho
Gazpacho soup can be made either smooth or creamy. I like a little bit of both so generally blend about 1 cup of the ingredients to create a little smoothness and a little chunkiness. Pour it in a bowl and add a spoon.
Blending part or all of the soup gives gazpacho a more orange creamy color tone.
Blending the soup completely makes for more of a drink like consistency. Add a couple ice cubes, pour it in a glass, and enjoy a refreshing summer drink.
Peeling Tomatoes for Gazpacho
Although I have seen some recipes that don't peel the tomatoes, I will argue that peeling them makes for a better textured and smoother gazpacho soup.
Making an X on the end of the tomato before blanching them makes it easier to peel them after blanching. Don't know which side is the tomato end (it's the opposite of where the stem is). Doesn't really matter, make an x on both sides if you don't understand what I'm putting down.
Blanch the tomatoes (cook in a simmering pot for a couple minutes). Strain and immediately place the tomatoes in an ice bath. An ice bath for the cooked tomatoes stop them from cooking and makes them cooler and easier to handle for peeling.
Don't want to turn the stovetop on to blanch the tomatoes to peel? Cool, just peel the tomatoes with a vegetable peeler. It will take a little longer and require more patience but it's nice to not have to turn the stovetop on too.
Final Tips On Making Gazpacho
Throw all of the garlic in the blender instead of mincing it and mixing it into the soup. This ensures a smooth garlic taste without biting into a big chunk of garlic.
Play with the ingredients in this gazpacho soup recipe. If you have more than a cup of cucumber, just throw it all in and maybe add a little more tomato juice if needed.
I've made this Gazpacho soup a multitude of ways, sometimes without garlic, sometimes with parsley instead of basil and sometimes with lemon instead of lime. It's always good.
Feeling like you need a little more carbs in your meal? Add a couple croutons as a garnish or some fresh bread for dippin'. Serve this soup with crackers and pimento cheese or Parmesan Crisps.
Serves 4
Ingredients:
-6 roma tomatoes (~ 1 ½ lbs), peeled, seeded, & chopped
-1 cup cucumber, peeled, seeded, & diced
-½ cup red pepper, seeded & diced
-⅓ cup red onion, diced
-1 lime, juiced
-2 tsp balsamic vinegar
-¼ cup olive oil
-~¾ cup tomato juice
-¾ tsp salt
-2 cloves garlic, minced
-¼ cup basil, sliced as garnish
Instructions:
-Mark an X in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
-Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices. Toss the seeds out.
-Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir.
-Add garlic and 1 cup of mixture to a blender and blend it up!
-Transfer back to the bowl with the raw chunky ingredients and stir.
-Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
-Add salt to taste and garnish with basil.
Happy Eating!
Beckie
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!
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