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How To make Summer Spaghetti with Gazpacho Sauce
1 lb Thin spaghetti
1 Bay leaf
1 tb Salt
4 tb Olive oil
1 Garlic clove
pressed
4 lg Tomatoes :
peeled and seeded
divided 1 tb White wine vinegar
1 tb Fresh basil :
minced
1 tb Fresh oregano minced
1 tb Fresh thyme :
minced
1 tb Nasturtium blossoms minced
1/4 ts Saffron threads
1 sm Red onion :
divided
1 md Cucumber peeled and seeded
:
divided 1 sm Sweet red pepper divided
1 tb Dry sherry
Salt :
to taste GARNISH:
12 Chive leaves
Chive blossoms 4 Nasturtium blossoms
Cook spaghetti in boiling water with bay leaf and salt until just tender. Drain well, discard bay leaf, mix with oil and garlic, and chill. Mince half the cucumber, onion and pepper; reserve. Mince one of the tomatoes and reserve. Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree. Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely. Stir in sherry and add salt to taste. Mix sauce with spaghetti. Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper. Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom. Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.
How To make Summer Spaghetti with Gazpacho Sauce's Videos
The Best Gazpacho Recipe - 10 Minute Recipe
This recipe is easy, and if you can't find heirloom, you can use ripe campari tomatoes. Recipe: Subscribe:
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Ciao Down with Quick Summer Gazpacho
SERVINGS: 6
PREP TIME: 15 MINUTES
COOK TIME: N/A
Ingredients:
• 1 jar (23 ounces) RAGÚ® Homestyle Thick & Hearty
Traditional Sauce
• 1 large English cucumber, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1 large tomato, seeded, coarsely chopped
• 2 garlic cloves
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil, divided
• 1/4 cup finely chopped basil
• 1/4 teaspoon kosher salt
Instructions:
1. Place ingredients in blender. Blend or pulse until mixture is finely chopped, but not pureed, working in batches if necessary. Pour mixture into large pitcher or bowl. Cover and refrigerate at least 2 hours or overnight.
Tips:
- Finely chop additional cucumber and red bell pepper to use as a garnish.
- Leftover gazpacho can be used to make a creative Gazpacho Pasta Salad. Combine cooked and rinsed cavatappi noodles with leftover gazpacho, using about 3 cups cooked noodles for every 1-1/2 cups of gazpacho. Refrigerate at least 1 hour to let the flavors blend. Garnish with additional chopped basil, if desired.
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
Try out our subscription service Mob+ for exclusive recipes, meal planning, nutritional information and so much more.
Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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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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ミキサーがなくても♪「夏野菜のすりおろしガスパチョ」
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レシピ保存、食材検索、便利な機能が色々♪
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暑い日に食べたい冷製スープはいかがでしょうか。すりおろして混ぜるだけ!包丁も使わず洗い物も少ないお手軽レシピです。
■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。)
(2)1のボウルにトマトジュース、☆を入れて混ぜ、ラップをして冷蔵庫で冷やす。(酢の量はトマトの酸味で調整しましょう。)
(3)パセリは手でちぎる。
(4)器に盛り、パセリをちらす。
アプリ・WEBでこのレシピをもっと詳しくチェック!
※料理を楽しむにあたり、気をつけていただきたいこと
作ったらInstagramで #デリッシュキッチン のタグをつけてぜひ教えてください♪
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ミキサー不要♪トマトジュースで簡単ガスパチョ風
野菜たっぷり!ラタトゥイユカレー
磯の香りでやみつき!ホヤとキノコのチーズアヒージョ
トマトの冷たいスープ♪ガスパチョ
さっぱり飲める!トマトのガスパチョ
Gazpacho | Everyday Food with Sarah Carey
What's the one dish I turn to when it's too hot to think? Gazpacho. It's so fast and so refreshing, it won't heat up your kitchen -- or you. Plus, it lets the best of summer's bounty shine -- nothing but fresh flavor. And it couldn't be easier to make -- no matter how many people you're cooking for.
Sarah's Tip of the Day:
Today I'm making gazpacho for one but don't worry, this recipe is easily scaled up if you're feeding a family -- and it's still just as speedy to make. I like to serve mine with a couple slices of rustic toast and a little shaving of manchego cheese. What could be easier?
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Recipe Ingredients;
1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving
Get the Full Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Gazpacho | Everyday Food with Sarah Carey
Spaghetti in Tomato sauce | Red Sauce spaghetti Pasta | Flavours Of Food
Get your Circulon Cookware today:
Ingredients-
Spaghetti Pasta- 250 gms
Water + salt - to boil it
Olive oil- 2 tbsp
Oregano
Garlic cloves- 4
Chopped onions- 1
Puree of 5 tomatoes
Salt to taste
Red chilli Powder or Black Pepper Powder
Chilli Flakes
Mixed herbs.
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