Spaghetti in Tomato sauce | Red Sauce spaghetti Pasta | Flavours Of Food
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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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How to Make Gazpacho Soup | Chef's Style Dishes | TeluguOne Food | Chefisode - 67
How to Make Gazpacho Soup. Spanish Cold Tomato Soup Gazpacho, also called Andalusian Gazpacho Recipe from TeluguOne Food. Chefisode#67 #GazpachoSoup #TeluguOneFood
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Watermelon Gazpacho - Beautiful vegan meal idea for summer! -
- Please check below for cooking ideas -
PREPARATION
Remove the rind of watermelon. Use only the red flesh. remove the inside of capsicum. Remove the seeds of cucumber. Small cucumbers don’t need this preparation.
RECIPE
600g watermelon
200g red capsicum
300g cucumber
90g red onion
200g cherry tomato
1 piece garlic
Put garlic and red onion in the blender.
Once mixed lightly, add cucumber and red capsicum and mix them well.
Add cherry tomatoes and watermelon and mix them again.
Add the seasonings:
15g balsamic vinegar
12g salt
Strain the sauce through a fine strainer.
plating
- Tofu pureé
- black pepper
- watermelon gazpacho
- coriander
- edible flower
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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 The Perfect Summer Soup | Chef Jean-Pierre
Hello There Friends! Gazpacho is a timeless classic soup that everyone should try making. Ideal for warm days, it can be served in mere minutes. Enhanced with sour cream and a crisp vegetable salsa, it offers a delightful textural contrast. Let me know what you think in the comments below!
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Alton Brown Makes 5-Star Gazpacho | Good Eats | Food Network
For a bright, refreshing summer soup, try Alton Brown's Gazpacho , loaded with fresh, crunchy vegetables and herbs!!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Gazpacho
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 2 hr 45 min
Prep: 45 min
Inactive: 2 hr
Yield: 4 servings
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Directions
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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Alton Brown Makes 5-Star Gazpacho | Good Eats | Food Network