Has The Energy Price Cap Discouraged...
Business & Finance1 min ago
Spanish cold soup
3 Answers
How do i make gazpacho, the cold Spanish soup? I have a recipe somewhere but I can't find it.
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by daviper. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
GAZPACHO
1kg really ripe tomatoes, roughly chopped
4 spring onions, chopped
3 garlic cloves
� cucumber, peeled
75ml olive oil
2 tbsp sherry vinegar
FOR THE GARNISH
2 spring onions
� red pepper
� green pepper
1 hard-boiled egg
1 slice bread
olive oil, for frying
Put the chopped tomatoes, spring onions, garlic and cucumber in a blender and whizz until smooth. Pass through a fine sieve 2 or 3 times to remove most of the pulp.
Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well. Chill in the fridge.
To make the garnish, finely dice the spring onions, red pepper, green pepper and hard-boiled egg. Cut the bread into 1cm cubes and gently fry in a little olive oil to make croutons. Serve the gazpacho with the garnish.
http://www.bbcgoodfood.com/recipes/4430/gazpac ho.jsp
1kg really ripe tomatoes, roughly chopped
4 spring onions, chopped
3 garlic cloves
� cucumber, peeled
75ml olive oil
2 tbsp sherry vinegar
FOR THE GARNISH
2 spring onions
� red pepper
� green pepper
1 hard-boiled egg
1 slice bread
olive oil, for frying
Put the chopped tomatoes, spring onions, garlic and cucumber in a blender and whizz until smooth. Pass through a fine sieve 2 or 3 times to remove most of the pulp.
Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well. Chill in the fridge.
To make the garnish, finely dice the spring onions, red pepper, green pepper and hard-boiled egg. Cut the bread into 1cm cubes and gently fry in a little olive oil to make croutons. Serve the gazpacho with the garnish.
http://www.bbcgoodfood.com/recipes/4430/gazpac ho.jsp
http://www.deliaonline.com/recipes/chilled-spa nish-gazpacho,927,RC.html
Chilled Spanish Gazpacho
1� lb (700 g) firm red ripe tomatoes
4 inch (10 cm) piece of cucumber, peeled and chopped
2 or 3 spring onions, peeled and chopped
2 cloves garlic, crushed
� large red or green pepper, deseeded and chopped
1 heaped teaspoon fresh chopped basil, marjoram or thyme (depending on what's available)
4 tablespoons olive oil
1� tablespoons wine vinegar
salt and freshly milled black pepper
For the garnish:
� large red or green pepper, deseeded and very finely chopped
4 inch (10 cm) piece of cucumber, peeled and finely chopped
2 spring onions, finely chopped
1 hard boiled egg, finely chopped
1 heaped tablespoon fresh chopped parsley
salt and freshly milled black pepper
To serve:
small croutons
4 ice cubes
Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh.
Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar.
Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly � anything from 5-10 fl oz (150-275 ml) � then cover the bowl with foil and chill thoroughly.
To make the garnish, simply combine all the ingred
Chilled Spanish Gazpacho
1� lb (700 g) firm red ripe tomatoes
4 inch (10 cm) piece of cucumber, peeled and chopped
2 or 3 spring onions, peeled and chopped
2 cloves garlic, crushed
� large red or green pepper, deseeded and chopped
1 heaped teaspoon fresh chopped basil, marjoram or thyme (depending on what's available)
4 tablespoons olive oil
1� tablespoons wine vinegar
salt and freshly milled black pepper
For the garnish:
� large red or green pepper, deseeded and very finely chopped
4 inch (10 cm) piece of cucumber, peeled and finely chopped
2 spring onions, finely chopped
1 hard boiled egg, finely chopped
1 heaped tablespoon fresh chopped parsley
salt and freshly milled black pepper
To serve:
small croutons
4 ice cubes
Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh.
Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar.
Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly � anything from 5-10 fl oz (150-275 ml) � then cover the bowl with foil and chill thoroughly.
To make the garnish, simply combine all the ingred
I've used a recipe very similar to BBWCHATT"S except I add about 3 tabelspoons of balsamic vinegar, and one quarter teaspoon of chili powder. Additionally, I don't blend very long, we like it a little coarser. I also find it makes a better soup if the cucumbers are de-seeded.
Finally, we have a product here in the U.S. called Clamato juice. It's a mixture of tomato and clam juice. I know it sounds strange, but about 1/2 cup makes a unique taste that we like...
Finally, we have a product here in the U.S. called Clamato juice. It's a mixture of tomato and clam juice. I know it sounds strange, but about 1/2 cup makes a unique taste that we like...
1 to 3 of 3
