Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, gazpacho. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Gazpacho is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Gazpacho is something which I have loved my entire life. They’re fine and they look wonderful.
Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. Food Network shares tips on how to peel, slice, dice and mince onions. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
To begin with this particular recipe, we have to prepare a few ingredients. You can have gazpacho using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Gazpacho:
- Prepare 1 1/2 kg tomatoes
- Prepare 2 medium cucumbers
- Prepare 1 medium pepper
- Prepare 1/4 piece red onion
- Prepare 1/8 small watermelon
- Get 1 small hard bread toast
- Get 1 clove garlic
- Prepare 3 tbsp olive oil
- Take 2 tbsp vinegar
- Make ready 1 tbsp salt
- Get 1 pinch cumin
- Make ready 1 tbsp oregano
- Make ready 1 tsp white pepper
- Make ready water
Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce. Make sure you use only the best, freshest ingredients for this soup.
Steps to make Gazpacho:
- Notes: better with ripe tomatoes. The pepper can be any color but preferably green. If you don't have watermelon try using a yellow apple or strawberries instead. The vinegar can be white or red wine, or even balsamic for an extra touch. The bread can also be a small piece of hard bread or half a slice of white bread.
- Rinse and peel the tomatoes, the onion (you only need a quarter of it), the cucumbers and the pepper.
- Cut out the white bottom part of the tomatoes, the inside of the pepper and remove the watermelon seeds (if it has).
- To avoid the usually strong garlic aftertaste, remove the seed of the garlic clove: cut it in half longwise and remove the central part (will separate easily).
- Cut everything in chunks to fit the blender better.
- Add everything to the blender, including spices, olive oil and vinegar.
- Blend it at max for 2-3 minutes and add water depending on how liquid you want it.
Typical Gazpacho, although some at my event preferred it to be strained. I added a jalepeno pepper to spice it up a bit. It was very refreshing over several hot summer days in PA last week. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red.
So that’s going to wrap it up for this exceptional food gazpacho recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
