FoodRecipesSoups
The best recipe for a satisfying and refreshing summer cold soup.
1.5 cups of tomatoe juice
2 cucumbers
2 green peppers
1 large onion
fresh dill and salt and garlic to taste
.5 cup of red wine vinegar
.5 cup of good olive oil
2 eggs slightly beaten
In a large pitcher wisk together liquids. Then process in a food processorall vegetable ingredients. Add vegetables to liquid and wisk together. Chill overnight in the fridge.
GAZPACHO 2
Lots of red, ripe tomatoes Cucumber (with the part that attaches it to the plant removed: it is bitter) Anaheim peppers (or any green pepper which is not sweet)Old, hard
bread (my favourite for gazpacho is extra sour dough, but others will do too)
Garlic
Red vinegar
Olive oil
Salt
Water
As a rule, you want more tomatoes in the gazpacho than anything else. A nice looking gazpacho should have a pretty orange-red colour. Therefore, add the ingredients
according to this principle. First, cut the vegetables in pieces that your blender can manage. You do not need to peel the cucumber or the tomatoes or remove the seeds.
Cut some bread and soak it in water.
Add it to the blender. Add the olive oil, salt, vinegar and water.
Turn the power on until everything blends "homogeneously". Take a spoonful and taste it. At this point you can decide what is missing, what is in excess, etc. You
can experiment with the recipe: some people like the gazpacho very thick, so they add a lot of bread, while some others like it very liquidy, and they add more water
instead, or less bread, whatever.
Add garlic to taste.
Gazpacho is good at room temperature. However, as it is a typical summer dish, it is usually served cold. In some places this is so true that they even throw ice cubes in
it when ready to eat.
As with many other dishes, when you save gazpacho from one
day to the other, it tends to improve in flavor.
GAZPACHO 3
INGREDIENTS:
1* kg red tomatoes, peeled and roughly chopped
1 small onion, chopped
1 green pepper, chopped
2 - 3 cloves garlic
1 small cucumber (or half a long cucumber), chopped
1 small bread roll, soaked in water
olive oil
white wine vinegar
salt
water
RECIPE:
There are two ways of preparing gazpacho: you can either use an electric food processor/blender and then
pass it through a sieve, or you can use a food mill (a mouli). The important thing is to get rid of all the
pips, skins, etc.
First, blend and sieve, or mill, all the vegetables into a large bowl. Then squeeze the water out of the
bread roll and add to the tomato/vegetable mixture. Add two tablespoons of olive oil and a tablespoon of
vinegar. Season with salt and blend well. Check the taste and add as much water as necessary depending
on whether you will be drinking or eating it with a spoon. Chill thoroughly before serving. If you are using
bowls, finely chop some cucumber, green pepper, tomato, and hard-boiled egg to use for the garnish.