Wednesday, March 7, 2018

Spanish Gazpacho | Recipe




Ingredients

About 55 grams of slightly stale bread (about a day old)

450 grams of ripe tomatoes

2 cloves garlic, peeled & finely chopped

1 green chilli pepper, chopped (plus extra for garnish)

¼ teaspoon cumin powder

1 tsp sea salt

3 Tablespoons extra virgin olive oil

1 Tablespoon red wine vinegar

¾ cup cold water (optional)

3 Tablespoons chopped onion (for garnish)

Method

1. Soak the bread in some water for about 5 minutes. After 5 minutes, squeeze out the water from the bread & set aside.

2. Cut out the cores of the tomatoes & puree them in a food processor. Pass the pureed tomatoes through a sieve to remove the seeds.

3. Place the soggy bread, chopped garlic & 1/3 cup of the pureed tomatoes in the food processor and blend to get a smooth texture. Add the remaining tomato puree, cumin, green chilli pepper & salt and start to blend.

4. With the food processor running, add the extra virgin olive oil in a slow, steady, stream through the feeder tube of the food processor. Add the red wine vinegar & blend.

5. Give it a taste & adjust any flavours you might like. If you find that you’d like a slightly thinner consistency, add the cold water & blend. Chill the soup in the refrigerator until you are ready to serve it.

6. Serve in individual bowls, topped with the garnish.





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