Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, my ‘gazpacho’. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
My ‘Gazpacho’ is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. My ‘Gazpacho’ is something that I’ve loved my whole life.
Gazpacho soup is the perfect cool, summertime side. This chilled tomato-based dish is filled with other vegetables such as peppers, onions, cucumbers and green peppers. If you're looking for a cold soup, look no further than our gazphaco recipe.
To get started with this recipe, we have to prepare a few components. You can cook my ‘gazpacho’ using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make My ‘Gazpacho’:
- Take 3 Ripe Tomatoes
- Make ready 15 cm Cucumber
- Take 3-4 slices Red Onion
- Take 1/4 Red Capsicum
- Take 1 clove Garlic
- Make ready 10 cm Celery
- Prepare 1 tablespoon Olive Oil
- Prepare 1 tablespoon Red Wine Vinegar
- Get 1/4 teaspoon Salt
- Take Freshly Ground Black Pepper
- Prepare Tabasco *optional
- Prepare Parsley for topping *finely chopped
As I mentioned above, bread is often used as a thickener in Andalusian gazpacho. For my taste, the soup is plenty creamy without it, so I make my gazpacho with these simple ingredients: Tomatoes - Any variety of tomatoes will work well here. Choose the best ones you can find at your farmers market or grocery store! Oh my-this is the BEST gazpacho I have ever had!
Steps to make My ‘Gazpacho’:
- Cut all vegetables coarsely. Save some for topping if you like.
- Place all ingredients in a blender or food processor and blend until combined. *Note: If the vegetables are not cold, add some Ice Cubes to blend together because the soup got to be cold.
- Place finely chopped vegetables on top, add extra Pepper and Tabasco if you like, and enjoy.
I much prefer it at room temperature than cold, though. We are taught to never refrigerate tomatoes because they lose their flavor-so refrigerating gazpacho seems odd. Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato. Typical Gazpacho, although some at my event preferred it to be strained. I added a jalepeno pepper to spice it up a bit.
So that’s going to wrap this up with this special food my ‘gazpacho’ recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
