Easiest Way to Cook Tasty My ‘Gazpacho’

My ‘Gazpacho’. I have made gazpacho in the past but my husband has never been a fan. I decided to try this recipe and it was a hit! It doesn't have any oil in it so its just the wonderful different flavors from all the veggies and spices mixing.

My ‘Gazpacho’ 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. You can have My ‘Gazpacho’ using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of My ‘Gazpacho’

  1. You need 3 of Ripe Tomatoes.
  2. You need 15 cm of Cucumber.
  3. It's 3-4 slices of Red Onion.
  4. You need 1/4 of Red Capsicum.
  5. You need 1 clove of Garlic.
  6. You need 10 cm of Celery.
  7. Prepare 1 tablespoon of Olive Oil.
  8. Prepare 1 tablespoon of Red Wine Vinegar.
  9. Prepare 1/4 teaspoon of Salt.
  10. It's of Freshly Ground Black Pepper.
  11. It's of Tabasco *optional.
  12. You need of Parsley for topping *finely chopped.

The sad truth is that, for most of the year at least, tomatoes are terrible. Oh my-this is the BEST gazpacho I have ever had! 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.

My ‘Gazpacho’ step by step

  1. Cut all vegetables coarsely. Save some for topping if you like..
  2. 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..
  3. Place finely chopped vegetables on top, add extra Pepper and Tabasco if you like, and enjoy..

Gazpacho is a raw, cold soup—it shouldn't be considered a cooked tomato soup that's served cold. Gazpacho is fresh, textured, light, and such a delicious summer treat. I love it more every time I eat it. And by the way, WHAT was my mother thinking letting me watch movies like that? More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time 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.

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