TRADITIONAL SPANISH GAZPACHO
Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy
Yield 4-6 bowls
Number Of Ingredients 12
Steps:
- In a bowl, soak the bread in 1/2 - 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread. In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp). Refrigerate at least 2 hours and re-taste for salt. Serve chilled with garnish of chopped tomato, cucumber, red pepper; top with croutons or serve with crostini.
TRADITIONAL GAZPACHO
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
- Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
- Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
- Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.
TRADITIONAL GAZPACHO
From Bittman Takes on America's Chefs I've been planning to make this forever(well a couple of months now), getting tired of the cookbook sitting on the coffee table so am posting this to clear up some of my clutter.
Provided by lets.eat
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
- Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.
Nutrition Facts : Calories 185.4, Fat 14.2, SaturatedFat 2, Sodium 92.7, Carbohydrate 13.8, Fiber 2, Sugar 4.8, Protein 2.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love