Gazpacho Soup Recipe
Gazpacho Soup Recipes
medium, ripe tomatoes
small yellow onion
fresh jalapeno pepper (optional)
fresh flat-leaf parsley
red wine vinegar
olive oil (optional)
freshly ground black pepper
Cut the core out of the tomatoes and
cut them in half into the food processor, making sure all the juice
Peel the cucumber and onion and cut
them into big chunks as you add them to the food processor.
Core and seed the bell pepper and
jalapeno pepper and add the flesh in big chinks to the work bowl.
Press the clove of garlic through a
press directly into the work bowl (otherwise the coarse pulsing may
Add all remaining ingredients.
Pulse very briefly, checking every few
seconds, until the vegetables are finely chopped but not pureed.
Taste and add a little more salt and
vinegar if needed.
Gazpacho is the most famous of cold soups,
a zesty mix of summer vegetables: ripe fresh tomatoes, garlic, green
peppers, cucumbers, and onions. Some people like gazpacho deeply
chilled, but we find that the flavors are better discerned if it's made
with cold vegetables from the fridge and served right away without
"Real" gazpacho is made of carefully diced
vegetables which are combined to make a chunky soup with distinctive
pieces of vegetable. Made in the food processor, you'll get a slightly
less beautiful soup, but to be frank, it tastes the same, and
considering that it saves you about an hour of work, it's worth it.
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