Need a good recipe for gazpacho?!
Answers:
Ingredients
3ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes
2small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons table salt
1/3cup sherry vinegar
Ground black pepper
5cups tomato juice
2 1/2tablespoons minced chipotle chiles in adobo
1/4cup minced fresh cilantro leaves
6tablespoons lime juice
2teaspoons grated lime zest
8ice cubes
extra virgin olive oil for serving
Instructions
1!. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl!. Let stand until the vegetables just begin to release their juices, about 5 minutes!. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lime zest, and ice cubes!. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days!.
2!. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes!. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes,Www@FoodAQ@Com
3ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes
2small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons table salt
1/3cup sherry vinegar
Ground black pepper
5cups tomato juice
2 1/2tablespoons minced chipotle chiles in adobo
1/4cup minced fresh cilantro leaves
6tablespoons lime juice
2teaspoons grated lime zest
8ice cubes
extra virgin olive oil for serving
Instructions
1!. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl!. Let stand until the vegetables just begin to release their juices, about 5 minutes!. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lime zest, and ice cubes!. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days!.
2!. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes!. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes,Www@FoodAQ@Com
Gazpacho Recipe
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Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Method
Combine all ingredients!. Blend slightly, to desired consistency!. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend!.
Serves 8!.Www@FoodAQ@Com
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Print (no photos)
Print (with photos)
Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Method
Combine all ingredients!. Blend slightly, to desired consistency!. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend!.
Serves 8!.Www@FoodAQ@Com
http://www!.elise!.com/recipes/archives/00!.!.!.Www@FoodAQ@Com
Salmorejo
Thick Cordoban Gazpacho
Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table!. In Cordoba, they use dried country-style bread; plain rolls will also work!.
* Serves 6
* Difficulty: easy
Ingredients
* 6 tomatoes, coarsely chopped
* 2 cloves garlic, chopped
* 1/4 cup sherry vinegar
* 1 cup extra virgin olive oil
* 1 tablespoon salt
* 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
* 1 egg yolk (optional)
* 3 hard-boiled eggs, peeled and finely chopped
* 3 ounces spanish ham, finely chopped
Preparation
In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well!.
Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth!. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated!.
Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled!.
Just before serving, taste the soup and adjust the seasoning with salt!. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve!.
i like this (:Www@FoodAQ@Com
Thick Cordoban Gazpacho
Similar to a traditional tomato gazpacho but richer and smoother, this delightful cold soup is typical of the Cordoba table!. In Cordoba, they use dried country-style bread; plain rolls will also work!.
* Serves 6
* Difficulty: easy
Ingredients
* 6 tomatoes, coarsely chopped
* 2 cloves garlic, chopped
* 1/4 cup sherry vinegar
* 1 cup extra virgin olive oil
* 1 tablespoon salt
* 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
* 1 egg yolk (optional)
* 3 hard-boiled eggs, peeled and finely chopped
* 3 ounces spanish ham, finely chopped
Preparation
In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well!.
Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth!. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated!.
Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled!.
Just before serving, taste the soup and adjust the seasoning with salt!. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve!.
i like this (:Www@FoodAQ@Com
Gazpacho (serves 4)
10 oz of bread
21 oz!. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of water
Cumin (optional)
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything!. Add salt and strain it!. Keep it in the fridge until served!.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices!.Www@FoodAQ@Com
10 oz of bread
21 oz!. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of water
Cumin (optional)
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything!. Add salt and strain it!. Keep it in the fridge until served!.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices!.Www@FoodAQ@Com
could you plz tel wat do you mean by gazpacho!.!.!.!.Www@FoodAQ@Com