Gazpacho (Cold Tomato Soup). Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
Cut tomatoes in half and squeeze seeds into a small bowl. Watch how to make this recipe. Put each vegetable separately into a food processor fitted.
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, gazpacho (cold tomato soup). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Gazpacho (Cold Tomato Soup) is one of the most popular of current trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Gazpacho (Cold Tomato Soup) is something that I have loved my whole life. They are fine and they look wonderful.
Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
To begin with this recipe, we have to first prepare a few ingredients. You can have gazpacho (cold tomato soup) using 0 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Gazpacho (Cold Tomato Soup):
Prepare the tomatoes: For this method, we'll be peeling the tomatoes. Then, immediately remove them from the boiling water (with a slotted spoon) and add them to ice water. Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
Instructions to make Gazpacho (Cold Tomato Soup):
- Step 1 Blanche, peel and dice tomatoes..
- Step 2 Roast, peel and dice pepper..
- Step 3 Peel and cut onion in chunks. Peel, seed and slice cucumber..
- Step 4 In a large bowl mix tomatoes, pepper, onion, cucumber, garlic and salt. Let sit at room temperature for 30 minutes. Distribute vegetables on a rimmed baking sheet lined with parchment paper, leaving juices in bowl. Set aside juices in refrigerator..
- Step 5 Put baking pan with vegetables in the freezer. Once frozen, remove from freezer and let defrost overnight in the refrigerator..
- Step 6 Put some vegetables in a blender with some juices, bread, olive oil and vinegar. Blend well. Pour in a bowl. Repeat until finishing..
- Step 7 Serve with thinly sliced chives, olive oil and vinegar..
Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least. Fill a large bowl with water and ice to make an ice bath. Bring a medium pot of water to a boil. Cut a shallow "X" into the bottom of each tomato.
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