Today we made Gazpacho. Not who but...What. This dish hails from Andalucia, Spain where havesters working in the hot sun would stop for lunch and have Gazpacho to refresh themselves and replenish nutrients lost in a hard days work in the sun.
Gazpacho is a cold soup to be served slightly chilled but not ice cold. Best made then left overnight to allow all the flavors to meld together. There are many different variations of Gazpacho but the base is always Bread, Garlic, Oil, Vinegar and Salt. Today we made Tomato Gazpacho, not my cup of tea but I myself don't really care for hot tomato soup either. I mean, I can only take so much of it.
It was very easy to make and is the Vegans dream soup as it only consists of Veggies, garlic, onion and the base ingredients mentioned above. We Finely diced 1/4 of the veggies to use as garnishment and texture and the rest went into the blender. You'll see in the vids how easy it was to make. The most time consuming part of this soup was chopping everything up. So, I leave you with the recipe, serving for 2, vids and let you have at it.
Please note that when you boil the tomatoes it's only for about 30 seconds or until the skin starts to look wrinkled and peels away.
1 pc of bread (not too much see vid)
1/2 onion
1/2 L. Green bell pepper
1/2 L. Red bell pepper
1/2 English cucumber
2 l/b Tomatoes peeled and seeded. (depending on size, we used 7 romas)
1 brs Fresh Basil
1 Large glove of garlic
3 1/2 oz Tomato paste
4 fl oz. Tomato Juice
1 3/4 fl oz. Olive oil
1 fl oz. sherry vinegar
pinch cayenne pepper.
Salt and Pepper to taste.
Tomorrow is final exam for cuisines so no dilly dallying on explanations so watch the vids. I gotta go study.
That's my blip for my BFFs today.
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