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Cooking Tips |
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Gazpacho is a cold tomato soup originating in Southern Spain from the sunny region of Andalusia. Gazpacho can be pureed until smooth or served chunky - with a variety of diced vegetables in it. You can give a Mexican twist to the Gazpacho soup by adding some diced avocado and jalapeno peppers. |
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Gazpacho Soup Recipe
Ingredients: 2 lb. ripe field grown tomatoes, 2 cloves garlic, 2 shallots, chopped, 1 tsp. chopped cilantro, 2 limes, juiced, 2 tablespoon EV olive oil, 1 medium cucumber, peeled and seeded, 1 green pepper, chopped, 1 red bell pepper,
1 Tbsp. red wine vinegar, 1/2 tsp. chilli flakes, 2 tsp. Worcestershire sauce, 1 cup ice water, salt and pepper to taste.
Recipe: Core the tomatoes and dip them in boiling water for 1 minute to blanch them, then transfer them in iced water, so the skin can be removed easily. Dice the tomatoes and put them in a food prosessor. Set aside 1/3 of the peppers and cucumber.
Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Serve the Gazpacho soup with fresh garlic-herb croutons on top. |
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