Home » Tomato gazpacho

Tomato gazpacho

by Ada Parisi
19224 views 5 min read

With this hot what could be better than a cold vegetable cream? And then green light for classic gazpacho, with so many red vegetables very well: tomatoes, Peppers, cucumber, garlic. I season with oil and raspberry vinegar and, as a garnish, I also use the chives and chopped hard-boiled egg. I do not put, instead, the bread, because I do not like the texture which gives the gazpacho. Prepares really in 10 minutes, then refrigerate and you forget until you taste it. I serve it with hors d'oeuvre, finger food or as a first course.

GAZPACHO TOMATO

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR GAZPACHO

1 kilogram of tomatoes Piccadilly

2 red peppers

cucumber

2 cloves garlic, peeled

100 ml extra virgin olive oil

salt and pepper

Raspberry vinegar when just

for garnish

2 hard boiled eggs

a few strands of chives

raw cucumber and bell pepper and cut into brunoise

Procedure

Given that the tomato Peel is removed, You can choose from two methods: the first, which I prefer, is affect the tomatoes, Blanch for 30 seconds and peel them. The second is blend and then pass the sieve gazpacho. Now, I recommend the first because, even if it's boring hack tomatoes, the Peel then comes off immediately while sifting is a lengthy operation, In addition, throw away much gazpacho, and especially the most dense, the best. so Let's pretend that you have already burned, blanched and peeled tomatoes: its all downhill from here.

Cut in two, chop the peppers, remove the Peel the cucumber and shred. Put in a blender tomato, cucumber, Peppers, garlic and oil and blend until obtaining a homogeneous thick cream. Pour the gazpacho into a soup bowl and season with vinegar, salt and pepper according to your taste: refrigerate until ready to taste it. Must be cold.

Serve gazpacho in capacious bowls (or like or did it in small cups as finger food at a buffet of starters) Garnish with the cucumber and pepper brunoise, pieces of boiled egg and chopped chives.

 

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8 comments

Donatella August 7, 2013 - 15:44

Today is the day….. also did this! Hello Donatella

Reply
Sicilians creative in the kitchen August 7, 2013 - 22:51

Hello Donatella! And it was good? I sure hope so! Thank you very much! ADA

Reply
Donatella August 10, 2013 - 12:01

Very good and do it again by popular demand! Thanks and good Sunday! Hello

Reply
Sicilians creative in the kitchen August 10, 2013 - 20:32

Thanks!!!!! Good Sunday to you too!

Reply
Maurizia Le Ricette del Pozzo Bianco August 1, 2013 - 12:35

ADA, That's nice! Vist!
Bye
Maurizia

Reply
Sicilians creative in the kitchen August 1, 2013 - 23:57

Hi Maurizia, Thanks. As always!

Reply
Valentina July 31, 2013 - 23:06

I love it! Yours is gorgeous, with a cheerful color and knows of holidays… by joy! Congratulations and a big kiss :) :**

Reply
Sicilians creative in the kitchen July 31, 2013 - 23:24

Thank You Vale! Is’ the first time I do it and I loved it so much, I'm studying some variations! Kisses!

Reply

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