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Receta Charred Red Pepper Gazpacho With Cucumber Cilantro Yogurt
by Global Cookbook

Charred Red Pepper Gazpacho With Cucumber Cilantro Yogurt
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  Raciónes: 6

Ingredientes

  • 2 sm red bell peppers
  • 2 sm garlic cloves
  • 1/8 tsp salt
  • 1 tsp tomato paste
  • 1 x thin slice hard stale white bread crusts trimmed, torn into small pcs
  • 1 1/4 c. diced red tomatoes
  • 2 1/3 c. tomato juice
  • 2 Tbsp. extra virgin olive oil plus
  • 1 1/2 tsp extra virgin olive oil
  • 1/3 c. diced celery
  • 1/3 c. minced red onions
  • 1/3 c. diced cucumber
  • 1 Tbsp. red wine vinegar
  • 3/4 tsp Worcestershire sauce
  • 2 Tbsp. finely-minced parsley Freshly-grnd black pepper to taste
  • 3/4 c. plain yogurt
  • 1 Tbsp. minced cilantro
  • 1/3 c. diced cucumber Warm pepper sauce such as Tabasco to taste Salt to taste
  • 2 Tbsp. minced cilantro

Direcciones

  1. To roast the peppers: Preheat the broiler. Broil the red peppers on all sides till the skins are charred and blistered. Using metal tongs, transfer the peppers to a large stainless-steel bowl. Cover with aluminum foil and seal tightly. Let cold completely. Peel and core the peppers, taking care to remove all of the seeds; coarsely chop the peppers. (The minced, charred peppers can be made a day in advance; chill in a covered storage container.)
  2. For the gazpacho: On a cutting board, mash the garlic cloves with the salt to create a paste. Set aside.
  3. In a blender, combine the red peppers, tomato paste, bread, 1/2 of the tomatoes, 1/2 of the tomato juice and the oil and process on high speed till the solids are pureed, about 1 minute.
  4. Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes and tomato juice along with the celery, onions, cucumber, vinegar, Worcestershire sauce and parsley. Blend in the garlic-salt paste, mixing well. Season to taste with the pepper. Cover tightly and refrigeratethoroughly for at least 4 hrs or possibly up to 8 hrs.
  5. For the cucumber-cilantro yogurt: In a medium nonreactive bowl, blend together the yogurt, cilantro, cucumber and warm pepper sauce. Season to taste with the salt. Refrigeratethe yogurt mix for 30 min or possibly up to 3 hrs.
  6. To serve: Stir the minced cilantro into the chilled soup, ladle the soup into serving bowls and garnish with a dollop of the cucumber-cilantro yogurt mix.
  7. This recipe yields 6 servings.
  8. Comments: Charred red peppers add in a mellow and sweet-smoky edge to this soup.