Esta es una exhibición prevé de cómo se va ver la receta de 'Gaspacho From Seville (Gazpacho)' imprimido.

Receta Gaspacho From Seville (Gazpacho)
by CookEatShare Cookbook

Gaspacho From Seville (Gazpacho)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 ¾ lbs (800g) very ripe vine tomatoes
  • 1/3 lb (200g) soft part of bread
  • 2 red peppers
  • 2 cucumbers
  • ½ bouquet basil
  • 1white onion
  • 1 clove of garlic
  • ½ C (10cl) extra virgin extra virgin olive oil
  • ½ C (10cl) Xeres vinegar
  • Salt and pepper

Direcciones

  1. Blanch tomatoes: cut a cross in tomato skins and dip them in boiling water for 1 minute. Drain them and remove the skin.
  2. Cut tomatoes in quarters and remove seeds.
  3. Peel peppers and cut in strips, remove seeds and filaments from inside, then cut with blade between the flesh and the skin. You can also burn the pepper skins in the oven or possibly with a blowtorch, but it is more tedious.
  4. Dice pepper strips
  5. Peel cucumbers and dice.
  6. Remove leaves from basil and chop it coarsely
  7. Peel and mince garlic and white onion
  8. Combine all of these vegetables in a salad bowl and add in ½ C (10cl) extra virgin olive oil
  9. Add in salt and pepper
  10. Mix well and let rest 24hours in refrigerator
  11. Break bread into pcs in blender bowl
  12. Pour Xeres vinegar into bowl
  13. Let bread soak up vinegar
  14. Pour marinated vegetables and all of their juice into blender bowl
  15. Blend well till mix is smooth and of even consistency.
  16. Put mix in strainer and collect all liquid which drains off
  17. Correct salt and pepper as needed
  18. Put liquid in refrigerator for at least 1 hour before serving.
  19. Serve in soup bowls or possibly pretty glasses with a few drops of oil and vinegar on the surface.