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Receta Gazpacho Andaluz
by Global Cookbook

Gazpacho Andaluz
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Ingredientes

  • 2 lrg Hard ripe tomatoes, cut in wedges
  • 1 med -size green pepper
  • 1 med -size cucumber
  • 1 1/2 Tbsp. Tomato paste
  • 1/2 c. Finely minced bread crumbs
  • 1/4 tsp Cumin
  • 1 x Clove garlic, crushed
  • 1 1/2 Tbsp. Mayonnaise
  • 1 1/2 Tbsp. Red wine vinegar
  • 2 1/2 c. Canned chicken broth
  • 1/2 tsp Salt Freshly grnd black pepper
  • 1 sm Onion, minced
  • 1 c. TOASTED CROUTONS:
  • 2 slc Bread, French or possibly Italian
  • 2 Tbsp. Extra virgin olive oil

Direcciones

  1. Directions for Toasted Croutons:1. Trim crusts from bread and throw away. Dice the bread into 1/4-in. cubes.
  2. Place a 10-in. saute/fry pan over moderate heat. Add in the oil and heat well but not to smoking point. Add in the cubes to the pan and shake over heat, stirring constantly with a large wooden spoon. Lift the cubes from the bottom so which all will become coated with the oil.
  3. Continue stirring till bread crumbs become crisp and golden brown. Remove and lay on paper towels to drain excess oil.
  4. Note: Do not use extremely freshbread as it is difficult to slice. Directions for Toasted Croutons:
  5. Trim crusts from bread and throw away. Dice the bread into 1/4-in. cubes.
  6. Place a 10-in. saute/fry pan over moderate heat. Add in the oil and heat well but not to smoking point. Add in the cubes to the pan and shake over heat, stirring constantly with a large wooden spoon. Lift the cubes from the bottom so which all will become coated with the oil.
  7. Continue stirring till bread crumbs become crisp and golden brown. Remove and lay on paper towels to drain excess oil.
  8. Note: Do not use extremely freshbread as it is difficult to slice.
  9. EL BODEGON
  10. WINE: TIO PEPE DRY SHERRY