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My Favourite Gazpacho Soup
Time: 15 mins
Ingredients
- 2 large tomatoes
- 1 large green bell pepper
- 1 garlic clove
- 1/2 cup mixed herbs (i used chives, parsley, dill, basil, thyme, tarragon)
- 1/2 cup extra virgin olive oil
- 1 lemon, juice of
- 3 cups beef stock or 3 cups consomme
- 1 sweet onions or 1 Spanish onion, chopped
- 1 cucumber (English-style is best)
- 1/2-1 teaspoon paprika
- additional parsley, as garnish (optional)
- croutons or breadcrumbs, as garnish
Directions
- 1 Quarter tomatoes and place in a blender or food processor.
- 2 Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
- 3 Blend till smooth or a consistency you prefer.
- 4 Place in a serving bowl.
- 5 Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
- 6 Substitute vegetable stock for a vegetarian version.
- 7 Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
- 8 Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.
- 9 Place 2 ice cubes in each bowl and garnish with parsley.
- 10 Enjoy.
- 11 I like to serve this with a nice foccacia bread on the side, but it needs nothing else.
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