Gaspacho (soupe - salade). The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Food Network shares tips on how to peel, slice, dice and mince onions. Gazpacho, the most famous of all Spanish soups, is a cool and refreshing blend of the best of garden fresh produce — tomatoes, cucumbers, and peppers.
By Julia; Great 'n Easy Gazpacho. Fresh gazpacho is an easy way to load up on vegetables on a hot summer day. Chill in refrigerator before serving for best results. You can cook Gaspacho (soupe - salade) using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Gaspacho (soupe - salade)
- It's 5 of tomates.
- You need 1/2 of concombre.
- It's 100 g of pois chiche.
- You need 2 of càs huile d'olive.
- Prepare 1/2 litre of eau pure.
- It's of Sel et poivre.
Repeat layers two or three more times. Part soup, part salad — I really wasn't sure what to call this dish. You'll still need a bowl and spoon to eat though; the dressing is so fresh, plentiful and delicious, you'll want to drink it! Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
Gaspacho (soupe - salade) instructions
- Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile. Mélangez bien..
- Bonne dégustation..
Blend until smooth, then add olive oil and blend to combine. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. For years, the only gazpacho on restaurant menus was tomato based, but now you'll often find almond, grape and melon versions too. This perfect hot-weather soup is simply a salad in liquid form.
