Super god stulet recept :)

50 g	lantbröd, ljust t ex ciabatta
1 tsk	salt
2 st	schalottenlök, finhackade
2 msk	rödvinsvinäger
4 st	tomater
1 tsk	olivolja, till stekning
2-3 st	vitlöksklyfta, pressad
1 st	gurka
1 st	röd paprika
1 krm	tabasco
3 dl	hönsbuljong, eller grönsaksbuljong
2 msk	tomatpuré
1 pkt	brödtärningar

1 Smula ner brödet i en skål och häll på buljong. Låt den stå och svalna om buljongen är varm. 2 Koka upp vatten i en kastrull. Gör ett kryss i toppen på tomaterna med en vass kniv. Lägg dem ca 30 sekunder i kokande vatten tills skalet börjar krulla sig. Tag upp och spola dem i kallt vatten. Dra bort skalet. 3 Skär de skalade tomaterna i bitar och lägg i en matberedare. Skala gurkan, spara ca 1/4 till servering, skär resten i bitar och lägg i matberedaren. Skär halva paprikan i bitar och lägg i matberedaren spara andra halvan till servering. 4 Blanda ner det blötlagda brödet samt buljongen i matberedaren och kör alltsammans till en slät soppa. Blanda ner vitlök, vinäger, tomatpuré, salt och tabasco och häll upp soppan i en skål. Skala och finhacka löken. Blanda ner den i soppan. Ställ soppan kallt. 5 Skär resten av brödet i tärningar. Lägg dem i en skål eller i en plastpåse och blanda om med olivolja. Häll upp dem i en stekpanna och stek dem på medelvärme tills de får fin färg runt om. Servera soppan kall med stekta brödtärningar, finhackad gurka och paprika. Recept från Allt om mat

Spanish Gazpacho

Spanish gazpacho

# 3 (1-inch-thick) slices French bread
# 4-5 medium tomatoes, peeled, seeded and cut in pieces
# 1 medium cucumber, peeled, seeded and cut in pieces
# 1 medium red or green bell pepper, cut in pieces
# 2 garlic cloves, chopped
# 1/3 cup olive oil
# 2 tablespoons white wine vinegar
# 1 teaspoon salt
# 1/2 teaspoon cumin




Spanish Gazpacho - How it works:

Garnishes

* Diced cucumber
* Diced green bell pepper
* Diced tomato
* Chopped onion
* Chopped hard-cooked egg

1. Soak bread in 1 cup water for about 30 minutes.

2. Meanwhile, in food processor or blender, process tomatoes, cucumber, bell pepper and garlic until no large pieces remain.

3. Squeeze bread dry; crumble. Mix bread with oil, vinegar, salt and cumin. Add to vegetable mixture; blend. If gazpacho is too thick, add a little water. Taste for seasoning; if desired, add more salt and cumin.

4. Force gazpacho through strainer or food mill. Refrigerate 2 to 4 hours or until very well chilled before serving.

5. Serve in glasses as a beverage or in bowls as a soup with desired garnishes.

4 servings

Gazpacho soup

The best way of cooking Gazpacho soup recipe:

* Onions (red) – 1 piece
* Tomatoes – 3 pieces
* Cucumber – 1 / 2 pieces
* Green pepper – 1 / 2 pieces
* Red pepper – 1 / 2 pieces
* Garlic – 1 clove
* Tomato Juice – 3.5 cups
* Sugar – 1 / 2 teaspoon
* Olive oil – 1 / 4 cup
* White wine vinegar – 1 / 4 cup
* Salt and pepper – to taste

for the croutons:
* White bread – 6 slices
* Olive oil – 1 / 4 cup
* Garlic (chopped) – 1 clove.

Finely chop onions, tomatoes, peppers and cucumber. Put in a large bowl with garlic. Add the tomato juice, salt, sugar, pepper, and a previously prepared mixture – vinegar olive oil. Mix all and refrigerate. Serve soup with croutons.
For the croutons. Preheat oven to 180 ° C. Cut the bread into cubes 1cm thick. Cut off the crust.
Mix butter with garlic and obleyte bread. Lay bread on a tray. Oven for 10-15 minutes, 2 times flipping, until golden brown.

Gazpacho

4 to 6 servings

* Cucumbers, peeled, seeded and diced -- 2
* Bell pepper, chopped -- 1
* Onion, chopped -- 1
* Garlic, crushed -- 2-3 cloves
* Tomatoes, diced -- 1 1/2 to 2 pounds
* Water or tomato juice -- 1 cup
* Red wine or sherry vinegar -- 1/4 cup
* Breadcrumbs -- 1/2 to 1 cup
* Olive oil -- 1/3 cup
* Salt and pepper -- to taste

Method

1. Working in batches, puree the cucumbers, pepper, onion and garlic in a food processor or blender until smooth. Strain through a sieve into a large bowl.
2. Add the tomatoes to the food processor or blender and puree. Strain through the sieve into the bowl with the cucumber-pepper puree.
3. Whisk in the water or tomato juice, breadcrumbs and olive oil. Season with salt and pepper.
4. Chill for at least 1-2 hours. Adjust seasoning and serve in a large bowl with any desired garnishes (see below).

Classic gazpacho

Ingredients:

2 1/4 pounds (1 kg) tomatoes
1 cucumber
1 red pepper, seeded and chopped
2 garlic cloves, chopped
Juice of 1 lemon and 1 lime
2 tablespoons of extra virgin olive oil
Sea salt and ground black pepper (optional)
1 ripe avocado
1/4 red onion

Directions:

Peel cucumber, then cut it in half lengthwise and scoop out the seeds with a table or teaspoon. Chop remaining cucumber flesh into small, bite-size pieces.

Put tomatoes, cucumber (save 2-3 tablespoons of cucumber for avocado salsa), garlic, red pepper, olive oil, and about 75% of lemon and lime juice into a food processor and "pulse" blend until well combined but still chunky. Add 1-2 cups of water before or during blending until gazpacho reaches desired consistency. Add sea salt and black pepper, to taste. Keep in refrigerator until ready to serve.

Just before serving, cut avocado in half, remove pit, scoop flesh out, and chop into small pieces. Combine avocado pieces with remaining cucumber pieces, chopped red onion, and remaining lemon and lime juice. Mix gently with a spoon to coat avocado with citrus juices to prevent browning.

To serve, ladle soup into bowls and top with avocado salsa.

Optional: add a few croutons for an occasional crunch.

mango gazpacho soup with shrimp and avocado

Without the shrimp, it's vegetarian/vegan friendly. Serves 2; can be doubled, tripled or more.

2 cups fruit-and-tomato salsa
1/2 cup water
1 slice bread (anything you have on hand; I use whole wheat or country white), torn into pieces
1 clove garlic, peeled and smashed
1 tsp balsamic or red wine vinegar
Fresh black pepper, to taste
6 large uncooked frozen shrimp in their shells, whatever size you like (do not defrost)
1 avocado, peeled and diced

In a blender (or in a large bowl, with an immersion blender), puree the salsa with 1/2 cup of water until smooth. Add the bread and garlic, and blend until smooth. Taste, then add 1 teaspoon of balsamic or red wine vinegar, or more as needed, to balance the sweetness of the salsa. Season with fresh black pepper. Pour soup into a serving bowl.

[To make ahead, chill the soup base in a container in the refrigerator, and add the shrimp and avocado right before serving.]

In a small sauce pan, place the frozen shrimp and 2 inches of water. Set on medium-high heat. When the shrimp turn pick and are just curled (this should take 2 minutes or so, not much more), remove from heat, drain and rinse under cold water to stop the cooking. Peel the shrimp and add to the soup.

Peel and dice the avocado, and sprinkle over the soup just before serving.

Gazpacho

Ingredients:

Servings:

6
Servings Size

*

Update

* 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

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 15 mins

1. 1 Quarter tomatoes and place in a blender or food processor.
2. 2 Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
3. 3 Blend till smooth or a consistency you prefer.
4. 4 Place in a serving bowl.
5. 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. 6 Substitute vegetable stock for a vegetarian version.
7. 7 Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
8. 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.

gazpacho sevilla

time: 60 minutes, if you are slow like me
yield: 5 cups, or 1¼ liters
special equipment: food processor and/or blender

4 slices (7 ounces or 200 grams) of stale Nature’s Pride Country White or any other white bread, crusts removed
2–3 pounds tomatoes — I used bumpy, blemishy heirloom tomatoes that I have to cut away lots of, so I used 3 pounds
2 small cloves garlic or 1 large clove, peeled
½ small red or yellow onion
½ of a medium cucumber, peeled
1 small green bell pepper
½ cup extra-virgin olive oil
2 tablespoons champagne vinegar — sherry vinegar is often the type called for, but this works fine
salt to taste




Note: You’ll be making half of the recipe at a time. The food processor won’t hold everything at once, if yours is a normal-sized food processor.

First, put on a pot of water to boil. You’ll be slipping the tomatoes in there to loosen their skins.

While waiting for the water to boil, tear the stale bread into small pieces and put them into a bowl. Fill with water and let soak.

Prepare the vegetables. Peel the garlic. Peel the onion and cut it into quarters. Peel the cucumber half and cut into chunks. Core and peel — yep, peel — the green pepper. It’s pretty easy to just hold it in your hand and peel; seems easier than an apple. If you’re sure your food processor and blender can pulverize the skin, skip peeling. Toss 1 clove of garlic, half the cucumber, and half the green pepper into the food processor’s bowl.

Once the water is boiling, drop the tomatoes in for 30 seconds to 1 minute. Remove the tomatoes and plunge into cold water. The peels will slip right off. Remove tomato peels, then core and seed the tomatoes. Add half the tomatoes to the food processor. Add half of the soaked bread, squeezing lightly before putting it in.

Whirl it all together until it appears smooth. Add ¼ cup of the olive oil and 1 tablespoon of the vinegar. Process until all mixed. Transfer to a blender. Make the second half of the gazpacho by putting the rest of the seeded tomatoes, cucumber, onion, garlic (if using), green pepper and bread into the food processor. Mix, then add the remaining ¼ cup olive oil and 1 tablespoon vinegar. Taste and adjust vegetables/seasoning if desired.

Transfer the second half of the gazpacho to the blender. Whirl together until velvety smooth. Add salt to taste. Serve chilled. Garnish with finely diced cucumber; green, red, and yellow bell pepper; and quartered or halved cherry or grape tomatoes. Serve with crusty bread and a quality olive oil.

Gazpacho soup recipe

Gazpacho soup recipe

Gazpacho is a soup packed with energy and is served cold. Consuming this cold soup allows the body to cool down and is ideal on a hot summer day. Spaniards commonly serve gazpacho in a glass as a beverage along with the meal. Typical and easy gazpacho recipes requiring minimal efforts are listed below




Tomatoes 450g
Peeled, deseeded and chopped cucumber
Green bell pepper (capsicum) 225g
Garlic
White bread (2-3 days old)
Cilantro leaves
Chopped onion
White or sherry vinegar 1 tbsp
Olive oil 2 tbsp
Sea salt to taste
Black pepper to taste
Chili pepper (optional) ¼, deseeded
Ice cubes and cold water as per requirement

For garnishing

Tomato 1, skinned
Green pepper ½
Cucumber ¼, peeled
Bread diced

Soak bread in water for 30 minutes, after tearing it into pieces and squeeze it dry. Skin the tomatoes and cut into quarter pieces. Blend all ingredients till they are not too smooth but with small chunks of vegetables in it. Pour in a large bowl and add little ice, salt and pepper to the mixture. For garnishes fry the diced bread until brown in olive oil, chop the other garnishing vegetables finely. Serve the garnish for the soup in a separate bowl.

Avocado Gazpacho Soup

Avocado Gazpacho Soup

* 2 lrg Cucumbers
* 3 c. Chicken broth
* 1 tsp Tabasco (or possibly more to taste)
* 1/4 c. Firmly packed cilantro
* Juice of one medium lime
* 2 x Ripe avocados
* 1/2 tsp Salt - or possibly to taste
* 6 x Or possibly 8 green onions including green tops
* garlic croutons
* cilantro sprigs

Directions

1. Cut one cucumber into chunks and process with 2 c. of the broth, cilantro, lime juice, salt and Tabasco.
2. Pit, peel and chop avocados. Processwith pureed mix and add in the third c. of broth.
3. Process briefly to coarsely puree the avocado, leaving some chunks. Refrigerateat least 2 hrs. Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs. Offer the chopped onion and diced cucumber on the side to add in individually.