Recette: Savoureux Gaspacho (soupe - salade)

Gaspacho (soupe - salade). Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). I use only a small amount of the tomato juice when blending just half the veggies this keeps the finished soup from being too muddy. Then use the alligator chopper on the rest of the veggies to have a chunky soup.

Repeat layers two or three more times. In a small bowl, combine all dressing ingredients. Cover and chill several hours or overnight. Vous pouvez avoir Gaspacho (soupe - salade) utilisant 6 Ingrédients et 2 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Gaspacho (soupe - salade)

1. Préparer 5 of tomates.
2. Préparer 1/2 of concombre.
3. Vous avez besoin 100 g of pois chiche.
4. Préparer 2 of càs huile d'olive.
5. C'est 1/2 litre of eau pure.
6. Préparer of Sel et poivre.

Combine tomatoes, peppers, cucumbers and onion in a medium bowl. In a small bowl whisk garlic, olive oil and vinegar until blended. Pour dressing over vegetables, toss lightly and season with salt and pepper. Place the bacalao into a pot of cold water, and bring to a boil.

Gaspacho (soupe - salade) pas à pas de recette

1. Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile. Mélangez bien..
2. Bonne dégustation..

As soon as the liquid comes to a boil, drain the salt cod and let it cool. Once it's cooled, break the salt cod into big flakes and place in a bowl. In a medium bowl, add red wine vinegar, Creole mustard and honey. Slowly whisk in olive oil, to allow mixture to emulsify. Pour ½ cup extra virgin olive oil and the sherry vinegar.