√ Recipe: Appetizing Summer is gazpacho

Recipe: Appetizing Summer is gazpacho

2/29/2020

Summer is gazpacho. Summer Gazpacho Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes. This gazpacho is like tomato-summer water, in a good way.

Don't be fooled by its soup like nature because it is served cold to help you survive the heat of summer. It is typically served as a starter before the main lunch meal or with other tapas. This makes it a very popular dish to enjoy, although it. You can have Summer is gazpacho using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Summer is gazpacho

You need of Per il gazpacho.
It's 5 of pomodori ramati maturi.
It's 1 of cetriolo.
Prepare 1 of quarto di peperone rosso.
You need 1 of quarto di cipolla.
You need 1 spicchio of aglio.
Prepare of Olio evo.
Prepare of Sale e pepe.
You need of Per l’insalata.
It's 100 gr of lenticchie.
It's 100 gr of kamut.
It's of Mezzo peperone.
It's 4 coste of sedano.
You need 1 of avocado.
You need of Olio evo.
You need of Sale e pepe.

Gazpacho is a seasonal soup that originated in Andalusia, Spain, where it was served chilled during the summer to combat the intense heat in the region. There are a variety of different types of gazpacho but all are made with a base of garlic, bread, olive oil, and vinegar. Fresh, cold gazpacho is an ideal way to taste the peak of summer without heating up your kitchen. All the intense flavors, aromas, and colors of the season's best produce are delivered to your senses in one light, simple, no-cook bowl of chilled soup.

Summer is gazpacho step by step

Prepariamo il gazpacho. Laviamo tutte le verdure e spelliamo grossolanamente i pomodori, poi tagliamo a pezzi tutta la verdura dentro il boccale del frullatore a immersione. Aggiungiamo un filo d’olio e iniziamo a frullare finché non otteniamo una consistenza cremosa. Aggiustiamo di olio, sale e pepe e lasciamo riposare il nostro gazpacho in frigorifero..
Facciamo cuocere le lenticchie e il kamut...io li ho semplicemente bolliti in acqua e conditi dopo la cottura con olio e sale..
Tagliamo a dadini il peperone, l’avocado e il sedano e uniamo alle lenticchie e kamut. Condiamo l’insalata con un filo d’olio evo, sale e pepe..
Nel fondo del piatto disponiamo qualche cucchiaio di gazpacho fresco e sopra adagiamo la nostra insalata..

This Gazpacho is a wonderfully refreshing chilled summer soup, based on the classic version from the Andalusian region in Spain. Although throughout Spain there are many regional variations of gazpacho, the most popular remains this classic red gazpacho. Gazpacho is a raw, cold soup—it shouldn't be considered a cooked tomato soup that's served cold. Gazpacho is fresh, textured, light, and such a delicious summer treat. I love it more every time I eat it.

Dininda 2/29/2020