Recette:Parfait Gaspacho (soupe – salade)

Gaspacho (soupe – salade). The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Repeat layers two or three more times. This refreshing soup originates from Spain and is served ice cold.

Gaspacho (soupe - salade) If you prefer it chunky – don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop. Part soup, part salad — I really wasn't sure what to call this dish. Vous pouvez avoirGaspacho (soupe – salade)en utilisant6 ingrédients et 2 pas. Voici comment vouscuisinière Cette.

Ingrédients deGaspacho (soupe – salade)

  1. Vous avez besoin5detomates.
  2. Préparer1/2deconcombre.
  3. Préparer100 gdepois chiche.
  4. Ses2decàs huile d'olive.
  5. Vous avez besoin1/2 litredeeau pure.
  6. Vous avez besoindeSel et poivre.

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. Blend until smooth, then add olive oil and blend to combine. For years, the only gazpacho on restaurant menus was tomato based, but now you'll often find almond, grape and melon versions too.

Gaspacho (soupe – salade)pas à pas

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

This perfect hot-weather soup is simply a salad in liquid form. Gaspacho (soupe – salade) étape par étape. Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile. Gazpacho is a chilled Spanish soup that is refreshing on a hot summer day. This basic recipe is tasty and vegan. Le gaspacho ou gazpacho en espagnol est une spécialité.

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