Gazpacho

Gazpacho

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Gazpacho

The ingredient of Gazpacho

  1. 1 crimson capsicum, halved, deseeded
  2. 625ml (2 half cups) Italian tomato sauce (see associated recipe)
  3. 2 garlic cloves, crushed
  4. 1/2 teaspoon ground cumin
  5. 125ml (half cup) olive oil
  6. 2 teaspoons purple wine vinegar
  7. Salt & freshly ground black pepper
  8. 1 small Lebanese cucumber, finely chopped
  9. 2 tablespoons coarsely chopped clean coriander
  10. Ice cubes, to serve

The instruction how to make Gazpacho

  1. Preheat grill on high. Cook capsicum, skin-aspect up, below grill for 8-10 mins or till charred and blistered. Transfer to a sealable plastic bag and set apart for five minutes (this helps elevate the pores and skin). Peel pores and skin from capsicum and coarsely chop the flesh.
  2. Place the capsicum, tomato sauce, garlic and cumin in the bowl of a food processor and manner until nicely blended. With the motor walking, upload the oil in a skinny consistent circulation till blended. Add the vinegar and season with salt and pepper. Process until nicely mixed. Transfer to a pitcher bowl. Cover with plastic wrap and vicinity within the refrigerator for four hours to relax.
  3. Combine the cucumber and coriander in a small bowl.
  4. Divide gazpacho among serving bowls and sprinkle with the cucumber combination. Serve with ice cubes.

Nutritions of Gazpacho

fatContent: 328.625 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 6.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 2.5 grams protein
sodiumContent:

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