Gazpacho
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Soup
Cuisine: Spanish
Key Ingredients:
Tomatoes
Green capsicums
Cucumbers
About Gazpacho
Table of Contents
Chilled and refreshing, this soup is sure to rejuvenate you
Read More- Medium tomatoes, blanched, peeled and finely chopped 6
- Medium green capsciums, finely chopped 2
- Medium cucumbers, peeled and finely chopped 2
- Medium onion, finely chopepd 1
Step 1.Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
Step 2.Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
Read MoreIngredients
- Medium tomatoes, blanched, peeled and finely chopped 6
- Medium green capsciums, finely chopped 2
- Medium cucumbers, peeled and finely chopped 2
- Medium onion, finely chopepd 1
- Garlic cloves, finely chopped 3
- Bread slices, edges trimmed 2
- Olive oil/Vegetable oil 3 tbsps
- Vinegar (sirka) 2 tbsps
- Salt to taste
- Bread slices, cubed and deep fried (croutons) 2
How to Make Gazpacho (Stepwise Photos)
Method
- Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
- Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
- Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
- Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
- Pour into serving bowls, top with croutons and serve cold.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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