35 lines
1.1 KiB
Markdown
35 lines
1.1 KiB
Markdown
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# Gazpacho
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### Ingredients
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* 900 grams tomatoes, peeled
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* 1 large onion
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* 2 pieces red peppers
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* 1 small cucumber
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* 1 slices white bread, crust removed
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* 1 pieces egg yolk
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* 2 cloves garlic
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* 6 tablespoons olive oil
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* 1 tablespoons tarragon vinegar
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* 450 grams canned tomatoes
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* 1 tablespoons tomato purée
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* black pepper, fresh ground
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* sea salt
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### Directions
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Finely dice a small amount of the fresh tomato, onion, red pepper and cucumber and put into separate bowls for garnish. Roughly chop the remaining vegetables to prepare them for the blender.
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Put the bread, egg yolk and garlic into the blender. Turn it on and add the oil in a thin, steady stream while the motor is runninng. You should end up with a thick, mayonnaise-like emulsion.
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Add the vinegar then gradually add all the soup ingredients in batches and blend until smooth.
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Sieve the soup to remove the tomato seeds and check the seasoning. Serve icy cold, with the small bowls of chopped vegetables and fried croûtons as garnish; optionally add crushed ice to the soup just before serving.
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### Meta
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author: Leiths Cookery Bible
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tags: Soups
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