Gaspacho (soupe - salade). The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. Food Network shares tips on how to peel, slice, dice and mince onions. Gazpacho, the most famous of all Spanish soups, is a cool and refreshing blend of the best of garden fresh produce — tomatoes, cucumbers, and peppers.

This quick and easy version of the cold tomato soup gazpacho is unique due to the addition of avocados and shrimp. This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. Vous pouvez avoir Gaspacho (soupe - salade) en utilisant 6 ingrédients et 2 pas. Voici comment vous cuisinez cela.

ingrédients et Gaspacho (soupe - salade)

5 tomates.
1/2 concombre.
100 g pois chiche.
2 càs huile d'olive.
1/2 litre eau pure.
Sel et poivre.

For a smoother soup, puree more than half of the vegetables. Part soup, part salad — I really wasn't sure what to call this dish. 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! 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) instructions

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

This perfect hot-weather soup is simply a salad in liquid form. 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. 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.