How to Make Gazpacho Recipe | Hilah Cooking
Make gazpacho Andaluz with fresh tomatoes, cucumber, bell peppers and olive oil. This cold Spanish soup is also great as a refreshing drink. Gazpacho recipe New cooking videos every Thursday! Subscribe to be notified when I release a new video! Check out all my video recipes:
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
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Yellow Gazpacho Soup Shooters and Spicy Shrimp
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve!
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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes!
FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley
METHOD:
Preheat oven to 400F (200C).
Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.
To serve, toss the chilled shrimp the minced parsley.
Then blend up the soup quickly to refreshen the emulsion if needed.
Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.
Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Authentic Spanish gazpacho recipe - Allrecipes.co.uk
The king of chilled soups, this gazpacho recipe is direct from Spain and as authentic - and simple - as they come. There's no better way to enjoy in-season veg than this summer chilled soup!
Serve gazpacho for a light lunch with a salad and some charcuterie. Or go easy on yourself for your next party or garden BBQ - simply make the gazpacho ahead of time, chill until needed, then pour into small glasses for guests to enjoy. Shot glasses would work a treat if you're making small plates for a crowd!
Find this Spanish recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Gazpacho Recipe - Tomato Soup Recipe - Гаспачо классический
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A basic gazpacho recipe, which you can then customise to your own liking, though this one works every time. You can make this ahead, it is a perfect vegetarian starter or a main dish. The gazpacho is a classic of the genre: refreshing, and full of ripe, summery flavours.
Chilled Tomato Gazpacho - Summer Tapas Series, Tapas 1 - CookingWithAlia - Episode 262
It's summer time. It's tapas time!
Check out this special Summer Tapas Series with my friend Chef Sandra Cordero from The Cordero Negro (facebook.com/chefsandracordero).
First Tapas in our series of 5 Tapas is the classic Tomato Gazpacho. Super easy chilled tomato soup that is refreshing in hot summer days!
INGREDIENTS:
2 pounds (900 grams) ripe tomatoes (seeded and chopped)
1 cup cubed day old bread (crust removed)
1 small red bell pepper (seeded and chopped)
1 persian cucumber (peeled and chopped)
1 small garlic cloves (crushed)
1/4 cup extra virgin olive oil
2 tablespoons Jerez vinegar (or white vinegar)
1/4 cup water
Salt and pepper to taste
WRITTEN RECIPE:
Watermelon Gazpacho Soup Recipe
Sweet, savory, and spicy, this cold soup (known as gazpacho) is the perfect summertime recipe for watermelon lovers. No cooking required! It’s easy and simple.
RECIPE
SOCIAL MEDIA
INGREDIENTS
6 Cups Watermelon
2 Tomatos
1 Cucumber
1 Serrano Pepper, minced
1 Lime
¼ Cup Cilantro, finely chopped
¼ Cup Basil, finely chopped
1 Teaspoon Sugar
Pinch Salt
INSTRUCTIONS
1. Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. But this was all that Trader Joe's had. That's what I get for shopping there and not at my local co-op.
2. Cut the watermelon half into layers and then cube it.
3. Measure out six cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn't love watermelon? Yum!
4. Slice the bottom off each tomato.
5. Making C cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
6. Purée the tomatoes in the food processor.
7. Peel the cucumber and cut away the seeds with a knife, very carefully.
8. Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
9. In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
10. Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
11. Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
12. To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
13. Oh, I said almost. Finish with some fresh mint leaves.
Gazpacho Recipe │VIDEO │Kroger
Gazpacho Recipe
Gazpacho is a traditional Spanish soup served cold, and this one features a delicious medley of ingredients like red bell peppers, cucumbers, tomatoes and more.
Ingredients:
1 medium red bell pepper
1 large cucumber (reserve ½ cup chopped for garnish)
1 can tomatoes, drained
½ tsp. garlic, minced
½ tsp. chili powder
1 ½ tsp. paprika
1 tsp. black pepper
¼ cup olive oil
1 Tbsp. apple cider vinegar
1 ½ tsp. salt
2 Tbsp. plain bread crumbs
Croutons for garnish
Directions:
1. Place all the ingredients in a blender. Blend until smooth.
2. Chill for a couple of hours before serving.
3. Serve garnished with croutons if desired. Refrigerate any leftovers.
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Gazpacho with Pesto and Puffed Amaranth
Did you know that tomatoes contain lycopene, an antioxidant that helps fighting cellular damage and reddening of the skin? Furthermore, it works as a sunscreen from within!!! Go ahead Check out this recipe on the CookBook app today, and try our fresh and healthy tomato gazpacho!
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HolliDay AnyDay: Easy Breezy Kitchen - Roasted Gazpacho
Roasted Gazpacho
serves 4
This is the essence of summer...it seems like I make it weekly during August and a good
alternative to a tomato salad. Plus it keeps great in the fridge so you can make ahead and have
for lunch during the week!
I am roasting the bell peppers, onions, garlic and jalapeños to give it a little deeper flavor. While
I have only used fresh tomatoes, I bet canned roma tomatoes would work great if you want a
“tomato fix” during winter!
2 red bell peppers, stems removed, seeds and core removed, cut into wedges
1/2 red onion, cut into wedges
3 cloves garlic, papery peel removed
1 jalapeno, cut in half lengthwise (your choice on seeds or not)
4 large tomatoes, coarsely chopped (peel and seeds ok)...any kind will work..but if using
heirlooms in other colors keep in mind the finished soup might not be a vibrant red
1 cucumber, peeled, seeded and diced
1/4 cup lime juice
1 teaspoon sherry vinegar
2 teaspoons coarse salt
freshly ground black pepper
Heat oven to 500 degrees. Line a baking sheet with foil. Place bell peppers(skin side up), onion,
garlic and jalapeño on sheet and roast until bell peppers are charred and skin is pulling away
from the flesh, about 20 minutes. Remove pan from oven and place bell peppers in a ziplock
bag. Seal and let steam for 10-15 minutes. Remove peppers from bag and peel the skin off. Do
not rinse. There will still be a little skin that won't come completely off and there may be some
charred bits..this is ok. Give all the roasted vegetables a quick coarse chop.
Place tomatoes, cucumber, bell peppers, red onion, garlic and jalapeño in blender and puree to
desired consistency..I like to keep a little chunky to see what I’m eating!
Pour into large bowl, add lime juice, vinegar, salt and pepper to taste.
Chill at least two hours. Serve in bowls and top with desired garnishes.
Garnish options:
chopped avocado
sour cream
cilantro
crushed tortilla chips
pepitas
Soups and Salads | CLASSIC GAZPACHO | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
Talk about the quintessential summertime culinary creation! This Spanish-inspired chilled soup is so refreshing and so delicious! And so easy to make at home! Watch, laugh...and make this classic recipe for Gazpacho!
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Gazpacho Chopped Salad - Healthy Appetite with Shira Bocar
Shira Bocar shows you how to deconstruct the cold soup version of gazpacho into an easy chopped salad with toasted croutons.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Gazpacho Soup Shooters
A Classic Spanish soup with all the flavors of summer. And with a few Delicious twists, this makes a fabulous Bloody Maria!
If you love Toni's recipes get the written recipe and 90+ more at VegEZ.TV
Spicy Tomato and Coconut Gazpacho | Recipes | Whole Foods Market 365
Spicy Tomato & Coconut Gazpacho (GF, DF, V, VG)
Ingredients:
1 lb Roasted Yellow Tomatoes (from 365’s Hot & Cold Bar)
1 tsp Whole Foods Muchi Curry Powder
¼ cup 365 by Whole Foods Coconut Milk
½ Jalapeno - seeded & diced
1 each Garlic Clove
2 tbs Raw Coconut Vinegar
¼ cup 365 by Whole Foods Spanish EVOO
3 tbs Yellow Bell Pepper - seeded and diced
½ English Cucumber - seeded and diced
3 tbs Red Onion - diced
Garnish: halved cherry tomatoes, extra diced cucumber, cilantro sprigs, EVOO drizzle
Directions:
1. In a 2 quart blender combine all ingredients except for EVOO. 2. Place lid on and blend on high until ingredients are well combined. 3. While blending, drizzle in EVOO. 4. Season with salt & pepper to taste. 5. Pour desired portion into a bowl and garnish with halved cherry tomatoes, some diced cucumber, cilantro sprigs, and drizzle with EVOO.
Notes: • Gazpacho can be made ahead of time & stored in fridge for up to 3 days. • Gazpacho is best served cold. • For a protein boost add 365 by Whole Foods cooked shrimp (31/40).
Share your creations with us with #GoodThings365
About Whole Foods Market 365:
Whole Foods Market 365™ is changing the grocery shopping experience. Committed to making healthy living easy, 365 provides simple, affordable and convenient everyday shopping to neighborhoods nationwide without sacrificing the quality standards and dedication to food transparency that Whole Foods Market pioneered. Whole Foods Market 365 features a thoughtful product selection curated for convenience, including the 365 Everyday Value® brand customers know and love, alongside other high-quality brands and new offerings from innovative supplier partners.
Avocado Gazpacho Soup Recipe
I admit, i avoided gazpacho for years. I could not get past the idea of cold soup. It just seemed wrong. Soup should be warm, cozy and comforting; not cold.
One day I decided to give it a whirl and I immediately wanted to kick myself for not eating it sooner. On a warm day, gazpacho can be such a treat. This Avocado & Heirloom Tomato Gazpacho is just that. Big on flavor, slightly spicy and ready for summer.
Ingredients
5 Cups juicy and green heirloom tomatoes, cubed
2 Avocados
1 Lime
¼ Cup Basil
¼ Cup Cilantro
5 Tarragon
2 cloves of Garlic
1 Serrano Pepper
Salt to taste
1. Okay, for the 5 cups of heirloom tomatoes, you don't need all of them to be green. But you probably want most of them to be green and yellow as red and darker tomatoes will make this soup look funky. But that only matters if you are into the food aesthetic. If not, use whatever tomatoes you have on hand.
2. Run the 5 cups through the food processor, until super smooth. Transfer it to a large mixing bowl, reserving 1/2 cup. If you want, you can run this through a sieve to remove the larger chunks but I personally like the texture. Up to you, but don't do it the wrong way!
3. Finely chop the 1/4 cup basil, 1/4 cup cilantro, 5 tarragon leaves, 2 cloves garlic, and serrano pepper in the food processor, adding it to the tomato puree.
4. Halve and pit the 2 avocados, then add them to the food processor, along with the juice of one lime and 1/2 cup of tomato puree. The reason for the tomato puree is that avocados do not blend easily without a little liquid help.
5. Add the avocado puree to the tomato and herb mixture and mix it well. Then chill it in the fridge for an hour or more.
How to Make Gazpacho : Ingredients Needed to Make Gazpacho
Getting proper ingredients for authentic Gazpacho; learn more about making traditional Spanish food in this free cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Tomato, Watermelon and Yogurt Gazpacho
For this gorgeous gazpacho, we blend a bounty of summer garden ingredients with our tomato yogurt. The result? A simple and refreshing no-cook soup with a satisfying shot of protein. Serve it well chilled with a favorite salad or two. To find out more about Blue Hill Yogurt, visit us on our website, bluehillyogurt.com.
INGREDIENTS:
Makes 4 to 6 Servings
2 1/4 pounds heirloom tomatoes, seeded and chopped
2 cups 1/2-inch cubes seedless watermelon
1 large cucumber, peeled, seeded and chopped
1 red bell pepper, seeded and chopped
1 (6-ounce) container Blue Hill Yogurt Tomato plus more for garnish
1/2 medium jalapeño pepper, seeded and chopped
1 large shallot, finely chopped (2 tablespoons)
1/2 cup extra-virgin olive oil plus more for drizzling
1 tablespoon red wine vinegar
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon Tabasco sauce
2 tablespoons finely chopped basil
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
Flaky sea salt for garnish (such as Maldon)
HOW TO MAKE:
STEP 1
In a large bowl, combine tomatoes, watermelon, cucumber, bell pepper, yogurt, jalapeño, shallot, oil, vinegar, fine sea salt, pepper and Tabasco; gently stir to combine. Chill in refrigerator, covered, at least 2 hours or up to 4 hours.
STEP 2
Stir herbs into mixture, then, in a blender, purée in batches until smooth yet a little chunky. Adjust seasoning to taste. Serve cold with a dollop of Tomato Yogurt, a drizzle of oil and a sprinkling of flaky sea salt on top.
STEP 3
Gazpacho can be prepared up to 4 hours ahead and kept chilled and in an airtight container.
Tangy Tuna Salad - Everyday Food with Sarah Carey
Are you or your kids stuck in a brown bag rut, eating the same midday meal day after day? It's time to break that habit! Today's recipe is inspired by something I used to love to find in my childhood lunchbox: a tuna salad sandwich. Even better, I'm cutting some of the fat out by using water-packed tuna and Greek yogurt (most recipes just call for mayo). Add a few cucumber slices for a satisfying crunch and that's all you need to make your new go-to sandwich. Bon appetite!
Sarah's Tip of the Day:
If making this meal ahead, pack tuna salad, cucumbers, and bread separately and arrange on-site (this will prevent your sandwich from getting soggy).
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SERVINGS: 2
INGREDIENTS
3 tablespoons mayonnaise
1 tablespoon nonfat plain Greek yogurt
1 teaspoon grated lemon zest plus
1 tablespoon juice
Salt and pepper
1 can (5 ounces) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving
COOK'S NOTE
To store, refrigerate tuna salad in an airtight container, up to 1 day.
DIRECTIONS
STEP 1
Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tangy Tuna Salad - Everyday Food with Sarah Carey
How to Make Gazpacho : Adding Garlic & Onions to Gazpacho
How to add garlic and onions for making authentic Gazpacho; learn more about making traditional Spanish food in this free cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
How to Make Gazpacho : Pureeing Tomatoes to Make Gazpacho
How to puree tomatoes for making authentic Gazpacho; learn more about making traditional Spanish food in this free cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Gazpacho Soup
A delicious summertime soup. Make it a day ahead and serve it chilled!
Add some grilled shrimp, yummy!
Golden State Gazpacho - Food Wishes
Learn how to make a Golden State Gazpacho! Most gazpacho recipes that include fruit tend to turn out tasting more like dessert, which is great if that’s what you’re into, but if you want a super-refreshing, and seriously savory cold summer soup, then this peach-kissed gazpacho is made for you. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing, chilled Golden State Gazpacho recipe!
You can also find my content on Allrecipes:
Homemade Gazpacho - Refreshing Summer Soup
EPISODE #74 - Homemade Gazpacho - Refreshing Summer Soup
FULL RECIPE HERE:
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How to Make Gazpacho : Dicing Red Pepper to Make Gazpacho
How to dice red peppers for making authentic Gazpacho; learn more about making traditional Spanish food in this free cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Gaspar's Gazpacho with lump crab.
Gaspar's Gazpacho with lump crab one of the best recipes ever for summer entertaining. This recipe can be made ahead of time and is easy to prepare. Heirloom tomatoes make this recipe special.
1-Minute Video! GAZPACHO SMOOTHIE!
CS-Ep.39 – This GAZPACHO SMOOTHIE isn’t just delicious, it’s also loaded with important vitamins and minerals that support a healthy lifestyle. We’re also loving it because it comes together in no time and travels well as a midday meal or snack.
Here's what you’ll need:
½ cucumber, chopped
1 carrot, chopped
2 ribs of celery, chopped
3 radish, chopped
1 scallion
juice of half a lemon
Tobasco sauce
2 cups of tomato juice
avocado for garnish, diced
Put everything into your blender or food-processor and blend on high 1 minute. Pour into a tall glass and garnish with chopped avocado. Serve with a star and spoon.
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Vitamix Sweet Green Pea Gazpacho (Chilled Soup)
Traditional Gazpacho is of Spanish origin, made with a tomato base and served chilled.
Try this Sweet Green Pea Gazpacho. It’s fresh and plant-based. Made with sweet peas, english cucumber, fresh garlic, olive oil and more. It’s served chilled so it’s the perfect summer soup that will keep you cool. Made in the Vitamix.
Grab the Sweet Green Pea Gazpacho recipe here ➜
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Three Make Ahead Lunches // Living Deliciously
Today I'm sharing three super fresh + easy lunches that you can make ahead of time, so you don't have to think twice about hitting the snooze button! In this video you'll learn how to make to-go gazpacho, crudites + dukkah, and a Green Goddess salad.
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Cab Cuisine: Gazpacho with Shrimp
Spanish. Delicious. Nutritious. Head chef Jeremy Diehl creates a bold, flavorful Gazpacho to add a little class to your Cab Cuisine. Go ahead, pair with any protein of your choice, but for this episode, it’s all about the local shrimp. Buen Provecho (enjoy your meal).
1 Garlic Clove
2 tbsp. Red Wine Vinegar
Salt (to taste)
¼ Slice Lemon Juice
½ cup Olive Oil
Protein of Choice (typically seafood)
1 Tomato
1 Pepper
1 Cucumber
1 Onion
Tools You’ll Need
Portable Stove
Cutting Board/Knife
Tongs
Aluminum Foil (optional)
Blender
Instructions
1. Dice tomatoes, peppers, cucumbers, onions and garlic. Combine all in blender.
2. Add red wine vinegar and salt.
3. Slowly add olive oil and lemon while blending until smooth.
4. Refrigerate for one hour.
5. Pair with protein of choice.
The Pioneer Woman's Top 10 Recipes of All Time | Food Network
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How to Make Salmorejo Cold Tomato Soup - Spain (2019) RockinRaffi Ep. 52
Salmorejo a product of Spain made in the USA
#Salmorejo #tomatosoup #Tapas
1 LB ripe tomatoes
2 garlic cloves
2-4 slices of old wheat bread
1/2 - 3/4 cup of extra virgin olive oil
1/4 cup of Sherry cooking Wine
Skin the tomatoes and remove their cores. Using a Vitamix blender, pulse the tomatoes and garlic and add the Sherry. add the bread and let it soak for 5 min inside the vitamix then blend until smooth. Continue adding bread and a little olive oil and blending until the cream has a smooth, creamy consistency. Chill the Salmorejo for 1 hour and then serve in a shallow bowl, garnished with ham and egg with croutons on top.
Enjoy!
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