Gazpacho

1st try & 1st taste of this soup!



It's so fresh and full of enegy soup.
Make me feel I'm in a fany restaurant!


Gazpacho

Adapted from PW Ree.



Servings: 4
Pre time: 15 mins
Cook time: 5 mins
Chil time: 2 hrs

Ingredients:


 

2 cloves Garlic, Minced
1/2 whole Red Onion, Diced
1 whole Large Cucumber, Diced

3 whole Tomatoes, Diced

1/2 Sweet red pepper

1 dash Salt To Taste

2 whole canned Tomatoes

1 green peper

1/4 cup Extra Virgin Olive Oil

1 dash black pepper to taste

Preparation Instructions

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.

將所有材料和一點鹽巴放進食物攪拌機中,

Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

不停按下攪拌鍵值到攪拌均勻, 此時會成現顆粒狀 五彩繽紛的質地

Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)

放進大碗中, 將剩下的番茄汁, 洋蔥, 小黃瓜, 番茄, 節瓜, 芹菜都倒進去.(記得留一些蔬菜作裝飾)

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

稍微攪拌一下, 嚐嚐看夠不夠味, 用鹽巴調味一下, 放進冰箱冷卻最少幾個小時, 這道湯品越冰越好喝

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

This is a to-die-for summer dinner.

從冰箱拿出攪拌均勻, 最後再嚐嚐調味夠不夠, 用湯勺放進大碗中, 用剩下的蔬菜,一小片酪梨, 酸奶, 香菜來裝飾. 最後, 放上烤過的蝦, 幾片烤好的麵包, 上桌囉!!

炎炎夏日的極致晚餐, 就是這味啦!!