Youtor
Gazpacho Soup Blast From The Past
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=juCcQBGKfv4
Paula's having the girls over today and they're having lunch in the garden so she's going to start the festivities off right with some cold Gazpacho Soup. Celebrate the sunshine, get outside and hold your own garden get-together! • Ingredients: • Soup: • 2 lbs ripe diced tomatoes • 1 peeled and diced seedless cucumber • 1/2 cup diced red onion • 1/3 cup seeded and diced green pepper • 1/3 cup seeded and diced yellow pepper • 1/3 cup seeded and diced red pepper • 3 cups minced fresh cilantro • 2 cloves minced garlic • 1/4 cup olive oil • 2 tablespoons sherry vinegar • 1 cup fresh breadcrumbs • 1 cup recipe follows tomato water • 1 lb very ripe tomatoes • 1/2 tablespoon kosher salt • Preparation: • Soup: • 1. Combine the first 8 ingredients in a large bowl and blend using an immersion blender • 2. Cook’s Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until chunk-free • 3. Mix in the olive oil and vinegar • 4. Add bread crumbs, tomato water, salt and pepper • 5. Chill for 4 to 8 hours before serving to allow flavors to meld • 6. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup • Tomato Water: • 1. Combine 1 lb ripe tomatoes and the salt in a blender • 2. puree on high until smooth • 3. Place some cheesecloth in a strainer and allow the liquid to slowly drip through • 4. Reserve the liquid • • Enjoy Y'all! • Recipe Link: https://www.pauladeen.com/recipe/gazp... • For more great recipes visit pauladeen.com
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