Menu Principal:
Recetas
INGREDIENTES:
Tomates muy rojos, pepino, pimientos verdes, ajo, pan de tahona de la v韘pera, aceite de oliva, vinagre de vino y sal.
ELABORACI覰:
Poner el pan en remojo, majar los ajos, los pimientos, el pepino y el tomate en un mortero, cuando est?todo majado a馻dir pan desmenuzado la sal, el vinagre y el aceite, opcional un poco de agua. Se presenta en cuenco de barro muy fresquito con una guarnici髇 de pan, pimiento, tomate, pepino, huevo cocido y jam髇, todo muy picadito aparte.
En Ingles
Serve this gazpacho with Bokisch Vineyards Albari駉 for a refreshing summer lunch.
This recipe is according to taste. Use the following ingredients as a base to experiment with. Makes 4 servings.
?cucumber
4 medium sized tomato (1 per person)
1 garlic clove (minced or pressed)
1 large yellow onion
1 bell pepper
4 chunky slices old French bread (1 per person)
olive oil
vinegar (red or white wine)..just a splash
salt
Cut up vegetables into chunks so that it抣l blend well in food processor.
1. Soak the bread in water until soft. Squeeze out excess water and take off crust before blending.
2. Blend all ingredients in equal batches in food processor.
3. Add olive oil, vinegar and salt to taste. To control soupiness add more water or bread.
4. Chill and serve with extra finely chopped vegetables as toppings or with garlic croutons.
5. If you抮e in a rush, serve it with an ice cube in each bowl for a quick chill!
Sub-Menu: