Ring Cake Filled with Catalan Cream
25
min
Medium
Gazpacho
Gazpacho is a chilled summer soup made entirely with raw vegetables. Refreshing and light, it’s the perfect dish to enjoy during the hottest days of the season.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 0 min
- Servings
- 4 people
Ingredients
- Corn starch, 30/40 g
- tomatoes, 6
- bell pepper, 1
- cucumbers, 2
- onion, 1
- salt, to taste
- oil, to taste
- pepper, to taste
- basil leaves, to taste
- mint leaves, to taste
- celery, 1
- white wine vinegar, 4 teaspoons
- carrots, 3
- tabasco sauce, to taste
Method
You can make gazpacho with any vegetables you like, but we recommend the recipe we usually use.
First, prepare the vegetables. Wash them and cut them into small pieces.
Place a portion of the vegetables in a food processor and blend until smooth. Then add the remaining vegetables and continue processing until you achieve a uniform purée.
First, prepare the vegetables. Wash them and cut them into small pieces.
Place a portion of the vegetables in a food processor and blend until smooth. Then add the remaining vegetables and continue processing until you achieve a uniform purée.
Then pour in the oil until you get a smooth consistency and add the white wine vinegar. Add salt and pepper to taste, along with a little Tabasco sauce and corn starch. Chop and mix for another minute.
Transfer the soup to a bowl, cover it, and refrigerate for about 2 hours.
Transfer the soup to a bowl, cover it, and refrigerate for about 2 hours.
Pour the soup into deep bowls and serve with fresh or toasted bread. If you wish, you can garnish the dish with a few basil and mint leaves and some sunflower seeds or almonds.
