Gazpacho Soup with crispy Potato. Gazpacho - Spanish Cold Tomato Soup. healthy, vegan, quick and easy to prepare soup. Perfect recipe for hot summer days. This spicy soup is eaten cold.
This fresh, healthy, gluten-free Creamy Potato Soup - AMAZING simple comfort food made without cream-of-anything soups.
Cantaloupe Gazpacho With Crispy Prosciutto Recipe.
Sweet ripe melon is a perfect candidate for.
You can cook Gazpacho Soup with crispy Potato using 11 ingredients and 3 steps. Here is how you cook that.
Ingredients of Gazpacho Soup with crispy Potato
- You need 1 of Cucumber.
- Prepare 2 of Tomatoes.
- You need 1 of Green Capsicum.
- You need 1 sprig of coriander leaves.
- You need 4 Slices of whole wheat bread.
- Prepare 1 tbs of Vinegar.
- Prepare 2 cloves of garlic.
- It's To taste of Seasoning- Salt and Pepper.
- It's 1 of large potato.
- Prepare 2 tbs of Olive oil.
- You need As needed of Coriander and Almonds (optional) to garnish.
The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending. Repeat with remaining soup (you may need to work in more batches). Season soup with more salt, pepper, and vinegar as desired. Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour.
Gazpacho Soup with crispy Potato instructions
- Coarsely cut all veggies and mix with bread, vinegar and garlic. Season it and set in fridge for 30 mins..
- Cut potato in wedges and shallow fry in olive oil. Season it immediately after fried.
- After 30 mins in fridge, grind the cold mix in thick puree. Serve it cold in a bowl, drizzle Olive oil and set potatoes wedges for dunking in. Garnish with coriander and almonds (optional)..
It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce. Make sure you use only the best, freshest ingredients for. Melon Gazpacho Soup With Crispy Prosciutto. Prosciutto adds a salty bite to this bowl.
