Gazpacho (III)

Name: Gazpacho (III)
Yield: 4
Ingredients: Pepper; Salt; 0.5 Cucumber, split, udkernet and minced; 0.5 Mild onions; 0.5 Udkernet and red bell peppers, finely chopped; 1 small Cucumber, udkernet and minced; 1 dl Daggammelt French bread, afskorpet and crumbled; 1 Orange bell pepper, udkernet and finely chopped; 1 Red onion, finely chopped; 1 pinch Sugar; 100 g Toasted bread croutons (½ x ½ cm bread cubes, toasted in the Pan in olive oil); 1200 g Velmodne tomatoes; 2 clove Crushed garlic; 2 tbsp Dry sherry; 7 dl Vegetable broth

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Gazpacho (III)

		Pepper
		Salt
0.5		Cucumber, split, udkernet and minced
0.5		Mild onions
0.5		Udkernet and red bell peppers, finely chopped
1	small	Cucumber, udkernet and minced
1	dl	Daggammelt French bread, afskorpet and crumbled
1		Orange bell pepper, udkernet and finely chopped
1		Red onion, finely chopped
1	pinch	Sugar
100	g	Toasted bread croutons (½ x ½ cm bread cubes, toasted in the Pan in olive oil)
1200	g	Velmodne tomatoes
2	clove	Crushed garlic
2	tbsp	Dry sherry
7	dl	Vegetable broth

Instructions for Gazpacho (III)

To prepare the Gazpacho (III) recipe, please follow these instructions:

Dip the tomatoes in boiling water for ½ minute, fault them under cold water and take the skin off of. Mix tomatoes, bread crumb, cucumber, red bell pepper and salad and garlic in a bowl. Splash sherry over, pour about 4 cups of the broth and allow the mixture to pull 10 min before blending it in the food processor. Infants with additional broth for desired consistency is achieved and season to taste with salt, pepper and a little sugar.

Let the soup cool to pull server no. Serve in bowls with the cucumber, bell pepper and red onion on topeen and bread croutons on the side.

Gazpacho (III)

Ingredients for Gazpacho (III)

Instructions for Gazpacho (III)

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