Gazpacho with grilled tomatoes
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 257, total fat 21 G., saturated fats 3 G., proteins 3 G., carbohydrates 13 G., fiber 3 G., cholesterol 0 mg, sodium 190 mg, sugar 7 G.
Calories 257, total fat 21 G., saturated fats 3 G., proteins 3 G., carbohydrates 13 G., fiber 3 G., cholesterol 0 mg, sodium 190 mg, sugar 7 G.
Gazpacho with grilled tomatoes - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 kg tomatoes, cut in half
- 1/2 teaspoon cumin seeds
- 1/2 tsp coriander seeds, lightly crushed
- 1/2 cup olive oil
- 1/2 cup white bread crumbs
- 1 large clove of garlic
- 1/2 teaspoon sugar
- 2 tbsp. sherry vinegar
- 1 cucumber
- 1 green bell pepper
- Freshly ground pepper
- Salt
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Cooking the dish according to the recipe:
- Toast the cumin seeds and coriander seeds in a small skillet over low heat in ½ cup olive oil for about 3 minutes. Transfer to a small bowl.
- Soften the breadcrumbs in a bowl with a little water for 2 minutes. Then drain and squeeze lightly, setting aside.
- On a cutting board, chop the garlic, then sprinkle with a pinch of salt and mash into a paste with the back of a knife.
- Preheat a grill or skillet. Toss the tomatoes in a bowl with 1 tablespoon of olive oil and grill until lightly charred, about 3 minutes per side.
- Prepare gazpacho: In a blender, puree the tomatoes, bread, garlic paste, sugar, vinegar, and half a teaspoon of salt. Then, with the blender running, add the seasoned butter through the small hole in the lid, reserving a little for serving. Strain the resulting puree through a sieve into a bowl. Chill in the refrigerator for 2 hours.
- Dice the cucumber and bell pepper. Ladle the gazpacho into bowls, top with the chopped vegetables, and drizzle with seasoned oil. Serve. gazpacho with hot sandwiches under pressure.
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