Cucumber gazpacho

A light and cool, traditional soup from the Andalusian area is prepared from fresh ingredients (especially tomatoes) and usually during the summer, I chose a delicious version based on yogurt and cucumber .... I invite you to try it .. .

  • 5 suitable cucumbers
  • 3 cloves of garlic
  • 1/4 or 1/2 red onion
  • 1/2 link fresh dill
  • a few slices of a hot pepper (depending on how hot you like it)
  • 1 and a half Greek yogurt (600 gr)
  • 2 tablespoons olive oil
  • juice from 1/2 lemon
  • salt to taste
  • 1/4 or 1/2 glass of water (depending on the desired consistency)

Servings: 10

Preparation time: less than 15 minutes

RECIPE PREPARATION Cucumber Gazpacho:

Everything will go to a very good robot and you will mix until the consistency you want results.

Serve decorated with pieces of hot pepper, or fresh dill ...

Refreshing and very tasty!

Tips sites

1

Peel a squash, grate it and squeeze the juice


How to make a gazpacho with red fruits

Necessary ingredients

  • 600 grams of strawberries.
  • 100 grams of raspberries
  • 3 ripe but firm tomatoes.
  • A nest of garlic
  • A splash of balsamic vinegar.
  • 120 ml. made of extra virgin olive oil.
  • 200 ml. of water.
  • A few fresh basil leaves (about 4 leaves).
  • A little coarse salt.

Steps to prepare gazpacho with red fruits

Wash tomatoes, strawberries and raspberries well with plenty of cold water.

Remove the skin from the tomatoes, remove the seeds and cut into pieces.

Remove the rabbits from the strawberries and raspberries.

In the glass of the mixer I put the pieces of tomatoes, strawberries, raspberries, garlic clove without skin and water.

We operate the mixer and eat everything well.

In a heater we put a little water to boil to burn the basil leaves that we will add when the water boils and keeps it boiling for only a minute.

Add to the gazpacho stir the vinegar, oil, salt, drained basil leaves and beat again.


Cucumber salad for the winter - recipe

ingredients

  • 1 ½ kg of cucumbers
  • 700 g of onion
  • dill
  • the water
  • 9 degree vinegar
  • black pepper
  • sugar, salt
  • Bay leaves

Method of preparation

For this recipe the author used jars of 500 grams.

It is advisable to use young cucumbers. If you have ripe cucumbers, you will need to peel them.

Wash the cucumbers and then soak them in a large bowl of cold water (enough to cover them). You can leave them in the evening until morning, or 5 hours during the day.

Cut each cucumber into slices. Or, if they are very large, cut the slices again.

Peel the onions and cut them into thin slices.

Then mix the cucumbers and chopped onion in a bowl with your hands. Add the finely chopped dill. Let the mixture stand for half an hour.

Then prepare the jars, adding 5 peppercorns to each jar.

Fill the jars with cucumber salad, pressing lightly with the back of a spoon.

Then put 1 teaspoon of sugar, 1 tablespoon of vinegar, ½ teaspoon of salt and a piece of bay leaf in each jar.

Then fill the jars with boiling water. Tighten the lids temporarily.

Place the jars in a wide, deep pot, on the bottom of which you have placed a cloth.

Fill the pot with hot water. The water level must be ¾ from the height of the jars.

When the water starts to boil, lower the temperature a little and leave the jars to sterilize for a quarter of an hour.

After that, take each jar out of the water one by one and screw the lid completely on.

You have one more step. Place the jars somewhere in the room. Cover them with a thick blanket and let them cool until the next day.

The jars are then kept in the pantry.

The cucumber salad thus prepared can be eaten in winter, instead of pickles or as a side dish.

If you add a little oil and crushed garlic, you will get a salad that can be served as such, for example on fasting days.

Article source: Light Recipes, Cucumber Salad (for winter). To everyone's liking: https://retete-usoare.eu/salata-de-castraveti-pentru-iarna-pe-placul-tuturor/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Watermelon gazpacho

One of the most consumed fruits in summer, full of vitamins and perfect for a delicious and refreshing gazpacho.

Ingredients:

  • 250 gr watermelon without seed
  • 4 or 5 tomatoes pear type
  • 1 piece of green pepper
  • a tooth of This one
  • oil virgin olive tree
  • salt
  • balsamic vinegar

Preparation:

  • Wash the tomatoes, chop and we sit in a high jug.
  • Chop the watermelon and add to the jug.
  • We wash the pepper and add in pieces to the rest of the ingredients.
  • We clean the garlic, remove the germ and mix.
  • We grind well until a very fine puree is obtained.
  • Strain until the skin is removed and tomato seed
  • We crush ourselves again and add cold water, oil, salt and vinegar of modena to taste.

Cucumber gazpacho

Cucumber gazpacho from: cucumbers, green peppers, garlic, onions, bread, lemon juice, olive oil, dill, salt, pepper.

Ingredient:

  • 500 g cucumbers
  • 1 green pepper
  • 3-4 cloves of garlic
  • 1 small onion or 3 strands of green onion
  • 1 slice of bread
  • 2 tablespoons lemon juice
  • 100 ml of olive oil
  • dill
  • salt
  • pepper

Method of preparation:

Peel a squash, grate it and chop it in the blender.

Season with salt, pepper and dill, to taste. Mix until it becomes a paste.

Serve in glasses, with thin slices of cucumber on top and basil.


Cold soup Gazpacho & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Gazpacho cold soup it is wonderful now that it seems that summer has come into its own. It is already very hot and even hotter days are announced. For this reason I chose to present you a Gazpacho cold soup recipe. It is extraordinarily tasty and is made without thermal preparation. So we get rid of the stove. In addition, the soup is kept in the refrigerator until serving time and this means that it is only good on a hot day because it cools us instantly.

Gazpacho cold soup it is made from fresh vegetables, olive oil and a little bread and is my favorite soup during the summer. I would never refuse a bowl of cold soup, from the fridge, aromatic, tasty and very healthy. Gazpacho cold soup is of Spanish-Andalusian origin and originally represented the "poor man's soup". It was made with water, old bread and olive oil, all mixed very well until a fine paste was obtained.

Over time, vegetables have been added to the soup: tomatoes, cucumbers, peppers, garlic. You can customize the soup to your taste and you can add or omit ingredients. To serve the soup, I always decorate it with very small cubes of the ingredients I used to give the soup a little texture. It can also be served with small croutons or boiled egg pieces.

Gazpachio cold soup is also very good for picnics or outdoor dining. It is very easy to transport and serve in disposable containers. In addition, you can prepare it without problems for parties and serve it in glasses, as an appetizer. For a hot soup version, I also recommend the recipe for broccoli soup. I sincerely hope you try this soup that is great and so suitable for the weather outside and I look forward to your impressions.


Gazpacho

Half a red donut, half a kapia pepper, a suitable red onion, half a hot pepper (taste, not to be extremely hot), a few suitable Romanian garlic cloves, two pickled cucumbers peel the final color, not from another reason), some healthy tomatoes (ie large, succulent and tasty). In terms of volume, tomatoes should represent about two thirds and the rest of the vegetables one third.

Cut a few tiny pieces of cucumber and pepper / donut for decoration.

The rest goes in the mixer, with sea salt and pepper. At medium speed but do not save on power. Taste even more seasoned if necessary. Then strain through a fine sieve (with fine holes like tea but with a larger diameter).

Distribute in glasses, bowls, plates, according to possibilities and inspiration.

You can decorate with the above mentioned pieces or make your head: pieces of dried tomatoes, parmesan, avocado, basil, mint, etc.


Three recipes with sour cucumbers. Perfect for a winter menu

Sour cucumbers are not only good as pickles, but can be a basic ingredient for various dishes. We offer you three recipes with sour cucumbers: sauce, broth and salad.

Sos remoulade / VIDEO

Ingredient: 3 pickles, 100 ml mayonnaise, two teaspoons of capers, a teaspoon of Dijon mustard, a tablespoon of fresh, finely chopped tarragon, a fillet of anchovies, two teaspoons of parsley, salt and pepper

Preparation: the capers and cucumbers are drained of the juice in which they were pickled. Finely chop and place in a bowl. Add the anchovy fillet, finely chopped. Then chop the mayonnaise, mustard and greens (parsley and tarragon) and mix everything until smooth. Season with salt and pepper and let the sauce cool for at least half an hour.

Pork soup

Ingredient: 3 pickles, a pork brisket, an onion, a box of beans, 2 carrots, half a glass of rice, 4 potatoes, a sprig of dill.

Preparation: in a 2 l pot put 3/4 water and boiled pork broth. It's frothing. When it is cooked, add the sliced ​​carrot, the sliced ​​onion and the beans. Bring to a boil, then add the rice and diced potatoes, and after 5 minutes, the sliced ​​cucumbers, and leave on the fire for another 5 minutes and finally add the chopped dill. You can remove the brine and cut into smaller pieces.

Russian salad

Ingredient: 5 red potatoes, 6 carrots, a slice of celery, 150 g frozen / canned peas, 4-5 pickles, 3-4 tablespoons of mayonnaise, salt,

ground pepper for decoration: dill

Preparation: boil the potatoes in their skins until they can be gently pricked with a fork, then cleaned. Boil the carrots and celery separately, and the frozen peas are boiled in another bowl for 3 minutes, then drained. Cut into cubes carrots, celery and pickles. Put all the ingredients in a bowl, add salt, pepper and mayonnaise, then mix until smooth. Move the salad into a bowl and decorate with dill.


I made this gazpacho recipe at a time when my child was not a big fan of soups, much less tomatoes. It was very hot outside, and soups are only good at times like this. In addition, the tomatoes were in high season.

I really don't know what it's like to have a whimsical child. Alex is by definition very greedy and rarely sniffs at the table. When I set out on the path of self-diversification, I did so precisely for this reason. I wanted him to eat for his pleasure and at his own pace, not to press him and respect his decision not to eat for various reasons. Well, to a large extent the method pays off, but there are still times when it refuses one food or another, which is normal in the end. That doesn't mean I don't offer it to him anymore. You never know when you'll feel like it again. I prepare it in other forms, but not with the intention of masking it. I did the same with this gazpacho.

I had just returned from my grandparents (my parents) as always, I came from there with a sack full of goodies picked from the garden. This time, we came back with a bunch of tomatoes, cucumbers, green onions and peppers. Because it was code orange heat, I ate some of the vegetables as such, in salads or sandwiches, but there were still a few left. So, I remembered this refreshing, summer soup. It is extremely fast, it is refreshing, energizing, moisturizing and full of nutrients.

The secret of a successful gazpacho is the good quality of the ingredients. They must be fresh, seasonal and grown as naturally as possible. I think this is also the reason why my dwarf not only ate it out of breath but his appetite for tomatoes opened up afterwards. In the following days, he ate the delicious fruits almost daily (yes, the tomato is fruit!).

It's not the first time my little one knows better than me what he needs to eat and especially when it's best to eat a certain food. I have noticed several times that they prefer fruits and vegetables when it's their time. Before the story with the tomatoes, it was the raspberry, and before the raspberry the green onion.

If you also want to prepare this gazpacho recipe, you can find the ingredients and steps to follow below.


Cold vegetable soup - gazpacho (2 servings)

The original gazpacho recipe includes drier bread, tomatoes, cucumbers, peppers, garlic, olive oil, wine vinegar, salt and onion sometimes. However, we can modify and improve it according to our preferences.

ingredients
2 tomatoes
1 peeled garden cucumber
1 clove of garlic
1/2 pepper
cold water, depending on the desired consistency
salt pepper
2 tablespoons olive oil
1 tablespoon wine vinegar or lemon juice
a little onion (optional)
sun-dried tomatoes, previously hydrated in water (optional)

Put all the ingredients in a blender and mix until the desired consistency is obtained. Cut diced avocados and tomatoes, place them in a bowl and pour the soup on top. You can also cut cubes of older and dry bread and sprinkle the greens you like on top.


The main features of gazpacho and salmorejo

  • In the case of gazpacho: Baked tomatoes, cucumbers, bell peppers, bell peppers, hard bread, a little garlic, onion, olive oil, vinegar, water, salt and pepper are used in the preparation.
  • In the case of Salmorejo: Although ripe tomatoes are also used, it is normal for salmorejo to have more garlic, as well as to be used in the preparation of hard bread, olive oil and salt.

As we see, while in tomato gazpacho and other vegetables are used as main ingredients fresh, as in the case of cucumbers or peppers, in the case of salmorjo only tomatoes and garlic, in addition to olive oil and hard bread.

However, in addition to tomatoes also have a common feature, and is that both dishes are served cold. Therefore, its incredible qualities to refresh us in the hottest days of the year.


Video: cucumber (October 2021).