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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Gazpacho with Serrano Chiles

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Gazpacho with Serrano Chiles Empty Gazpacho with Serrano Chiles

    Post by Lobo Mon 06 Feb 2017, 11:42 pm

    Gazpacho with Serrano Chiles Img13l
    Gazpacho with Serrano Chiles


    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Servings: 4
    Gazpacho is a thick, flavorful soup from the Andalusia region of Spain. It usually has a tomato base, is thickened with bread crumbs and is always served cold. Here, it is spiced up with hot serrano chiles. Serve with a simple mixed green salad and pour a cold Spanish white wine, such as an Albariño or a Verdejo. 


    Ingredients:


    • 4 large red bell peppers, about 1 1/2 lb. total  
    • 1 1/4 lb. tomatoes 
    • 1/2 English cucumber, peeled and cut into large chunks 
    • 1/2 yellow bell pepper, seeded and cut into 1/4-inch dice 
    • 2 serrano chiles, seeded and minced 
    • 1 small red onion, finely chopped 
    • 1 garlic clove, minced 
    • 2 Tbs. extra-virgin olive oil, plus more for drizzling 
    • 1 Tbs. sherry vinegar 
    • 1 tsp. salt 
    • 1 avocado, halved, pitted, peeled and cut into 1/4-inch cubes 
    • 1 Tbs. snipped fresh chives 
    • 1/2 tsp. dried oregano 

    Directions:

    Preheat a broiler.

    Arrange the red bell peppers on a baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning with tongs, until the pepper skins are blistered and charred black on all sides, about 15 minutes. Place the peppers in a paper bag and let stand until cool enough to handle. Remove the stem from each pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife.

    Cut the tomatoes in half crosswise. Using the largest holes on a box grater placed over a bowl, grate the tomato halves. Discard the skins. In a food processor, pulse the cucumber chunks until coarsely pureed. Add to the bowl. Process the roasted peppers until coarsely pureed. Add to the bowl. Stir in the yellow bell pepper, chiles, onion, garlic, the 2 Tbs. olive oil, the vinegar and salt. Cover and refrigerate until slightly chilled.

    Ladle the chilled gazpacho into individual glasses or bowls and garnish with the avocado. Sprinkle with the chives and oregano and drizzle with olive oil. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

      Current date/time is Thu 28 Mar 2024, 9:58 am