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


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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.

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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


    Spicy Gazpacho

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spicy Gazpacho Empty Spicy Gazpacho

    Post by Lobo Wed Jan 27, 2016 2:45 am

    Spicy Gazpacho Img53l
    Spicy Gazpacho
    Spicy Gazpacho Translucent
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    Serrano chilies add a kick to this traditional Spanish soup, which is quick to prepare in a food processor or blender.






    • 71

    Ingredients:


    • 8 plum tomatoes, chopped
    • 1 cucumber, peeled, halved, seeded and chopped
    • 1 small red bell pepper, seeded and chopped
    • 1 small red onion, chopped
    • 2 serrano chilies, seeded
    • 2 garlic cloves
    • 1/2 cup chopped fresh cilantro
    • 1 Tbs. olive oil
    • 1 1/2 cups tomato juice, chilled
    • 2 Tbs. red wine vinegar
    • Salt and freshly ground pepper, to taste
    • 1 1/2 cups croutons

    Spicy Gazpacho Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Make the soup
    In a food processor or blender, combine half of the tomatoes, cucumber, bell pepper and onion with all of the chilies and garlic. Process to a coarse paste. Add half of the cilantro and all of the olive oil, tomato juice and vinegar and process to a smooth puree. Season with salt and pepper.

    Garnish the soup
    Serve immediately or, for a chilled soup, transfer to an airtight container and refrigerate for at least 2 hours or up to 2 days.

    Ladle the soup into individual bowls. Garnish with the remaining tomatoes, cucumber, bell pepper, onion and cilantro and the croutons and serve. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

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