Ingredients:

• 1 pound ripe tomato
• ½ green pepper, sliced
• ½ cucumber, sliced
• ¼ white onion, diced
• 1 garlic clove, diced
• 2 tablespoons olive oil
• 2 slices of slightly stale Italian bread
• ½ cup water
• 1 tablespoon sherry vinegar
• 2 teaspoons salt

Instructions:

1. Start off by slicing the green pepper and cucumber, dicing the white onion and garlic, and cutting the ripe tomato into large chunks. Place them into a food processor or blender.
2. Once you’ve done this, crumble the bread and add it in with the vegetables. Add all of the liquid ingredients, as well as the salt, and then put the top on your food processor or blender.
3. If you’re using a blender, blend everything together on high or until everything is combined into a creamy, non-chunky soup. A food processor can also be used to do the job and it won’t require its highest setting, although plenty of speed should be used.
4. Chill for 2-3 hours or until cold, and then serve topped with a splash of olive oil and/or what’s remaining of the diced vegetables you used to make your gazpacho. Buen provecho!

The post Gazpacho is a Healthy, Refreshing Soup to Make at Home appeared first on thedancingcucumber.com.

Gazpacho and salmorejo are both cold, tomato-based soups which originate in the southern Spanish region of Andalusia. However, there are some important differences that set them apart. Let’s learn more about them.

Gazpacho

Gazpacho is a cold soup that is typically drunk from a glass as if it were a beverage. It contains various vegetables, such as tomato, onion, cucumber, and green and red peppers, and its only other ingredients are a bit of salt, pepper, olive oil, and sherry vinegar. It’s light, fresh, and refreshing while letting its veggie flavors do the heavy lifting.

Salmorejo

Salmorejo is typically eaten cold from a bowl with a spoon like any other soup. While it does contain a tomato base, salmorejo typically doesn’t involve any other veggies. It’s thick and creamy thanks to the addition of stale bread and olive oil, which results in a thicker product that is more reminiscent of a soup. It’s usually served topped with serrano ham and hard-boiled egg.

The post What is the Difference Between Gazpacho and Salmorejo? appeared first on thedancingcucumber.com.

Ingredients

• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 2 1/2 lb ripe tomatoes
• 8 oz cherries, pitted
• extra pitted and halved cherries for garnish
• fine sea salt
• 1/2 cup coarsely chopped white onion
• diced fresh cheese
• 3 thick slices country-style white bread without crusts and cut into pieces
• 3 tablespoons coarsely chopped green bell pepper
• 1/4 cup sherry vinegar
• torn fresh basil leaves

Instructions

Get a large saucepan and fill three-fourths of it with water. While you’re waiting for the water to boil, cut crosses on the blossom parts of each tomato and take out their cores. Once the water is boiling, add in the tomatoes and cook them or 30 seconds.

After that, take them out and place them in ice-cold water. Take them out, peel them and cut them.

Blend the tomatoes together with the bell pepper, salt, 1/4 cup olive oil, garlic, onion, and bread. Stop blending when you get a smooth mixture.

Next, include 1/4 cup oilve oil, cherries, and vinegar. You can add more water if you need, to reach the consistency of thin soup.

Let it cool down for at least 1 hour then serve it with halved cherries, cheese, and basil leaves.

The post Cherry Gazpacho Is The Most Unique Soup You’ve Ever Tried appeared first on thedancingcucumber.com.

Ingredients:

• 1 pound ripe tomato
• ½ green pepper, sliced
• ½ cucumber, sliced
• ¼ white onion, diced
• 1 garlic clove, diced
• 2 tablespoons olive oil
• 2 slices of slightly stale Italian bread
• ½ cup water
• 1 tablespoon sherry vinegar
• 2 teaspoons salt

Instructions:

1. Start off by slicing the green pepper and cucumber, dicing the white onion and garlic, and cutting the ripe tomato into large chunks. Place them into a food processor or blender.
2. Once you’ve done this, crumble the bread and add it in with the vegetables. Add all of the liquid ingredients, as well as the salt, and then put the top on your food processor or blender.
3. If you’re using a blender, blend everything together on high or until everything is combined into a creamy, non-chunky soup. A food processor can also be used to do the job and it won’t require its highest setting, although plenty of speed should be used.
4. Chill for 2-3 hours or until cold, and then serve topped with a splash of olive oil and/or what’s remaining of the diced vegetables you used to make your gazpacho. Buen provecho!

The post Gazpacho is a Healthy, Refreshing Soup to Make at Home appeared first on thedancingcucumber.com.

Gazpacho and salmorejo are both cold, tomato-based soups which originate in the southern Spanish region of Andalusia. However, there are some important differences that set them apart. Let’s learn more about them.

Gazpacho

Gazpacho is a cold soup that is typically drunk from a glass as if it were a beverage. It contains various vegetables, such as tomato, onion, cucumber, and green and red peppers, and its only other ingredients are a bit of salt, pepper, olive oil, and sherry vinegar. It’s light, fresh, and refreshing while letting its veggie flavors do the heavy lifting.

Salmorejo

Salmorejo is typically eaten cold from a bowl with a spoon like any other soup. While it does contain a tomato base, salmorejo typically doesn’t involve any other veggies. It’s thick and creamy thanks to the addition of stale bread and olive oil, which results in a thicker product that is more reminiscent of a soup. It’s usually served topped with serrano ham and hard-boiled egg.

The post What is the Difference Between Gazpacho and Salmorejo? appeared first on thedancingcucumber.com.

Ingredients

• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 2 1/2 lb ripe tomatoes
• 8 oz cherries, pitted
• extra pitted and halved cherries for garnish
• fine sea salt
• 1/2 cup coarsely chopped white onion
• diced fresh cheese
• 3 thick slices country-style white bread without crusts and cut into pieces
• 3 tablespoons coarsely chopped green bell pepper
• 1/4 cup sherry vinegar
• torn fresh basil leaves

Instructions

Get a large saucepan and fill three-fourths of it with water. While you’re waiting for the water to boil, cut crosses on the blossom parts of each tomato and take out their cores. Once the water is boiling, add in the tomatoes and cook them or 30 seconds.

After that, take them out and place them in ice-cold water. Take them out, peel them and cut them.

Blend the tomatoes together with the bell pepper, salt, 1/4 cup olive oil, garlic, onion, and bread. Stop blending when you get a smooth mixture.

Next, include 1/4 cup oilve oil, cherries, and vinegar. You can add more water if you need, to reach the consistency of thin soup.

Let it cool down for at least 1 hour then serve it with halved cherries, cheese, and basil leaves.

The post Cherry Gazpacho Is The Most Unique Soup You’ve Ever Tried appeared first on thedancingcucumber.com.