понедељак, 07. јул 2014.

Gazpacho



Gazpacho je hladna supa od paradajza koja poreklo vodi iz Andaluzije.Večinom se sprema u letnje doba kad su  velike vrućine ali mi je volimo u svako doba.


Gazpacho is cold tomatoe soup originated  from Andalusia in Spain.Mostly it is prepared in hot summer months, but we love it anytime



Sastojci
  • 6 zrelih paradajza fino iseckanih
  • 1 veliki krastavca iseckan
  • 1 veliki crveni luk  sitno iseckan
  • 1/2 šolje svežeg korijandera iseckanog
  • 2 konzerva paradajz soka
  • 1/2 šolje mladog luka,iseckanog
  • 1 čili paprika iseckana
  • 1 Kašika maslinovog ulja
  • sok jednog limuna
  • 1 kašika soli
  • 1 kašika sveže mlevenog bibera
  • naprstak aleve paprike
  • 1 avokado za garniš
  • nekoliko maslinki
  • nekoliko kockica feta sira

Ingredients


  • 6 ripe tomatoes,finely chopped
  • 1 cucumber  chopped
  • 1 big red  onion finely chopped
  • 1/2 cup fresh coriander chopped
  • 1 can tomato juice
  • 1/2 cup green onions sliced
  • 1 chili pepper minced very fine (Optional)
  • 1 TBSP olive oil
  • juice from one lemon
  • 1 TBSP Salt
  • 1 TBSP Ground black pepper
  • pinch paprika
  • 1 large avocado for garnish
  • few olives 
  • and feta cheese for garnish

Priprema
U činiji promešajte .sve sastojke.Ako mislite da vam je gaspacho pregust dodajte soka.Ostavite u frižider da se ohladi
Pre serviranja dodajte garniš po želji.
Mi ga  jedemo sa hlebom..ovoga puta veknice sa sirom i šunkom.
Metod


Take all ingredients and combine in a large bowl. Stir everything together to evenly mix. If you find your gazpacho is too thick then add more tomato juice. Cover and chill at least one hour or over night. Serve cold with sliced avocado and sour cream on top along side blue corn chips or warm corn bread.
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