Ukuhlukahluka kwezisobho ezibandayo cishe kuzo zonke ikhishi, inguqulo yaseSpain i-gazpacho. Le gaspacho yenziwe ngamatamatisi aqoshiwe, kodwa ukuhlukahluka okuningi kuvunyelwe, lapho isobho esithandwayo esidumile esilungiswa khona hhayi nje kuphela emifinini, kodwa nangenxa yezithelo namajikijolo, kodwa uma unquma ukusebenzisa i-recipe classic ye-gazpacho, lokhu kuzosiza.
I-soup gazpacho - iresiphi yesitayela
Izithako:
- utamatisi - 980 g;
- Ikhukhamba - 135 g;
- ikhasi elimnandi - 95 g;
- anyanisi - 110 g;
- ama-clove - i-1 piece;
- isinkwa - 55 g;
- amafutha omnqumo - 55 ml;
- iwayini iviniga - 55 ml.
Ukulungiselela
Qala iresiphi ngokulungiswa kwezithako: utamatisi omunwe futhi okhululekile. Hamba ikhukhamba nge-pepper elimnandi futhi uhlukanise zibe izingcezu ezinkulu. Sika u-anyanisi uphinde udlule i-garlic eqoshiwe ngokusebenzisa ucingo. Dweba isinkwa esomile sibe yizicucu ezincane. Zonke izithako ezilungiselelwe zibeka esitsheni se-blender, bese uthele emafutheni omnqumo noviniga. Hlanganisa i-gazpathi ukuze ihambisane nendawo kanye nenkathi usawoti usawoti ukunambitha. Umswakama we-puree ophumela ekugcineni uhanjiswe esihlahleni bese uqala ukusika amajiji emifino epanini ngepuni. I-liquid ephumela futhi kukhona isobho esithandwayo saseSpain! Ngaphambi kokukhonza, kufanele ugcine isikhathi eside efrijini, bese ungakhonza, wengeze izingcezu eziqoshiwe zepelepele, ikhukhamba nezinkwa zombili zesinkwa.
I-recipe yangempela yesobho esishisayo se-gazpacho
Ngokwenzayo, iresiphi "ye-classic" yokupheka i-gazpacho eshisayo ayikwazi ukubizwa ngokuthi yiyiphi indlela, kodwa, lokhu, kungenye yezinto ezihlukahlukene zama-classic zasehlobo zaseSpain, ezingakhonzwa ngenkathi ebandayo. I-recipe ye-dish ifana ne-iresiphi yamazambane aphethwe yisobho, nakuba kunjalo, kunjalo.
Izithako:
- ibhekoni - 135 g;
- utamatisi - 940 g;
- Ikhukhamba - 110 g;
- anyanisi - 85 g;
- ama-clove - i-1 piece;
- imifino ka-parsley - 1 tbsp. isipuni.
Ukulungiselela
I-recipe ye-gazpacho evuthayo eqalayo iqala nge-bacry frying. Izingcezu zebhethoni zigqanyiswa kuze kube yilapho iningi lala mafutha lishiswa futhi ziba crispy. Ngesikhathi esifanayo ne-bacon eshisayo, unakekele ezinye izingxenye: uthathe utamatisi, u-anyanisi namakhukhamba, bese uwafaka esitsheni se-blender bese uhlanza.
Kusukela ku-bacon othosiwe, gcoba amanoni amaningi bese ufaka ugarlic oqoshiwe. Ngemuva kwesigamu seminithi, uthele amazambane avundiwe ngemifino bese upheka isobho cishe imizuzu engu-15-20. Esikhathini sokuphefumula i-gazpacho eshisayo ne-parsley.
Classic utamatisi isobho gazpacho
Siyavuma, ngohlobo lwayo oluyiqiniso kakhulu, i-gazpacho iphekwe ngaphandle kwe-pepper eshisayo, kodwa ukuze wengeze ukuhluka okuhlukile kokunambitheka kwesidlo, isobho laseSpain linganikelwa ngezingxube ezibukhali.
Izithako:
- Ikhukhamba - 135 g;
- ikhasi elimnandi - 290 g;
- anyanisi - 85 g;
- imifino ka-parsley - 15 g;
- utamatisi - 1.2 kg;
- ijusi utamatisi - 245 ml;
- iwayini elibomvu iviniga - 45 ml;
- amafutha omnqumo - 45 ml;
- amazinyo ka-garlic - izingcezu ezingu-3;
- pepper eshisayo - ukunambitha.
Ukulungiselela
Ngaphambi kokuqala ukupheka, khipha imbewu kusuka pepper kanye ikhukhamba. Gaya, kodwa ungagcoki, kokubili izithako ezine-blender. Dlulisa ingxube yekhukhamba ne pepper ibe esitsheni, futhi esikhundleni salokho, shaza u-anyanisi ne-parsley. Engeza tincetu zetamatisi bese uzibetha ngemizuzwana engu-30. Hlanganisa utamatisi nazo zonke ezinye imifino echotshoziwe, uthele i-utamatisi juice, uviniga, u-oyela esitsheni sesobho, engeza u-garlic oqoshiwe nopele oqoshiwe. Ungakhohlwa ngosawoti. Ngemuva kwamahora ambalwa okuphumula endaweni epholile, i-gaspacho yama-classic izobe isilungele ukukhonza.