Tag: Gazpacho

Gazpacho Recipe in Three Versions – Italian cuisine reinvented by Gordon Ramsay

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The chef John Ruggieri of the’Vegetable Garden in the Kitchen from Novara has prepared for us a cold dish for the summer that can be made in advance and served at the right time: it is the famous gazpacho, or rather a gazpacho triofor an original reinterpretation of the Spanish cold soup.

The dish consists of a green gazpacho based on cucumber and spring onionof a red gazpacho prepared with red cherry tomatoes and red bell pepper and of a yellow gazpacho prepared with yellow cherry tomatoes and yellow pepperThe trio is completed with goat cheese and aromatic herbs.

Attention: to plate you will need two helperswho will work at the same time as you otherwise the gazpachos will mix!

Discover these recipes too: Classic Gazpacho, Green Gazpacho, Gazpacho “Italian style”, Watermelon, Tomato and Almond Gazpacho, Cold soup with julienned vegetables, Cold bean and cuttlefish soup.

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Yellow tomato gazpacho and couscous, an idea for the appetizer – Italian Cuisine

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A sweeter version of the usual gazpacho that will make you appreciate yellow datterini and bring a new color to the table

Do you fancy something fresh and at the same time tantalizing that won't force you into the kitchen for hours? The recipe of the yellow tomato gazpacho and couscous it's what you need, because it is a light dish, but it gives great satisfaction! It can be prepared in advance and seasoned at the last moment for a quick lunch or a fresh appetizer: the result will be guaranteed and everything will seem freshly made.

Yellow is the color of sweetness

The color in tomatoes, but also in peppers, it does not only characterize its aesthetics but also its taste. As for the peppers, between the spiciest green and the more decisive red, the yellow variety is the one with a more juicy and delicate pulp, almost sweet. The same goes for tomatoes. In particular, the yellow cherry tomato it is acid free and this gives it an extremely sweet and delicate taste. This tomato so special, which cannot stand temperatures below 5 degrees and which needs a lot of sun to grow full of taste, is only grown in the southern regions where summer lasts well beyond the canonical 3 months.

gazpacho-of-tomato-yellow

How to recognize a ready avocado

In this recipe it also plays a fundamental role avocado. But do you know you will choose one ready to use? There are many types on the market, the easiest to find is the Hass quality, which has a slightly lumpy and irregular skin. In this case, a ripe avocado will have a dark brown skin. Another method of understanding the right ripening of this fruit it is putting it in the palm of one hand and exerting slight pressure: if the fingers will sink into the fruit then forget it, it is already too mature. If, on the other hand, the fruit appears to be slightly soft, then it is ready to be eaten. Another way to understand if avocado is ripe is to understand color is the skin under the stalk: if once removed you will see green skin then your avocado is ready. If it should be black, leave it alone, it is still unripe.

The recipe for yellow tomato and couscous gazpacho

Ingredients

600 g yellow cherry tomatoes, 80 g yellow pepper, 2 tablespoons of vinegar, 1/2 avocado, 1/2 cucumber, 100 g couscous, 20 g grated pecorino cheese, 4 ice cubes, 100 g bread, extra virgin olive oil, a few leaves of fresh basil, salt, pepper.

Method

Cut the bread into small pieces and wet it with vinegar and 100 ml of water. Pour the couscous into a glass and measure another equal with the water inside. Put the couscous on a plate and season it with a drizzle of oil, in the meantime bring the water from the other glass to a boil with a little salt and then pour it boiling over the couscous, cover and let it swell. Then shell it with a fork, season it again with a drizzle of oil and pecorino cheese and stir. Pour the couscous on a baking tray covered with parchment paper and toast it for 5 minutes in the preheated oven at 200 °. Take the tomatoes, clean them and cut them into wedges and put them in the blender together with the clean and sliced pepper. Add the soaked bread with its liquid, ice, salt, pepper and 3 tablespoons of extra virgin olive oil. Blend everything coarsely. Spread the gazpacho into 4 bowls, add the avocado cut into squares and the cucumber slices. Finish with the crispy couscous, the basil leaves and serve immediately.

In the tutorial some tips for a perfect dish

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Avocado gazpacho with fried chickpeas: an aperitif to boost morale – Italian Cuisine

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The days never seem to pass in this time of quarantine and then all that remains is to try to keep your mood high with dishes that give satisfaction, in the preparation but above all in the tasting. Today we offer you a appetizer unusual but very inviting, an avocado and fried chickpea gazpacho, perfect for those who love this fruit with a wonderful consistency and for those who follow a diet Vegetarian.

Avocado, a magical fruit

Healthy minerals, vitamins, fiber and fats: this small fruit originally from Central America is truly a reserve of many beneficial properties for our body. Among its main features, that of reduce the risk of developing cardiovascular disease and the ability to give a sense of satiety that helps everyone who has to pay attention to the extra pounds. And in this period we are many!

How to serve this aperitif

You can prepare a large bowl and pour yours Gazpacho and next to put a smaller boule with fried chickpeas: in this way everyone will take the quantity they want both gazpacho and chickpeas. Or you can choose special glasses and pour in each a little gazpacho garnished with a teaspoon of fried chickpeas: a nicer way to offer your aperitif to each guest.

gazpacho-of-avocado

How to make avocado gazpacho

Ingredients: 4 avocado, 1 green pepper, 1 celery stick, 1 cucumber, 1 pinch of tabasco, 1 spoonful of vinegar, 1 lemon, salt, pepper, 6 pickled onions, 1 clove of garlic, 3 dl of tomato juice, 200 g chickpeas soaked the night before, oil for frying.

Method: clean and peel the celery and then cut it into small pieces. Do the same with cucumber and pepper, garlic and spring onions. Cut each avocado in half, remove the core and cut them into small pieces. Sprinkle them with a little lemon juice so that they do not blacken and then add everything to the other vegetables. Chop everything with a mixer, add the tomato juice, vinegar, salt and a few drops of Tabasco. Cover with cling film and leave to rest in the refrigerator for 30 minutes before serving. In the meantime, prepare the chickpeas: rinse them from soaking, put them in a pot with water and cook them for an hour. Drain them from their cooking water. Pour the frying oil into a pan and heat it slowly. As soon as it is hot pour the chickpeas and fry them for about 5 minutes. When they are golden, drain them with a slotted spoon, place them on a sheet of absorbent paper and then salt them. Serve them freshly fried with avocado gazpacho. To give the chickpeas an accentuated and spicy flavor, you can season them with a little paprika in powder.