Ягода Гаспачо
Това готино гаспачо съчетава вкусни и сладки вкусове за сезонно отглеждане. Рецептата идва от главния готвач Дейвид Кинч от Manresa.
Източник: шоуто на Марта Стюарт, май 2010 г.
Дози
Това готино гаспачо съчетава вкусни и сладки вкусове за сезонно отглеждане. Рецептата идва от главния готвач Дейвид Кинч от Manresa.
Източник: шоуто на Марта Стюарт, май 2010 г.
Дози
27.04.2023 @ 01:28
This cool gazpacho combines delicious and sweet flavors for seasonal cultivation. The recipe comes from head chef David Kinch of Manresa. Source: The Martha Stewart Show, May 2010. 6 servings. Ingredients: FOR GARNISH: 1/4 cup finely ground peeled almonds, 1 finely chopped onion, 1/4 cup finely chopped red pepper, 1/4 cup finely chopped, peeled, seeded English cucumbers, 2 tablespoons almond oil, lightly toasted marcona almonds, halved, for garnish, fresh chervil, for garnish. FOR GAZPACHO: 2 pounds peeled and lightly crushed strawberries, 1/2 cup chopped onion, 1/2 cup chopped red pepper, 1 (5-ounce) English cucumber, peeled, seeded, and cut into 1/2-inch pieces, 1/2 clove garlic, minced, 1/2 cup fresh tarragon leaves, 1/4 cup balsamic vinegar, 1/2 cup olive oil, coarse salt and freshly ground black pepper. Instructions: 1. Make the gazpacho: In a large bowl, combine strawberries, onion, flounder, cucumber, garlic, tarragon, vinegar, and olive oil; season with salt and black pepper. Using your hands, gently mash the mixture. Cover with plastic wrap and transfer to the refrigerator. Chill overnight. 2. Transfer the strawberry mixture to the bowl of a food processor; process until smooth. Season with salt and black pepper. If the mixture looks too thick, add a small amount of water to thin it out. Transfer to the refrigerator to chill. 3. Make the garnish: Place strawberries, pheasant, pepper, cucumbers, and almond oil in a medium bowl; toss lightly to combine. 4. Divide the garnish evenly among six bowls; top with almonds. Pour chilled soup over the top and garnish with chervil; serve immediately.