Sentences with phrase «making gazpacho»

We're having scorching weather here in Montreal, so I think I'm making a gazpacho tonight.

Certainly you can make it year round, but don't try making gazpacho in February with my recipe.

There's something about the act of making gazpacho that makes me feel like I'm taking full advantage of summer.

I just made a gazpacho as well.

I have never made gazpacho, but I have a soft soft for watermelon - anything.

I make Gazpacho at least once a week during summer.

I've never made Gazpacho... I've had it one time and was sort of eh about it.

Since my husband is Spanish, he makes gazpacho pretty much weekly during the summer.

I always make gazpacho when I'm inclined to make a soup out of tomatoes, I love the addition of the coconut milk to thicken it and take away some of the acidity of the tomatoes.

As he prepares to open his new restaurant, Commonwealth, in the coming weeks, San Francisco chef Jason Fox can't wait to make gazpacho.

We hadn't made gazpacho since last summer, and we've been meaning to try out a blended version to see how it compares to the chunky - style we've made in the past.

It was over 90 degrees, so instead of cooking something, I made gazpacho, some Texas Caviar, kale marinated in lemon juice & a bit of Evoo & these homemade Super Seed Crackers.

`' Make the gazpacho ahead of time and chill until needed.

Not exact matches

Oh David, you made the Watermelon Gazpacho!

Before, I've tried making a watermelon - based gazpacho, but didn't much agree with the way the watermelon behaved once pureed.

We've tried different recipes every time; a classic recipe, a mango version, a white gazpacho (we might actually make a post of that too)... But the gazpacho that stayed in our mind was the one where watermelon replaced the tomato juice.

Mucho Gazpacho is a delicious, refreshing and nourishing vegetable beverage made of crushed raw vegetables and savory ingredients supplied by local farmers in southeast Spain.

Gazpacho won hands down and we made it in a blender with zero cooking.

This spicy watermelon gazpacho is made with fresh veggies and herbs — a refreshing way to start a summer dinner on the back patio.

5 minute Avocado Gazpacho: I love this recipe because it's literally so fast you could make this in the morning before you head out the door.

You can make this Watermelon Gazpacho a day ahead, if you like... if you don't, make sure to chill it for at least an hour before serving.

If you are searching for the perfect dish to make in the heat of the summer, gazpacho is the answer.

With origins in the southern Spanish region of Andalusia, traditional gazpacho is a soup made of raw vegetables and served cold.

As far as I'm concerned, there is only one good time of year (in the Northern Hemisphere) to make traditional tomato - based gazpacho: in the waning months of summer and through September, when the gardens and farmers markets are overflowing with warm, fat, vine - ripened tomatoes and shiny sweet peppers.

In an effort to use everything at its peak of freshness, I decided to make a big batch of gazpacho to get us through a busy week.

It might sound a bit strange to puree lentils into gazpacho, but I assure you that it makes for some seriously tasty and nourishing soup.

I'm always on the lookout for different ideas for gazpacho, and mint is what makes the flavours in this one especially interesting and layered.

Red lentils were basically made for gazpacho, not only because of their color, but also because they seamlessly blend in with the rest of the ingredients, while contributing some extra savoriness.

Some favorites have included this strawberry gazpacho, as well as ones made with tomatillos and watermelon.

HI Heidi, I am writing to you from hackney in east london, i run a pop - up restaurant here amongst other things and thought you might want to know that I made the Blackberry chile syrup and used it to top a watermelon cucumber gazpacho... GORGEOUS!!!! XXX have a look at my BBC cookery show online it was called Neneh and Andi dish it up x

This delightful gazpacho is satisfying and light, and very quick to make.

A traditional gazpacho is made with a tomato base that's combined with other vegetables and served cold.

Next, my mother whipped up a batch of the tomato gazpacho, of which is made entirely in a blender.

Chilled soups made with raw ingredients, like gazpacho or ones made with sweet peas or cucumber, are a warm weather cliché.

I've made this recipe for Roasted Gazpacho from Mark Bittman many times and it's always been a success.

Golden beet gazpacho is a vibrant, sun - hued chilled soup, made even more delicious by a plethora of seasonal toppings.

Like gazpacho, salmorejo is made with tomatoes, bread, oil, garlic, and vinegar, but it uses way more bread, which gives it a much more creamy consistency.

I always make myself a quick gazpacho to have for lunch when it is hot.

Watch the video below on how to make my version of a homemade gazpacho, and be ready to be transported to Spain in an instant.

For example this Avocado Gazpacho was a beautiful 5 minute recipe that we could make ahead of time.

This salad would make for a perfect summer full meal when paired with my Vegan Avocado Gazpacho.

Chilled classics like gazpacho and cucumber are refreshing and so easy to make, you don't even have to turn on the stove: it's all done in the blender (one of my favorite parts of summer soups!).

and then I used some of the fruit which is so abundant at this time of year to make a refreshing fruit gazpacho.

Note: If you want to make more of a gazpacho dressing, use a food processor to blend the chopped vegetables more thoroughly.

Gazpacho is a cold, spicy, raw tomato soup which originated in southern Spain, made with peppers, onion, garlic and cucumbers which are either diced and / or blended.

To make this spicy gazpacho upgrade, add a dollop of gochujang, a spicy Korean condiment made from chile peppers, sticky rice, and fermented soybeans, to the chilled tomato soup.

I riffed off my sister's gazpacho staple - the one she makes every summer with her unending supply of tomato and freezes for easy dinners later in the year.

Between June and September, I blew through a 750 ml bottle of the Spanish essential, using it in the cold soups that make up my hot - weather meals — from Spanish classics like gazpacho, ajo blanco, and salmorejo to new favorites like the green gazpacho and the asparagus vichyssoise in Ottolenghi's Plenty — as well as each and every vinaigrette.

Together, we created delicious Tio Gazpacho drinkable soups made from simple all - natural ingredients.

I just made my FIRST EVER gazpacho last night, and I was in heaven.