Utshintsho lweesobho ezibandayo ziphantse kwiikhikhi zonke, inguSpain inguphapathi. Le gaspacho yenziwe kwiitamatati ezigayiweyo, kodwa iinguqu ezininzi zivumelekile, apho isobho esithandwayo esibandayo singalungiselelwa nje kuphela kwimifuno, kodwa nakwiziqhamo kunye namajikijolo, kodwa ukuba unquma ukuphumeza i-recipe yeklasi ye-gazpacho, le nto iya kuhlangula.
I-soup gaspacho - iresiphi yeklasi
Izithako:
- iitato - 980 g;
- ikhukhamba - 135 g;
- i-pepper e-sweet-95 g;
- anyanisi - 110 g;
- iigrave ze-garlic - i-1 piece;
- isonka - 55 g;
- ioli yomnquma - 55 ml;
- iviniga yewayini - 55 ml.
Ukulungiselela
Qalisa iresiphi kunye nokulungiselela izithako: iitamatisi ezinqunywe ngokukhawuleza kwaye zikhulu. Yenza ikhukhamba ngepilisi e-sweet and divide them into pieces. Sika i-anyanisi kwaye udlule i-garlic eqoshiwe ngokushicilela. Dweba isonka esomileyo sibe ziincinci ezincinci. Zonke izithako ezilungiselelwe zifakwe kwisitya se-blender, uze uthule kwioli yeoli kunye neviniga. Yenza i-gazpacho ibe yi-homogeneity kunye nexesha kunye netyuwa elwandle ukuze lithande. Ubunzima be-pure obangelwayo bubuthunyelwa kwisihlunu kwaye uqale ukukhupha izityalo zemifuno kwisikhwama ngepuni. Umbane obangelwayo kwaye kukho isobho esithandwayo saseSpain! Ngaphambi kokuba usebenze, kufuneka ugcine ixesha elide kwifriji, kwaye unako ukukhonza, ukongeza iiqhezu zepilisi, ikhukhamba kunye nesinkwa sezonkwa.
I-recipe yeklasi yesobho eshushu
Ngokwenza oko, iresiphi "yeklasiki" yokupheka i-gazpacho eshushu ayinakubizwa ngokuba yiyiphi na indlela, kodwa, ngokuqinisekileyo, le ngenye yezinto ezahlukileyo ze-classics zasehlobo zaseSpeyin, ezinokunikwa ngexesha lokubanda. I-recipe yesitya ifana ne-recipe yeetayibhethi ezigcobile rhoqo, nangona kunjalo, kunjalo.
Izithako:
- ibhakoni - 135 g;
- utamatisi - 940 g;
- ikhukhamba - 110 g;
- i-anyanisi - 85 g;
- iigrave ze-garlic - i-1 piece;
- imifuno ka-parsley - 1 tbsp. isipuni.
Ukulungiselela
I-recipe ye-classic hotpap hot eqala nge-bacry frying. Iinqununu zebhakoni zixutywa kude kubekho ininzi yamanqatha atshiswa kuwo kwaye aphephe. Kanye kunye nebhekoni eshisayo, unakekele ezinye izinto: uthathe utamatisi, anyanisi kunye namakhukhamba, uze uwabeke kwisitya se-blender kwaye uhlambulule.
Ukusuka kwi-bacon eyosiweyo, ukucoca amanqatha amaninzi kwaye wongeze igarlic edikiweyo. Emva kwesigamu somzuzu, uthele iifatata ezifakwe kwimifuno kwaye upheke isobho malunga nemizuzu eyi-15-20. Kwixesha lokugqibela lifafaza i-gazpacho eshushu kunye neparsley.
I-tomato yesobho ye-tomato
Sivuma, kwinguqulo yayo eyinyani, i-gazpacho iphekwe ngaphandle kwepsipi eshushu, kodwa ukwenzela ukongeza iintlobo ezahlukeneyo kwisinkwa sesitya, isobho saseSpanish sinokuxhaswa ngezinye izithako ezibukhali.
Izithako:
- ikhukhamba - 135 g;
- i-pepper e-sweet - 290 g;
- i-anyanisi - 85 g;
- imifuno ka-parsley - 15 g;
- iitamatayi - 1.2 kg;
- ijusi yetamatato - 245 ml;
- iwayini elibomvu iviniga - 45 ml;
- ioli yomnquma - 45 ml;
- amazinyo e-garlic - iziqwenga ezi-3;
- ipilisi eshushu - ukunambitha.
Ukulungiselela
Ngaphambi kokuqala ukupheka, susa imbewu kwipilisi kunye nekhukhamba. Gaya, kodwa ungagibisi, zombini izithako ezine-blender. Dlulisa umxube wekhukhamba kunye nepepper kwisitya, kwaye esikhundleni salo, whisk onion kunye ne-parsley. Yongeza iincumati zetamatato uze uzibethe ngeemitha ezingama-30. Hlanganisa utamatisi kunye nayo yonke imifuno etyunjiweyo, uthele ijusi yetamatisi, iviniga, i-oli kwisiseko sesobho, yongeza i-garlic eqoshiwe kunye ne-pepper eshushu. Musa ukulibala ngetyuwa. Emva kweeyure ezimbalwa zokuphumla endaweni epholileyo, i-gazpacho yeklasi iya kuba ilungele ukukhonza.