Zama le gaspacho yesibhakabhaka engavamile, kwaye siza kukuxelela indlela yokupheka ngokufanelekileyo nangokuhlwayileyo.
I-cold, i-tomato soup gazpacho-iresiphi yeklasi yokupheka
Izithako:
- Utamatisi ovuthiweyo - 650 g;
- I-pepper yaseBulgaria (enkulu) - 2 ii-pcs.;
- anyanisi - ii-2 ii-pcs.;
- amakhukhamba amancinci - ii-2 pcs.;
- ijusi yetamatato - 400 ml;
- ioli yomnquma - 2 tbsp. iipuni;
- ijusi lemon - 2 tbsp. iipuni;
- i-coriander entsha-0.5 ibhokhwe;
- igalikhi - amazinyo ama-2;
- ipompi ebomvu ebomvu - 1/3 tsp;
- iviniga yetafile - 1 ithisipuni;
- ityuwa - ukunambitha.
Ukulungiselela
Utamatisi zibhaptizwa ngamanzi abilayo kwaye imaminithi emi-2 ye-blanching. Phonsa isiqhamo kwi-colander ejulile, susa i-peel egciniweyo kwaye, uthabathe ummese omncinci, sisusa kuyo indawo ukusuka kwi-peduncles. I-peel i-pepper yinyama igaqulwe ngokukhawuleza kwaye uyibeke kwisitya esikhulu se-blender. Iqela elithile leetamatati lichithwa zibe yiikhabhi, kwaye ezinye zidibene ngokwahlukileyo kwaye zithunyelwa kwi-pepper. Isiqingatha ikhukhamba encinane kunye anyanisi banqunywe kwiikhabhi ezifanayo njengamatamatato kwaye sizisasaza kubo. Imifuno esele iyanqunyulwa ngokukhawuleza kwaye kunye kunye nama-clove egalikhi, imifuno ye-coriander, sifaka kwisitya esinye se-blender. Yonke into enhle i-whisk (ugaya) kwaye uthele umxube kwisihlunu sesinyithi, apho uyayisula khona. Dlulela kwijusi yamatamatisi elungiselelwe kwangaphambili, ufafaze yonke into ukuba uyinambitha ityuwa, yongeza i-paprika enomsila, yongeza ijusi yamanzi kunye neviniga. Sibeka apha ii cubes zemifuno size siwahambise kwi-tomato-yemifuno. Isosi inikwe i- croutons efanelekileyo .
Isobho se-gazpacho yeSpain yiyona ndlela efanelekileyo yokupheka ekhaya
Izithako:
- iitamatayi - iziqwenga ezili-12;
- ukhukhamba ezintsha - ii-4 ezicwangcisiweyo.;
- Ipepper yaseBulgaria (ebomvu) - 4 ii-pcs.;
- igalikhi encinci - amazinyo ama-3-4;
- isonka (isitebe, umhlophe) - iinqununu ezi-4;
- anyanisi - ii-2 ii-pcs.;
- ioli yomnquma - 80 ml;
- iviniga yewayini - 30 ml;
- ukupheka ityuwa - 1 tbsp. isipuni;
- parsley - 0.5 ibhola.
Ukulungiselela
Iiglicci zihlambulukile kwaye zisasaza amazinyo ayo ezantsi kwidaka, ifafazwe nekhitshi yayo ityuwa kunye ne-pestle yonke into iyahlukana. Siphula iziqwenga ezomileyo zezonka ezimhlophe, zisasaze kwindawo efanayo, faka iioli zeoli kwaye uqhubeke uhlamba yonke into de u-mush.
I-anyanisi efanelekileyo i-shchikuem, yifake kwisitya esincinci esincinci, phezulu kunye neviniga encikiweyo kwaye ngelixa sibeka eceleni. Iimitha ezimbalwa zokuhamba nge-blanching kwiitamatisi zamanzi abilayo, emva koko sisusa isikhumba ngokukhawuleza kwisiqhamo size sisuse indawo ukusuka kwisiqhamo. Emva koko ubahlule kwiingxenye ezilinganayo ukucima i-tomato yamagqabi ukusuka kwimbewu. Iikhukhamba zihlambulukile kwi-peel eluhlaza kwaye zihlula iziqhamo zibe ziingxenye ezine-4-5 ezingenakuphikisana. Ipilisi ebomvu yaseBulgaria icutyiswe kakuhle ngeoli yelanga kunye nokufakwa kwiphepha lokubhaka, ithunyelwe imizuzu 10-12 ukuya kutshisa kwi-oven ye-oven. Emva koko siyitshintshela kwisitya esibanzi, sigubungele, kwaye emva kwemizuzu engama-4 ukuya kwimizuzu isuse i-peeled peel kwaye isuse ingundoqo kunye nembewu. Siphula iparsley entsha kwiindawo ezinokuzikhethela.
Ngoku yonke imifuno elungiselelwe kunye nemifino ifakwa kwisitya se-blender kwaye emva kokugaya ngokucophelela siyiphalazela yonke into epanini enye. Ekupheleni kwalo mxube ohambelana nathi sisasaza i-anyanisi, ewathululelwa ngeviniga yewayini kunye nobunzima obufanayo obuvela kumdaka. Hlanganisa isobho esimnandi uze uyithumele kwiqrijini iiyure ezingama-3-4.
Xa ukhonza, gudla i-gasp ngenani elincinci lamanzi uze ufefe ngeentlobo zokutya.