Gazpacho de remolacha y pepino

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, Gazpacho de remolacha y pepino. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gazpacho de remolacha y pepino is one of the most well liked of recent trending foods in the world. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. Gazpacho de remolacha y pepino is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Gazpacho de remolacha y pepino, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gazpacho de remolacha y pepino delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gazpacho de remolacha y pepino is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gazpacho de remolacha y pepino estimated approx 15 minutos.

To begin with this recipe, we must first prepare a few ingredients. You can have Gazpacho de remolacha y pepino using 8 ingredients and 12 steps. Here is how you can achieve it.

Aunque el sabor de la remolacha no está entre mis favoritos, como la mujer tenía perdida una remolacha cocida en el frigorífico, opte por consumirla realizando un colorido gazpacho.
#weekendreto

Ingredients and spices that need to be Get to make Gazpacho de remolacha y pepino:

1. 1 1/2 remolacha cocida
2. 2 tomates grandes
3. 1 pepino pequeño
4. 1 huevo duro
5. 2 dientes ajo
6. Aceite
7. Sal
8. Vinagre

Steps to make to make Gazpacho de remolacha y pepino

1. En un recipiente, grande, para que nos quepan, sobradamente, los ingredientes, para que la batidora no nos salpique mucho, colocaremos todos los ingredientes de nuestro gazpacho.
2. Cortamos a cuadraditos la remolacha y limpiamos todo (parece mentira que manche tanto).
3. Pelamos y troceamos el pepino, lo introducimos en el recipiente.
4. Pelamos y lavamos el huevo cocido, troceándolo y juntándolo con el resto de los ingredientes.
5. Lavamos y troceamos el tomate, añadiéndolo al resto de los ingredientes.
6. Pelamos los dientes de ajo, los fileteamos y los añadimos a los demás ingredientes.
7. Añadimos la sal, el aceite el vinagre y trituramos todo muy bien.
8. Probar y rectificar punto de sal, aceite y vinagre.
9. Si os queda muy espeso podéis añadirle agua para que adquiera la textura deseada, yo prefiero comerlo sin añadirle agua, mojando sopitas, pero este no sé si mojare sopitas o lo comeré a cucharadas, ya se verá cuando lo cate fresco.
10. La verdad es que los gazpachos que venden en los supermercados (los que yo he probado), son para mi gusto muy líquidos, además de generalmente tener demasiado sabor a vinagre, eso solo se puede beber.
11. Lo reserváis en el frigorífico y servís bien frío.
12. Consejo, a la hora de servir podéis ponerles unos cubitos para mantener su frescura (yo a no ser que sea un día de mucho calor, no pongo cubitos, cuanto más espesito mejor).

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Award-winning Gazpacho de remolacha y pepino. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!