Imveli yegazari
Ukuba kukho iresiphi eqhelekileyo kumazantsi eSpain yiyo Andalusian gazpacho, enye Isiselo esihlaziyayo esisempilweni kuba yenziwe ngokutya kwendalo okuvela egadini. Esi siselo sesintu senziwa ngeli xesha lonyaka ukuze kupheliswe unxano ngendlela esempilweni.
Enye iresiphi yesiko kunye neyesiqhelo ngeli xesha lonyaka yile salmorejo, eyahlukileyo ye-gazpacho. Kule meko siza kugxila ekwenzeni i-gazpacho, kuba kumanqaku angaphambili uya kuyifumana iresiphi ye- Salmorejo ngokwesiko.
Izithako
- 1 kg yeetumato.
- Ipepile eluhlaza eluhlaza yase-Itali.
- Ikhukhamba e-1
- Isiqwenga se-anyanisi esi-1.
- 1 ikonofile
- Iipuniwe ezi-3 zeoyile ye-olive.
- Iipuniwe ezi-6 zeviniga yewayini.
- Ityuwa.
- Amanzi abandayo.
Ukulungiselela
Okokuqala, siza kuxobuka igalikhi yegarlic kwaye siya kususa icandelo eliphambili, elenza ukuba i-gazpacho 'iphinde' kwaye isenze sizive singalunganga. Ukongeza, siza kuxobula ipepile eluhlaza sisuse isiqu kunye nembewu kwaye, kwakhona, siza kususa ulusu lwekhukhamba. Ngokukhawuleza ukuba itswele siyakususa ulusu kunye nolweko lokuqala lolusu, kunye neetumato siyakususa i-peduncle.
Yonke le nto iyaxobuka, siya kuyihlamba kakuhle kwaye siyomise ngee napkin. Siza kuyinqunqa ibe ziityhubhu ezingaqhelekanga, sigcine ikhukhamba elincinci kamva. Siza kwazisa yonke le mifuno kwiglasi ye-blender kwaye siza kugaya.
Siza kufaka ityuwa, iviniga kunye neoli yeoli kwaye siza kuphinda sigaye. Siza kungcamla i-gazpacho ukulawula incasa yayo kwaye siya kuyilungisa ngetyuwa okanye iviniga. Kwakhona, ukuba unomxube oxineneyo kakhulu, yongeza amanzi abandayo kwaye ubuyele kwi-blender imizuzwana embalwa.
Okokugqibela, sika i ikhukhamba encinci edikiweyo kwaye uzibeke kwisitya kunye ne-gazpacho. Yibeke efrijini iiyure ezimbalwa ukusela ukuba le into yokusela iyintsha.
Olunye ulwazi malunga neresiphi
Ixesha elipheleleyo
Iikhilokholi ngokusebenza 214
Umxholo wenqaku uyabambelela kwimigaqo yethu imigaqo yokuziphatha yokuhlela. Ukuxela impazamo cofa apha.