Stir in oil just before serving.
Stir mixture together and check seasonings, adding salt if needed.
Chill soup for at least a couple of hours; soup needs to be very cold!
Gaspacho (soupe - salade). It may not be a meal on its own, but it can be when paired with another dish or two. Part soup, part salad — I really wasn't sure what to call this dish. You'll still need a bowl and spoon to eat though; the dressing is so fresh, plentiful and delicious, you'll want to drink it!
Ingredients of Gaspacho (soupe - salade)
- You need 5 of tomates.
- Prepare 1/2 of concombre.
- Prepare 100 g of pois chiche.
- It's 2 of càs huile d'olive.
- You need 1/2 litre of eau pure.
- It's of Sel et poivre.
Remove the soup from the fridge and stir. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish. They can make a great start to a light meal or serve as a main course when paired with a fresh salad and warm bread.
Gaspacho (soupe - salade) instructions
- Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile. Mélangez bien..
- Bonne dégustation..
This perfect hot-weather soup is simply a salad in liquid form. Gaspacho (soupe - salade) instructions. Éplucher coupez les légumes, broyez les finement, ajoutez le sel, le poivre et l'huile. Gazpacho, or also called Andalusian gazpacho is a cold soup made of raw, blended vegetables. Add the bread and season well with salt and pepper. Take away the broth and this cold soup becomes a fresh chopped salad.