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17
Gazpacho
Serves: 4
Preparation: 10 mins (+ 3 hours chilling time)
3 cups tomato juice
1 Lebanese cucumber, chopped
1 red capsicum, chopped
1 small red onion, finely chopped
1 small garlic clove, crushed
¼ cup vodka
2 teaspoons Tabasco
Olive oil, to drizzle
Chopped fresh flat-leaf parsley, to garnish
1. Place the juice, cucumber, capsicum,
onion, garlic, vodka and Tabasco in a
blender. Place lid firmly on and blend on
“Setting medium” until smooth.
2. Transfer to a bowl. Cover with plastic wrap
and place in the fridge for 3 hours to
chill.
3. Ladle soup among serving bowls. Drizzle
with oil and sprinkle with parsley and
freshly ground black pepper.
Mexican style Tomato Soup
Serves: 6
Preparation: 15 minutes
Cooking: 30 minutes
1 tablespoon olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon chilli powder
3 x 400g cans chopped tomatoes
2 cups water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and warm flour tortillas, to serve
1. Heat oil in a large saucepan over medium
heat. Add onions and garlic and cook,
stirring, for about 2 minutes or until soft.
Add cumin and chilli powder and cook,
stirring, for 30 seconds or until fragrant.
2. Add the tomatoes, and water bring to
a boil, reduce heat, simmer, stirring
occasionally, for 20 minutes. Remove
from heat.
3. Add sugar, vinegar and beans. Set aside to
cool to room temperature.
4. Blend soup in two batches on “Setting
high” for 30 seconds or until smooth.
5. Return soup to saucepan and stir over low
heat until hot. Ladle among serving bowls.
Serve topped with sour cream and warm
flour tortillas.
Auto Clean Blender Recipes (continued)
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