Recipes

Peppered gazapacho with aubergine recipe And Books

Lovely Recipes Home Page
Tasty and delicious selection of over 4000 delicious recipes online.
 
  Super Recipe Contest


   

   

   

   

   

   

   

Recipe Books & DVDs

Recipe Books

Recipe DVDs
 

Kitchen Products

Recipe Contest







Peppered gazapacho with aubergine recipe and books

So you would like to know how to make Peppered gazapacho with aubergine recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


peppered gazapacho with aubergine

150m1 good virgin olive oil
good handful basil or mint
1.6kg tomatoes peeled (bring to the boil in a kettle then slip off the skins)
3 bottled red pimentos (red peppers) drained
2 cloves garlic crushed
1 baby red onion
1/2 cucumber peeled
1 thick slice stale bread
3 tbsp sherry vinegar
aalt and black pepper
dash tabasco (optional)
1/2 long aubergine; quartered lengthways cut into large squares; slice off and discard all but 1 cm of the inner flesh.
pinch sugar
treviso radicchio or other crisp sharp leaves to serve

Gently heat 4 tbsp of the olive oil with the herbs and stew without fiying for about 10 minutes. Leave to cool then discard the herbs. Meanwhile put half the tomatoes and half the pimentos in a processor with she garlic anion and cucumber.
Soak the bread in 2 tbsp of the vinegar and add. Turn on and slowly add enough oil to make a thick soup.
Pour into a large bowl.
Blast the remaining tomato and pimento until just chopped (but still with small chunks) and stir into the rest of the soup then thin down with a cup of water.
Add salt and pepper and Tabasco to taste. Leave at room temperature or lightly chill.
Heat a splash of olive ail in a frying pan.
Season the flesh side of the aubergine squares with salt and pepper and gently fry skin side up for about a minute then add the remaining vinegar and sugar and cook far a minute longer.
Pour the gazpacho into bowls put a piece of aubergine on each serving and drizzle with some of the prepared herb oil.
Eat with spoons and use the salad leaves for dunking.

fills 6 bowls

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Peppered gazapacho with aubergine recepie. Check out these great recipe books and learn how to make Peppered gazapacho with aubergine!
View Recipe Books - Peppered Recipe







TopThank you for visiting Lovely Recipes and Books Web Site!
Website Design And Hosting - Abacus.ca