{"id":1442,"date":"2023-04-05T17:11:43","date_gmt":"2023-04-05T22:11:43","guid":{"rendered":"https:\/\/andermaninavy.org\/?post_type=cp_recipe&p=1442"},"modified":"2023-04-05T17:11:43","modified_gmt":"2023-04-05T22:11:43","slug":"blender-gazpacho-fk-prael","status":"publish","type":"cp_recipe","link":"https:\/\/andermaninavy.org\/de\/recipes\/blender-gazpacho-fk-prael\/","title":{"rendered":"Blender Gazpacho – FK Prael"},"content":{"rendered":"

Family recipe, originally developed as a Californio cold soup<\/p>\n

You will need to balance the olive oil, vinegar, tabasco sauce, and salt and pepper based onyour individual tastes. Note – go slow with these ingredients, because once you put in too much,it\u2019s impossible to fix. Instead, add a little, mix, taste, and do it
\nagain, until you find a happy point.<\/p>\n

When it’s done, you’ll have a nice, cold soup, VERY healthy. It’s just great for hot days, and travels well. Keeps for 2-4 days in a refrigerator. A friend of mine likes it a little chunkier, so he dices the cucumber up fine, then puts it in after everything else is done (aka post “blend”). YMMV.<\/h2>\n

Ingredients<\/h3>\n
\n
6<\/span> <\/span> Tomatoes (Medium, Coarse Chopped)<\/span><\/div>\n
2<\/span> <\/span> – 4 tsp Garlic Cloves (Chopped)<\/span><\/div>\n
½<\/span> <\/span> Green Pepper (Coarse Chopped)<\/span><\/div>\n
½<\/span> <\/span> Cucumber (Peeled, Seeded, and Coarse Copped)<\/span><\/div>\n
½<\/span> <\/span> Onion (Chopped)<\/span><\/div>\n
¼<\/span> cup<\/span> Red Wine Vinegar (To Taste)<\/span><\/div>\n
¼<\/span> cup<\/span> Olive Oil (To Taste)<\/span><\/div>\n
Tabasco (To Taste) <\/span><\/div>\n
Salt and Peper (To Taste)<\/span><\/div>\n
Sour Cream (Garnish)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
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Start off by chunking the tomatoes, the garlic, the green pepper, and the onion. Put all that into the blender.<\/p>\n<\/div>\n<\/div>\n

\n
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Skin the cucumber (seeds, too, if you don’t want ’em), add that in, and crank up the blender.<\/p>\n<\/div>\n<\/div>\n

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Puree the whole thing until you get it goopy.<\/p>\n<\/div>\n<\/div>\n

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Now, add some olive oil – I usually use 1-2 tablespoons at this stage, no more.<\/p>\n<\/div>\n<\/div>\n

\n
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You’re adding that to help smooth the gazpacho out.<\/p>\n<\/div>\n<\/div>\n

\n
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The salt, pepper, red wine vinegar, and tabasco are all “to taste”.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add a little test, then add some more. I usually add those three in that order – vinegar until it just starts to show up to my taste buds, then a little salt (a big pinch, basically), and then the tabasco – 8-12 shakes is usually enough that it starts to show up through everything else.<\/p>\n<\/div>\n<\/div>\n

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Use the blender liberally to puree everything as you go.<\/p>\n<\/div>\n<\/div>\n

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Pour off to a bowl, top with a dollop of sour cream, and serve.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":43,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1442","cp_recipe","type-cp_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe\/1442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/comments?post=1442"}],"wp:attachment":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/media?parent=1442"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/recipe_category?post=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}