Gazpacho – a dish of Spanish cuisine. They usually cook it in their homeland. from tomatoes, and the eggplant option came to us from Italy. This the soup is perfect for lunch in the summer heat, but you can enjoy it at any time of the year. Gazpacho has a unique an unforgettable taste that you will definitely enjoy.
Recipe author – Chef Michelle Richard
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Time: 30 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Eggplant Soup
- 1 eggplant 150 gr.
- 1 tsp olive oil
- 1 small onion (150 gr.), Chopped small cubes
- 2 garlic cloves, peeled and cut in half
- 1/4 tsp ground cumin
- 1/2 tbsp. skim yogurt
- 4 tbsp. l tahini sesame paste
- 2 squeezed lemons
- 1 tbsp. tomato water (recipe below)
- A few drops of hot sauce
- Carrots or other vegetables, diced 1 cm., For topping
Tomato water
- 900 gr. tomato
Recipes with similar ingredients: eggplant, tomatoes, onions, garlic, lemon juice, spicy sauce, sesame seeds, yogurt
Recipe preparation:
- Preheat oven to 175 ° C. Bake eggplant on a small baking 35 minutes. Then cut in half, scrape the pulp and put in a small bowl.
- Place a small frying pan on a medium heat, pour into it olive oil and put onions. Sauté the onion for about 10 minutes, until it starts to brown. Add 2 large slices of garlic. Fry for another 5 minutes and add cumin. Cook another 5 minutes. Remove from heat. Grind onions and cooked eggplant in blender or food processor.
- Add nonfat yogurt, tahini, lemon juice, tomato water, salt, pepper and a few drops of hot sauce. Whisk until homogeneity. Strain and add seasonings as needed.
- Keep the soup in the refrigerator in a closed container until it is How to serve: Remove the gazpacho from the refrigerator. Steam or stew some vegetable in a pan, for example carrots. You can use various vegetables if want to. Put 2 tbsp. l steamed and chopped diced vegetables to the bottom of the plate. Pour them in gazpacho and serve with beetroot chips.
Tomato water
Puree tomatoes in a food processor or blender. Put cheesecloth in a colander over a bowl. Pour the pureed tomatoes onto the cheesecloth. Refrigerate overnight to allow glass to liquid. Overfill Tomato water from a bowl into a pan and boil half on medium the fire. Store in the refrigerator with a lid. Remove the leftovers tomato puree with gauze and save them for later use.
