Gazpacho with grilled tomatoes

Gazpacho with grilled tomatoes – a detailed recipe for cooking. value of one serving: (total 6) Calories 257, total fat 2one g., saturated fats 3 g., proteins 3 g. carbohydrates 13 g. fiber 3 g. cholesterol 0 mg., sodium 190 mg., sugar 7 g. Share with friends: Dish Photography: Kon Pulos Time: 2 hours 40 min Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1.5 kg tomato cut in half
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds, chopped lightly
• 1/2 tbsp. olive oil
• 1/2 tbsp. white bread crackers
• 1 large clove of garlic
• 1/2 tsp Sahara
• 2 tbsp. l sherry vinegar
• 1 cucumber
• 1 green bell pepper
• Freshly ground pepper
• Salt

Recipes with similar ingredients: tomatoes, bell peppers, cucumbers, cumin, coriander, sherry vinegar, garlic, breadcrumbs

Recipe preparation:

1. Fry in a small pan over low heat in half cups olive oil cumin seeds, coriander seeds, about 3 minutes. Pour into a small bowl.
2. Soften crackers in a bowl with a little water for 2 minutes. Then drain the water and squeeze slightly, set aside side.
3. Chop the garlic on a cutting board, then sprinkle with a pinch salt and mash into a paste with the back of a knife.
4. Preheat grill or pan. Stir the tomatoes in a bowl with 1 tablespoon of olive oil and grill until lightly charred state, approximately 3 minutes each side.
5. Cook gazpacho: chop in parts in a blender tomatoes, bread, garlic paste, sugar, vinegar and half a teaspoon tablespoons of salt. Then, without turning off the blender add through a little seasoned oil hole in the lid, leave slightly to serve on the table. Strain the resulting mashed potatoes in a bowl through a sieve. Cool in refrigerator for 2 hours.
6. Dice the cucumber and bell pepper. Pour gazpacho over plates, sprinkle with chopped vegetables and sprinkle with seasoned oil. Serve gazpacho with hot sandwiches under the press.