Frittata with Tuna CreamGazpacho Glazed Chestnuts



Gazpacho




Ingredients:
900 g / 1 lb
300 g / 10 oz
1
1
50 g / 1.6 oz
80 g / 2.6 oz
2

3 tbsp
2 tbsp
0.5 l / 2 cup

6
3
40 g / 1.3 oz
tomatoes
cucumber
green bell pepper
red bell pepper
fennel
celery
onion
Garlic
olive oil
red wine vinegar
chicken broth
pepper, salt
ice cubes
white bread
butter, unsalted

Serves 6 - 240 cal per serving
Prep-time: 15 min. - Total-time: 120 min.
Gazpacho is a chilled vegetable soup from Andalusia. Carve the tomatoes across and pour boiling water over the tomato. Rinse with cold water, peel and seed. Peel cucumber and cut into chunks. Halve the bell peppers, remove ribs and seeds; cut in chunks. Remove leaves and roots from celery and fennel; cut in chunks. Peel and halve garlic and onions. Keep a little from the vegetables for decorations. Put the vegetables together with olive oil, red wine vinegar and chicken broth in a food processor; process. Pour in pot or serving bowl. Season with freshly ground black pepper and salt. Cover and let stand in the refrigerator for at least 3 hours. Shortly before serving decorate with ice cubes and vegetables. Dice white bread slices. Heat butter in a coated pan and fry the white bread cubes. Sprinkle croutons over soup.



German Sites: Marions Kochbuch - Rezepte in Deutsch . Rezepte aus aller Welt . Koch-Index . imprint