FoodTube Hello, I am Omar Allibhoy
I am a Spanish chef and I’m going to make a traditional Gazpacho
It is a very fresh and raw soup,
Made with cool cucumbers, crispy red peppers, green peppers
And the main ingredient, tomatoes.
And as you know, we love tomatoes in Spain.
So let’s start cooking, when all cooking is involved because,
This tool will do all the work for us.
We just need to cut the vegetables into large pieces
and everything goes in the blender.
I’ll start with a green pepper,
Sorry, red pepper, green pepper.
If it was a traffic light, I was dead.
(Laughs)
Cut in half.
Stick your fingers in the pepper.
And remove the seeds.
Cut into chunks.
Okay, this is not for top chefs.
That’s all I do.
Stop all in there.
I’m still kind of half spanish onion in the mix.
Garlic Clove.
One tip, if you do not like the taste,
I suggest you get off the middle part of the garlic.
That’s kind of the germ
Get it just off.
As I later got an important appointment I take it off.
Actually it is a date (laughs).
Now the tomatoes, I have a wide variety of tomatoes,
but, they can be found normally in the supermarket.
I used six tomatoes, just roughly chopped, cut them into quarters.
OK!
Take a cucumber, cut about one quarter from.
Let the shell there.
All this will be blended.
Bread. It just gives more body to the recipe.
Tie it together.
Use stale bread, if you have it at home.
a little water pour in.
About Glass
A good pinch of salt!
Good pinch of pepper.
A dash of sherry vinegar. (Pop!)
You can use any type of vinegar but,
it is fermented and just gives a great intensity.
A good Extra Virgin Olive Oil, Very important!
Spanish, if possible.
We are the largest producers in the world.
In my family, we always do a little cumin in,
So a pretty generous snuff.
This type blenders ensure there quite often that the mix is warmed by the friction of the blade.
So I will put some ice cubes in.
So that the mixture remains cold.
If it is warm or hot, the flavor changed.
Let’s go blending!
(Zooming of the blender)
Perfectly smooth.
For me at least.
Some of you may not hold the pieces in the soup.
So take it through a chinois. That’s enough.
Pour it into a soup bowl.
We usually garnish with pieces of bread.
A few croutons.
A little garnish: Cucumber,
green pepper, red pepper, whatever you got.
A little olive oil.
And sometimes, an ice cube!
When you serve the soup into a bowl,
it is important to add extra layers crunchiness.
So it is not a boring soup.
Let’s taste!
I do not know why I’m surprised again,
but sometimes the simplest and quickest things
so much flavor.
You know, you can see all the pieces of the cumin,
Pepper, you know? The sweetness of the oil acidity.
And all the different vegetables that you can actually taste it!
You can taste the garlic, I taste the tomatoes.
So here it is, my perfect Gazpacho.
If you want another drink on a very hot day,
Click here, it’s a freshly made lemonade.
With a touch of saffron
Very special!
Please Subscribe, it’s free!
And late in the comments other Spanish recipes that you see behind me like cooking.
Bye!
This recipe and many other classic Spanish dishes can be found in my book, Tapas Revolution.
(Music)
I am a Spanish chef and I’m going to make a traditional Gazpacho
It is a very fresh and raw soup,
Made with cool cucumbers, crispy red peppers, green peppers
And the main ingredient, tomatoes.
And as you know, we love tomatoes in Spain.
So let’s start cooking, when all cooking is involved because,
This tool will do all the work for us.
We just need to cut the vegetables into large pieces
and everything goes in the blender.
I’ll start with a green pepper,
Sorry, red pepper, green pepper.
If it was a traffic light, I was dead.
(Laughs)
Cut in half.
Stick your fingers in the pepper.
And remove the seeds.
Cut into chunks.
Okay, this is not for top chefs.
That’s all I do.
Stop all in there.
I’m still kind of half spanish onion in the mix.
Garlic Clove.
One tip, if you do not like the taste,
I suggest you get off the middle part of the garlic.
That’s kind of the germ
Get it just off.
As I later got an important appointment I take it off.
Actually it is a date (laughs).
Now the tomatoes, I have a wide variety of tomatoes,
but, they can be found normally in the supermarket.
I used six tomatoes, just roughly chopped, cut them into quarters.
OK!
Take a cucumber, cut about one quarter from.
Let the shell there.
All this will be blended.
Bread. It just gives more body to the recipe.
Tie it together.
Use stale bread, if you have it at home.
a little water pour in.
About Glass
A good pinch of salt!
Good pinch of pepper.
A dash of sherry vinegar. (Pop!)
You can use any type of vinegar but,
it is fermented and just gives a great intensity.
A good Extra Virgin Olive Oil, Very important!
Spanish, if possible.
We are the largest producers in the world.
In my family, we always do a little cumin in,
So a pretty generous snuff.
This type blenders ensure there quite often that the mix is warmed by the friction of the blade.
So I will put some ice cubes in.
So that the mixture remains cold.
If it is warm or hot, the flavor changed.
Let’s go blending!
(Zooming of the blender)
Perfectly smooth.
For me at least.
Some of you may not hold the pieces in the soup.
So take it through a chinois. That’s enough.
Pour it into a soup bowl.
We usually garnish with pieces of bread.
A few croutons.
A little garnish: Cucumber,
green pepper, red pepper, whatever you got.
A little olive oil.
And sometimes, an ice cube!
When you serve the soup into a bowl,
it is important to add extra layers crunchiness.
So it is not a boring soup.
Let’s taste!
I do not know why I’m surprised again,
but sometimes the simplest and quickest things
so much flavor.
You know, you can see all the pieces of the cumin,
Pepper, you know? The sweetness of the oil acidity.
And all the different vegetables that you can actually taste it!
You can taste the garlic, I taste the tomatoes.
So here it is, my perfect Gazpacho.
If you want another drink on a very hot day,
Click here, it’s a freshly made lemonade.
With a touch of saffron
Very special!
Please Subscribe, it’s free!
And late in the comments other Spanish recipes that you see behind me like cooking.
Bye!
This recipe and many other classic Spanish dishes can be found in my book, Tapas Revolution.
(Music)
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