Gazpacho II

A delicious cold soup, perfect for spring and summer!

Step: 1

In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.

Step: 2

In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).

Step: 3

Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.

Step: 4

Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Per Serving: 167 calories; protein 2.4g; carbohydrates 12.7g; fat 12.9g; sodium 940.5mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.