Leka sopho e sa tloaelehang ea sopho ea gazpacho, 'me re tla u bolella kamoo u ka e phehelang hantle le e monate kateng.
Serosa, sopho e entsoeng ka langa le le lej gazpacho - mokhoa o tloaelehileng oa ho pheha
Lijo:
- tamati e butsoitseng - 650 g;
- Pepere sa Bulgaria (e kholo) - 2 pcs.;
- eiee - likarolo tse 2.;
- likomkomere tse nyenyane - 2 pcs .;
- lero la tamati - 400ml;
- oli ea mohloaare - 2 tbsp. likhaba;
- lero la lemone - 2 tbsp. likhaba;
- hloekileng coriander - 0.5 borame;
- konofolo - meno a mabeli;
- pepere e khubelu e chesang - 1/3 tsp;
- asene ea tafura - teaspoon e 1;
- letsoai - ho latsoa.
Litokisetso
Li-tomate li qoelisoa ka metsi a ntse a phehile 'me lihora tse 2 feela tsa blanching. Lahla tholoana ka har'a colander e tebileng, tlosa peel e nyane mme, ha u nka thipa e nyane, re tlosa ho eona sebakeng sa peduncles. Etsa sefate sa 'mele oa letsoho ka likarolo ebe o se beha ka sekotlolo se seholo sa blender. Litamati tse 'maloa li phunyeletsoa hore e be likotoana,' me tse ling li arotsoe likarolo ebe li romelloa pelepele. Half e nyenyane ea likomkomere le eiee e khaotsoe ka likotoana tse tšoanang le tomate 'me re li abela tsona. Meroho e seng e setseng e khaoloa ka mohlolo 'me hammoho le li-clove tsa konofolo, meroho ea coriander, re e beha sekotlolo se le seng sa blender. Ntho e 'ngoe le e' ngoe e ntle ea ho hlakola (ho sila) le ho tšollela motsoako ka sieve ea tšepe, ka eona le ho e hlakola. Tšela lero la lero la tomate le lokiselitsoe esale pele, fafatsa ntho e 'ngoe le e' ngoe ho latsoa ka letsoai, eketsa pela ea linōko, eketsa lero le monate la lemon le asene. Re kenya li-cubes tsa meroho ebe re li isa ho boima bo tloaelehileng ba tamati. Sopho e sebelisoa ka li- croutons tse nang le hantle.
Sopho e entsoeng ka Sepanishe ke phepo e ntle ka ho fetisisa ea ho pheha lapeng
Lijo:
- litamati - likotoana tse 12;
- likomkomere tse ncha - li-4 maqheka.;
- Peperegia ea Bulgaria (e khubelu) - likarolo tse 4.;
- bacha garlic - meno a 3-4;
- bohobe (stale, tšoeu) - 4 dilae;
- eiee - likarolo tse 2.;
- oli ea mohloaare - 80 ml;
- veine ea veine - 30 ml;
- letsoai le phehang - 1 tbsp. khaba;
- parsley - 0.5 sehlopha.
Litokisetso
Konofolo e hloekile 'me e jala meno a eona ka tlase ho seretse, e fafatsoa ka letsoai la eona ea kichine le pestle hantle kaofela e sutumelletsa. Re roba likotoana tse omisitsoeng tsa bohobe bo tšoeu, re li tšela ka seretse se le seng, ho eketsa oli ea mohloaare 'me re tsoele pele ho senya ntho e' ngoe le e 'ngoe ho fihlela e tšoana le mush.
Anyezi e ntle ka ho fetisisa shchikuem, e behe ka sekotlolo se senyenyane, ka holimo ka veine e nosetsoeng le ha re ntse re beha ka thōko. Metsotso e seng mekae ea blanching ka litamati tsa metsi a belang, ka mor'a moo re tlosa letlalo ka tholoana le ho tlosa sebaka ho tloha ho bakoang. Ebe o li arola ka likarolo tse 4 tse lekanang ho tlosa makhasi a tsoang ho peo. Likomkomere li hloekisoa ho tloha limela tse tala 'me li arola litholoana likarolong tse 4-5 tse sa khethollang. Pepere e khubelu ea Sebulgaria e tlotsitsoe hantle ka oli ea soneblomo 'me e behoa holim'a sesepa sa ho baka, e rometsoe metsotso e 10-12 ho futhumetse ho fihlela ho 200 tekanyo ea ontong. Ebe re e fetisetsa ka sekotlolo se tebileng, se koahetse, 'me ka morao 4-5 metsotso tlosa bonolo habonolo e hlahisitsoeng le ho tlosa motheo le lipeo. Re tšela parsley e ncha likarolong tse ngata tse loketseng.
Hona joale meroho le meroho e lokiselitsoeng e kenngoa ka sekotlolo sa blender 'me ka mor'a ho senya ka hloko re tšollela ntho e' ngoe le e 'ngoe ka pane e le' ngoe. Qetellong ea motsoako ona o kopanetsoeng re jala eiee, e neng e tšeloa ka veine e veine le boima bo bongata bo tsoang seretse. Kopanya sopho e babatsehang ebe o e romela sehatsetsing ka lihora tse 3-4.
Ha u ntse u sebeletsa, hlahisa phepo ea metsi ka metsi a seng makae 'me u fafatsoe ka li-breadcrumbs tse nang le hantle.