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Gazpacho salad

Gazpacho salad


Now, let's get ready:

Cut the cucumber in half lengthwise, then cut it into round slices. Wash the tomato, then cut it into slices that you halve. The avocado and mango fruits are peeled, peeled and cut into slices. Peel a squash, grate it and cut it into thin, long strips. Finely chop the parsley and squeeze the lemon. Wash the lettuce leaves and dry them. Ginger is easily cleaned with a teaspoon and then shaved small. All ingredients, vegetables and fruits, except lettuce leaves, put in a large bowl. Add oil, lemon juice, tomato juice, salt, pepper and ginger. Mix well.

The lettuce leaves are arranged on plates and on each one is placed a portion of the salad that I have just prepared.

Serve with ciabatta bread.

Have a craving for health and taste!


Zöld gazpacho saláta

A sz & aacuteraz kuszkuszt & eacutes a mazsol & aacutet tegy & uumlk hő & aacutell & oacute ed & eacutenybe, majd 0.75 dl forr & aacutesban l & eacutevő v & iacutezzel & oumlnts & uumlk le, s & oacut & & iacut. Fedj & uumlk le & eacutes hagyjuk & aacutellni 10-15 percig. Am & iacuteg hűl a kuszkusz, sz & oacuterjuk a sal & aacutet & aacutet egy t & aacutelba. A petrezselymet apr & iacutetsuk fel durv & aacutera, sz & oacuterjuk a sal & aacutet & aacutera. A paradicsomot negyedelj & uumlk, az & uacutejhagym & aacutet a z & oumlldj & eacutevel egy & uumltt v ​​& aacutegjuk 1 cm-es darabokra. Sz & oacuterjuk őket a petrezselymes sal & aacutet & aacutera, s & oacutezzuk meg. P & aacuter percig hagyjuk & aacutellni, hogy a s & oacute beiv & oacutedjon a hagym & aacuteba, & iacutegy l & aacutegyabb lesz az & iacuteze. A paradicsom levet ereszt ugyan, de az csak & iacutezes & iacuteti a kuszkuszt. A mazsol & aacutes kuszkuszt villa seg & iacutets & eacuteg & eacutevel laz & iacutetsuk fel & eacutes m & eacuteg melegen keverj & uumlk a z & oumllds & eacutegekhez. & Oacutevatosan forgassuk & oumlssze, & eacutes folyamatosan k & oacutestolva & iacutezes & iacutets & uumlk. Felv & aacuteltva adjuk hozz & aacute a citrom lev & eacutet, majd egy kis olajat, s & oacutet, borsot. A kuszkusz meglepően sok ol & iacutevaolajat & eacutes citromot k & eacutepes felvenni, & iacutegy ne agg & oacutedjunk, ha eltűnik benne a 4-6 kan & aacutel ol & iacutevaolaj. Minden & iacutezes & iacutet & eacutes ut & aacuten k & oacutestoljuk, hogy eltal & aacuteljuk a sz & aacutemunkra megfelelő & iacutezt. & Oumlnmag & aacuteban is fogyaszthatjuk, de b & aacuter & aacuteny mell & eacute, k & oumlretk & eacutent is kitűnő.

Eisberg tipp: 0,75 dl forr & oacute v & iacutez kim & eacuter & eacutese helyett egyszerűbb, ha a kuszkusszal teli t & aacutelat m & eacuterlegre rakjuk, null & aacutezuk a m ​​& eacuterleget & eacutes a forr & oacut u & eacute u & eaacute u & eaacute u & r.


-4-5 fresh tomatoes, well cooked
-half a cucumber
-a red bell pepper
-a small red onion
-2 cloves of garlic
-2 slices of drier bread (ideal is peasant bread, with crust)
-30 ml of very good quality extra virgin olive oil
-2 tablespoons of vinegar
-salt, pepper (to taste)
-fresh basil leaves
-possibly, a quarter cup of water

Put the tomatoes, cucumbers, bell peppers, onions, garlic in a blender and mix well until the paste becomes homogeneous. Add the olive oil and bread and mix again. If you think it is too thick you can add a little more water. Add salt and vinegar and mix gently with a spoon. Put the Gazpacho salad soup cold, covered. You can serve it with different garnishes: black olives, a boiled egg, pieces of cucumber and bell pepper, mint, parsley, green basil, green onions, diced ham. Whatever choice you make, Gazpacho soup is ideal in the hot season, when we need to cool down.


Gazpacho salad

Originally, it is a soup but it is also prepared as a salad, the difference between the two is the amount of tomato juice that is added at the end of the preparation.
Serve very cold.

A Spanish specialty, more precisely from Andalusia, a very easy to prepare salad that does not require boiling and is very suitable for hot days.

Preparation time: 30 - min

Difficulty: low

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I used the following ingredients to make it more luxurious and exotic:

  • 1 mango
  • 1 avocado
  • 1 teaspoon grated ginger
  • 1 large tomato, fleshy and sweet or 3 smaller tomatoes
  • 200 g celery
  • 3-4 small cucumbers
  • 1 yellow bell pepper
  • juice from half a lemon
  • 3 tablespoons extra virgin olive oil
  • 100 ml of good quality tomato juice
  • 1 bunch of parsley
  • lettuce leaves
  • salt and pepper

Now, let's get ready:

Cut the cucumber in half lengthwise, then cut it into round slices. Wash the tomato, then cut it into slices that you halve. The avocado and mango fruits are peeled, peeled and cut into slices. Peel a squash, grate it and cut it into thin, long strips. Finely chop the parsley and squeeze the lemon. Wash the lettuce leaves and dry them. Ginger is easily cleaned with a teaspoon and then shaved small.
All ingredients, vegetables and fruits, except lettuce leaves, put in a large bowl. Add oil, lemon juice, tomato juice, salt, pepper and ginger. Mix well.
The lettuce leaves are arranged on plates and on each one is placed a portion of the salad that I have just prepared.

Serve with ciabatta bread.

Have a craving for health and taste!

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Andalusian Gazpacho, the traditional Spanish recipe

Gazpacho is a cold soup made from fresh vegetables in a blender. It is a traditional Spanish soup but from the southern region of Andalusia. It is consumed throughout the summer because it is refreshing and invigorating.
There are other recipes called gazpacho, such as manchego gazpacho, which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and are often considered variants of them, such as ajoblanco, salmorejo, pipirrana, porra antequerana, cojondongo and portuguese.

Ingredients

  • 2 kg tomatoes (heart of ox aurora
  • 200 g white bread
  • 200 g cucumbers
  • 1-2 cloves of garlic
  • 1 medium onion
  • 2 tablespoons red wine vinegar
  • 100 g red bell peppers
  • Hot peppers to taste
  • 100 ml of olive oil
  • Salt to taste

Step by step method

To start, we clean the vegetables: peeled tomatoes and seeds, peeled and pitted cucumbers, onion and peeled garlic, bell pepper and seeds. We cut the vegetables into large pieces.

In a bowl we put the broken bread over which we put half of the tomatoes and we soak the bread well.

Put the remaining vegetables, olive oil and salt in a blender and mix until you get a fine cream. Add the bread soaked in tomatoes and continue to blend until you get a thick and homogeneous cream. If it is too thick we can add a little water.

If it is too thick we can add a little water. We pass it through a sieve and leave it to cool for at least 2 hours to combine the tastes.


This is the third diet.

Here I asked the nutritionist not to schedule my diet for days, but to let me choose.

As you can see at each table we have a choice. At lunch, observe only Wednesdays and Sundays. For the rest of the day, choose from what you have on the list, or replace it with what you have at home. I live in Spain and that's why he gave me shells and shrimp (gambas).

You have several dishes to choose from. It gave me a very good result. Do not forget to drink green juice and if possible lemon juice every morning.

Depending on your age or ability, walk 30-60 min. per day or do sports at least 2 days a week.

Type 1) Asparagus, Boiled vegetables (with a little potato), (or food and lentils) (Choose one per day)
Grilled chicken, escalibada, zucchini puree, a salad or grilled vegetables. (Choose only one way)

Type 2)
-Beef, horse, chicken, turkey or rabbit grilled (or in a pan with a little oil)
& # 8211 fish, cuttlefish or octopus in a pan or grill
(Choose only one way)

Type 3) 1 fruit

Wednesday: salad and macaroni

Type 1 of your choice:

-Eggs with green garlic, asparagus and omelette with mushrooms
& # 8211 Mushrooms and grilled fish (or in a pan)
-green salad with everything (without corn or olives)
-Artichoke and omelette with prawns (shrimp)
-Cooked vegetables (with a little potato)
-asparagus and grilled chicken breast (or in oil-free pan)
& # 8211scalivada with tone
-grilled vegetables with shells

I will come back with a video when I have time to give you some details or possible questions. Believe me now I don't have time!

I had no limits here. I would put on my plate as much as I felt the need to get tired. It's just that we don't eat more than 100g of bread a day. Nowadays I think I eat 100gr a week. I eliminated bread from my menu and reduced the consumption of refined carbohydrates. That's how I lost weight.


How to make a watermelon gazpacho

Ingredients you need:

  • 750 grams of watermelon.
  • 250 grams of ripe but solid tomatoes.
  • Half a clove of garlic
  • A piece of red pepper
  • Half an onion
  • 60 grams of bread from the previous day.
  • A teaspoon of apple cider vinegar.
  • A glass of water (optional by itself was thick).
  • 4 tablespoons extra virgin olive oil, light flavor.
  • A little thick salt.

Preparing gazpacho watermelon:

We start by washing the tomatoes, the piece of pepper. Remove the skin with the onion, divide and wash. Remove the skin from the garlic clove and take half. Cut the pepper and onion into small squares.

Once the pieces are crushed in a blender together with the garlic potatoes. Then cut the tomatoes into squares and throw in the blender. We crushed well and then to this mixture we add the bread in pieces. We go back to beating everything together.

Now peel the watermelon and remove the seeds, cut into small pieces and put them in the previous mixture. I started the mixer again and beat everything well. Once beaten, add the oil, vinegar and salt. We eat well with a spoon.

We have prepared watermelon gazpacho that we will keep in the fridge to take fresh for lunch. If it was a thick gazpacho, we can light it by adding a little taste of water.

At the time of the gazpacho presentation we can give some touches to the presentation by adding watermelon balls.


Wash the asparagus and cut off the tips. Use a vegetable tool to cut the stems into thin strips. Add the asparagus strips and all the dressing ingredients in sealing glass containers and shake them firmly. Then set them aside.

Wash the arugula and place it in a large bowl. Cut the strawberries in half and add the arugula.

Marinate the asparagus tips in olive oil and grill seasoning salt and fry them in a grill pan until lightly browned.

Pour the dressing and the asparagus strips over the arugula and strawberries, mix them and then decorate with grilled asparagus tips and serve.


Gazpacho Andaluz

Tomato soup is a good choice both cold and hot. You can serve it with lettuce and homemade bread and lunch will be complete. This gazpacho comes from a region of Spain (Andalusia) with strong Moroccan influences, but it is a dish that fits perfectly in any menu.

In a bowl, gently squeeze the halves of the tomatoes so that the juice and seeds come out. Strain the juice.

Chop the tomato pulp, put it together with the strained juice and add the diced peppers and cucumbers, crushed garlic, bread, oil and steel. Mix well and let them stand at room temperature for 15-20 minutes to combine the flavors.

Put all the mixed ingredients in a blender and pass them with a cup of water (or chicken soup, if you have it). Strain the mixture through a thick strainer.

Let the soup cool for an hour. Serve it decorated with basil or parsley leaves.

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