Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    GAZPACHO CREAM DIP     

   Ingredients :
 
lb (225 g) country bread or similar, crusts removed and sliced
4 5 ripe tomatoes, peeled, seeded and chopped
1 green pepper, seeded and deveined, coarsely chopped
3 garlic cloves, finely chopped
2 raw eggs
Salt
Pepper
cup olive oil
cup vinegar (white or red)
4 oz (115 g) prosciutto or Serrano ham, chopped (optional)
2 hard boiled eggs, peeled and coarsely chopped

   Preparation:

Place bread in a bowl and pour water to cover. Soak bread 15 20 minutes. Squeeze the bread removing all liquid until dry and transfer it to a processor or a blender. Add tomatoes, green pepper and garlic. Process or blend until smooth. Add raw eggs, salt and process again. With the motor running, gradually pour olive oil.

Continue processing until it is incorporated and the mixture emulsified. Add vinegar and season with salt and pepper.

Transfer puree into a shallow bowl. Sprinkle chopped ham and hard cooked eggs on top.

Serve with raw or blanched vegetables.
        6 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved