I-gazpacho isobho: zokupheka kunye nobugcisa bokupheka

Ihlobo lixesha apho iifuno ezahlukeneyo zivuthwa. Wonke umntu uyazi ukuba uncedo kakhulu, unonondlo kwaye unotye kwiinkcitham edibeneyo kunye neemaminerali. Oku kufuneka kusetshenziswe ngokukhawuleza ukutya njengemifuno eluhlaza (engaphendulwanga) njengokuba kunokwenzeka ngeli xesha. Ngaphezu koko, kunconywa ukuba ungadli kuphela kwiimali, kodwa nakwezitsha zokuqala. Unokwenza isobho sehlobo elihle kakhulu nesinomsoco "Gaspacho". Kuphela kungenakucinywa ukushisa okukhulu.

Ukongezelela kwiingeniso ezingenakunqunqiswa kwesi silo, kufuneka kuqaphele ukuba kulula kangakanani kwaye usheshayo isobho esibandayo "Gaspacho" silungiselelwe. Oku akudingi ulwazi oluthile kunye neliveno elicebileyo lokutya. Kwanele ukuba ube nesethi elula yezithako. Masihambe.

Okokuqala, machaze ukuba i-recipe yendabuko ayifuni ukusebenzisa i-blender. Oku kusetyenziswa kwinguqu yanamhlanje. Ngoko ke, ungasebenzisa iindlela ezimbini zokupheka:

• Yonke imifuno iyanqunyulwa kwaye igqithiswe encinane kakhulu;
• Iimpawu zinqunywe kakhulu, zihamba kakuhle, zize zenzeke ixesha elide ngefoloko.

Indlela yokucoca imifuno inganyulwa nayiphi na. Into ephambili kukuba isitya njengesiphumo siyafana ngokuvumelana.

Isobho lomdlalo "Gaspacho"

Kubalulekile ukunqumla ama-clove amathathu amanqabile kakhulu kwaye ufake i-mortar, udibanise kunye nesiqingatha sesityuwa sesityuji esisezantsi kwaye uyichoboze ngokupheleleyo. Kancinci uqale ukubika iingcezu zesonka ezomileyo (zimbini zincinci) kwisiqwengwana esincinci, kwaye uqhubeke udibanisa negalikhi kunye ne-100 gram yeoli yeoli. Kufuneka ube ngumxube ohambelana nxamnye, kodwa ungabi nkulu, kodwa ufana ne-kefir ye-liquid.

Kwimeko apho kungenakwenzeka ukusebenzisa umquba, isonka sinamanzi amaninzi amaminerali. Betha bonke kunye ne-blender.

Isonka sinokutshintshwa kunye neentlobo zezonka, ezingenayo i-flavour eyongeziweyo.

Isobho se- tomas "Gaspacho" saba njalo, kubalulekile ukusebenzisa iitamatisi ezivuthiweyo, ezinomzimba kunye nezilwanyana. Iziqwenga ezithandathu ezantsi kumanzi abilayo malunga nemizuzwana engama-30, uze ufumane umsindo kwaye uqaphele. Ukuze wenze oku, kunconywa ukuba wenze isicatshulwa kufuphi nesiqhamo, susa kwaye uqale ukuhlambulula phezulu. Emva koko, nqunqa utamatisi zibe ziincinci ezincinci uze uzigaye ngokwahlukileyo kwi-blender.

I-Peel kabini ukhukhamba ophakathi kwaye uthathe ama-mugs amancinci. Ubomvu obomvu obunobumba obomvu kufuneka buhlanjululwe kwaye bunqunywe. Gaya uze uthule kwiitamatisi.

Ngoku kufuneka usebenzise umatshini ukuze wenze isobho "Gaspacho" libe yinto efanayo. Ukwenza oku, kulungile kakhulu ukubetha i-anyanisi encinci, yongeza kuyo umxube wezonka-garlic kunye nayo yonke imifuno. I-Stir isinconywa ixesha elide kwaye ushiye isigxina seyure, ukwenzela ukuba isitya sokuqala sifakelwe.

Kodwa kufuneka uhlale ukhumbule ukuba i-onion ye-acrid ayihambisani nesobho. Kufuneka izithelo eziluhlaza kunye nezityalo ezinamanzi. Ngoko ke, ukuba kukho into enzima, ke u-anyanisi uthathe iinqununu uze uthele i-viniga engama-9% ngemizuzu elishumi. Kubalulekile ukuba isobho "iGaspacho" siphumelele kakhulu ukunambitha.

Emva koko, zama isidlo esiphumelayo, ityuwa kwilizwe elifunayo kwaye ungeze iviniga encinane. Kodwa kucetyiswa ukuba usebenzise i-apple kuphela okanye iwayini. Ukuba azinjalo, uthele kwijusi enye yemon.

Ngoku kongeza amanzi amaminerari ukuhambelana okuyimfuneko. Kwaye, ukusuka kwisitya sokuqala unokwenza kwaye uphuze, uthele amanzi amaninzi. Emva koko siyithumela kwiqrijini ngeyure enye. Yonke into: isobho elibandayo "Gaspacho" lilungele.

Yikhonze kwiiplati ezinzulu, zihobise nge-sprig ye-parsley kwaye zibeke ngqo kwisitya sokuqala okanye iinqununu ezilandelayo zesonka esimhlophe. Kuya kuba kuhle kakhulu kwaye luncedo.

Bon appetit!