Gazpacho With Eggplant - A Recipe With A Photo Step By Step. How To Make Hot, Cold Gazpacho Soup With Baked Eggplant?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Eggplant - 3 pcs.

Tomato - 6 pcs.

Tomato juice (optional) - 1 glass

White bread (optional) - 2 slices

Chili pepper - 1/2 pc.

Garlic - 3 cloves

Lemon juice - 1 tablespoon

Vegetable oil - 70 ml

A mixture of Provencal herbs - 1 tbsp.

Olive oil - 3 tablespoons

Salt to taste

• 80 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Step by step recipe with photo

We can say that the last hot days remain, because autumn is on the doorstep. While there are still fresh eggplants on sale, be sure to try the cold Gazpacho soup with them.

It is not necessary to cook it exactly when it is hot. For example, we make preparations specially for this dish. We bake the eggplants, peel them off and freeze them in bags. In winter, this summer dish will give you a boost of vivacity and a sunny summer mood. Eggplant Gazpacho can be as thick as mine or thinner. It all depends on your preference.

So, the very first thing to do is bake the eggplant. It is easier and faster to do this in the microwave. Brush washed eggplants with vegetable oil and microwave for 9 minutes. In the oven, they bake longer - about 20 minutes at a temperature of 200 degrees.

Then they need to be cooled and the skins removed. I cut the eggplants into halves and peel off the soft flesh with a knife.

I put the eggplant pulp in the blender bowl. I add garlic.

Usually for gazpacho with eggplants, tomatoes are scalded with boiling water to remove the skin. To be honest, I do it every other time.:) Considering the peel from a tomato as an additional fiber for the intestines.

I don't add any bread or cucumbers to this gazpacho. Cucumbers will be superfluous here, and the bread will not allow the dish to be stored longer. If you are sure that the dish will be eaten right away, then add a few slices of rye bread to it. Now you can grind everything.

Salt to taste, vegetable oil and one spoonful of lemon juice are added last.

After the eggplant gazpacho is on the plates, sprinkle it with a mixture of Provencal dry herbs and finely chopped red chili.

And pour the oil again, this time olive.

The dish is similar to our raw eggplant caviar, only it is much thinner. Enjoy your meal!

Other recipes for Gazpacho soup

Gazpacho classic

• Cold soup Gazpacho
• Gazpacho Watermelon