Gazpacho is the famous Spanish cold soup. It is made from grated fresh vegetables and, strictly speaking, a multivarker is needed in this case only to bring them to the right condition, and then the blender will do it.
How to cook beetroot soup in a multivariate?
Ingredients:
- beet - 2 pcs .;
- onion red Crimean - 1 pc .;
- garlic - 2 teeth;
- raspberry - 200 g;
- lemon juice - 1 tbsp. a spoon;
- balsamic vinegar - 1 tbsp. a spoon;
- olive oil - 3 tbsp. spoons;
- mint - 6 leaves;
- seed of flaxseed - 0,5 tsp.
- salt, pepper black ground - to taste.
Preparation
My beets, put in a multivark and turn on the "Baking" mode from 40 minutes to an hour (depends on the size). The taste of this beet is much more saturated than if we just cooked it in a saucepan. We put the beetroot under cold water to make the skin easier to remove. Cut it into slices and send it to the blender bowl. There we load chopped onion and garlic cloves with the removed core. Add raspberries (and you can use both fresh and frozen). Whisk all until uniform. Solim, pepper. We pour in olive oil, balsamic vinegar and lemon juice. Once again, whisk and taste. It only remains to wipe the beet gazpacho through a sieve to remove the crimson seeds and give the soup a more tender consistency.
Then you can adjust. If you want a thin soup, we dilute it with ice water. Fans of thick mashed potatoes can add stale bread soaked in water. But in this case you need to mix everything again in the blender. Gaspacho is served chilled, decorated with flaxseed, mint leaves and raspberry berries.
Spanish tomato gazpacho in the multivariate
Ingredients:
- tomatoes - 5 pcs .;
- Bulgarian pepper - 2 pieces;
- olive oil - 1/4 c .;
- basil - half a beam;
- onion green - 2 pcs .;
- garlic - 2 teeth;
- pepper red ground - 1 pinch;
- salt, pepper black ground - to taste.
Preparation
Tomatoes and pepper are poured into the multivark and cook on the "Steam cooking" for just a few minutes. Then let it cool down, peel off, cut into pieces and put it into the blender bowl. There we send greens, oil, salt and spices. Squeeze garlic through the press. We grind everything to homogeneity and cool it in the refrigerator. If you want to serve immediately, throw a few large pieces of ice into the plate. You can also sprinkle gazpacho with croutons or crackers .