Name: Gazpacho Soup with crispy Potato
Ingredients: 1 Cucumber; 2 Tomatoes; 1 Green Capsicum; 1 sprig coriander leaves; 4 Slices whole wheat bread; 1 tbs Vinegar; 2 cloves garlic; To taste Seasoning- Salt and Pepper; 1 large potato; 2 tbs Olive oil; As needed Coriander and Almonds (optional) to garnish

Gazpacho Soup with crispy Potato. Sweet ripe melon is a perfect candidate for the gazpacho treatment, yielding a coral-colored, subtly fruity chilled soup. Why this recipe works Plenty of fruity olive oil emulsifies the watery ingredients into a velvety texture. A garnish of crispy, savory prosciutto adds texture and richness to the finished.

Cantaloupe Gazpacho With Crispy Prosciutto Recipe. Melon Gazpacho Soup With Crispy Prosciutto. Prosciutto adds a salty bite to this bowl. You can cook Gazpacho Soup with crispy Potato using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Gazpacho Soup with crispy Potato

You need 1 of Cucumber.
You need 2 of Tomatoes.
It's 1 of Green Capsicum.
Prepare 1 sprig of coriander leaves.
It's 4 Slices of whole wheat bread.
Prepare 1 tbs of Vinegar.
Prepare 2 cloves of garlic.
It's To taste of Seasoning- Salt and Pepper.
You need 1 of large potato.
You need 2 tbs of Olive oil.
Prepare As needed of Coriander and Almonds (optional) to garnish.

Feel free to add as many slices as you'd like. To make sure this summer recipe is extra tasty, use the ripest summer tomatoes you can find. Get the recipe at Olivia's Cuisine. When I think of my favorite Spanish cuisine, I think of a shallow bowl of gazpacho, topped with crispy bits of Serrano ham.

Gazpacho Soup with crispy Potato instructions

Coarsely cut all veggies and mix with bread, vinegar and garlic. Season it and set in fridge for 30 mins..
Cut potato in wedges and shallow fry in olive oil. Season it immediately after fried.
After 30 mins in fridge, grind the cold mix in thick puree. Serve it cold in a bowl, drizzle Olive oil and set potatoes wedges for dunking in. Garnish with coriander and almonds (optional)..

Garnished with bits of crisps Serrano ham and drizzled with olive oil, this bowl is suited for a king. This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal. Extra Crispy this link opens in a new tab. This gazpacho soup is sweet and savoury, the melon gets a little zing from lemon juice and it's topped with crispy prosciutto, creme fraiche and pepper.