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Recipe - White Gazpacho



White Gazpacho

soup5

SERVES 6


A pretty summer soup. Either make it well in advance to give adequate time to chill, or add a few ice cubes when serving.

2 cucumbers, peeled and diced


1 clove garlic


1 green pepper, diced


750 ml (1 1/4 pints) chicken stock


425 ml (l5 fl oz) thick sour cream


225 ml (8 fl oz) natural yogurt


3 tablespoons white wine vinegar


2 teaspoons salt


pepper to taste

TO GARNISH
Parsley sprigs diced cucumber and green pepper toasted flaked almonds

1- Place the cucumbers, garlic and green pepper in a food processor or bender with a little of the chicken stock. Puree until smooth, then add the remaining stock.

2- Put the sour cream and yogurt into a howl and stir in a little of the pureed mixture to thin.

3- Stir in the remaining mixture, and add the vinegar, salt and pepper. Chill.

4- Serve garnished with parsley and accompanied by howls of diced cucumber, green pepper and flaked almonds.

BEETROOT & FENNEL SOUP

SERVES 4

Chicken consomme gives this soup a good rich flavor, but you can use stock instead. Serve hot or chilled.

50 g (2 oz) batter


250 g (8 oz) fennel, thinly sliced


425 g (15 oz) can chicken consomme


350 g (12 oz) cooked beetroot, chopped salt and pepper to taste


2 tablespoons chopped dill

4 tablespoons thick soar cream
TO GARNISH

dill sprigs
shredded cooked beetroot

1- Melt the butter in a pan. Add the fennel and cook gently until softened.

2-Add the chicken consomme and red wine. Bring to the boil, cover and simmer for 5 minutes. Add the beetroot and cook for 10 minutes.

3-Transfer to a food processor or blender and puree until smooth. Season and stir in the dill.

4- If serving chilled, allow the soup to cool, then chill for several hours. If serving hot, reheat gently.

5- Add a spoonful of sour cream to each serving J and garnish with dill and beetroot.

Last Updated: June 7th, 2011


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