Gazpacho Semolina Cinnamon and Dried Fruits Recipe

Gazpacho Semolina Cinnamon and Dried Fruits is a cold Spanish soup that can be enjoyed as a refreshing snack or appetizer. The combination of cinnamon and dried fruits adds a unique flavor to the traditional gazpacho. The semolina helps to thicken the soup and gives it a creamy texture.

Ingredients:

• 6 ripe tomatoes
• 1 red bell pepper
• 1 cucumber
• 1 small onion
• 2 garlic cloves
• 1/2 cup semolina
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 1/2 cup dried fruits (such as raisins, apricots or cranberries)
• 3 cups water

Instructions:

1. Wash and chop the tomatoes, bell pepper, cucumber, onion, and garlic. Add them to a blender.
2. Soak the dried fruits in warm water for 10 minutes. Drain and add them to the blender.
3. Add semolina, cinnamon, olive oil, red wine vinegar, salt, and pepper to the blender and blend until smooth.
4. Add water to the blender and blend again until you get a smooth, creamy texture. If the gazpacho is too thick, add more water and blend again.
5. Refrigerate for at least 1 hour before serving.
6. Serve the gazpacho Semolina Cinnamon and Dried Fruits chilled with a sprinkle of cinnamon and additional dried fruits for garnish.

Verdict:

Gazpacho Semolina Cinnamon and Dried Fruits is an interesting twist to the classic gazpacho. The cinnamon and dried fruits add a delicious sweet and spicy flavor to the dish. The semolina helps to thicken the soup and the creamy texture makes it even more enjoyable. This is a perfect summertime dish that will leave your taste buds wanting more.

Serving Suggestions:

• Serve the gazpacho as a refreshing snack or appetizer.
• Garnish with additional dried fruits, a drizzle of olive oil, or a dollop of sour cream.
• Enjoy the gazpacho with a side of crusty bread.