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We hope you got benefit from reading it, now let’s go back to 3 traffic light soups - red - gazpacho recipe. To cook 3 traffic light soups - red - gazpacho you only need 11 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook 3 Traffic Light Soups - RED - Gazpacho:
- Take 2 Cups Plumb Tomatoes
- Provide 0.5 Cup White Onion
- Get 1 Cup Cucumber - Peeled
- Use to taste Basil - Fresh - I use about 0.5 Cup as I like it
- Prepare 3 tbsp Lime or Lemon Juice - Freshly Squeezed
- Provide to taste Tabasco - I use 1 Tbles
- Use 3 Tbsp Olive Oil
- Prepare 1 Tsp Salt
- Prepare 2 Tsp Fresh Ground Black Pepper
- Take 1 Tbsp Sugar
- Use 1 Garlic Clove
Instructions to make 3 Traffic Light Soups - RED - Gazpacho:
- Chop All the Veg and put 80% into the Blender with all the other ingredients and blend until smooth.
- Add the remaining 20% of veg and pulse 2-3 times so you have a nice chunky soup.
- Chill (over night best)
- You can add a little water if too thick, I also love to add a little Vodka if a special occation.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely
Buy raw fish or meat and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are going to use was stored properly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state how long you can keep the food and if it must go in the fridge.
This kind of food often has particular packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. For instance, you may see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, make sure you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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