Gazpacho first appeared in Andalusia, a region with a particularly hot climate. The color of the soup can vary from pale orange to red - depending on the maturity of the tomatoes used.
Pick your recipe
You will need
- - 1 kg of ripe red tomatoes
- - 1 small sweet green pepper
- - 1 large cucumber
- - 1 medium onion
- - 2 cloves of garlic
- - salt
- - 3 tbsp. tablespoons of olive oil
- - white wine vinegar
Instruction manual
1
Wash and dry tomatoes, peppers and cucumbers. Pepper clear of seeds and partitions.
2
Peel the onion and garlic.
3
Coarsely chop all vegetables and grind in a blender. Add salt and olive oil to the blender.
4
Pour vinegar into the blender to taste, mix. If the soup is very thick, dilute it with cold boiled water.
5
Ready gazpacho pour into a pan, put in the refrigerator for 1-2 hours. Serve to the table very cold.
Useful advice
If desired, crushed ice can be added to the soup when serving.