Gazpacho - cold refreshing tomato soup. The dish first appeared in Andalusia, but now it is being prepared all over the world. In Spain, gazpacho is considered a drink rather than a soup, and therefore can be served not only in a soup plate, but also in a glass.
Pick your recipe
You will need
- - ripe tomatoes - 0.6 kg
- - cucumbers - 250 g
- - bell peppers - 300 g
- - green onion - 150 g
- - olive oil - 100 ml
- - garlic - 1-2 cloves
- - wine or apple vinegar - 2 teaspoons
- - hot pepper - 1 pc.
- - loaf of white bread - 1 pc. (it is possible to replace crackers)
- - greens, salt and pepper to taste
Instruction manual
1
Rinse and dry all vegetables first. Next, peel the tomatoes, sprinkling them with boiling water. Cut the tomatoes into 4 parts and remove the seeds from them.
2
Peel the cucumbers and cut into small cubes. Cut the peppers in two, remove the core and cut into small pieces. Peel and chop the onion and garlic.
3
Then use a blender to chop tomatoes, peppers, onions, garlic and cucumbers. Add vinegar to this mixture, season with olive oil, salt and pepper to taste.
4
Now whisk the gazpacho again in a blender and place in the freezer for at least 10 minutes to make the food cool. To speed up this process, gazpacho can be slightly diluted with cold water or ice can be added.
5
Gazpacho should be served cool. If you want to add spiciness to the soup, then specifically before serving, put a few drops of Tabasco sauce. If the gazpacho turns out to be quite thick, dilute it with cool water. When the soup is poured on plates, decorate it with sprigs of greens and add pieces of white bread, peeled off the crust, or crackers. Can be added to gazpacho and seafood.
note
If you add Tabasco sauce to gazpacho, be careful, as excessive sharpness can significantly impair the taste of the dish.
Useful advice
In this dish, wine or apple vinegar can be replaced with lemon juice, which should be added to taste.