Gazpacho is a cold Spanish soup made from mashed or pureed vegetables, most often tomatoes. The history of gazpacho begins at the beginning of our era, when the common people mixed water with vinegar, olive oil, garlic and stale bread. Tomatoes became the basis of cold soup only in the 19th century, around the same time the dish of the poor began to gain popularity around the world.
Preparation of food
In order to make gazpacho, you will need:
- 2 red bell peppers;
- 1 large cucumber;
- 4 large tomatoes;
- 5 glasses of tomato juice;
- 8 cloves of garlic;
- ¼ glasses of red wine vinegar;
- ¼ glasses of olive oil;
- ½ teaspoon tabasco sauce;
- salt and pepper to taste.
Cooking delicious gazpacho
Take 8 cloves of garlic, put them in the pan, without peeling them. Fry the garlic without oil for 10-15 minutes, during which time it will become quite soft. Then let the garlic cloves cool.
Wash and dry the vegetables. Remove the core and seeds from the pepper, and also remove the seeds from the cucumber. Cut vegetables into small pieces and place in the bowl of a food processor or blender. Add cooled and peeled garlic there. Chop the ingredients, but do not purée them.
Transfer the vegetable mass to a saucepan or deep bowl, cover with tomato juice, add red wine vinegar, olive oil, salt and black pepper to taste. Season the gazpacho with tabasco sauce.
You can serve the soup right away, you can pre-stand it in the refrigerator. Garnish the gazpacho with croutons, avocados, or fresh herbs before serving.
