Gazpacho is a cold, refreshing tomato soup. The dish first appeared in Andalusia, but now it is cooked all over the world. In Spain, gazpacho is considered more a drink than a soup, and therefore can be served not only in a soup plate, but also in a glass.
It is necessary
- - ripe tomatoes - 0.6 kg
- - cucumbers - 250 g
- - bell pepper - 300 g
- - green onion - 150 g
- - olive oil - 100 ml
- - garlic - 1-2 cloves
- - wine or apple cider vinegar - 2 tsp
- - hot pepper - 1 pc.
- - loaf of white bread - 1 pc. (it is permissible to replace with crackers)
- - herbs, salt and pepper to taste
Instructions
Step 1
Rinse and dry all vegetables first. Next, remove the peel from the tomatoes by pouring boiling water over them. Cut the tomatoes into 4 pieces and remove the seeds from them.
Step 2
Peel the cucumbers and cut them into small cubes. Cut the peppers in two, core them and cut into small pieces. Peel and chop the onion and garlic.
Step 3
Then use a blender to chop the tomatoes, peppers, onions, garlic and cucumbers. Add vinegar to this mixture, season with olive oil, salt and pepper to taste.
Step 4
Now whisk the gazpacho again in a blender and put it in the freezer for at least 10 minutes to cool the food. To speed up this process, gazpacho can be slightly diluted with cold water or ice can be added.
Step 5
Always serve gazpacho cool. If you want to add spice to the soup, put a few drops of Tabasco sauce just before serving. If the gazpacho is thick enough, dilute it with cool water. When the soup is poured into bowls, garnish with sprigs of herbs and add slices of peeled white bread or croutons. Can be added to gazpacho and seafood.
