Creamy tomato soup can be a great alternative to ordinary okroshka on hot days of a sunny summer. The Spaniards cannot imagine life without their beloved gazpacho, and in their understanding it must be red. However, not everyone knows that tomatoes were added to this soup only after they were brought to Europe by Christopher Columbus.
It is necessary
-
- 900 g of tomatoes;
- 300 g of cucumbers;
- 1 wig green;
- 1 red paprika;
- 50 g fennel;
- 80 g stalk celery;
- 2 onions;
- garlic;
- 3 tbsp olive oil;
- 2 tbsp red wine vinegar;
- 0.5 liters of chicken broth;
- salt
- pepper;
- ice.
Instructions
Step 1
The birthplace of gazpacho tomato cream soup is Andalusia, it is usually served with a few ice cubes, which makes the soup especially refreshing.
Step 2
For cooking, it is better to take ripe, sun-ripe tomatoes of a bright red color, characterized by a characteristic, persistent aroma. Cut the skin of each tomato in a crisscross pattern, dip the tomatoes in boiling water for 10-15 seconds, immediately catch them out of the boiling water and transfer them to a container of ice water. From the resulting temperature shock, the peel on the tomatoes will begin to lag behind the pulp, and you can easily remove it with one movement of a knife.
Step 3
Cut the peeled tomatoes into 4 parts, remove the seeds from them. Peel the cucumbers, cut them into small pieces. Paprika of both colors should be cut in half, seeds removed and cut into small cubes.
Step 4
Cut off the leaves and roots from the fennel and celery, chop the remaining stems. Peel the onion and garlic, cut in half.
Step 5
Set aside some vegetables for later decoration, cut them into small cubes.
Step 6
Transfer the rest of the vegetables to a special mixer, add olive oil, vinegar and chicken broth to them, thoroughly grind all the ingredients until a homogeneous creamy mass is formed.
Step 7
If you don't have a mixer, you can replace it with a blender. However, you may need to puree the vegetables in small portions to get the consistency of the soup as uniform as possible.
Step 8
Pour the finished gazpacho into a saucepan or a special tureen, add the required amount of salt and pepper to it to taste. Cover the pot with a lid and let it sit in the refrigerator for at least 3 hours.
Step 9
Stir well before serving. You can add some chopped vegetables and a couple of ice cubes to each plate.
Step 10
To complement the gazpacho, you can also serve toasted toast bread with butter.
