Cold soup "Gazpacho" perfectly refreshes and invigorates on a hot day. Tomato broth combined with croutons and spices will delight you with its unrivaled taste.
It is necessary
- - 1 kg of tomatoes
- - 1 cucumber
- - 2 bell peppers (red and green)
- - 0.5 sweet onions
- - 1 - 2 cloves of garlic
- - 5 slices of white bread
- - 1, 5 tsp wine vinegar
- - Tabasco sauce
- - Lemon juice
- - 1-2 tbsp. l. olive oil
- - Sugar
- - Salt
- - 2 - 3 tbsp. l. vegetable oil
- - Pan
- - Frying pan
- - Spatula
- - Sieve
Instructions
Step 1
We collect water in a saucepan and put it on the fire, wait for the water to boil, but while I wash the tomatoes and make a cross-shaped incision on them, this is necessary in order to remove the skin without problems in the future. As soon as the water boils, remove the pan from the stove and gently place the tomatoes in the water for 2 minutes. We take the tomatoes out of the water and put them in a bowl, fill them with cold water for 1 minute so that they do not lose their color. Then we remove the skin. We cut each tomato into 4 parts.
Step 2
Peel the cucumber and cut it into large cubes. We take the pepper, cut it and remove all the insides, again cut into large cubes. We clean the garlic. All prepared vegetables are placed in a blender and chopped until a homogeneous gruel is formed. Now add a slice of bread to the mass, after cutting off the crust, wine vinegar, lemon juice, Tabasco sauce, season with sugar and salt, beat well again. Now we take a pan and a sieve, filter the mass through a sieve. Add olive oil to the strained broth and put it in the refrigerator for 3-4 hours so that the broth is infused.
Step 3
While the broth is infused, you need to prepare the vegetables for serving. Finely chop green peppers, red sweet onions. Cooking croutons: cut off all the crusts from the bread, cut the pulp into cubes and fry in a pan, until golden brown. We take out the gazpacho from the refrigerator, add green peppers, onions and croutons, sprinkle with olive oil.
