Gazpacho first appeared in Andalusia, a region with a particularly hot climate. The color of the soup can range from pale orange to red, depending on the ripeness of the tomatoes used.
It is necessary
- - 1 kg of ripe red tomatoes
- - 1 small sweet green pepper
- - 1 large cucumber
- - 1 medium onion
- - 2 cloves of garlic
- - salt
- - 3 tbsp. tablespoons of olive oil
- - white wine vinegar
Instructions
Step 1
Wash and dry the tomatoes, peppers and cucumber. Pepper to clear of seeds and partitions.
Step 2
Peel the onion and garlic.
Step 3
Coarsely chop all vegetables, chop in a blender. Add salt and olive oil to a blender.
Step 4
Pour vinegar to taste into a blender, stir. If the soup is very thick, dilute it with cold boiled water.
Step 5
Pour the finished gazpacho into a saucepan, refrigerate for 1-2 hours. Serve very cold.
