Tomato soup gazpacho

Servings: 5 Cooking time: 80 minutes

Photos recipe

As soon as the soup of Spanish chefs got onglobal restaurant market, and from there to the kitchen Russian mistresses, he became a favorite treat of many families. And now occupies the equivalent position of gazpacho as hash, among the dishes that can satisfy not only tasty hunger and thirst, because it only served cold.

Ingredients for "Tomato soup gazpacho":

  • Fresh tomatoes - 500 grams
  • Sweet red pepper (can be a different color) - 300 grams
  • Fresh cucumbers - 300 g
  • Onion - 200 grams
  • Garlic - 1-2 cloves
  • Olive oil - ? cup
  • Juice of half a lemon
  • Salt pepper
  • The recipe for "Tomato soup gazpacho":

    Preparation:

    To prepare the soup, entitled "Gazpacho"sufficient only to wash and clean the vegetables from the skins, if necessary, as in the case of cucumber, for example. they will take no heat treatment. So, cucumbers cleaned from skin and cut into slices not thicker:

    Cut the cucumber soup

    Tomatoes enough to cut into 4 parts:

    Cut the tomatoes into 4 parts

    Sweet pepper, of course, cleaned from seeds and also cut into strips:

    Cut the bell peppers

    The same procedure We perform cutting with onion and garlic:

    Cut the onion and garlic

    Now all the prepared vegetables Storage of the combine in a blender and blend mode, all to a relatively homogeneous state:

    We beat all the vegetables in a blender

    If blender is not present, then the vegetables, you can scroll through a meat grinder with a fine nozzle. The resulting mixture add half the lemon juice, olive oil and salt and pepper to taste.

    Once again, all beat up and thoroughly mixed witha spoon and place in a cool place for about three hours to fully cool. When serving sprinkle with fresh herbs and decorate. Not bad with gazpacho will combine parsley and basil. Also goes well with fried croutons of white bread.

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