Ingredients
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1 kg of Помидор свежийRipe tomatoes
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500 ml of Water
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150 g of CucumberPeeled cucumber
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60 g of Paprika green
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1/2 of OnionMedium onion
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2 cloves of Garlic
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30 ml of Extra Virgin olive oil
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1 tbsp.of White wine vinegar 5%
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to taste Tabasco
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to taste Salt
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to serve Mint fresh
Directions
Gazpacho is a cold tomato soup, a classic Spanish dish. Just imagine the summer, in Spain, the era before air conditioning. It’s hot as hell, but there are plenty of the ripest and sweetest tomatoes, peppers, onions, garlic and chilies. Grind it all up and eat without heating. It simply begs to be done:) However, in a classic recipe, for the extra calories needed for the farmers’ hard work, more of yesterday’s bread is added. Again, saving resources and nothing is thrown away.
In the realities of urban life, extra calories are hardly needed. So the gazpacho version is classic, but not quite, without bread. Instead, the combination of vegetables, sweetness as well as acidity is perfect.
You must try it!
Bon Appétit!
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Steps
1
Done
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Let me tell you right away that the color and sweetness of the gazpacho will depend on the tomatoes. The more red, ripe and sweet the tomatoes are, the more delicious the gazpacho is. |
2
Done
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All vegetables (except mint) dice into large cubes, put them in a blender, add water and blend until a smooth soup. Taste it. Then season it with salt, vinegar and Tabasco to taste. Stir it and leave it in the fridge for at least an hour. The soup may split as it cools. You just need to stir it before serving. |