Gazpacho
Recipe Ingredients
- 17.5 oz tomatoes
- 1-2 Bulgarian peppers
- 7 oz cucumbers
- 1 onion
- 1-2 garlic cloves
- 3.5 oz olive oil
- juice of half the lemon or 2 teaspoons wine vinegar
- tomato sauce (optional)
- salt
- pepper
- salt to taste
- croutons
Preparation
It is very good to consume this soup in hot weather, so it should be served cold.
Remove the skin from tomatoes and cut into 3-4 parts.
Remove seeds from the Bulgarian peppers and cut the peppers.
Remove the skin from cucumbers and cut the cucumbers.
Cut the onion and garlic.
Beat tomatoes, Bulgarian peppers, cucumbers, onion, garlic in a blender.
Add lemon juice.
Add olive oil, salt, and pepper. Add tomato sauce if you wish.
Beat everything again. Refrigerate the soup for 3-4 hours. Sprinkle the cooked soup with greens (parsley, fennel, etc.) and serve with croutons.
Bon appétit!
Print Version
09.04.2008
