Traditional Gazpacho

05/05/2013
"An absolute must-eat dish for summer!"
Preparation260 min.
Тotal260 min.
Servings2
Cook
Be the first to cook this recipe
  • Views157
  • Views per month10
  • Views per week0
  • Rating4.2 out of 5

Ingredients

  • tomatoes - 26.5 oz (750 g) peeled and cleaned of their cores
  • peppers - 2 red
  • cucumbers - 2
  • onions - 1 red
  • garlic - a clove
  • salt
  • apple cider vinegar
  • tomato juice - 4 1/5 cups
  • black pepper - ground
  • chili - Tabasco or other
  • ice - 8 cubes
  • olive oil - (extra virgin)
measures

How to cook

Cut the tomatoes into cubes, 1/2″ (1 cm) per side. Clean the peppers from their seeds and cut them like the tomatoes - into 1/2″ (1 cm) cubes. Do the same with 1 of the cucumbers after peeling it, cut the second cucumber into cubes also, but do not peel it. Chop the onions finely.

Press the garlic. Put the chopped tomatoes, peppers, cucumbers, onions, garlic, vinegar in a bowl and leave for 10 minutes to allow the vegetables to release their juice. Pour the tomato juice, Tabasco and ice in. Salt and add spices to taste.

Place in the refrigerator overnight. The soup needs to sit for at least 4 hours and up to 2 days max. At the time of serving, pour with olive oil and sprinkle with garlic croutons.

Rating

5 2
4 2
3 1
2 0
1 0
Give your rating:

Comments

Send

Be the first to comment