On hot summer days, you really want something cold and refreshing. Everyone's favorite cold soups - okroshka and beetroot soup - come to the rescue. But I highly recommend you try the gazpacho Italian tomato soup. It is prepared very quickly and easily, literally in 10 minutes. And nothing needs to be cooked.
Gazpacho is a combination of fresh tomatoes, aromatic cucumbers, sweet peppers and spicy garlic. It is always served cold and preferably with croutons. Despite the fact that the soup is vegetable, it perfectly saturates and refreshes in the heat.
Choosing the right tomatoes is very important for gazpacho. It is best to use meaty salad varieties that have few seeds.
Just try this cold summer soup! I am sure that over the summer you will cook it more than once.
Ingredients:
- tomatoes - 500 g
- cucumbers - 250 g
- sweet pepper - 250 g
- apple or wine vinegar - 1.5 tbsp. l.
- garlic - 1-2 cloves
- olive oil - 50 ml
- white bread - 3 slices
- salt
- ground black pepper
Step by step recipe
1. For gazpacho, we need half a kilogram of fresh tomatoes. In order to remove the skin from them, we make a shallow cross-shaped incision on each tomato, fill them with boiling water and leave for 2-3 minutes.
2. After 3 minutes, remove the skin from the tomatoes, cut out the core and cut them into cubes.
3. Transfer the chopped tomatoes to a blender bowl and chop.
4. Let's prepare the rest of the ingredients. Peel 250 g of fresh cucumbers and cut into slices.
5. Peel 250 g of red sweet pepper from seeds and also cut into pieces.
Grind 1-2 cloves of garlic.
6. Add cucumbers, red bell pepper and garlic to the blender bowl to the chopped tomatoes.
We grind everything.
7. Salt the chopped vegetable mass to taste and pepper. Add 1.5 tablespoons of apple or wine vinegar and 50 ml of olive oil to this.
Mix everything in a blender.
8. Pour the finished soup into a saucepan, cover with a lid and set in the refrigerator for 1 hour.
9. While the soup is infused, prepare the croutons. Cut about 3 slices of bread into small cubes.
Put the sliced bread cubes in a frying pan with a small amount of vegetable oil. Fry them until golden brown over low heat, stirring occasionally.
Cold gazpacho soup has already been infused, we serve it on the table with crispy croutons.
The gazpacho soup turned out to be fragrant with a rich tomato flavor. This is a great first course option for a hot summer.
Video recipe
The recipe is taken from my culinary site. gotovimop.com