Gazpacho
This cold soup is traditionally made in Spain, it always uses fresh vegetables and each family has its own guaranteed recipe - some add white bread, another red wine. Once you have the soup ready, let it cool in the fridge. We guarantee that you will eat this goodness almost all summer.
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Ingredients
- 600 g of perfectly ripe tomatoes
- 2 peppers (preferably red due to color)
- 3 shallots
- 1 medium cucumber (or 4 fresh pickles)
- 3 cloves garlic
- 2-3 tablespoons of red wine vinegar
- salt
- pepper
- fresh herbs (parsley, basil or oregano)
- about 10 tablespoons olive oil
Cooking guidelines
Wash and clean vegetables. Peel the shallots and garlic, remove the skin from the cucumber and remove seeds in the peppers.
If you use cherry tomatoes to prepare gazpach, you don't have to peel them.
For larger tomatoes, remove the skin by cutting it crosswise at the tip, immerse it in boiling water for a few minutes and then cool it vigorously with ice water. The skin is easy to remove.
Alternatively, put a few pieces of vegetables aside for the final garnish (cut into small cubes), otherwise put them all, including spices, herbs, vinegar and about 6 tablespoons of olive oil, into a blender and mix thoroughly.
For an extra fine structure, you can finally pass the soup through a sieve. Taste to your liking and let cool in the fridge for a few hours.
Serve chilled, garnished with herbs, drizzled with olive oil (1 tablespoon per 1 serving) and sprinkled with pieces of finely chopped vegetables, which you set aside at the beginning. The soup can be served classically in a plate or bowl, you won't spoil anything even by servicing in glasses, from where the soup can be drunk directly.
