Gazpacho without pepper
0
1043
Kitchen
Italian
Calorie content
16.2 kcal
Portions
2 port.
Cooking time
80 minutes
Proteins *
0.5 gr.
Fats *
2.6 gr.
Carbohydrates*
1.6 gr.
Gazpacho is the national cold soup of Italian cuisine, which consists of fresh vegetables. During the cooking process, the soup does not lend itself to heat treatment, therefore it retains all the benefits and vitamins contained in vegetables. Spices, olive oil, balsamic vinegar add a bright and original taste to the soup, which perfectly quenches thirst and hunger on a hot summer day. The recipe that we want to offer you today is gazpacho without bell peppers, which, by the way, will suit you very well if you don’t have pepper at hand or for some reason you don’t use it.
Ingredients
Cooking process
Juicy ripe tomatoes with a small amount of seeds are suitable for preparing gazpacho. We wash the tomatoes under running water, make cuts crosswise in the area of the stalk or on the back with a sharp knife, put them in a bowl and fill them with boiling water. Leave the tomatoes for 1-2 minutes, then drain the boiling water and rinse them with cold water. Then we separate the skin from the tomatoes. With this simple technique, the skin is peeled off very easily and removed without pulp. Cut the tomatoes in half and remove the seeds with a teaspoon. Peel and wash the garlic. We wash the hot pepper, cut it in half lengthwise, remove the stalk and seeds.
Young cucumbers, in which very soft seeds, are washed, cut in half lengthwise. Then we cut each part lengthwise into four parts and cut into small cubes. Put the cucumbers in a bowl and add ice. At this time, wash the green onions, let them dry a little on a towel and chop finely. Add it to the cucumber bowl.
