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Gazpacho classic recipe

0
475
Kitchen Italian
Calorie content 36.3 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 0.7 g
Fats * 4.5 gr.
Carbohydrates* 4.4 gr.
* per 100 gr. product
Gazpacho classic recipe
Content

I suggest making gazpacho according to the classic recipe. Cold chopped vegetable soup will give you an unforgettable gastronomic pleasure. The perfect combination of fresh flavors will cheer you up. I recommend preparing gazpacho in season with fresh vegetables and preferably from vegetables grown with your own hands.

Ingredients

Cooking process

step 1 out of 5
Rinse the tomatoes under running water and let them dry. Make cross cuts on the tomatoes. Pour them with pre-prepared boiling water for just a minute and immediately transfer them to ice water, gently peel the skin. If you don't want to skin, skip this step.
step 2 out of 5
Wash the cucumbers thoroughly, peel them with a vegetable peeler, cut into several pieces. Place the tomatoes in a hand blender glass, add half the cucumbers and chop until smooth. Pour the resulting mass into a deep container and add the tomato juice.
step 3 out of 5
Peel the onions (I used red, it is less bitter) and cut into several pieces. Cut canned bell peppers into several pieces. Place the prepared vegetables in a blender bowl. You can put all the ingredients in a large blender glass and grind right away, but my blender is small, so I cook this way.
step 4 out of 5
Transfer the resulting mass to a container with the rest of the chopped ingredients. Peel the remaining cucumber, if necessary, and cut into small cubes. Transfer to container with gazpacho. Add Tabasco sauce, salt, black pepper, olive oil and red wine vinegar to taste. Mix thoroughly.
step 5 out of 5
Then refrigerate for about 1 hour. Transfer the chilled gazpacho to a deep bowl. Serve garnished with croutons and chopped herbs.

Bon Appetit!

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