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Gazpacho for the winter

0
1532
Kitchen Italian
Calorie content 45.7 kcal
Portions 8 port.
Cooking time 12 h.
Proteins * 1.1 gr.
Fats * 3.2 gr.
Carbohydrates* 10.1 gr.
* per 100 gr. product
Gazpacho for the winter
Content

If you have a special love for the taste of gazpacho, we recommend rolling up such a blank for the winter. It can be used in winter as a basis for making this famous soup, adding fresh herbs and spices.

Ingredients

Cooking process

step 1 out of 5
Wash the vegetables. Peel the pepper and garlic. Cut the tomatoes into small cubes.
step 2 out of 5
Cut the pepper into pieces as well.
step 3 out of 5
Punch vegetables without garlic in a blender. Pour the mixture into a saucepan with a thick bottom and sides. Put on medium heat and boil until about 1/3 of the liquid has evaporated from the mass.
step 4 out of 5
Remove the skin from the cucumbers, remove large seeds. Cut into small cubes. Put granulated sugar, salt, vegetable oil, a mixture of spices to the tomatoes. Add mustard seeds. Bring the tomato mixture to a boil, put the cucumbers there. Cook for about 10-15 minutes. Add finely chopped garlic, acetic acid. Let it boil again and pour into sterile jars.
step 5 out of 5
Roll up gazpacho with sterile lids, turn upside down, wrapped in a towel. Allow to cool completely. Take the cans with the workpiece to storage.

Bon Appetit!

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