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Gazpacho in Spanish

0
490
Kitchen Italian, Spanish
Calorie content 54.8 kcal
Portions 5 port.
Cooking time 150 minutes
Proteins * 1.2 gr.
Fats * 2.4 gr.
Carbohydrates* 12.2 g
* per 100 gr. product
Gazpacho in Spanish
Content

When you are tired of various okroshka and cold drinks, and you want some kind of cooling dish, there is an opportunity to cook a wonderful gazpacho. Gazpacho is a traditional Spanish summer soup made with fleshy juicy tomatoes and served cold.

Ingredients

Cooking process

step 1 out of 13
Rinse the tomatoes under running water and let them dry. Make cross cuts on the tomatoes.
step 2 out of 13
Pour them with pre-prepared boiling water for just a minute and immediately transfer them to ice water, gently peel the skin.
step 3 out of 13
Cut the peeled tomatoes into several pieces.
step 4 out of 13
Wash the cucumbers thoroughly, peel them with a vegetable peeler, cut into large pieces.
step 5 out of 13
Wash red bell pepper, dry and peel from seeds and core, cut into large cubes.
step 6 out of 13
Peel the garlic and rinse under water.
step 7 out of 13
Cut the crust off a slice of white bread and cut into cubes. Put prepared vegetables and slices of bread in a blender glass, add table salt, granulated sugar, lemon juice, red wine vinegar and Tabasco sauce, grind until smooth.
step 8 out of 13
Wipe the resulting mass through a fine sieve.
step 9 out of 13
Pour the mashed vegetable mass into a deep container, add olive oil and refrigerate for at least 2 hours.
step 10 out of 13
Meanwhile, peel the onions (I used red, it is less bitter) and chop finely. Wash green bell peppers, dry and peel from seeds and core, cut into small cubes.
step 11 out of 13
For white bread, cut the crust and cut into medium cubes.
step 12 out of 13
Heat the pan well over medium heat, pour in the required amount of olive oil, add cubes of white bread, salt to taste, and fry until golden brown, stirring occasionally.
step 13 out of 13
Transfer the chilled gazpacho to a deep bowl, garnish with cubes of red sweet onions and bell peppers. Serve with croutons on top and drizzled with olive oil.

Bon Appetit!

 

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