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Gazpacho in a blender

0
783
Kitchen Italian
Calorie content 37.4 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 1.3 gr.
Fats * 2.8 gr.
Carbohydrates* 6.4 gr.
* per 100 gr. product
Gazpacho in a blender
Content

Gazpacho in a blender is a traditional vegetable soup, originally from Spain. This tasty and aromatic first course is especially popular in the summer, because it perfectly satiates and quenches your thirst, so much so that you can only limit yourself to gazpacho for lunch. Such a delicate and juicy soup will definitely suit your family's taste!

Ingredients

Cooking process

step 1 out of 8
Peel the garlic. Grind the garlic and salt in a mortar. Break the white black bread into pieces, add it to the mortar to the garlic and salt, crush.
step 2 out of 8
Pour olive oil into a mortar, crush everything thoroughly. Leave the mass to infuse for a while.
step 3 out of 8
Peel the red onion, chop finely, put in a separate container and pour red wine vinegar.
step 4 out of 8
Scald the tomatoes with boiling water, peel them off. Cut the tomatoes into quarters and remove the seeds. Wash cucumbers, peel, cut into large cubes.
step 5 out of 8
Wash the Bulgarian peppers, grease with vegetable oil, put in a baking dish. Bake the peppers in the oven at 200 degrees for 10 minutes.
step 6 out of 8
Remove the skins and entrails from the finished peppers.
step 7 out of 8
Rinse the parsley, dry on a paper towel, chop finely. Grind parsley, peppers, tomatoes, cucumbers, red onion and mortar in a blender until smooth.
step 8 out of 8
Dilute the gazpacho in a blender with tomato juice. Serve chilled gazpacho. The refreshing Spanish soup is ready!

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