In the heat, we enjoy the success of okroshka, and in Spain - cold tomato soup Gaspacho. And cook it fairly easily and quickly. Serve gazpacho should cooled.
Description of preparation:
How to cook Gazpacho tomato soup? Vegetables peel off the hard peel, chop. Mix all the ingredients in the blender to the desired consistency. Pour the soup into plastic utensils and close the lid tightly. Clean for several hours in the refrigerator. Serve with small cubes of fresh vegetables.
Ingredients:
- Tomatoes - 500 Grams
- Onion - 1 Piece
- Cucumber - 1 Piece
- Sweet pepper - 1 Piece
- Celery - 2-3 Pieces (stem)
- Parsley - 1-2 Art. spoons
- Garlic - 1 Clove
- Olive Oil - 50 Milliliters
- Lemon juice - 2 Tbsp. spoons
- Salt, sugar, pepper - To taste
Servings: 4
How to cook "Gazpacho Cold Soup"
1. Wash the vegetables. Peel onion and garlic. At the pepper remove the stem and seeds. Celery has stiff parts of the stem.
2. On tomatoes, make a cross-cut, dip into boiling water for 30 seconds, drain the water, cool, peel. Peel the cucumber from the skin. Cut the vegetables finely.
3. Connect all the ingredients in the bowl of a blender or food processor, punch until smooth. Put the soup in the refrigerator for 2 hours. Serve gazpacho chilled with crushed fresh vegetables: pepper, cucumber, celery, etc. Bon Appetit!
Source: povar.ru