Cold Soup Gazpacho with Potatoes
by Editorial Staff
A light vegetable dish is very important in the summer. A simple cold gazpacho soup made from fresh tomatoes and cucumbers prepared according to this recipe is successfully complemented with mashed boiled potatoes with garlic.
Cook: 25 mins
Servings: 3
Ingredients
- Boiled potatoes – 200 g
- Fresh cucumbers – 150 g
- Tomatoes – 250 g
- Garlic – 1 clove
- Vegetable oil – 1 tbsp
- White wine vinegar – 1 tbsp
- Salt – 0.25 teaspoon
- Ground black pepper – on the tip of a knife
- Water – 250-300 ml
Directions
- Prepare the food you need. Boil the potatoes in advance until tender (about 25 minutes, over low heat) and cool.
- Peel and rub the garlic with salt.
- Peel the boiled potatoes, break into several pieces and add to the garlic. Mash the potatoes with a crush.
- Pour boiling water over the tomatoes for 30 seconds, then put them in ice water and peel them off. Cut the tomatoes into several pieces and remove the seeds. Then cut the tomato pulp into cubes and add to the garlic and salt potatoes.
- Cut the cucumbers into small cubes (if there are large seeds inside, then they must be removed).
- Add vegetable oil, white wine vinegar and black pepper. Stir and add water. The amount of water depends on how thick you want the soup to be.
- Serve chilled gazpacho soup with potatoes.
Good appetit!
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