Conchitas Gazpacho

Summary

Ingredients

• 1 kg tomato (s), fully ripe, peeled
• 2 onions)
• 1 large cucumber (s)
• 2 red pepper (s)
• 2 bell pepper (s), green
• Clove garlic
• 500 ml broth
• 4 tablespoon vinegar
• 4 tablespoon olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Clean the vegetables. Dice about 10% of it (as a deposit). Puree the rest of the vegetables and season well with the remaining ingredients. Chill the soup well (2 hours in the refrigerator).
2. Arrange the chopped vegetables on an extra plate, possibly also add a few croutons or (roasted) white bread cubes.
3. Spread the chilled soup on plates or small bowls. Put the vegetables on the table, then everyone can put what they want in their soup.
4. Can be kept in the refrigerator for a few days and is perfect as a light meal on hot days.