Gazpacho (Cold Tomato Soup)

I recommend preparing a Spanish dish – cold tomato soup gazpacho. This is a very tasty and healthy summer soup. An excellent first course for those on a diet, as well as for the vegetarian diet.

Summary

Ingredients

• Tomatoes – 450 g
• Cucumber – 1 pc.
• Tomato juice – 150 g
• Canned tomatoes – 50 g
• Fresh basil – 1 bunch
• Bulb onions – 1 pc.
• Wine vinegar – 20 g
• Olive oil – 25 g
• Dill greens – 1 bunch
• Garlic – 1 clove
• Chili pepper – 1 g
• Salt to taste
• Pepper to taste

Instructions

1. Prepare the ingredients for making gazpacho cold tomato soup.
2. Wash the tomatoes, make cross-shaped cuts.
3. Dip the tomatoes in boiling water for 1 minute.

   

4. Remove the skin and remove the hard part.
5. Peel and cut the cucumber in half, then cut the half into 8 pieces.
6. Place tomatoes, cucumbers, and tomatoes preserved in tomato juice and tomato juice in a blender bowl. Kill everything with a blender.
7. Chop 2/3 of the basil.
8. Send the basil to the blender bowl and add another 50 g of tomato juice.
9. Finely chop half of the onion and add to the bowl. Pour in olive oil (20 g) and wine vinegar (20 g). Add aromatic dill there.
10. Turn into a homogeneous mass and refrigerate for 30 minutes.
11. Season the contents of the bowl with salt and pepper.
12. Cut the tomato, cucumber, garlic (core) and onion halves into small cubes. Combine in a deep bowl.
13. Grind the remaining basil and add to a bowl. Add chili peppers, cut into rings, there. Season with olive oil (5 g) and stir.
14. Put the culinary ring on a plate and put the finely chopped vegetables there.
15. Spread gazpacho around.

    

16. Remove the culinary ring.
17. Garnish the gazpacho tomato soup with basil and serve chilled. Bon Appetit everyone!