Gazpacho (Cold Tomato Soup)
by Editorial Staff
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.
Servings: 2
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
Directions
- Prepare the ingredients for making gazpacho cold tomato soup.
- Wash the tomatoes, make cross-shaped cuts.
- Dip the tomatoes in boiling water for 1 minute.
- Remove the skin and remove the hard part.
- Peel and cut the cucumber in half, then cut the half into 8 pieces.
- Place tomatoes, cucumbers, and tomatoes preserved in tomato juice and tomato juice in a blender bowl. Kill everything with a blender.
- Chop 2/3 of the basil.
- Send the basil to the blender bowl and add another 50 g of tomato juice.
- 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.
- Turn into a homogeneous mass and refrigerate for 30 minutes.
- Season the contents of the bowl with salt and pepper.
- Cut the tomato, cucumber, garlic (core) and onion halves into small cubes. Combine in a deep bowl.
- Grind the remaining basil and add to a bowl. Add chili peppers, cut into rings, there. Season with olive oil (5 g) and stir.
- Put the culinary ring on a plate and put the finely chopped vegetables there.
- Spread gazpacho around.
- Remove the culinary ring.
- Garnish the gazpacho tomato soup with basil and serve chilled. Bon Appetit everyone!
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