Gazpacho Con Limón
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tomato (s)
- 2 cucumber (s)
- 3 tablespoon vinegar
- 6 tablespoon olive oil
- water
- 2 red pepper (s)
- 2 bell peppers, green
- 4 slices white bread
- 0.5 ½ lemon (n)
- 1 teaspoon salt
- pepper
- 1 teaspoon ground cumin
- parsley
- 2 onions)
- 5 cloves garlic
- 1 teaspoon coriander, ground
- some olives, green
Print Recipe
Pin Recipe Instructions
- Scald 5 tomatoes with hot water, peel off the skin and cut into quarters.
- Peel and chop 1 cucumber. Remove the rind from the white bread. Tear the white bread into pieces, use the rind for other purposes (e.g. for croutons).
- Quarter and core one red and one green pepper. Peel the garlic and 1 onion, quarter the onion.
- Gradually puree the vegetables together with the white bread and parsley. Put everything in a bowl. Stir in the spices and 3 tablespoons of vinegar. Halve a lemon and squeeze half, use the other half for other purposes, possibly as a garnish. Stir in the juice. Mix with 6 tablespoons of olive oil until smooth.
- Depending on the consistency, stir in water until the desired consistency is reached (the gazpacho should be rather thick). Chill the gazpacho for about 30 minutes.
- Dice the remaining 3 tomatoes, the cucumber (peeled) and one green and one red pepper, peel and chop the onion. Arrange in a bowl with olives and a leaf of parsley and serve as a bite to eat with the gazpacho.
- Other options for the pureed salad include halved hard-boiled eggs and, of course, white bread for dipping.
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