Gazpacho Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 kg ½ cherry tomato (s)
- 0.5 ½ cucumber (s)
- 1 bell pepper (s), green, peeled and pitted
- 1 red pepper (s), peeled and pitted
- 2 cloves garlic, crushed
- 1 vegetable onion (s)
- 750 ml tomato (s), passed
- 250 ml vegetable broth, cold
- 75 ml olive oil
- 50 ml balsamic vinegar, white
- salt and pepper
- 1 small chilli pepper (s), without seeds
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into fine cubes. I take the 3 mm slice from the meat grinder, it`s less work and no difference in taste.
- Then place the vegetables in a bowl. Mix the tomato puree with the vegetable stock, vinegar, oil, garlic and chilli and pour over it. Season to taste with salt, pepper and sugar and serve really cold (on ice).
- I eat toasted farmer`s bread with it, grated with garlic, lightly salted and drizzled with olive oil. Great on hot midsummer days!
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