Gazpacho with Tomato Juice
by Editorial Staff
On a hot summer day, the recipe for cold tomato soup simply cannot fail to attract your attention! This is a variation of the famous gazpacho. It contains chopped bell peppers and tomatoes, diced fresh cucumbers, lots of juicy greens, piquant garlic and tomato juice. The sight alone causes a serious appetite! And the cooking process will also delight you, you won’t have to stand at the stove!
Ingredients
- Tomato juice – 500 ml
- Tomatoes – 150 g (2 pcs.)
- Bulgarian pepper – 150 g (1-1.5 pcs.)
- Fresh cucumber – 100 g (1 pc.)
- Garlic – 1 clove
- Olive oil – 1 tbsp
- Green onions – 15 g
- Dill greens – 5 branches
- Parsley – 5 sprigs
- Salt – 0.5 teaspoon
- Ground black pepper – 0.25 teaspoon (to taste)
For filling (optional):
- Fresh cucumber – 0.5 pcs.
- Red onion – 10 g
- Mayonnaise – to taste
Directions
- Prepare all the ingredients you need. Rinse and dry the greens. Wash the cucumber, cut off the edges on both sides. Remove stalks and seeds from bell peppers by rinsing under cold water. Peel the garlic.
- Pour the tomatoes with boiling water for a couple of minutes, then put them in cold water and peel them off – after scalding it easily leaves.
- Cut sweet peppers and tomatoes into large random pieces. Chop the garlic finely with a knife.
In a blender bowl with a knife attachment, combine the peppers, tomatoes and garlic. - Chop vegetables until puree.
- Place the vegetable puree in a deep bowl. Cut the cucumbers into small cubes and add to the puree bowl.
- Finely chop the greens and send them to a bowl too.
- Pour the prepared ingredients with cold tomato juice. Season with salt and pepper. Pour in vegetable oil.
- Stir. Refrigerate for half an hour to cool.
- Pour the tomato juice gazpacho into bowls. Decorate as you like. In my case, finely chopped cucumber, red onion feathers and mayonnaise.
Enjoy your meal!
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