Yellow-Red Gazpacho and Bruschetta with Salad

Want to go to Spain? You can taste it for now. Today we are going to cook gazpacho – it cannot be avoided in Spain. But with us this dish will be unusual, such a gazpacho, I think, you have not tried or even seen. I don’t promise a bullfight, but it will be fun.

Ingredients

For red gazpacho:

• Red tomato – 1-2 pcs.
• Sweet red pepper – 160 g
• Cucumber – 100 g
• Shallots – 1 pc.
• Garlic – 1 clove
• Bread – 30 g
• Olive oil – 3 teaspoon
• Balsamic – 2 tbsp
• Salt to taste
• Black pepper – to taste
• or tabasco sauce – 1-2 drops
• For yellow gazpacho:
• Yellow tomato – 1-2 pcs.
• Yellow pepper – 160 g
• Cucumber – 100 g
• Shallots – 1 pc.
• Garlic – 1 clove
• Bread – 30 g
• Olive oil – 3 teaspoon
• Balsamic – 2 tbsp
• Salt to taste
• Black pepper – to taste
• or tabasco sauce – 1-2 drops

For the salad:

• Tomato – 1 pc.
• Cucumber – 100 g
• Yellow pepper – 160 g
• Red onion – 0.5 pcs.
• Parsley – 50 g
• Olive oil – 3 teaspoon
• Balsamic – 2 tablespoons
• Salt to taste
• Pepper to taste
• For bruschetta:
• Whole grain bread – 2 slices
• Butter – 50 g

Directions

1. First, take a red tomato, cut it into four pieces, and cut the skin off with a small knife.
2. Remove the seed center. We get meaty slices.
3. Peel the red pepper, cut it in half – now we need a half. We cut it arbitrarily smaller.
4. Peel the cucumber, cut it lengthwise into four parts and cut out all the seeds. Here we also need a half.
5. We send tomatoes, chopped halves of red pepper and cucumber, and shallots into the blender bowl.

   

6. Add some olive oil and start the blender mechanism.
7. Grind? But that’s not all. There, in the bowl – some bread, pepper, balsamic vinegar, a pinch of salt. And stranded again. Not for long, just a little.
8. We filter the “cocktail” through a coarse sieve. And enjoy the Spanish flavors! Strain it and let the gazpacho cool.
9. As they say, repetition is the mother of learning. Take yellow tomatoes and yellow peppers, half a cucumber. We clean, cut, put in a blender.
10. Just like for red gazpacho, add bread and seasonings. Whisk. We filter. We put the gazpacho to cool.
11. Let’s start seasoning for gazpacho. We take the yellow pepper, clean it – we need half.
12. We prepare the tomato and half of the cucumber in the usual way – remove the skin and all the seeds.
13. We take some red onion (we call it Yalta, and in Europe – Spanish). Finely chopping all the vegetables, we hurry – these smells will not give rest to anyone.
14. Chop the parsley.
15. Spread the bread with a thin layer of butter.
16. Preheat the pan. Put the bread in a preheated pan, butter down.
17. While the bread is being fried, season the salad – a little salt, pepper, balsamic vinegar, olive oil.
18. We start serving. Pour red gazpacho into a tall glass – half a glass, on top of it – yellow gazpacho.
19. Put a vegetable salad on the toasted bread, decorate with parsley and green basil leaves, let it soak. Garnish with a balsamic vinegar pattern on a plate.

    

    Good appetit!

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