Cold soup - gazpacho In hot weather, you do not want to eat first dishes, except that cold soups such as okroshka and beetroot soup. If you have not yet prepared a Spanish cold soup gazpacho, I recommend not postpone and get acquainted with the new taste. There are 2 versions of the origin of gazpacho: according to one - this soup was prepared for the first time by one of the legionaries, mixing some components of the standard daily food ration, according to another - such soup was a habitual dish of mule drivers who cooked it with bread, giving satiety, in the sun in a clay pot . One of the variations of this famous to date soup is yellow, or as it is also called golden gazpacho, which is made from yellow tomatoes and peppers, it has a refreshing and moderately pungent taste. This first dish will charge you with vitamins and vivacity, so necessary for us in the heat.
Ingredients:- Tomatoes 400 g
- Sweet pepper 200 g
- Cucumber 200 g
- Onion 100 g
- Garlic 1 clove
- Olive oil 50 ml
- White wine vinegar 10 ml
- Salt 3 pinch
- Pepper black ground 1 pinch
- Step 1 To prepare gazpacho you will need: yellow tomatoes, yellow bell pepper, cucumbers, onions, garlic, olive oil, salt and pepper.
- Step 2 Peel onion and garlic and cut into half rings.
- Step 3 Pure the seeds and cut into semicircles.
- Step 4 Clean the cucumbers and grind them a little.
- Step 5 Peel the tomato and cut it slightly.
- Step 6 In the bowl of the blender alternately beat up all the ingredients and mix in one bowl.
- Step 7 Add salt, pepper, olive oil and wine vinegar.
- Step 8 Mix everything with a submerged paddle or return it to a bowl and whisk until smooth, then remove the soup in the fridge for 3-4 hours. Serve cold with croutons and greens.