Gazpacho cold soup is the best thing you can treat yourself to sultry summer day: getting ready in minutes, no need to stand by the hot stove, pleasantly refreshing, and also in it as much as possible All useful properties of raw vegetables are preserved. In this recipe only vegetables are used, including tomatoes, cucumbers, sweets peppers, fresh herbs, pitted white grapes and red onions. Everything is just whipped in a blender, if necessary, soup can be dilute with vegetable broth. And garlic, zira, wine vinegar and olive oil will fill the gazpacho with the necessary spicy notes and лёгкой терпкостью. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. ripe tomatoes, peeled and chopped diced (about 3 medium tomatoes)
- 1 tbsp. peeled and diced cucumbers (about 1 big cucumber)
- 1 tbsp. chopped red or yellow bell peppers
- 0.5 tbsp. cut in half and stoned white grapes
- 0.5 tbsp. fresh parsley + extra for serving
- 1/4 Art. diced red onion
- 1 small clove of garlic, crushed
- 1/4 Art. red wine vinegar
- 0.5 tsp ground zira
- 1/4 Art. unrefined olive oil + optional, to sprinkle
- 0.5 tbsp. vegetable broth + optionally as needed
Recipes with similar ingredients: cucumbers, tomatoes, grapes, peppers sweet, wine vinegar, cumin
Recipe preparation:
- Beat the tomatoes in a blender until smooth, cucumber, bell pepper, parsley, red onion, garlic, and grapes zira. Without stopping the blender, slowly pour in the olive oil, so that the gazpacho becomes smooth and uniform.
- Add 0.5 tbsp. vegetable stock and whisk again. If gazpacho seems too thick, add more broth until it will achieve the desired consistency. Salt, pepper and put in refrigerator for about 1 hour. Sprinkle each serving with olive oil and sprinkle with parsley.
