Gazpacho cold soup is what you need during a hot summer. A light and refreshing fruit and vegetable dish suitable for those who monitors calorie intake, as well as vegetarians. Crisp toasted bread matches perfectly with consistency супа. 
Time: 1 hour. 10 min. Difficulty: easy Servings: 2 – 4 Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 assorted tomatoes, roughly chopped
- 12 strawberries, without stems and sepals
- 2 sheets of fresh basil, additionally for serving
- 1 cucumber, coarsely chopped
- 1 yellow bell pepper, without stem and seeds
- 1 clove garlic, finely grated
- A little red wine vinegar
- Dried oregano, as needed
- Olive oil, for lubrication and watering
- Quality sliced bread to serve
Recipes with similar ingredients: tomatoes, strawberries, bell peppers, cucumbers, wine vinegar, oregano, basil, croutons
Recipe preparation:
- Place strawberries, tomatoes, basil, cucumber, bell pepper and garlic in a food processor with 1/2 tsp. salt. Beat until you get mashed rough consistency. Try it, add wine vinegar, a little oregano and salt if necessary. Chill out before filing time.
- Lubricate the grill pan with olive oil and not fry it. bread until tender.
- Distribute gazpacho in portions and bring to the table chilled. Pour olive oil a little. Tear the basil and decorate it the dish is on top. Serve with toasted bread.
