Step-by-step gazpacho recipe. Tomato appetizer soup served with krutons. Share with friends: 
Photo of the dish: Kon Pulos Time: 3 hours. Difficulty: easy Portions: 6 – 8 The recipes use measuring containers with a volume of: one glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.1 kg tomatoes, peeled and chopped
- 1 tbsp. tomato juice
- 1/2 tbsp. olive oil
- 1 onion, finely chopped
- 3 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 3 sprigs of basil
- 5 tbsp. diced stale bread (cut crust)
- 1 tbsp. l red wine vinegar
Recipes with similar ingredients: tomatoes, tomato juice, onions onions, garlic, red pepper flakes, wine vinegar, basil
Recipe preparation:
- Heat 1/4 tbsp. olive oil in a cauldron over moderate heat. Add onions and fry, stirring, until soft, from 8 to 10 minutes. Add garlic and red pepper flakes and cook until soft, about 1 min Increase the heat to moderately high, add tomatoes and 1/2 tsp salt, and cook, stirring occasionally, from 2 up to 3 minutes Add tomato juice, basil branches and 3 tbsp. water. Continue cooking until the tomatoes become very soft, from 15 to 20 minutes
- Add 3 tbsp. of bread. Cook by stirring the bread with a wooden spoon, until it softens from 5 to 7 minutes. Pull out the twigs the basilica. Add vinegar. Work in two batches, mash soup in blender until smooth by adding 2 tbsp. l olive oil on every batch. Chill the tomato soup in the refrigerator for min. 2 hours or in overnight.
- Before serving, warm the remaining 2 tbsp. l olive oil in a pan over medium heat. Add the remaining 2 Art. of bread; fry until golden brown for 5 to 6 minutes. Salt cold tomato soup to taste; decorate with croutons and basil. Recipe for mashed baked tomato soup with a sandwich.
