Gazpacho cold appetizer – a detailed recipe cooking. 
Time: 15 мин. Complexity: easy Servings: 8 – 10 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:
- 4 sliced large ripe tomatoes
- 3/4 Art. pitted olives
- 1 can (1.3 liters) of tomato juice
- 6 chopped large cloves of garlic
- 2 tbsp. l chopped fresh oregano leaves
- 2 tbsp. l chopped parsley
- 5 tbsp. l red wine vinegar
- 5 tbsp. l olive oil
- 1 peeled and chopped red bell pepper
- 1 peeled and chopped yellow bell pepper
- 2 thick slices of yesterday’s bread (such as ciabatta or peasant white) without crust
- 2 chopped red onion heads
- 1 seedless and chopped seedless cucumber with peeled
- 4 tsp coarse salt
- 2 tsp ground black pepper
- 225 gr. diced cheese (not crumbled) feta
Recipes with similar ingredients: cucumbers, ciabatta bread, feta cheese, tomatoes, tomato juice, sweet peppers, onions, garlic, olives, wine vinegar, oregano, parsley
Recipe preparation:
- In the food processor, put bread, garlic, oregano, parsley and grind all the ingredients well. Add vinegar, olive oil and whisk again until smooth. Transfer the mixture to a large bowl.
- Separately place the pepper, red onion in the food processor, cucumbers, tomatoes and olives and chop coarsely. Put in a bowl. Add tomato juice, salt, pepper and mix well. Try if enough seasoning, cover with cling film and refrigerate for at least 3 hours. Add feta and serve soup cold.
