Gazpacho tomato soup in cups of sweet pepper – detailed рецепт приготовления. 
Time: 10min Difficulty: easy Portions: 6 The 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:
- 900 gr. diced ripe tomatoes
- 1 tbsp. peeled and diced seedless cucumber
- 1/2 tbsp. diced red onion
- 1/3 Art. peeled and diced green pepper
- 1/3 Art. peeled and diced yellow pepper
- 1/3 Art. peeled and diced red pepper
- 3 tbsp. chopped fresh cilantro leaves
- 2 minced cloves of garlic
- 1/4 Art. olive oil
- 2 tbsp. l sherry vinegar
- 1 tbsp. fresh bread crumbs
- Tomato water: 450 gr. very ripe tomatoes
- 1/2 tbsp. l coarse salt
Recipes with similar ingredients: tomatoes, cucumbers, chili peppers, bread white, sherry vinegar, red onion, garlic, cilantro
Recipe preparation:
- In a large bowl, mix the first 8 ingredients and chop submersible blender. * If you prefer a soup with slices – do not grind it completely. If you like homogeneous soup consistency, grind vegetables appropriately. Stir olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
- Before serving, cool the soup for 4-8 hours to insist. For For extra taste and original serve, clean 6 Bulgarian peppers and use them as bowls for soup. water: In a blender, mix tomatoes and salt and chop on high speed to a homogeneous state. Put a piece of gauze in a sieve and let the water slowly seep through it. Liquid save. Exit: about 1 tbsp.
