Gazpacho tomato soup – a detailed recipe for cooking. friends: 
Time: 30 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 9 large ripe tomatoes
- 2 peeled and peeled seeds and chopped medium cucumber the size
- Half chopped avocado
- 1 chopped red onion medium the size
- 1 chopped bell pepper
- 1/3 Art. olive oil
- 6 tbsp. l red wine vinegar (or to taste)
- 3 chopped garlic cloves
- 1 – 2 finely chopped jalapenos
- Salt and black pepper crushed in the mill
- 1/4 Art. finely chopped fresh basil leaves, cilantro or parsley (optional)
Recipes with similar ingredients: tomatoes, cucumbers, avocados, peppers sweet, red onion, garlic, wine vinegar, chili pepper, basil, cilantro, parsley
Recipe preparation:
- Remove the core from the tomatoes and dip them in boiling water for about for 10 seconds to make the peel easier to peel off. Put the tomatoes in ice water to cool, then peel off. Cut tomatoes cut in half across and squeeze the juice with stones into a sieve set over the bowl. Leave the juice and discard the seeds. Mashed half Tomatoes with a food processor or blender. Remaining chop the tomatoes coarsely.
- In a bowl, mix chopped and pureed tomatoes and add the remaining juice. Add cucumbers, avocados, red onions, bell pepper, oil, vinegar, garlic and jalapenos. Salt and pepper to taste. Refrigerate for at least an hour before serving. Pour gazpacho into 6 serving bowls. Decorate as desired sprinkled with fresh herbs.
