Spanish Gazpacho cold soup – a detailed recipe cooking. 
Time: 15 мин. Complexity: easy Servings: 5 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 ripe tomatoes
- 1/2 tbsp. olive oil
- 60 ml. apple or sherry vinegar
- 2 tbsp. tomato juice
- 1 tbsp. diced stale or slightly dried baguette
- 2 peeled and cut skin and seeds
- 1 chopped red pepper
- 1 chopped red onion
- 1 tbsp. l chopped garlic
- 1/2 bunch chopped fresh parsley leaves
- 1/2 bunch of chopped fresh cilantro leaves
- 1 tbsp. l peeled, minced jalapeno peppers (can be replaced with hot sauce)
- Salt
- Sliced or diced avocado for decoration
Recipes with similar ingredients: tomatoes, tomato juice, pepper jalapenos, cucumbers, Avocado, red onion, garlic, apple cider vinegar, sherry vinegar, baguette, parsley, cilantro
Recipe preparation:
- In a medium-sized pan, bring salted to a boil water. Make cruciform incisions on the tomatoes above and below. Blanch the tomatoes in boiling water until the peel begins to lag, about 20-30 sec. Put the tomatoes in a bowl of ice water to cool them. Peel the tomatoes from the skin and seeds, then chop their.
- In a medium-sized bowl, combine olive oil, vinegar and tomato juice. Mix well, then add chopped diced bread so that it is saturated with this mixture. In another bowl mix chopped tomatoes, cucumber, red pepper, onion, garlic, parsley, cilantro and jalapenos. If desired, leave 1/2 tbsp. this chopped mixture for decoration. Salt to taste. Put everything ingredients in a blender or food processor and grind to homogeneous state. Serve chilled, decorate as desired avocado and chopped vegetables left.
