Spanish Gazpacho soup – a detailed recipe for cooking. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 cut in half and peeled (but not peeled) greenhouse cucumber
- 2 peeled and parsed red bell peppers
- 4 plum-shaped tomatoes
- 1 head of red onion
- 3 minced cloves of garlic
- 650 ml. tomato juice (3 tbsp.)
- 1/4 Art. white wine vinegar
- 1/4 Art. olive oil
- 1/2 tbsp. l coarse salt
- 1 tsp ground black pepper
Recipes with similar ingredients: cucumbers, sweet peppers, wine vinegar, red onion, plum tomatoes, tomato juice, garlic
Recipe preparation:
- Coarsely chop cucumbers, bell peppers, tomatoes and red onions 2.5 cm cubes. Put each vegetable separately in a food processor, setting the nozzle-knife, and beat in the “pulse” mode until large pieces. Do not chop too hard!
- After each vegetable is sliced, mix them in large bowl and add garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and refrigerate before serving. The longer the gazpacho costs, the more aromatic it becomes.
