Tomato and watermelon gazpacho – a detailed recipe cooking. 
Photo of the dish: Кон ПулосTime: 1 hour. 20 minutes. Difficulty: easy Servings: 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:
- 4 medium-sized tomatoes, preferably meaty varieties, chop
- 4 tbsp. diced seedless watermelon
- 1 cucumber, peel and seeds, chop
- 1 yellow bell pepper, chopped
- 1 medium shallot shallot, cut into slices
- 1/3 Art. basil and mint, as well as small leaves for sprinkles
- Coarse salt and freshly ground pepper
- 1/3 Art. olive oil, as well as more for spraying
- 3 tbsp. l champagne vinegar
Recipes with similar ingredients: tomatoes, watermelon, cucumbers, peppers sweet, shallots, basil, mint, champagne vinegar
Recipe preparation:
- Mix tomatoes, watermelon, cucumber, sweet pepper in a large bowl, onions – shallots, basil and mint. Sprinkle with 1.5 tsp. salt and pepper to taste. Stir in olive oil and vinegar.
- Grind the tomato mixture in a blender, if necessary parts. Strain the soup through a sieve with small holes, kneading pulp with a spoon; discard the cake and add to taste. Cover and refrigerate for 1 hour
- When serving, sprinkle the soup with herbs and sprinkle with olive oil.
