Recipe for the classic cold Spanish tomato vegetable soup - perfect for hot summer days
Gazpacho is a classic of Spanish cuisine. This cool tomato vegetable soup
tastes particularly delicious when it is really hot outside. Since it is not
cooked, all vitamins are preserved. It is quite simply prepared and is also
suitable for a party buffet in small glasses as an appetizer.
The gazpacho is always served with a garnish, for example croutons, boiled egg or small diced peppers, cucumber, spring onions or tomatoes, which are used as a garnish.
Ingredients (for 4 persons)
1 kg of tomatoes
1 green bell pepper
½ red onion
1 slice of white bread
1 garlic clove
1 small chili (to taste)
2 tblsp white wine
3 tblsp olive oil
1 glass of water
Wash all vegetables (tomatoes, peppers, cucumbers) (do not peel them) and cut
into fine cubes. Peel and finely chop the onion and garlic clove.
Combine with the white bread, olive oil, vinegar, and water in a blender or a food processor. Spread the mass through a sieve. Season with salt and pepper.
The gazpacho should be eaten cool and fresh, but it can also be kept for one or two days in the refrigerator.
To serve, garnish the soup with chopped peppers, tomatoes, basil, cucumber or croutons.
Image source: Fotolia - # 58610355 © dulsita
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