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Recipe
First course
Gazpacho
By FDL
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Learn how to make the famous Spanish gazpacho recipe: a easy, healthy and vegan cold soup with tomato cream, cucumber and a delicate garlic scent
Ingredients
Ingredients
- Tomato 600 g, ripe, Perino variety
- Cucumber 1
- Green bell pepper 1
- Red bell pepper ½
- Garlic 1 clove
- Red onion 1
- Bread 100 g, stale, without the crusts
- Extra-virgin olive oil 50 ml
- White vinegar 120 ml, not too strong
- Salt To taste
- Black pepper To taste
Info box
- Preparation time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Spanish
Preparation
In a covered bowl, soak the bread in enough water and half a glass of white vinegar.
While the stale bread softens, peel the tomatoes and eliminate the more watery parts.
Chop the tomatoes and dice the cucumber and bell peppers.
Mince the garlic and onion.
Put all the ingredients into a blender and mix until you have a dense, smooth consistency.
Squeeze the liquid from the bread and add to the mixture, along with the salt and pepper and another drop of vinegar.
Let the soup rest in the refrigerator and serve very cold, accompanied, if desired, with fresh, diced vegetables and pan-fried toasted bread.
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