Gazpacho (Spanish) Soup Recipe
Ingredients:
For 4 people
🕐 Preparation: 15 min.
| Tomato (Mature) | 5 | Qty | ||
| Cucumber | 2 | Qty | ||
| Pepper | 2 | Qty | ||
| Dry Onion (Small-sized) | 1 | Qty | ||
| Garlic | 2 | Clove | ||
| Bread (Bran) | 1 | Slice | ||
| Olive Oil | 4 | Tbsp | ||
| Grain Black Pepper | 1 | Tsp | ||
| Fine Salt | 1 | Tsp (large) | ||
| Lemon (Lemon Juice Or Vinegar) | 1 | Qty |
Instructions:
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Wash the vegetables and peel the tomatoes and cucumbers. Cut the peppers in half and remove the core parts. Peel the onion and garlic, and chop all the ingredients coarsely.
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The ingredients you take into a deep bowl are the whole wheat bread crumb, olive oil, juice of half a lemon (the original recipe uses vinegar), a teaspoon of salt, a teaspoon of granulated sugar, a teaspoon of ground basil (a few fresh basil leaves) and freshly ground black pepper. Add it and pass it through the rondo. If the consistency is dark and your rondo is suitable for breaking ice, you can add a few cubes of ice at this shooting stage.
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To make the soup a slightly lumpy texture, pass it through a large perforated colander and cool in the refrigerator (You can put this cold soup in airtight sterile jars and store it in the fridge for three to four days)
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At the serving stage, add ice to your gaspacho, garnish with finely chopped cucumber and parsley, and serve cold with croton (crunchy bread) if you wish. Enjoy your meal!
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Note: If you want a slightly bitter, sweet and sour taste, you can add a few slices of pitted chilled watermelon and a few drops of hot pepper sauce.
Soup Vegetable
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