Gazpacho in Andalusian

soups 517 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 45 mins
Calories: -
Difficulty: Easy

Vegetable gazpacho will work for everyone the first time, if you have a blender or chopper available. The first dish is served chilled, and in the summer ice cubes are also added to it.

Ingredients

Tomato - 2-3 Pieces (large) Fresh cucumber - 1 Piece Bulgarian pepper - 1 Piece (red) Red onion - 0.5 Pieces Garlic - 2 Cloves Lemon juice - 0.25 Teaspoons Vegetable oil - 1 Teaspoon Salt - 2 -3 Pinch Ground black pepper - 1 Pinch

Directions

Prepare the indicated ingredients. Pour boiling water over the tomatoes and leave for 5-6 minutes, then peel them by cutting out the green cores. Cut the pulp into slices in the bowl of a blender or chopper. Peel and rinse the red onion, cut half into cubes and add to the bowl. Peel a fresh cucumber and wash it in water. If the fruit is of a late variety, then remove the seeds as well. Cut into small cubes and add to the bowl with the rest of the cuts.
Peel and rinse bell peppers, cut into small cubes. If you do not like the vegetable skin to come across in the soup, then first bake the pepper and peel it from the skin and seeds. Peel and cloves of garlic, rinse, chop. Add both slices to the container.
Add salt, ground black pepper and lemon juice. Purée the contents of the container for about 3-5 minutes, using the pulsating mode, until everything turns into a homogeneous mass.
Pour the cooked gazpacho into a bowl and decorate to your liking. Sprinkle with quality vegetable oil, preferably cold-pressed olive oil. Cool the first course in the refrigerator for about 30 minutes and serve.

Gazpacho in Andalusian

Serves: -
Prepare Time: -
Cooking Time: 45 mins
Calories: -
Difficulty: Easy

Vegetable gazpacho will work for everyone the first time, if you have a blender or chopper available. The first dish is served chilled, and in the summer ice cubes are also added to it.

Ingredients

Tomato - 2-3 Pieces (large) Fresh cucumber - 1 Piece Bulgarian pepper - 1 Piece (red) Red onion - 0.5 Pieces Garlic - 2 Cloves Lemon juice - 0.25 Teaspoons Vegetable oil - 1 Teaspoon Salt - 2 -3 Pinch Ground black pepper - 1 Pinch

Directions

Prepare the indicated ingredients. Pour boiling water over the tomatoes and leave for 5-6 minutes, then peel them by cutting out the green cores. Cut the pulp into slices in the bowl of a blender or chopper. Peel and rinse the red onion, cut half into cubes and add to the bowl. Peel a fresh cucumber and wash it in water. If the fruit is of a late variety, then remove the seeds as well. Cut into small cubes and add to the bowl with the rest of the cuts.
Peel and rinse bell peppers, cut into small cubes. If you do not like the vegetable skin to come across in the soup, then first bake the pepper and peel it from the skin and seeds. Peel and cloves of garlic, rinse, chop. Add both slices to the container.
Add salt, ground black pepper and lemon juice. Purée the contents of the container for about 3-5 minutes, using the pulsating mode, until everything turns into a homogeneous mass.
Pour the cooked gazpacho into a bowl and decorate to your liking. Sprinkle with quality vegetable oil, preferably cold-pressed olive oil. Cool the first course in the refrigerator for about 30 minutes and serve.

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Gazpacho in Andalusian

Ingredients

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Gazpacho in Andalusian

Ingredients

Directions

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