Gazpacho
Origin of the recipe
Gazpacho is a refreshing cold soup made from pureed tomatoes and other vegetables with vinegar and olive oil. Originally, gazpacho was a meal for the poor, who would use whatever scraps they had on hand. It also resembles the light stew made with water, vinegar, stale bread, oil, and garlic that Roman legionaries used to fortify themselves on campaign. As early as the early 19th century, vegetables and herbs began to be added to the soup.
What do you need for cooking?
Ingredients
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Tomatoes
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Cucumber
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Red sweet pepper
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Green sweet pepper
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Onion
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Bread crumb
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Garlic
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Wine vinegar
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Olive oil
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Ground black pepper
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Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Sieve
- Immersion blender
Step-by-step recipe
Step 1:
Cut the tomatoes into small cubes and place them in a bowl.
Step 2:
Chop half an onion (40 grams) and add to the tomatoes.
Step 3:
Peel the cucumber, cut into cubes and place in a bowl.
Step 4:
Cut the tops off the green and red peppers, remove the seeds, and chop finely. Place in a bowl.
Step 5:
Salt and pepper the vegetables, add garlic.
Step 6:
Pour in 50 ml of olive oil and vinegar. Stir.
Step 7:
Grind with a blender until smooth.
Step 8:
Strain through a sieve, removing any large clumps of vegetables.
Step 9:
Add pieces of white bread to the pureed vegetables and blend them.
Step 10:
Without removing the blender, add 100 ml of olive oil.
Step 11:
Place in the refrigerator for 2 hours.
Cooking tips
Since tomatoes are the main ingredient in this dish, it's best to peel them. Make small slits in the tomatoes, dip them in boiling water for a minute, and the skin will peel off very easily.
If you don't blend the vegetables completely, the soup will be thicker and its flavor will be even more intense.
The next day, gazpacho becomes tastier and more appetizing, especially if you keep it in a ceramic dish.
