Gazpacho.
4 servings
120 minutes
Gazpacho is a bright representative of Spanish cuisine, a refreshing cold soup perfect for a hot day. Its history traces back to Andalusian farmers who mixed bread, garlic, olive oil, and vinegar with seasonal vegetables. Over time, gazpacho evolved to acquire a rich tomato flavor. The soup has a rich, slightly spicy taste due to garlic and vinegar, while fresh vegetables make it light and refreshing. White bread adds texture, and ice and mineral water make gazpacho ideal for summer enjoyment. It is served chilled, often garnished with herbs or extra pieces of fresh vegetables. Gazpacho can be enjoyed as a refreshing drink or served in a bowl — the choice is yours!
1
Cut all ingredients into large pieces, combine them, and place in the refrigerator for a couple of hours.
- Tomatoes: 120 g
- Bell pepper: 60 g
- Salad onion: 30 heads
- Cucumbers: 60 g
- Garlic: 5 clove
- White bread: 30 g
- Double-concentrated tomato paste: 5 teaspoon
- Wine vinegar: 3 ml
- Sherry vinegar: 3 tablespoons
- Apple cider vinegar: 3 tablespoons
- Ground black pepper: to taste
- Sea salt: to taste
- Ice: 10 pieces
- Still mineral water: 100 ml
2
Blend and pour into a container.
