Gazpacho with basil and garlic
2 servings
15 minutes
Gazpacho with basil and garlic is a refreshing and aromatic dish from sunny Spain. This cold soup, traditionally popular on hot summer days, captivates with its rich texture and vibrant flavor. Sweet cherry tomatoes combined with fragrant basil create a harmonious blend of freshness and spice, while red pepper adds a mild sweetness. Garlic and onion add piquant notes, and wine vinegar along with a mix of ground peppers provides a light tanginess and heat. Chili pepper can be left with seeds for extra fire in the taste. Gazpacho is best served chilled, making it a wonderful addition to the summer table.
1
Prepare the ingredients.
2
Separate the basil leaves from the stems.
- Basil: 1 sprig
3
Cut the cherry in half or into three pieces (depending on size).
- Cherry tomatoes: 300 g
4
Send the greens and tomatoes to the blender.
- Basil: 1 sprig
- Cherry tomatoes: 300 g
5
Whip vigorously.
6
Add dried herbs.
- Mixed dried herbs: 0.5 teaspoon
7
Then wine vinegar and a mixture of ground peppers.
- Red wine vinegar: 1 tablespoon
- Ground pepper blend: 0.5 teaspoon
8
Chop the pepper into small pieces.
- Red sweet pepper: 1 piece
9
Cut the onion coarsely.
- Red onion: 1 piece
10
Chop the garlic coarsely as well.
- Garlic: 2 cloves
11
Send pepper, onion, and garlic to the blender. Add chili pepper with seeds if you want a spicier result.
- Red sweet pepper: 1 piece
- Red onion: 1 piece
- Garlic: 2 cloves
- Chili pepper: 1 g
12
Add olive oil.
- Olive oil: 1.5 tablespoon
13
Whisk until smooth and add salt. Mix well. Serve cold or at room temperature.
- Salt: to taste
