Lazy Gazpacho
5 servings
80 minutes
Lazy gazpacho is a simplified version of the famous Spanish cold soup from sunny Andalusia. Unlike the classic version, it doesn't require long steeping or complicated preparation while maintaining freshness and rich flavor. Its base consists of vinegar, oil, and bread crumbs that create a delicate texture, while garlic and parsley add aromatic depth. Vegetables like ripe tomatoes, onions, cucumbers, and green peppers bring pleasant juiciness and lightness. This dish is perfect for hot days when you crave something refreshing and light. Serving it with ice cubes makes it even cooler. Lazy gazpacho is a true savior for Mediterranean cuisine lovers who appreciate convenience and simplicity.
1
Mix vinegar with a pinch of salt until dissolved, then whisk with olive oil. Pour the vinegar into the soup bowl and continue whisking while slowly adding 1.2 liters of water. Add bread crumbs.
- White wine vinegar: 1.5 tablespoon
- Salt: to taste
- Sunflower oil: 3 tablespoons
- Breadcrumbs: 2 tablespoons
2
In a mortar, crush garlic with parsley and one spoon of liquid from the soup pot, mix and pour into the soup pot. Cover with film and refrigerate for at least 1 hour.
- Garlic: 0.5 clove
- Parsley: 1 stem
3
Add vegetables: very ripe tomatoes should be peeled and chopped. Chop the onion and cucumber as well. Remove the seeds from the pepper and chop it too. If the soup is not cold enough, serve with ice cubes.
- Tomatoes: 3 pieces
- Onion: 0.5 piece
- Green bell pepper: 1 piece
- Cucumbers: 1 piece
