Multicolored gazpacho
2 servings
15 minutes
Colorful gazpacho is a true symphony of flavors and colors inspired by sunny Italy. This cold soup is the perfect dish for a hot day, refreshing and nutritious. The red part with tomatoes and garlic gives it a rich tanginess, while the green part with cucumbers, herbs, and sweet peppers adds freshness and lightness. Croutons add a crunchy texture, making it even more appetizing. Colorful gazpacho is not just food but a true culinary masterpiece that can be served at festive tables or enjoyed with family.
1
Blend tomatoes, garlic, and salt with pepper (to taste), pour into a bowl. Place in the refrigerator for 1-1.5 hours.
- Tomatoes: 5 piece
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Cucumbers (if the skin is not bitter, you can leave them unpeeled), greens (cilantro, dill, or parsley to taste), green sweet pepper, salt (to taste) blend in a blender until a homogeneous mass forms, pour into a bowl, and leave in the refrigerator for 1-1.5 hours.
- Cucumbers: 3 pieces
- Fresh herbs: 1 bunch
- Green bell pepper: 1 piece
- Salt: to taste
3
Fry croutons from white bread (in slices or cubes - to taste).
- Fried bread (grenki): to taste
4
Serve in a bowl, adding tomato and cucumber mixture alternately, and garnish with greens and croutons on top.
- Tomatoes: 5 piece
- Cucumbers: 3 pieces
- Fresh herbs: 1 bunch
- Fried bread (grenki): to taste
