Quick Gazpacho
2 servings
70 minutes
Gazpacho is a traditional Spanish cold soup with roots in Andalusian cuisine. Its refreshing taste combines the gentle acidity of tomatoes, the sweetness of peppers, and the spicy notes of garlic and onion. Quick gazpacho retains the best features of the classic recipe but simplifies the preparation process, making it an ideal summer meal. Cold and rich in vitamins and aromas of fresh vegetables, it quenches thirst and awakens appetite. Olive oil adds a silky texture, while herbs and fresh vegetables as toppings provide additional depth of flavor. Gazpacho can be served as a standalone dish or used as a light appetizer before the main meal.
1
We clean the peppers from seeds, cut them into medium cubes, peel the tomatoes by dipping them in boiling water for 20-30 seconds and chop them randomly. We finely chop the cucumber, garlic, and onion.
- Bell pepper: 200 g
- Baku tomatoes: 200 g
- Cucumbers: 200 g
- Garlic: 2 cloves
- Onion: 200 g
2
We chop all the vegetables in a blender; if the blender is small, we chop in parts, combining the prepared mass in a large pot, adding 3-4 tablespoons of olive oil, salt, and pepper to taste. We mix everything thoroughly in the pot and leave it in the refrigerator for at least 30 minutes before serving.
- Olive oil: 4 tablespoons
- Bell pepper: 200 g
- Baku tomatoes: 200 g
- Onion: 200 g
- Cucumbers: 200 g
- Garlic: 2 cloves
3
You can sprinkle dried herbs or finely chopped vegetables, such as cucumbers, on the gazpacho in the plate.
- Cucumbers: 200 g
