Summer fresh gazpacho
4 servings
15 minutes
Summer fresh gazpacho is a true embodiment of Spanish cuisine, filling a summer day with coolness and freshness. This cold soup originates from Andalusia, where the hot sun makes it an ideal refreshing dish. Sweet peppers, juicy tomatoes, fragrant herbs, and a light tang of apple cider vinegar create a harmonious blend of flavors. Chilled ingredients turn gazpacho into a true elixir of freshness. It is served very cold, garnished with vegetable cubes and herbs to highlight its natural brightness and texture. It is perfect for hot days, awakening the appetite and providing a boost of energy. Enjoy this classic summer soup that perfectly conveys the Spanish atmosphere of lightness and enjoyment of life.
1
Cut all the ingredients (pepper, tomatoes, cucumbers, greens, etc.) into cubes and mix them all in a large bowl.
- Red sweet pepper: 2 pieces
- Orange sweet pepper: 2 pieces
- Tomatoes: 5 piece
- Cucumbers: 1 piece
- Sweet red onion: 2 pieces
- Celery stalk: 1 bunch
- Garlic: 4 cloves
- Parsley: 0.5 bunch
- Fresh mint: 1 bunch
- Basil leaves: 1 bunch
2
In a blender, crush ice with tomato juice and add olive oil (you can replace it with filtered sunflower oil — to taste) and apple cider vinegar. Salt and pepper to taste.
- Crushed ice: to taste
- Tomato juice: 1 l
- Extra virgin olive oil: 100 ml
- Apple cider vinegar: 2 tablespoons
- Crushed ice: to taste
3
Add a mixture of vegetables and greens to the blender and chop everything well together.
- Red sweet pepper: 2 pieces
- Orange sweet pepper: 2 pieces
- Tomatoes: 5 piece
- Cucumbers: 1 piece
- Sweet red onion: 2 pieces
- Celery stalk: 1 bunch
- Garlic: 4 cloves
- Parsley: 0.5 bunch
- Fresh mint: 1 bunch
- Basil leaves: 1 bunch
4
Serve the soup very well chilled, especially on hot days. It can be garnished with a few cubes of finely chopped vegetables and green leaves.
- Red sweet pepper: 2 pieces
- Orange sweet pepper: 2 pieces
- Tomatoes: 5 piece
- Cucumbers: 1 piece
- Sweet red onion: 2 pieces
- Parsley: 0.5 bunch
- Fresh mint: 1 bunch
- Basil leaves: 1 bunch
