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Gazpacho

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Ingredients/Components

salt - 1 tsp
cold water
vegetable oil - 2 Tbsp
cloves garlic - 2 item
slices bread - 3 item
wine vinegar - 6 Tbsp
olive oil - 1/4 c
green peppers - 2 item
large sweet onion - 1 item
red ripe tomatoes - 9 item
coarsely cracked pepper - 1/2 tsp
slim firm cucumbers - 2 item

How to make gazpacho:

In advance, peel, seed and finely dice 1 cucumber. Peel and finely chop half the onion. Seed and sliver 1 green pepper. Peel, quarter and squeeze out seeds and chop 6 of the tomatoes. Mince the garlic.

Combine all the prepared vegetables in a bowl or pitcher and stir in vinegar, olive oil, salt, pepper and cold water. Chill for several hours.

Meanwhile, prepare the garnish. Peel, seed and dice the remaining half onion, seed and chop the remaining green pepper and peel, seed and chop the remaining 2 tomatoes. Put each vegetable in a separate bowl and refrigerate until ready to serve.

Prepare croutons. Slice bread into cubes. Brown the cubes lightly in a skillet in the vegetable oil. Empty out onto absorbent paper to drain.

When ready to serve, stir soup well and pour into soup plates. Put one ice cube in each serving and pass the croutons and chopped vegetables separately.

Recipe categories: Appetizers, Vegan, Soups & stews.

Rating:

3.6

Average rating: 3.6, total votes: 5

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