|Tomatoes — 4 pcs|
|Cucumbers — 3 pieces|
|Bulgarian pepper — 1 piece|
|Onion-turnip — 0.5 pcs|
|Garlic — 2 cloves|
|Olive oil — 100 gr|
|Salt — to taste|
Cooking cold Spanish summer soup «gazpacho» for lovers of vegetable dishes
How to Cook Cold Tomato Gazpacho Soup
On hot summer days, hot food somehow does not go too far, so we usually switch to light options – salads, okroshka and cold soups. Today we will make a very delicious cold soup in the Spanish style called Gazpacho. The dish is very healthy and fans of vegetarian food will really like it.
All the vegetables that we have prepared for making soup need to be washed first.
We will remove all the insides from the pepper, and the tips of cucumbers and tomatoes. If cucumbers are thick-skinned, you can remove the top layer. Then cut them into small pieces.
Put the chopped onion and garlic in a blender, pepper, salt and grind into a single mass.
Gradually add the vegetables and also twist everything into a homogeneous consistency. First cucumbers, then peppers and tomatoes.
Pour everything into a saucepan or a large cup. Mix, add salt if necessary and put in the refrigerator.
You need to eat gazpacho soup in cold form. To do this, you can add ice water or a little ice to a serving plate. We dilute it with water to the desired density. Instead of bread, you can throw crackers into the soup.