40 min. Recipe Yield:
8-10 servings Difficulty:
Gazpacho – soup made from fresh vegetables, originally cooked in regions of Spain with especially hot summers. And later this dish became a national and visiting card of Spain.
Depending on the maturity of the tomatoes, the gazpacho color scheme may vary slightly, but this will not affect its taste. Rinse the pepper, remove the seeds, partitions and cut into cubes. Rinse the tomatoes and cucumber and chop coarsely. Peel the garlic and onion, coarsely chop the onion.
Put all the vegetables in a blender, add salt, vegetable oil and chop everything. Pour vinegar into vegetable soup and mix well. If it's too thick, add cold water. Place gazpacho in the refrigerator for 1-2 hours. When serving, add ice cubes.