Gazpacho cold soup

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Ingredients

5 pieces. Tomatoes
2 pcs. Cucumbers
4 things. Sweet yellow pepper
2 l Tomato juice
15 cloves Garlic
100 g Crackers
4 tablespoon Balsamic Vinegar
6 tablespoon Olive oil
Spice

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Gazpacho cold soup

Cuisine:
    • Medium

    Ingredients

    Directions

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    Gazpacho cold soup was “born” in Spain, more precisely in Andalusia, but found its fans all over the world. Gazpacho eats in the heat, and this soup perfectly dilutes the summer menu, replacing okroshka.

    To cook gazpacho, the hostesses took products that were at hand. Therefore, it is believed that the name of this soup came from the word “caspa”, which in Spanish means “leftovers”. There is another opinion that the word takes its roots from the Hebrew word “gazaz” – “sliced ​​pieces”; This version reflects the cooking process of this soup. Gazpacho has gained popularity since ancient times: even the Roman legionnaires quenched their thirst by adding vinegar to the water. In the XI century, garlic, olive oil, bread began to be added to this drink. It was already the forerunner of modern gazpacho.

    Steps

    1
    Done

    Wash all vegetables: tomatoes, peppers, cucumbers. Remove the peel. Cut into small slices. Chop onions and garlic.

    2
    Done

    Put vegetables in a blender, add tomato juice, add olive oil and spices, as well as chopped onions and garlic. Grind to a porridge.

    3
    Done

    Put the resulting mashed potatoes in a pan, add vinegar. Put the pan in the refrigerator for about 1 hour. Put cucumber and crackers into cubes, add soup.

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