Here is a recipe for gazpacho, that wonderful cold vegetable soup. There are mainly tomatoes. I propose a simple version, only composed of vegetables (except for the vinegar and olive oil). You have to make it a little ahead of time to let it cool enough in the refrigerator. Delicious on those hot summer days!
There are many recipes for gazpacho. There are some with breadcrumbs. I tried it and I prefer the version that contains only vegetables. You can find this recipe in Spain, because there are variations, like the pancakes in our country. This recipe is not fixed and I invite you to adapt it to your taste!
Recipe for tomato gazpacho:
-1kg of ripe tomatoes
-1 cucumber
-2 red peppers
-2 cloves of garlic
-1/2 white onion
-5cl of sherry vinegar
-10cl of olive oil
-salt, pepper
-1 tablespoon of double tomato paste (optional for more tomato flavor!)
Here are all the ingredients for the recipe I am proposing:
Start by peeling the red peppers. With a good bursar, this is no problem at all!
Remove the white part inside and get rid of the seeds.
Peel the cucumber.
Cut in half lengthwise and remove the middle part with a spoon.
Peel the onion and cut it in half. I only put half an onion, because otherwise the gazpacho is too strong.
Plunge the tomatoes into boiling water for 20 seconds, taking care to cut them on top.
Remove the skin.
Also remove the part where the branch was. Then get rid of the seeds by squeezing the tomatoes.
Peel the garlic.
Put all the vegetables in a blender.
Add vinegar, salt and pepper.
Then the olive oil.
Turn on the blender for at least a minute to reduce to a fine soup.
You can add a tablespoon of double tomato paste at this point (which I did!). This will enhance the taste of the tomato. But this is not necessarily very traditional, but still very good!
Chill at least 3 hours before eating!
Tomato Gaspacho
Here is a recipe for gazpacho, that wonderful cold vegetable soup. There are mainly tomatoes. I propose a simple version, only composed of vegetables (except for the vinegar and olive oil). You have to make it a little ahead of time to let it cool enough in the refrigerator. Delicious on those hot summer days!
Ingrédients
- 1 kg tomatoes
- 1 cucumber
- 2 red peppers
- 2 cloves of garlic
- 1/2 white onion
- 5 cl sherry vinegar
- 10 cl olive oil
- salt
- pepper
- 1 tbsp. tomato paste (optional for more tomato flavor!)
Instructions
- Start by peeling the red peppers. With a good peeler, this is no problem!
- Remove the white part inside and get rid of the seeds.
- Peel the cucumber.
- Cut in half lengthwise and remove the middle part with a spoon.
- Peel the onion and cut it in half. I only use half an onion, because otherwise the gazpacho is too strong.
- Plunge 20 seconds in boiling water, the tomatoes that we will have taken care to incise on the top.
- Remove the skin.
- Also remove the part where the branch was. Then get rid of the seeds by pressing the tomatoes.
- Peel the garlic.
- Put all the vegetables in a blender.
- Add the vinegar, salt and pepper.
- Then add the olive oil.
- Put the blender on for at least one minute to reduce to a fine soup. You can add at this moment a tablespoon of double tomato paste (what I did!). This will reinforce the taste of the tomato. But this is not necessarily very traditional, but still very good!
- Chill at least 3 hours before eating!
Nutrition
Calories: 129kcalCarbohydrates: 24gProtéines: 5gFat: 3gLipides saturés: 0.5gGraisses polyinsaturées: 1gGraisses monoinsaturées: 2gSodium: 363mgPotassium: 965mgFibre: 6gSucre: 14gVitamine A: 862IUVitamine C: 60mgCalcium: 103mgFer: 4mg
Vous avez essayé cette recette ?Let us know how it was!
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