Easy gazpacho

Recipe from Svetlana

9499 views

Cooking time: 15 min

Servings 6

If you have a lot of fresh vegetables, make a chilled soup. First rinse and peel the ingredients, then grind them in a blender jar. Serve on sunny days with herbs and chili pepper rings.

Tomatoes

1,7 lbs.
Cucumbers

0,1 lbs.
Sweet green pepper

1 pcs.
Stale white bread

2 slices
Garlic

1 cloves
Red wine vinegar

2 tbsp.
Olve oil

cups
Ground black pepper

to taste
Salt

to taste

Calories

347 kcal
Protein

2.3 g
Fat

31.6 g
Carbohydrates

14.2 g

Soak stale bread in water for 10 minutes.
Rinse tomatoes. Cut a shallow “X” in the bottom of each tomato. Fill a pot with water, bring to a boil and dip the tomatoes in boiling water for a minute. Then cover them with cold water and peel with a sharp knife. Cut the tomatoes into quarters.
Rinse pepper and cucumber. Cut the green pepper in the large pieces. Peel the cucumbers, cut into several parts.
Peel garlic.
Put all ingredients to a blender jar. Grind until smooth. Then add soaked bread, vinegar, olive oil, garlic and salt. Season to your taste. Refrigerate the soup for 2 hours. Serve in large bowls, garnish with chopped vegetables.