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Recipe from Topfood
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15 min
2021-09-27-j5uio2-tomato-gazpacho-soup-with-pepper-and-garlic-plxkkle
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Updated 18.04.2022
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.

Ingredients
servings

  • 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

Nutrition facts per 100 g

  • Calories

    347 kcal

  • Protein

    2.3 g

  • Fat

    31.6 g

  • Carbohydrates

    14.2 g

Method

  • 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.

Bon Appetit!

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