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Gazpacho Spanish cold soup

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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 3 people
Calories 2543 kcal

Equipment

  • 1 blender
  • 1 oven

Ingredients
  

  • 3 large ripe tomatoes
  • 2 red sweet peppers
  • 1 small cucumber or half a large
  • 2 slices stale bread
  • 1 small onion
  • 1 clove garlic
  • 2 tablespoons vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon herbs basil or oregano or cilantro or whatever you want
  • Salt
  • Pepper

Instructions
 

  • Heel the tomatoes and add to blender.
  • Add the peppers peeled from the stems, seeds and white fiber.
  • Peel the cucumber, cut it in half, remove seeds and add the tomatoes into pieces.
  • Add the onion, garlic, olive oil and vinegar and mix them well the materials until they are mashed.
  • Put them in a bowl and add a pinch of salt and pepper.
  • Allow the soup in the fridge for 2 -3 hours.
  • When we try to serve the needs if the salt has not put the very beginning not to draw plenty of fluids tomatoes.
  • Supplied with croutons, pickled hot peppers and cucumber slices.

Video

Keyword red sweet peppers, tomatoes