Spanish cold tomato soup Gaspacho is perfect for a hot summer day. Its options are also a lot, like, for example, borscht. Each self-respecting Spanish hostess will tell you that it is her gaspacho right. History Gaspacho, according to some reports, comes from the Moomarabian word "CASPA", which meant "residues". And a man was preparing a specially dedicated man and called him Gazpachero (Gazpachero). Of course, each Gaspacano had his own corporate recipe. Olives added, parsley, red pepper, wine. Modern cooks are preparing even with strawberries and cherries. One rule is invariably: Gaspacho is served very cold!
Two servings you need:
- 6 ripe tomatoes;
- ½ small cucumber;
- 1 green pepper;
- 1 clove of garlic;
- 2 slices of bread;
- 3 tablespoons of oil;
- 1 tablespoon of vinegar;
- Salt, black pepper to taste.
Remove the crust with bread slices, cut into cubes. Place them in the Mixer bowl.
Clean the tomatoes from the skin (for this you can scream with boiling water, then the skin is easily removed), cut them with pieces and add them to bread.
Clean the cucumber, clove of garlic and pepper and put them on other components. Pour ½ l of water, oil and vinegar. Season salt to taste and grind the electric blender to the state of homogeneity.
Skip through the sieve, put in the refrigerator for 1 hour at least to cool it. When applying on the table, you can add spicy herbs and finely chopped cucumber and pepper.
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