Gazpacho soup classic

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. Tomatoes for this soup are better to choose fleshy, the least watery.

2. Step 2:

   

   Peel the red onion, cut into small cubes. Pour vinegar over the onion. Leave to marinate for 15 minutes. Then drain the vinegar.

3. Step 3:

   

   Wash and dry the bell pepper. Put the pepper on a baking sheet, brush with vegetable oil and put it in a preheated oven to 200 °In the oven for about 15 minutes.

4. Step 4:

   

   Remove the finished pepper from the oven, cool and remove the top skin. Then cut the pepper in half, remove the seeds, and cut the pulp into pieces.

5. Step 5:

   

   Wash, dry and finely chop the greens. In addition to parsley, you can use dill or cilantro or all together.

6. Step 6:

   

   Peel the garlic and pass it through the press.

7. Step 7:

   

   Combine garlic, herbs and salt in a bowl. Rub everything with a pestle or spoon.

8. Step 8:

   

   Pour in the olive oil and mix. Leave to infuse for 10 minutes.

10. Step 9:

    

    Peel cucumbers and cut into small cubes.

11. Step 10:

    

    Make criss-cross incisions on tomatoes, pour boiling water and leave for 3-5 minutes. Then drain the water, and peel the tomatoes.

12. Step 11:

    

    Cut the tomatoes into quarters and remove the seeds. Then cut the pulp into small cubes. To speed up the process, peeled tomatoes can first be crushed into a puree with a blender and then rubbed through a sieve to get rid of the seeds.

13. Step 12:

    

    Put chopped tomatoes, cucumbers, bell peppers, pickled onions, herbs with garlic and oil in a blender bowl or in a deep bowl.

14. Step 13:

    

    Chop everything with an immersion blender until smooth puree.

15. Step 14:

    

    Pour the soup into a saucepan. Pour 1 cup (200-250 ml) of cold boiled water and mix. The exact amount of water depends on the density of your puree. The water should not dilute the soup too much. Put the soup in the refrigerator for 1 hour.

16. Step 15:

    

    Pour the chilled soup on plates. In each add croutons of white bread, diced cucumbers and herbs. Bon appetit!