Gazpacho tomato soup
Composition / ingredients
10
servings:
Cooking method
1. Scald tomatoes with boiling water, remove the skin. Cut into quarters and remove the seeds. Wash the parsley, chop, leaving a little for decoration.
2. Peel garlic, pass through a press, grind with 1 tbsp. l. salt and parsley. Add olive oil.butter, mix. Peel the onion, chop it, pour vinegar over it.
3. Grease the sweet pepper with oil, bake for 15 minutes in the oven, heated to 200g.Remove, cover with a film. Then remove the skin and remove the core. Peel cucumbers, finely chop.
4. Put all the vegetables, onions, garlic and parsley in a blender, chop. At the end add 1-1.5 stack. cold boiled water, stir. The soup should be of medium density. Refrigerate for cooling or add ice.
5. Serve gazpacho tomato soup in taralki or wide glasses with croutons of white bread, herbs.
2. Peel garlic, pass through a press, grind with 1 tbsp. l. salt and parsley. Add olive oil.butter, mix. Peel the onion, chop it, pour vinegar over it.
3. Grease the sweet pepper with oil, bake for 15 minutes in the oven, heated to 200g.Remove, cover with a film. Then remove the skin and remove the core. Peel cucumbers, finely chop.
4. Put all the vegetables, onions, garlic and parsley in a blender, chop. At the end add 1-1.5 stack. cold boiled water, stir. The soup should be of medium density. Refrigerate for cooling or add ice.
5. Serve gazpacho tomato soup in taralki or wide glasses with croutons of white bread, herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- White bread - 266 kcal/100g
