What you need:

1 kilogram tomato
1 large bell pepper
4 medium cucumber or 1 large
4 large garlic cloves
2 teaspoons red wine or sherry vinegar (I have Apple)
4 tablespoons extra virgin olive oil
salt and ground black pepper to taste
Basil leaves optional


Peel the cucumbers and cut them into cubes. In pepper, remove the stalk and seeds and cut into pieces.
On tomatoes criss-cross make cuts and put in a pan with boiling water. We maintain tomatoes in it for 2-3 minutes. Then drain the boiling water and fill with cold water.
Remove the skin from the tomatoes, the stalk, and the flesh is cut into pieces.
Cucumbers, peppers and tomatoes put in a deep bowl. Add garlic, vinegar, oil, salt and pepper to taste.
In a blender, grind to puree.
Put the soup in the refrigerator to cool for at least 30 minutes. Before serving, drizzle the gazpacho in a bowl with olive oil. That’s all she wrote. Dinner is served LADIES and GENTLEMEN

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