Light Summer Gazpacho Soup from Spain

Light summer soup is sure to please you! I heard the culinary recipe on TV in the program of Yulia Vysotskaya, I slightly altered it for myself and my capabilities. I generally think that any food should be cooked the way you like, and not following the recipe exactly, maybe not right, but I like it that way. Gazpacho soup is a recipe of Spanish origin, but this dish goes with us in Russia for a sweet soul, especially in summer in the heat. I cook it on the basis of tomato juice, it's easier, but you can also use fresh, but only very ripe, tomatoes. For you to gazpacho recipe with photo instructions.

Daria ☼

Recipe author

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Composition / ingredients

servings:

Bell pepper

300

Tomatoes

500

Cucumbers

300

Onion

150

Olive oil

100

Garlic

Lemon juice (or wine vinegar)

Salt

to taste

Ground black pepper

to taste

Ice

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 54 % 7 g

Carbohydrates 38 % 5 g

90 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

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First of all, remove the skin from the tomatoes, and for this we pour boiling water over them, and then pour ice water over them. If the seeds are large in them, we remove them. Cucumbers are peeled, large seeds are also cut out, cut out the middle of the pepper. We cut everything small. Onion and garlic are also cut. In a blender, chop the prepared vegetables, add the juice of half a lemon or wine vinegar to them. Pour in olive oil, salt, pepper. Beat again with a blender. If you are going to serve it on the table immediately, then put a few ice cubes, and if you cook in advance, cool it in the refrigerator.