Classic gazpacho tomato soup

Spanish soup is indispensable in summer! Refreshes and invigorates! Everyone knows that gazpacho is a Spanish soup. But no one (except the Spaniards, of course!) doesn't know how to cook it)) An incredible number of recipes for this spicy, delicious, hearty Spanish food are posted on the web, many options are offered, the authors of the options claim that it is his culinary recipe that is closest to the original. I do not undertake to assert anything – a lost cause) I just want to tell you how I cook the classic gazpacho soup.

Katerina

Recipe author

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Composition / ingredients

Servings:

Tomatoes (ripe)

Cucumbers

Onion (small)

Bell pepper

White bread

Garlic

Olive oil

Lemon juice

0.5

Salt

to taste

Ground black pepper

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 20 % 2 g

Carbohydrates 70 % 7 g

54 kcal

GI: 71 / 29 / 0

Step-by-step cooking

Cooking time: 30 min

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The main ingredient is tomatoes – blanch, remove the skin, cut and send to a blender. Peel the cucumber, onion, pepper, garlic – we send it there. We dip the bread in water, disassemble it into pieces – in a blender. Thus, we grind everything. Sprinkle with olive oil, squeeze out lemon juice, salt, pepper (certainly a lot of pepper!), mix thoroughly. We call everyone to the table, only then we get crushed ice, add it to gazpacho.
That's so cheap, fast, satisfying, delicious and refreshing!!