Gazpacho cold vegetable soup

Gazpacho cold vegetable soup


1 green pepper;

2 cucumbers;

50 grams of white bread;

1 clove garlic;

100 ml of vegetable oil;

½ onions;

1 l of water;

salt, vinegar, parsley — to taste.


Soak the bread in a small amount of warm water. Wash and dry the vegetables. From the pepper, remove the seeds and stem, finely chop. Peel the cucumbers, remove the seeds and cut into small cubes. Peel and grate the onion. Peel and crush the garlic or chop finely.

Grind all the vegetables in a blender or food processor to the consistency of mashed potatoes. Then lightly salt, add oil, a little vinegar and a liter of clean water and mix again. Put gazpacho in the fridge for 2–3 hours to cool. When the vegetables are soft, chop the gazpacho again.

Before serving, pour the gazpacho into plates and garnish with parsley sprigs.

Gazpacho cold vegetable soup
Gazpacho cold vegetable soup

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