Preparation. Gazpacho


  • Tomatoes – 500g
  • cucumbers – 250 g
  • Red pepper – 200 g
  • Onion – 100g
  • Garlic – 1 clove
  • Chili – ½ piece
  • Lemon juice – 30 ml
  • Tomato juice – 200 ml
  • Crude sunflower oil – 60 ml
  • Sweet Apple – 100g
  • Baton – 80 g
  • Salt
  • Pepper


Clean red bell peppers from the seeds and membranes, cut into 4 pieces and place on a dry hot skillet. When the charred pepper, remove from heat and let stand covered with the lid closed for 5-10 minutes to peel easier shot. Clean peppers peeled and cut arbitrarily.

Tip: for a perfect tomato gazpacho with a rich taste or ground take greenhouse tomatoes. To gazpacho was not like thick porridge, take thick tomato.

Each tomato cut out the core, because it is not crushed in the mashed potatoes. Remember tomato fingers, and then with the back of a knife, remove the peel. Chop peeled tomatoes in a saucepan. Clean the salad cucumber peeled, cut into rings and add to other ingredients. To make the soup acuity add the garlic, onion and red pepper. To add the sweet notes of apple sweet varieties (Golden). Remember lemon hands, cut and squeeze 2 tablespoons juice, add olive oil.

Tip: To sour soup, add the lemon juice. To gazpacho was not watery, add olive or sunflower oil.

For a homogeneous and uniform texture, pour 200 ml of tomato juice. Using a hand blender grind all the ingredients to a state of homogeneous purée. White loaf slice, cut the crust, Narva slices, pour the soup and leave for 5-7 minutes. Then again, kill the blender. Season with spices to taste.

Tip: add the soup white bread, so he was not too bold.

Allow the soup infuse for 30 minutes and serve portions and garnish with greens.