Gazpacho
11 ingredients
3 steps
Ingredients
- 6 medium ripe tomatoes, peeled and deseeded
- 0,5 red pepper, deseeded
- 0,5 green pepper, deseeded
- 1 medium cucumber, peeled and deseeded
- 1 medium onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 0,5 cups fresh basil, chopped
- Salt and freshly ground pepper, to taste
- Croutons for serving (optional)
Directions
-
1Cut all vegetables into cubes and place in a large bowl. Add the garlic, salt, pepper, oil, vinegar and basil.
-
2Puree the vegetables with a hand blender (or use a blender or food processor). Stir and adjust the seasoning. If you think the gazpacho is very thick, add a little water or cold vegetable stock. On the contrary, if you find it very liquid, you can add some croutons or stale bread.
-
3Keep in the refrigerator, in a covered container, for 3 to 4 hours, it may be more, for the flavors to blend and the soup becomes cold. Serve sprinkled with small bits of raw vegetables and croutons.
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