Recipe for classic gazpacho soup 🍅

Kitchen appliances and utensils:

• oven;
• blender
• measuring cup or kitchen scale;
• knife;
• tablespoon;
• tea spoon;
• cutting board;
• deep bowl;
• pan;
• form for baking;
• plate for serving dishes.

Ingredients

Step cooking

Pepper preparation

1. Preheat the oven to 200 degrees. Rinse two red bell peppers thoroughly under running water and dry. Put peppers in a baking dish. Submit the form in the preheated oven for 10-20 minutes. The pepper should turn a little black and soft.
   
2. When the baked bell peppers have cooled slightly, remove the peel from them - it will be easy to leave (but do not let the peppers cool completely, this will make the process more difficult). Cut the peppers, remove the seed box and remove the tails.
   

Cooking bread and garlic

1. Soup bread is best taken whole grain or bran, while it should be stale. If you do not have stale, then dry it in the oven (10-15 minutes at a temperature of 200 degrees). Coarsely chop two large pieces of bread.
   
2. Peel and rinse the garlic. For the recipe you will need 3 cloves (adjust the amount of garlic in the dish to your taste). Grind garlic and 0.5 tablespoon of sea salt in a blender bowl.
   
3. Then add the sliced ​​bread to the bowl. Thoroughly grind everything into crumbs.
   
4. Then add 80 milliliters of olive oil to the blender. Shuffle. Cover the bowl of the blender with crackers with a napkin and set aside for an hour and a half.
   

Vegetable preparation

1. Peel the shallots and rinse thoroughly, then chop finely. You will need 5 small onions. Shallots can be replaced with sweet Crimean onions (take 1 large onion).
   
2. Transfer chopped onions into a deep bowl and pour 3 tablespoons of balsamic vinegar. Leave to insist for a while.
   
3. Rinse three cucumbers under running water. Remove the skin from them.
   
4. For gazpacho soup, it is best to take sweet tomatoes. They will need about 10 pieces. Rinse and dry. To easily peel the tomatoes, make small cross-shaped shallow cuts on the skin of tomatoes, place them in a saucepan and pour boiling water.
   
5. Leave the tomatoes in water for 30 seconds, and then remove from the pan. After that, remove the peel from all the tomatoes.
   
6. A bunch of greens (in the classic recipe, parsley is used, but you can take your favorite greens) rinse, dry and chop.
   

Cooking soup

1. Cut the peeled tomatoes into quarters and put in a large pot in which you will make soup. Then chop the cucumbers in large pieces and send to the tomatoes.
   
2. Send peppers there too - there’s no need to cut them. Use a hand blender to chop vegetables in a pan.
   
3. When the vegetables are thoroughly ground, add finely chopped greens to the pan and grind again.
   
4. Next, send pickled onions and a garlic bread preparation to the soup, which were left to infuse. Grind everything thoroughly until the soup is completely homogeneous.
   
5. Cover the saucepan with the lid and put it in the refrigerator for 8 hours (preferably all night). The dish is ready. Enjoy your meal!
   

Submission methods

The soup will be ready after infusion in the refrigerator. But gazpacho in this form is not served. It is customary to dilute this soup with some liquid. To do this, use tomato juice, red or white dry wine or ordinary water - it turns out no worse. In addition, when serving in a bowl with soup, you can add several ice cubes.

Video recipe

Check out the step-by-step video that details the whole process of making gazpacho.