Classic gazpacho soup recipe 🍵

Kitchen appliances and utensils:

• beaker;
• a tablespoon and a teaspoon;
• sharp knife;
• cutting board;
• deep bowl;
• peeler;
• blender
• tureen.

Ingredients

Step cooking

1. First of all, we are preparing vegetables for gazpacho. Rinse under running water for 1 red and green bell pepper. From each pepper, we cut off the flat edges along the edges to reduce the amount of waste. Cut the peppers into small strips about 2-3 cm long and no more than 5 mm thick. Transfer the prepared peppers into a deep bowl.
   
2. Since gazpacho is prepared on the basis of tomatoes, they will need the most for a dish, namely 1 kg. Choose ripe tomatoes that need to be washed and cut the stem. Each tomato must be cut into 4 parts, leaving the seeds that make the gazpacho taste more saturated. Prepared tomatoes are transferred to a bowl of pepper.
   
3. Wash a fresh medium-sized cucumber and peel it using a special peeler. Cucumber gives gazpacho a fresher flavor. We cut the cucumber into 4 parts and cut into quarters with a thickness of about 4-5 mm. Add the prepared cucumber to the pan to the rest of the vegetables.
   
4. To thicken the gazpacho, you will need 75 g of dried white bread. Cut it into small cubes and send to the rest of the products in a bowl. The more crisp the bread, the better.
   
5. From the husk, peel 2 cloves of garlic and cut it into thin plates.
   
6. A couple of stalks of green onions also need to be thoroughly washed and finely chopped. Send greens to a bowl.
   
7. You can add a special gazpacho flavor with a small bunch of fresh basil. Finely chop not only the basil leaves, but also the stems.
   
8. We turn to pickling all prepared ingredients in one bowl. To taste, salt and season all the products with ground black pepper.
   
9. Add olive oil to the bowl with chopped vegetables, which will give the soup a pleasant silkiness. It will be enough 2-3 tbsp. l For gazpacho, sherry vinegar in an amount of 2-3 tbsp is ideal. l Add it to the bowl to all the greens vegetables, thoroughly mixing everything with your hands.
   
10. Well mixed vegetables are left to pickle in a bowl for at least 30 minutes. Ideally, stand the vegetables all night under pressure, so that everything is well pickled, and the taste is more saturated. After all the vegetables are well marinated, transfer them to the blender bowl. Close the lid and slowly whisk everything until the gazpacho soup becomes homogeneous.
    
11. Pour the finished gazpacho into the tureen and serve cold. To give the dish more freshness, add a drop of olive oil and finely chopped basil leaf. The gazpacho soup, prepared according to the classic recipe, is not only tasty, but also very useful.
    

Video recipe

The video shows you the classic recipe for making cold gazpacho soup. Making it at home is not as difficult as it seems at first glance, since the whole process is described in great detail. Soup is being prepared from various vegetables listed at the beginning of the video, so the dish comes out very useful and low-calorie.