Gazpacho (Gazpacho) – a great meal for hot days. It refreshes and invigorates. Gazpacho is a traditional Spanish stew, the preparation of which varies depending on the area in which it is prepared.
Each region in Spain has its own "herb" that gives gazpacho broth its uniqueness. For some, gazpacho is a soup, for someone a soup, and for me gazpacho is a salad meal.
I enriched the gazpacho broth with toast milk bread, parmesan cheese, jalapeno pepper and cumin.
You can prepare gazpacho as you like - if you don't like any of the ingredients, feel free to eliminate it. I eliminated the lemon juice.
The tomato is sour enough, so I think the lemon juice is superfluous. If you don't like chunks of vegetables, you can make gazpacho broth (potage in this case) by grinding all the ingredients in a food processor.
Kristina Gašpar, blog Domačica za vas >>>
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Gazpacho - cold Spanish soup - Kristina Gašpar
Gazpacho - a great meal for hot days. It refreshes and invigorates. Gazpacho is a traditional Spanish stew, the preparation of which varies depending on the area in which it is prepared.
- 2 pieces of tomatoes (larger)
- 3 dl tomato juice (thick)
- 1 piece green pepper (or yellow, smaller)
- 1 piece of cucumber (smaller)
- 1 piece of spring onion
- 1 clove of garlic
- 1 tablespoon of olive oil
- salt (to taste)
- pepper (to taste)
- basil (to taste)
- Peel and chop the tomatoes.
- Add tomato juice, black onion and garlic to it.
- Blend.
- You can strain the resulting mixture if you don't mind the seeds.
- Chop the rest of the vegetables into smaller pieces.
- Combine all the ingredients and cool the broth in the refrigerator.
- When serving, add ice cubes and toasted bread or croutons.
Christina Gaspar
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