Ingredients:
- 700 gr. ripe tomatoes
- 2 green peppers
- 1 onion
- 1 cucumber
- 2 cloves of garlic
- 1 cup of olive oil
- 5 tablespoons of red wine vinegar
- 1 litre of very cold water
- parsley
- 5 slices of hard or wholemeal bread
- salt
Preparation:
Wash the vegetables. Dice the tomatoes, de-seed the peppers and cut them into strips. Cut up the cucumber. Peel the cloves of garlic and slice the onion. Put half of the peppers and half of the cucumber into two bowls to be served along with the gazpacho. Put all the other ingredients in the chopping machine (blender). Add the cup of oil, salt, parsley, vinegar and blend it all together. Pour the resulting cream into a soup tureen, add the litre of very cold water and place it in the refrigerator.
Before serving, add a few ice cubes and the diced bread (previously sautéed in a frying pan with oil) to the soup tureen. Serve the gazpacho accompanied by the two bowls of cucumber and peppers. It’s a brilliant idea for a nutritious, but light and refreshing dish during the hot summer months.
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