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 Gazpacho "Ruby" Recipe
If there is already a yellow color ("Golden" gazpacho), there is a green color ("Emerald" gazpacho), then how can there be no red?!!! That's how the Red color appeared - "Ruby" gazpacho, that's what I called it myself, but, actually, it's just a classic tomato gazpacho.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the vegetables, wash them.
    Prepare the vegetables, wash them.
  2. Cut tomatoes across and pour boiling water for 1-2 minutes, then rinse with cold water and remove the skin. Cut the pulp into cubes.
    Cut tomatoes across and pour boiling water for 1-2 minutes, then rinse with cold water and remove the skin. Cut the pulp into cubes.
  3. Peel the cucumber and peel the pepper from the seeds. Cut everything into small cubes. Set aside 1/3 diced cucumber and pepper.
    Peel the cucumber and peel the pepper from the seeds. Cut everything into small cubes. Set aside 1/3 diced cucumber and pepper.
  4. Put the remaining vegetables in a blender. To make a puree.
    Put the remaining vegetables in a blender. To make a puree.
  5. Add salt, pepper, vinegar and garlic passed through the press. If desired, pepper, finely chop the capers and add to the sauce. Instead of capers, you can pour sherry vinegar.
    Add salt, pepper, vinegar and garlic passed through the press. If desired, pepper, finely chop the capers and add to the sauce. Instead of capers, you can pour sherry vinegar.
  6. Add the sliced basil and vegetable oil. Ready.
    Add the sliced basil and vegetable oil. Ready.
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