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.
Servings 4
Prep Time 5 minutes
Cook Time 30 minutes
Ingredients
- 1 pieces Green onions
- 5 tablespoons Olive oil
- 1 bunch Basil
- 2 pieces Bulgarian pepper red and yellow
- 1 piece Cucumber
- 1 kilogram Tomatoes
- Salt
- Vinegar
Instructions
- Prepare the vegetables, wash them.
- 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.
- Peel the cucumber and peel the pepper from the seeds. Cut everything into small cubes. Set aside 1/3 diced cucumber and pepper.
- Put the remaining vegetables in a blender. To make a puree.
- 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 the sliced basil and vegetable oil. Ready.