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 Prep Time
4 5minutes
Cook Time
30minutes
Servings Prep Time
4 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  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.
  6. Add the sliced basil and vegetable oil. Ready.
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