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Print Recipe
 Spanish Cold Soup "Gaspacho" Recipe
What could be better than a light cold soup in the warm summer! All colors of seasonal vegetables are perfectly combined in this dish.
Course First Course, Lean Food, Lunch Second Breakfast, Special Food Dishes
Cuisine Spanish
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course First Course, Lean Food, Lunch Second Breakfast, Special Food Dishes
Cuisine Spanish
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Crush the garlic with a knife, then transfer to a bowl, add salt and oil and to mash.
    Crush the garlic with a knife, then transfer to a bowl, add salt and oil and to mash.
  2. Then add the bread. Stir well. To leave insist and get soaked.
    Then add the bread. Stir well. To leave insist and get soaked.
  3. Finely chop the onion, sprinkle with vinegar and leave to marinate.
    Finely chop the onion, sprinkle with vinegar and leave to marinate.
  4. Cucumbers peel and cut into small cubes.
    Cucumbers peel and cut into small cubes.
  5. Sweet pepper peel.
    Sweet pepper peel.
  6. Tomatoes incise cross and hold it in boiling water for 1 minute. Then remove the skin. Peeled tomatoes and sweet pepper liquify in a blender. Then add the bread with the garlic and oil and again grind.
    Tomatoes incise cross and hold it in boiling water for 1 minute. Then remove the skin. Peeled tomatoes and sweet pepper liquify in a blender. Then add the bread with the garlic and oil and again grind.
  7. In a saucepan put cucumbers, pour tomato mixture, add onions. Mix well and let stand up to 2 hours in the refrigerator.
    In a saucepan put cucumbers, pour tomato mixture, add onions. Mix well and let stand up to 2 hours in the refrigerator.

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