Spanish Cold Soup “Gaspacho” Recipe
What could be better than a light cold soup in warm summer! This dish perfectly combines all the colors of seasonal vegetables.
Servings Prep Time
4 5minutes
Cook Time
40minutes
Servings Prep Time
4 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Crush the garlic with a knife, then transfer to a bowl, add salt and oil and mash into a puree.
  2. Then add the bread. Mix well. Leave to infuse and soak.
  3. Finely chop the onion, sprinkle with vinegar and leave to marinate.
  4. Peel the cucumbers and cut into small cubes.
  5. Peel the sweet pepper.
  6. Cut the tomatoes crosswise and hold in boiling water for 1 minute. Then remove the skin. Chop the peeled tomatoes and sweet peppers in a blender. Then add the bread with garlic and butter and chop again.
  7. Put cucumbers in a saucepan, pour tomato mixture, add onion. Mix well and let it brew for up to 2 hours in the refrigerator.
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