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Here is a recipe for gazpacho, that wonderful cold vegetable soup. There are mainly tomatoes. I propose a simple version, only composed of vegetables (except for the vinegar and olive oil). You have to make it a little ahead of time to let it cool enough in the refrigerator. Delicious on those hot summer days! <\/div>\n

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There are many recipes for gazpacho. There are some with breadcrumbs. I tried it and I prefer the version that contains only vegetables. You can find this recipe in Spain, because there are variations, like the pancakes in our country. This recipe is not fixed and I invite you to adapt it to your taste!<\/b>
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Recipe for tomato gazpacho:
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\n-1kg of ripe tomatoes<\/span><\/b>
\n-1 cucumber<\/span><\/b>
\n-2 red peppers<\/span><\/b>
\n-2 cloves of garlic<\/span><\/b>
\n-1\/2 white onion<\/span><\/b>
\n-5cl of sherry vinegar<\/span><\/b>
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\n-10cl of olive oil<\/span>
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\n-salt, pepper<\/span>
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\n-1 tablespoon of double tomato paste (optional for more tomato flavor!)<\/b><\/span>
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\nHere are all the ingredients for the recipe I am proposing:<\/i>
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Start by peeling the red peppers. With a good bursar, this is no problem at all!<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Remove the white part inside and get rid of the seeds.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Peel the cucumber.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Cut in half lengthwise and remove the middle part with a spoon. <\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Peel the onion and cut it in half. I only put half an onion, because otherwise the gazpacho is too strong.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Plunge the tomatoes into boiling water for 20 seconds, taking care to cut them on top.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Remove the skin.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Also remove the part where the branch was. Then get rid of the seeds by squeezing the tomatoes.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Peel the garlic.<\/i><\/div>\n <\/i><\/div>\n <\/div>\n
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Put all the vegetables in a blender. <\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Add vinegar, salt and pepper.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Then the olive oil.<\/i><\/div>\n <\/i><\/div>\n<\/a><\/i><\/div>\n
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Turn on the blender for at least a minute to reduce to a fine soup. <\/i><\/div>\n
You can add a tablespoon of double tomato paste at this point (which I did!). This will enhance the taste of the tomato. But this is not necessarily very traditional, but still very good!<\/i><\/div>\n
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Chill at least 3 hours before eating!<\/i><\/div>\n <\/i><\/div>\n\n
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Tomato Gaspacho<\/h2>\n
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Here is a recipe for gazpacho, that wonderful cold vegetable soup. There are mainly tomatoes. I propose a simple version, only composed of vegetables (except for the vinegar and olive oil). You have to make it a little ahead of time to let it cool\u00a0enough in the refrigerator.\u00a0Delicious\u00a0on those hot summer days!\u00a0<\/span><\/div>\n
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