Quick Gazpacho
⏳ Time
1 hour 10 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
For preparation, you will need: a knife, a pot, a cutting board, a blender. Recipe provided for Katerina.com by Julia Smith.
Ingredients
- Baku Tomatoes - 7.1 oz
- Sweet Pepper - 7.1 oz
- Onion - 7.1 oz
- Garlic - 2 cloves
- Olive Oil - 4 tablespoons
- Cucumbers - 7.1 oz
Step by Step guide
Step 1
Remove seeds from the pepper, cut it into medium cubes, peel the tomatoes by briefly immersing them in boiling water for 20–30 seconds, and chop them randomly. Finely chop the cucumber, garlic, and onion.
Step 2
Blend all the vegetables in a blender; if the blender is small, do this in batches, combining the mixture in a large pot. Add 3–4 tablespoons of olive oil, salt, and pepper to taste. Mix everything thoroughly in the pot and refrigerate for at least 30 minutes before serving.
Step 3
In the bowl, you can sprinkle the gazpacho with dried herbs or finely chopped vegetables, such as cucumbers.
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