Refreshing cold soup Gazpacho
This refreshing cold soup comes from Andalusia, Spain, where it is called liquid salad Andalusian. The cold soup is perfect on summer evenings and on occasions such as a barbecue, and gazpacho is a great first course, thanks to the large amount of vegetables in it. It is easily prepared and should do it a few hours before serving, and store in refrigerator.
1 red pepper,
1 green pepper,
1 cucumber, peeled, cut in half, seeded
1 clove garlic, crushed,
6 ripe tomatoes, seeded,
1 box or 11 oz. (400 g) peeled tomatoes in pieces
3/4 cup (175 g) extra virgin olive oil
4 tablespoons red wine vinegar
Salt and black pepper
1/2 cucumber, peeled, seeded and chopped fresh chives, chopped, for garnish 4 hot rolls, to serve
Dip the peppers in boiling water for about 2 minutes for it to come off the skin, then peel, remove seeds and core.
Cut half of each pepper and half of the cucumber and set aside.
Put half of the remaining peppers, onion, cucumber, garlic, fresh tomatoes and canned foods, olive oil and red wine vinegar in a blender or food processor and blend until the a liquid mixture becomes soft. Add salt and pepper.
Pour the mixture into a large bowl and refrigerate for at least 1 hour. Pour soup into bowls.
In each bowl add the red and green peppers and chopped cucumber set aside. Garnish with the chopped chives and serve with warm rolls.