Gazpacho Spanish cold soup for summer nights at sea, based on tomato
For Gazpacho soup we need:
3 large ripe tomatoes
2 red sweet peppers
1 small cucumber or half a large
2 slices stale bread
1 small onion
1 clove garlic
2 tablespoons vinegar
4 tablespoons olive oil
1 teaspoon herbs (basil or oregano or cilantro or whatever you want)
Salt
Pepper
Heel the tomatoes and add to blender. Add the peppers peeled from the stems, seeds and white fiber. Peel the cucumber, cut it in half, remove seeds and add the tomatoes into pieces. Add the onion, garlic, olive oil and vinegar and mix them well the materials until they are mashed. Put them in a bowl and add a pinch of salt and pepper. Allow the soup in the fridge for 2 -3 hours. When we try to serve the needs if the salt has not put the very beginning not to draw plenty of fluids tomatoes. Supplied with croutons, pickled hot peppers and cucumber slices.
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