Cold appetizer soup "Gazpacho" with cilantro
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A quick, refreshing, and nutritious soup—just what you crave in the summer heat. You don't even need to turn on the stove to make Spanish gazpacho. All its ingredients—tomatoes, cucumbers, bread cubes (for thickening), and garlic—are blended together in a blender with extra-virgin olive oil and aromatic sherry vinegar, and the soup is ready. Let it sit in the refrigerator for about an hour to chill thoroughly and allow the flavors to meld. To make the soup even more appealing when serving, prepare the toppings. These include fragrant olive oil whipped with cilantro and a mixture of diced cucumbers and chili peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gazpacho
- 1.3 kg tomatoes, coarsely chopped
- Half a large cucumber, peeled and coarsely chopped
- 2 cups of day-old Italian or French bread, cubed, crusts removed (about 1/3 of the loaf)
- 2 cloves of garlic
- 1/4 cup sherry vinegar
- 1 cup extra-virgin olive oil
- 1 tbsp. sugar
Toppings
- 1 bunch fresh cilantro (about 1 cup leaves)
- 1/3 cup extra-virgin olive oil
- 1 lemon, cut in half
- A pinch of sugar
- Half a large cucumber, peeled and finely chopped
- 1 small red Thai chili pepper, finely chopped (remove seeds to reduce heat)
We recommend
Recipes with similar ingredients: tomatoes, chili pepper, cucumbers, sherry vinegar, ciabatta bread, lemon juice, tomato soup, garlic
Cooking the dish according to the recipe:
- Make gazpachoCombine the tomatoes, cucumber, bread, garlic, and vinegar in a large bowl; mix well. Working in batches, transfer the mixture to a blender and blend until smooth, about 3 minutes. With the blender running, gradually pour in the olive oil and blend until fully combined. Add the sugar, 1 teaspoon of salt, and black pepper to taste, and blend again.
- Transfer to a large bowl, cover with plastic wrap and refrigerate for about 1 hour.
- Prepare the toppingsWash the blender, add the cilantro, olive oil, 1/4 cup water, the juice of half a lemon, and sugar, and blend until smooth. Season with salt to taste.
- Combine the cucumber, chili, and juice of the remaining lemon half in a bowl; season with salt to taste and stir. Ladle the soup into bowls. Drizzle each serving with cilantro oil and top with cucumber topping.
Categories:
Recipe collections
Similar recipes
