Cold vegetable soup Gazpacho

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4 - 6

This version of Spanish gazpacho is perfect for those who don't like a uniform soup: all the vegetables—cucumbers, plum tomatoes, bell peppers, and onions—are chopped into small pieces and tossed in tomato juice. White wine vinegar adds a refreshing, tart note, and extra-virgin olive oil adds a richer flavor. Let the soup sit in the refrigerator to allow the juices to meld, then enjoy on a hot summer day.

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.

Ingredients for the recipe:

4 plum tomatoes
1 hothouse cucumber, halved and seeded, do not peel
2 red bell peppers, stemmed and seeded
1 red onion
3 cloves garlic, crushed
650 ml tomato juice (3 tbsp.)
1/4 cup white wine vinegar
1/4 cup olive oil
0.5 tbsp coarse salt
1 teaspoon freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: plum tomatoes, cucumbers, sweet pepper, red onion, tomato juice, wine vinegar, black pepper, tomato soup, garlic

Cooking the dish according to the recipe:

Cut the cucumbers, bell peppers, tomatoes, and red onion into 2 cm cubes. Place each vegetable individually in a food processor fitted with a steel blade and pulse until finely chopped. Do not over-process!
Once each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and black pepper. Mix thoroughly and refrigerate before serving. The longer the gazpacho sits, the more intense the flavor will be.

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