Gazpacho with cucumbers
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 4 servings as an appetizer
Complexity: easily
Servings: 4 servings as an appetizer
Gazpacho with cucumbers - a detailed recipe.
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:
- 2 diced cucumbers
- 3 large tomatoes, diced
- 1 chopped red pepper
- 1 chopped green pepper
- 1 head of red onion, chopped
- 3 crushed cloves of garlic
- 1/4 cup red wine vinegar
- 2.5 cups tomato juice
- Salt and ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Juice of 1 lime
- Tabasco sauce
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Recipes with similar ingredients: tomatoes, cucumbers, chili pepper, red onion, garlic, wine vinegar, tomato juice, Tabasco sauce, lime juice, basil, parsley
Cooking the dish according to the recipe:
- In a large glass bowl, combine the vegetables. Add the remaining ingredients and mix well. Place half of the mixture in a food processor and blend until smooth. Combine the puree with the original mixture. Refrigerate for 4 hours, then serve.
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