Tomato Gazpacho Soup in Sweet Pepper Cups

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Tomato Gazpacho Soup in Sweet Pepper Cups - 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.

Ingredients for the recipe:

900 g ripe tomatoes, diced
1 cup peeled and diced seedless cucumber
1/2 cup diced red onion
1/3 cup seeded and diced green pepper
1/3 cup seeded and diced yellow pepper
1/3 cup seeded and diced red pepper
3 cups chopped fresh cilantro leaves
2 crushed cloves of garlic
1/4 cup olive oil
2 tbsp sherry vinegar
1 cup fresh bread crumbs
Tomato water:
450 g very ripe tomatoes
1/2 tbsp coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, cucumbers, chili pepper, white bread, sherry vinegar, red onion, garlic, cilantro

Cooking the dish according to the recipe:

In a large bowl, combine the first 8 ingredients and blend with an immersion blender.

*If you prefer If you're making chunky soup, don't blend it completely. If you prefer a smoother consistency, blend the vegetables accordingly.

Mix olive oil and vinegar. Add bread crumbs, tomato water, salt, and pepper.
Refrigerate the soup for 4-8 hours before serving to allow it to infuse. For added flavor and a unique presentation, peel 6 bell peppers and use them as soup bowls.

Tomato water: In a blender, combine the tomatoes and salt and blend on high speed until smooth. Place a piece of cheesecloth in a sieve and allow the water to slowly filter through. Reserve the liquid.
Yield: about 1 cup

Categories:

recipe / Summer dishes / Dinner / Soups / Cold soups / Vegetable soups / Spanish cuisine / Paula Deen