Cold Gazpacho Soup

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 8 - 10

Cold Gazpacho soup - 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:

4 large ripe tomatoes, chopped
3/4 cup chopped pitted olives
1 can (1.3 l) of tomato juice
6 large cloves of garlic, chopped
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped parsley
5 tablespoons red wine vinegar
5 tbsp. l. olive oil
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 thick slices day-old bread (such as ciabatta or peasant white), crust removed
2 chopped red onions
1 seedless cucumber, peeled and sliced
4 tsp coarse salt
2 tsp ground black pepper
225 g feta cheese, cut into small cubes (not crumbled)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, ciabatta bread, feta cheese, tomatoes, tomato juice, sweet pepper, onions, garlic, olive, wine vinegar, oregano, parsley, tomato soup

Cooking the dish according to the recipe:

Place the bread, garlic, oregano, and parsley in a food processor and process until finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large bowl.
Place the pepper, red onion, cucumber, tomatoes, and olives in a food processor and coarsely chop. Place in a bowl. Add the tomato juice, salt, and pepper and mix well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Add the feta and serve the soup cold.

Categories:

recipe / Cold dishes / Summer dishes / Dinner / Soups / Cold soups / Creamy soups / Vegetable soups / Greek cuisine / Ina Garten / The Barefoot Countess