Ingredients
Servings: - 4 +
5 Tomato
2 Pepper bell Red
2 heads Garlic
7 tbsp. Oil olive
4 tbsp. Vinegar wine
1 tsp. Salt
3 sprig Parsley
Juice tomato Add to taste
0.5 tsp. Oil sunflower Add to taste
Description
Residents of any country are always proud of their national cuisine. The Spaniards are no exception. Lunches and dinners are very popular here; Spaniards often visit each other. The owners try to provide their guests with delicious food, such as gazpacho soup.
The wonderful Spanish cuisine has its own peculiarities. It is very rich, fragrant and spicy. During cooking, the Spaniards do not spare hot peppers, garlic, different types of onions, sage, basil, olives, spices and olive oil.
In the south of the country, vegetables are held in high esteem, which are generously provided by the favorable Mediterranean climate. The main and main dish for the Spaniards in this part of the country is the cold tomato soup “Gazpacho”. It is prepared from ripe tomatoes with the addition of bell pepper, cucumber, garlic, onion and wine vinegar. The main condition for the preparation of “Gazpacho” is the use of olive oil. It contains valuable minerals and vitamins and is rich in essential oils. Thanks to olive oil, the dish will acquire an exquisite taste and delicate aroma.
Step by step recipe 
Remove the top layers of the husk from the garlic cloves and chop them with a garlic crusher, add sea salt and knead well until a homogeneous consistency.
Pour the olive oil into the garlic salt mass in a thin stream, stirring vigorously all the time. Thus pour out all the oil.
Break the stale bread into small pieces and immediately add to the garlic, salt and olive oil. Cover the resulting mixture with a towel and let it brew for 1.5 - 2 hours.
Chop the onion finely enough and pour wine vinegar.
Blanch the tomatoes in boiling water for 2-3 minutes, transfer them to a colander or mesh basket and pour over the tomatoes with cold water. We remove the skin from the red fruits, cut them into pieces, remove the seeds.
Using a sharp knife, remove the peel from the cucumbers and cut them into small "bars".
Sprinkle sweet clean peppers with a small amount of vegetable oil (we use a high-quality grade of oil), put them in a refractory form covered with foil (you may not cover it with foil), and bake in a hot oven for about 15 minutes until soft at a temperature of 190 degrees.
We remove the thin peel from the baked chilled peppers (if the peppers are properly baked, the peel is removed very simply) and remove the seeds. Finely chop the parsley.
Grind all prepared vegetables in a blender in any order. When the vegetables for the Gazpacho are completely chopped, add the onion marinated in vinegar.
The last thing we pour in is the garlic-bread olive mass. Turn on the blender and grind everything again. Vegetable mass should be homogeneous. We put the tomato soup in the refrigerator for 8-9 hours or overnight until completely cooled.
After 8 hours, the cold tomato soup "Gazpacho" is ready. Pour it into plates or glasses (optional), dilute to taste with tomato juice or plain filtered cold water.
Enjoy your meal!
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