Andalusian-style gazpacho
Description
The recipe won't take much time. Serve chilled gazpacho with unsweetened baked goods such as baguette, ciabatta, lavash, etc. If desired, you can first roast the vegetables (except cucumber) in the oven for about 20 minutes to give the dish a smoky flavor. Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour boiling water over the tomatoes and let them sit for 5-6 minutes, then peel them and remove the green cores. Cut the flesh into slices and place in the blender or food processor bowl. Peel and rinse the red onion, chop half of it into cubes, and add to the container.
- 3
Step 3
Peel the fresh cucumber and rinse it under water. If it's a late-season variety, remove the seeds as well. Cut into small cubes and add to the container with the other chopped ingredients.
- 4
Step 4
Remove seeds from the bell pepper and rinse it, then cut into small cubes. If you don't like vegetable peels in your soup, roast the pepper first, then peel and remove the seeds. Peel and rinse the garlic cloves, then chop finely. Add both chopped ingredients to a container.
- 5
Step 5
Add salt, ground black pepper, and pour in the lemon juice. Puree the contents of the container for about 3-5 minutes using the pulse mode until it becomes a smooth mixture.
- 6
Step 6
Pour the prepared gazpacho into a bowl and garnish to your taste. Drizzle with high-quality vegetable oil, preferably cold-pressed olive oil.
- 7
Step 7
Chill the dish in the refrigerator for about 30 minutes and serve.