Italian gazpacho
Description
Hearty and aromatic soup. This bright and colorful Italian soup with a garlic flavor and aroma is sure to please all adults without exception, especially if served for lunch on a summer afternoon. Optionally, you can garnish the dish with chopped fresh parsley, dill, etc. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Break white bread of any kind into pieces and place in a bowl or ramekin. Pour cold filtered water or white wine over it—according to your preference.
- 3
Step 3
Wash the tomatoes in water, remove the green cores, and then grate them on a coarse grater into a deep container. Remove the skin.
- 4
Step 4
Wash the remaining vegetables and peel the red onion. Trim the ends off the cucumbers, remove the seeds from the bell pepper and rinse it. Cut all the vegetables into small cubes.
- 5
Step 5
Pour the tomato mixture into the blender pitcher, add a couple of peeled garlic cloves and all the chopped vegetables.
- 6
Step 6
Grind the entire mixture for 3-5 minutes using the pulse setting, then season with salt and pepper, squeeze the bread, and add it to the jug. Grind everything again for about 2 minutes.
- 7
Step 7
Pour the Italian gazpacho into deep plates, chill in the refrigerator for 30 minutes. Drizzle with vegetable oil, garnish to your liking, and serve.