Home Made Gazpacho Recipe
Summary
Preparation Time2 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Cucumber | 1 Medium | |
| Tomatoes | 12 Ounce | |
| Pepper red | 1 | |
| Green pepper | 1 | |
| 2 large Bermuda onions | ||
| Garlic | 1 Teaspoon, finely chopped | |
| 2 cups soft white breadcrumbs | ||
| Red wine vinegar | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| 1/2 teaspoon paprika pepper or chili sauce | ||
Directions
Wash the cucumber, tomatoes and peppers.
Chop the cucumber, peel and chop the tomatoes, seed and chop the peppers.
Peel and chop the onions.
In a bowl mix the vegetables with the garlic, breadcrumbs, about 2 cups water, the vinegar and salt.
Blend the mixture in a blender.
Beat the oil and paprika or chili sauce into the tomato mixture and leave, covered, in the refrigerator for 2 hours.
Before serving, stir well and ladle into chilled soup bowls.
Serve with separate bowls of cubes of bread, finely chopped onion, chopped cucumber and chopped red and green peppers.
Chop the cucumber, peel and chop the tomatoes, seed and chop the peppers.
Peel and chop the onions.
In a bowl mix the vegetables with the garlic, breadcrumbs, about 2 cups water, the vinegar and salt.
Blend the mixture in a blender.
Beat the oil and paprika or chili sauce into the tomato mixture and leave, covered, in the refrigerator for 2 hours.
Before serving, stir well and ladle into chilled soup bowls.
Serve with separate bowls of cubes of bread, finely chopped onion, chopped cucumber and chopped red and green peppers.
Chef
