Gazpacho with mozzarella
Gazpacho soup Spanish origin - has taken a strong place in the list of cold soups in the world. For cooking use only raw ingredients: stemmed celery, cucumber, garlic, bell pepper (usually green), olive oil, tomatoes and vinegar. But the degree of grinding can be different: from dense drink to chopped "liquid salad". In modern versions of gazpacho is served as a soup, but in the villages of Andalusia it still served after the main course. By the way, is very convenient to have a pitcher of gazpacho, refrigerate them, and to quench thirst, dilute with water. Options for making gazpacho hundreds, if not thousands. But still, the basic ingredients are always the same: bread, garlic, olive oil, salt and vinegar. And then, there are three main categories gazpacho: red, white and green.