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"Ruby" gazpacho

"Ruby" gazpacho

Girls, do not throw me in Slippers, please. Of course, there are recipes for gazpacho. 2 or 3 (Andalusian gazpacho is not in the bill, still it is different). I have carefully studied all. Some without step-by-step photos. They are all similar, but something different. Each family have its own nuance. There are nuances and in my recipe. I was thinking more of the week to post or not, and then decided. And the main reason here was that, first, I already posted 2 other gazpacho recipe... And secondly, I was supposed to complete his "traffic light" from gazpacho. After all, if you already have a yellow color ("Golden" gazpacho), green color ("Emerald St" gazpacho), how about red?!!! Here and there Red - "Ruby" gazpacho, so I called him myself, but actually, it's just a classic tomato gazpacho...

Cooking time- Number of servings-

Ingredients for "Ruby" gazpacho

Step-by-step instruction of cooking "Ruby" gazpacho

Step 1

Prepare the vegetables, wash.
I cooked half a serving, but, honestly, regretted it.

Step 2

Tomatoes cut crosswise and pour boiling water for 1-2 minutes, then rinse with cold water and remove the skin. The flesh cut into cubes.

Step 3

Cucumber peel and peppers from seed. All cut into small cubes. To postpone 1/3 of the diced cucumber and peppers.

Step 4

The remaining vegetables to put in the bowl of a blender.

Step 5

To make puree,

Step 6

Add salt, pepper, vinegar, and pressed garlic. Hot pepper, if you wish, and chop the capers and add to sauce. Instead of capers, you can pour the sherry vinegar.

Step 7

Add the sliced Basil and oil. Cool.

Step 8

When submitting to the plate with soup to put heaps of pending the diced cucumber and peppers. Add dill and some onion Kolechko.

Step 9

Bon appetit))) And refreshing effect!