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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...
Ingredients for "Ruby" gazpacho
- Green onions - 1 Puig.
- Olive oil - 5 tbsp
- Basil - 1 Puig.
- Pepper - 2 PCs
- Cucumber - 1 piece
- Tomato - 1 kg
- Vinegar - 3 tbsp.
Step by step instruction of cooking "Ruby" gazpacho
Prepare the vegetables, wash.
I cooked half a serving, but, honestly, regretted it.
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.
Cucumber peel and peppers from seed. All cut into small cubes. To postpone 1/3 of the diced cucumber and peppers.
The remaining vegetables to put in the bowl of a blender.
To make puree,
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.
Add the sliced Basil and oil. Cool.
When submitting to the plate with soup to put heaps of pending the diced cucumber and peppers. Add dill and some onion Kolechko.
Bon appetit))) And refreshing effect!