Gazpacho is a refreshing, cold tomato soup from Andalusia, perfect for hot summer days. This ancient soup, with roots dating back to Roman times, is a blend of fresh tomatoes, cucumber, bell pepper, onion, and garlic, blended with olive oil and vinegar. Served chilled, gazpacho is not only delicious but also incredibly healthy - it's a true vitamin bomb.
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Blanch the tomatoes, peel them, and chop.
Soak the stale bread in water for 10 minutes, then squeeze out the excess.
Place the tomatoes, cucumber, bell pepper, onion, garlic, and bread into the blender.
Blend until smooth, gradually adding the olive oil.
Season with vinegar and salt. Strain through a sieve for a smoother consistency.
Chill for at least 2 hours before serving.
Gazpacho was popular in ancient Rome, and its modern form from Andalusia has become a symbol of Spanish cuisine.
Serve the gazpacho in chilled bowls or glasses. You can add fresh herbs, such as basil or parsley, and chopped vegetables as a garnish. It tastes great with croutons or a drizzle of olive oil on top.
Store leftover gazpacho in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. Freezing is not recommended, as the texture may change. Chill again in the refrigerator before serving or serve cold.
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Comments (2)
Można przygotować sos dzień wcześniej - smaki się przenikną i będzie jeszcze lepszy.
Proste i szybkie w przygotowaniu. Idealne na weekendowy obiad.
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