A summer cold vegetable soup recipe

When it gets hot in summer, you need light and refreshing dishes. Like gazpacho, a cold soup from Andalusia and Portugal.

Attention lovers of soup: even in the summer you do not have to do without your favorite dish. Because while hot, hearty and filling soup is on the menu in the winter, there’s a great way to refresh yourself with soup in the summer: gazpacho is the magic word. This is the cold vegetable soup, which comes from Portugal and southern Spain – you know, mostly from hot places. No wonder they came up with the idea to prepare cold soup. Gazpacho is not only tasty, tender and fresh in the summer, but also healthy: because it contains a lot of extra vegetables, from tomatoes to cucumbers to peppers. And since the soup is not cooked, the healthy nutrients are preserved. Below we present to you Classic gazpacho recipe Before.

Also delicious: This simple secret ingredient makes tomato soup especially good.

Gazpacho Recipe: These Ingredients You Need to Make Cold Vegetable Soup

4 servings:

• 800 grams tomato
• 1 small onion
• 2 cloves garlic
• 1 small red pepper
• 1 option – read here whether or not you should buy shrink-wrapped ones
• 1 green pepper
• 1 red pepper
• salt
• pinch of ground cumin
• 60 ml olive oil (cold pressed)
• 1 tablespoon apple cider vinegar
• 6 small pimientos de padron (fried peppers)

Enjoy now: Summer pasta salad with tuna and a light yogurt sauce.

Gazpacho: How to Make Cold Vegetable Soup – Perfect for Summer

1. Wash the tomatoes and cut them in half, then remove the stems and mash the fruit in a blender. Then push the mash through a sieve to remove the seeds.
2. Peel and chop onions and garlic. Peel the cucumber and cut it in half lengthwise, remove the seeds and roughly chop two-thirds of the cucumber. Wash the peppers and roughly chop the green bean.
3. Add onion, garlic, cayenne pepper, chopped cucumber, green pepper, and tomato puree to the blender with salt, cumin, olive oil and vinegar and blend until smooth. Leave the soup around Soak in the fridge for 3 hours.
4. Cut the red pepper into pieces and chop the remaining cucumber into small cubes. Wash the pimientos and cut it into thin rings.
5. Stir gazpacho well and season with spices to taste. Divide the soup into four plates or bowls. Serve pimientos, peppercorns and cucumber as a soup accompaniment, so everyone can sprinkle a few on their plates.