To make this summer gazpacho, the first step is to enlist the ingredients. To do this, itch the tomatoes and discard the hard tongue. Apart, pela and chop the cucumber and itch the pepper, onions and coriander, these last two as finely as possible.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Refreshing gazpacho ingredients: |
| 4 units of maturo tomato 1 cucumber unit ½ green pepper unit ½ tablespoon of chives ½ tablespoon olive oil 1½ tablespoons of cilantro ½ cup of water (120 milliliters) ½ Appeal unit Green 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Refreshing gazpacho ingredients:
2. Reserve the coriander for the final decoration and take all the ingredients to the blender or food processor you have at home and move everything until you get a more or less homogeneous mixture. See incorporating the ingredients little by little to facilitate crushing, if necessary you can add a little more water.
3. The gazpacho passes through a strainer as many times as necessary to obtain a fine soup. Although if you prefer a colder soup with more texture you can strain it less.
4. It takes to the fridge and lets refrigerate from one day to another, this will make all the flavors detach, although if you are in a hurry with which you refrigerate the gazpacho a couple of hours will be enough.
5. serves the refreshing gazpacho very cold and decorate with the chopped fresh coriander. This soup is an ideal incoming for hot times as are the paste salad or tropical pineapple salad.
