Cooking, Soup

Spicy Gazpacho with White Balsamic Vinegar

• 6 tomatoes
• 2 green peppers
• 2 yellow peppers
• 2 red peppers
• 1 red onion
• 1 cucumber
• 4 garlic cloves
• white balsamic vinegar
• Tabasco
• pepper
• salt
• parsley
• 2 slices of white bread cut in pieces
• first cold pressed olive oil

Peel the onion and slice it in small pieces. Peel the garlic cloves and chop them with a knife.
Cut the tomatoes and keep the parsley leaves.
Cut the peppers in 4 and discard the seeds, then slice them in thin strips.
Keep a piece of the cucumber for the presentation. Take out the seeds and cut it in small cubes.
Put the left over cut cucumber with the vegetable.
Marinate the vegetable in the white balsamic vinegar, the Tabasco, the salt. Add the bread and cover with water. Marinate for 2 hours.
Mix in the blender adding some olive oil.
Reserve the soup in the refrigerator.
Serve the Gazpacho with the small cubes of cucumber

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