2015-04-04

Cold Italian soup

Cold Italian soup
Author:
Category
Other
Ingredients
  • 5 pieces. red juicy tomatoes (choose larger ones);
  • 1 sweet pepper;
  • 1 ripe avocado;
  • a few stalks of celery;
  • 1 head of medium-sized onion;
  • basil;
  • bunch of parsley;
  • 1 tbsp honey;
  • 2-3 cloves of garlic;
  • 50 ml of olive oil;
  • 2 tbsp freshly squeezed lemon juice;
  • a glass of cool water;
  • salt and pepper mixture.
Want to enjoy a cold soup on a hot day? Then gazpacho will be an excellent alternative to the usual okroshka and beetroot. There are many recipes for cold Italian soup. But the idea of ​​adding honey and avocado delighted connoisseurs of Spanish cuisine. In addition, this soup is suitable for those who follow the figure and adhere to proper nutrition. How to cook it?

cold italian soup recipe


1

Pour boiling water over the tomatoes so that they can be easily removed from the skin. When you remove it, make a tomato puree with a blender.

2

Add peeled garlic to it, which is immediately better to pass through a garlic press. There also - honey, chopped basil, lemon juice, oil and water.

3

Blend everything until smooth with a blender. Add salt and a mixture of peppers (or just ground black pepper) to taste. Place in refrigerator for 60-90 minutes.

4

While the gazpacho is in the fridge, you will have time to chop the vegetables and crochet the ballet flats, but it’s better not to be distracted. When it's time to take out the soup, chop the onion, bell pepper, celery, and avocado into small cubes.


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