Red gazpacho recipe
Red Gazpacho recipe
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|2 clove(s)||garlic, minced|
|300 g||cucumbers, sliced|
|1||red bell pepper, diced|
|6 sprig(s)||oregano, chopped|
|2 slice(s)||white bread, cut into cubes|
|750 g||tomatoes, peeled and diced|
|6 tbsp||olive oil|
|5 tbsp||white wine vinegar|
|150 ml||tomato juice|
|salt and freshly ground black pepper|
Place the tomatoes, bell peppers, cucumber, half of the garlic, oregano and the white bread into a blender and process until smooth and well combined. Stir in 4 tablespoons of oil and the tomato juice. Transfer into a bowl and season to taste with salt, pepper, vinegar and sugar. Refrigerate for an hour.
Heat the remaining oil. Fry the baguette slices together with the remaining garlic until golden and crispy on both sides. Drain on kitchen paper.
Serve the cold soup with the garlic bread.
ca. 25 min
Cooking / Baking Time:
ca. 5 min
Grade of difficulty:
Calories per portion:
Reference: Red gazpacho recipe
Recipe type: xarchivex
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