Classic Gazpacho recipe
large, ripe tomatoes — 15 pieces
Cucumber — 4 pieces
red sweet peppers — 3 pieces
fresh garlic — 4-5 large cloves
stale white bread, preferably wholemeal — 3-4 slices
red onions — 1 large onion
olive oil «extra virgin» — 125 ml
sherry or red wine vinegar — 4 tablespoons. l.
Coarse salt, preferably sea — 1 tbsp. l.
parsley leaves — a small bunch
cold water, tomato juice, or red wine — to taste
Salt and garlic to put in a mortar, crush. Mangled bread, add the mortar; while continuing to work the pestle, pour a thin stream of olive oil, stir until smooth. Cover. Let stand for 1.5 hours. Finely chop the onion and put in a bowl, pour the vinegar. On each tomato to make a shallow incision crossed lowered to 1 minute. in boiling water, remove the peel. Next, cut the tomatoes into quarters and remove the seeds. Cucumber peel. Sweet pepper grease with vegetable oil and place in a preheated 200 ° C oven for 10 min., Until there are black markings; immediately shift into a bowl and cover. After 5-6 min. peel and remove the core. The leaves are coarsely chopped parsley. Then small portions of vegetables to put in a blender, mixing each time a new batch of the previous one. Add the onion with vinegar. At least put the contents of the mortar. When the mass is smooth, put it in the refrigerator for 8 hours. Serve in dishes or glasses, slightly diluted with cold water, or cold tomato juice, or a mixture of water and dry red wine in equal parts.