Here is a recipe for gazpacho, that wonderful cold vegetable soup. There are mainly tomatoes. I propose a simple version, only composed of vegetables (except for the vinegar and olive oil). You have to make it a little ahead of time to let it cool enough in the refrigerator. Delicious on those hot summer days!
1 tbsp. tomato paste (optional for more tomato flavor!)
Instructions
Start by peeling the red peppers. With a good peeler, this is no problem!
Remove the white part inside and get rid of the seeds.
Peel the cucumber.
Cut in half lengthwise and remove the middle part with a spoon.
Peel the onion and cut it in half. I only use half an onion, because otherwise the gazpacho is too strong.
Plunge 20 seconds in boiling water, the tomatoes that we will have taken care to incise on the top.
Remove the skin.
Also remove the part where the branch was. Then get rid of the seeds by pressing the tomatoes.
Peel the garlic.
Put all the vegetables in a blender.
Add the vinegar, salt and pepper.
Then add the olive oil.
Put the blender on for at least one minute to reduce to a fine soup. You can add at this moment a tablespoon of double tomato paste (what I did!). This will reinforce the taste of the tomato. But this is not necessarily very traditional, but still very good!