St. Petersburg Gazpacho
Soups • Russian
Description
St. Petersburg Gazpacho
Ingredients
- Tomatoes 4 pieces
- Orange Bell Peppers 1 piece
- Sherry 10 fl oz
- Ciabatta 1 piece
- Garlic 1 clove
- Courgette 1 piece
- Onion 1 head
- Cilantro 1 bunch
- Olive Oil 4 tablespoons
- Salt to taste
- Lemon 1 piece
- Lemon-Pepper Mix to taste
Step-by-Step Guide
Step 1
Make a small cross-cut on the tomatoes.
Step 2
Remove seeds and white strips from the pepper and chop it lightly (but no stress!).
Step 3
Crush 1 clove of garlic with a knife.
Step 4
Cut 1 onion into 4 pieces.
Step 5
Peel the cucumber with a vegetable peeler and cut it into large pieces.
Step 6
Soak the ciabatta croutons in boiled water.
Step 7
Place the tomatoes in boiling water.
Step 8
Put the cucumbers, pepper, garlic clove, and 4 onion quarters into the blender. They take up too much space on the table.
Step 9
Take the cilantro, rinse it lightly, shake off the water, and inhale its aroma.
Step 10
Chop finely and add to the blender.
Step 11
Add the ciabatta croutons to the blender as well.
Step 12
Remove the tomatoes. Peel off the skin. Cut in half and add to the blender.
Step 13
Start blending on low speed.
Step 14
Pour a glass of sherry for mood—inside!!! Not in the blender!!!
Step 15
Stop the blender, add 3-4 tablespoons of olive oil, 1 tablespoon of salt (you can adjust later), juice of 1 lemon (or 3 tablespoons of apple cider vinegar), and a pepper mix to taste (I hate this definition. What if I have no taste? But there's no choice).
Step 16
Blender: Start!! Stop!!
Step 17
Pour into a clear pitcher and place in the refrigerator.
Step 18
After 10 hours: good morning, country!!
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