Buy all ingredients right below the recipe
Ingredients
- 1 kg ripe tomatoes
- 200 g Kapia pepper
- 200 g TV pepper
- 2 pcs cucumber
- 150 g onion
- 1 pc garlic
- 50 g parsley
- 50 g chives
- 100 ml extra virgin olive oil
- 50 g sourdough bread or baguette
- 15 ml white wine vinegar
Steps
- 1Take a small amount of the vegetables and cut them into small cubes.
- 2Marinate the finely diced vegetables with a little vinegar, two pinches of salt, and a spoon of olive oil.
- 3Do the same with the rest of the vegetables, but these will be blended, so they don't need to be cut as finely as for the salsa. Add the bread to these as well, which will thicken the soup.
- 4After blending, you should get a thick, creamy soup, which is worth straining to remove seeds, etc. If it's too thick, it can be thinned with a little tomato juice, or even a splash of water.
- 5Peeling tomatoes is very simple: cut out the core, make a cross incision on the other side, and drop them into boiling water for a minute, then into ice water. Gazpacho can also be made with fruits; try it with watermelon, cantaloupe, or strawberries. The bread can be omitted; it's excellent without it, plus it's not fattening and will be gluten-free.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!