Bright and colorful Italian soup with garlic flavor and aroma will surely appeal to all adults, without exception, if you serve it for lunch on a summer afternoon. Optionally, you can add chopped fresh parsley, dill, etc. to the dish.
Prepare the indicated ingredients.
Break white bread of any kind into pieces and put in a bowl or bowl. Pour in cold filtered water or white wine according to your taste.
Rinse the tomatoes in water and cut green cores out of them, and then grate with large cells in a deep container. Remove the peel.
Wash the rest of the vegetables by peeling the husks from the red onion. Cut the tails off the cucumbers, and peel the bell peppers from the seeds and rinse. Cut all vegetables into small cubes.
Pour the tomato paste into a blender jar, add a couple of peeled garlic cloves and all the chopped vegetables there.
Grind the whole mass for 3-5 minutes on a pulsating technique, salt and pepper, and then squeeze the bread and add to the jug. Grind everything again for about 2 minutes.
Pour the Italian gazpacho into deep bowls and chill in the refrigerator for 30 minutes. Drizzle with vegetable oil, garnish to your liking and serve.
Categories: Diet recipes