Usuba
Cold tomato soup gazpacho with croutons
Spanish cold soup made with fresh tomatoes, peppers, and cucumbers with piquant notes of garlic and chili. Served with creamy croutons and fresh mint. Perfect for a hot day.
- Total
- 30 min
- Standard serving
- 179.4 g
Ingredients
Total 16- Ground red pepper
0.65 g - Green pepper
19.5 g - Garlic
1.5 g≈ 1/2 clove - Cucumbers
19.5 g - Shallot
12.5 g≈ 2.5 clove - Tomatoes
90 g≈ 3/4 pcs - Mint
2.5 g≈ 2.5 tsp - Chili pepper
1.3 g≈ 2/3 tsp - Red wine vinegar
13.75 ml≈ 1 tbsp - Breadcrumbs
6.25 g≈ 3.5 tsp - Ketchup
1.25 ml≈ 1/4 tsp - Butter
2.747 ml≈ 1/2 slice - White bread
5 g - Olive oil
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Wash and dry all vegetables and herbs with a paper towel.
Remove seeds and stems from red and green peppers, chop finely.
Peel the cucumber and chop it finely.
Chop the tomatoes finely.
Peel the shallots and garlic, then chop them finely.
Finely chop the chili pepper and mint (set aside a few sprigs for garnish).
- 2
Step 2
Set aside a couple of spoonfuls of chopped peppers and cucumber in a separate dish — they will be added to the finished soup.
Place the remaining vegetables, mint, chili, vinegar, breadcrumbs and ketchup in a deep bowl. Salt and pepper to taste, then pour in 425 ml of ice water. Stir.
Send the mixture to the blender in portions and blend until smooth.
Pour the soup into a saucepan and place it in the refrigerator for 2–3 hours.
- 3
Step 3
While the soup is cooling, prepare the croutons. Melt the butter in a pan and mix it with olive oil.
Cut white bread into cubes and pour onto a frying pan.
Fry the bread until golden brown, constantly stirring and shaking the croutons.
- 4
Step 4
Pour the cold gazpacho into bowls.
Drizzle the soup with olive oil and garnish with mint leaves.
Place the reserved pepper, cucumber, and croutons in a separate bowl next to each plate.
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