Gazpacho is a delicious, cold, Spanish soup. In our family, approx. half that it tastes lovely and the rest are not so excited. When I serve it to guests who have not tasted before, I often serve it in shot glasses, so they can taste, without having to leave so much, if they do not like it.
1 cucumber1 red pepper
1⁄2 red chili
4 cloves finely chopped garlic
1 box chopped tomatoes (Mutti)
1 tsp tomato puree
1 ts pepper
1 ts salt
5 dl ice cold water
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 yellow pepper
1⁄2 pot fresh basil
2 tablespoons olive oil
Divide all vegetables into pieces and mix in finely chopped chili. Fry the garlic in oil, making sure it does not get colored. Add all the vegetables, tomato and tomato puree to the pan with the garlic and cook until the vegetables are shiny.
Run the vegetables with a hand mixer while adding ice cold water.
Season with salt, pepper and vinegar.
Serve the soup cold in bowls or glasses. Top with finely chopped peppers, cucumber, herbs and a little olive oil.