Today, we’ve prepared a delicious recipe straight from Spanish cuisine. Gazpacho, as it’s called, is a flavorful soup originating from Andalusia. During the hot summer, it might just be your savior since it’s meant to be served cold. Simply blend fresh vegetables, add a splash of olive oil, and it’s ready! Gazpacho paired with Tovago crispbread tastes absolutely amazing!
Ingredients needed:
5 tomatoes, 2 red bell peppers, 2 cucumbers, 1 chili pepper, 3 red onions, a bunch of fresh coriander leaves, the crumb of one stale wheat roll, 2 garlic cloves, 3 tablespoons of olive oil, 3 tablespoons of white wine vinegar, salt, freshly ground black pepper, 1 teaspoon of Tabasco, coriander leaves for garnish, and Tovago crispbread for snacking.
Preparation method:
Soak the crumb from the roll in water. Next, clean the peppers and dice them finely. Scald the tomatoes and peel off the skin – remove the seeds while chopping. Peel the cucumbers and remove their seeds as you slice them. Finely chop the onions, garlic, and coriander leaves as well. Blend everything thoroughly. Add olive oil and vinegar, and if necessary (if the soup is too thick), also add boiled water. Season with salt and pepper. Don’t forget the Tabasco. Garnish with coriander. Done! Enjoy it with Tovago crispbread.
