Ideas for lunch: Spanish gazpacho
Gazpacho is a Spanish soup originating in the Mediterranean cuisine. Despite the fact that this is the first dish that is eaten cold, in winter it does not hurt to diversify the dining table. Ingredients Cucumbers 2 PCs Red onion 1 PC sweet Pepper 1 PC Tomatoes 1 kg jalapeno Pepper 1 PC Olive oil 2 tbsp Milk 1 tbsp sour Cream (15%) 1/4 Cup lime 1 PC Spices to taste Cilantro 1 bunch Spanish gazpacho Recipe / Depositphotos.com Preparation Peel and seed vegetables. Cut chopped half cucumber, pepper and string, and second half vegetables more large. Read also: Spicy tomato soup with Basil coarsely Chopped vegetables and jalapeno, lime juice, oil and salt mix with a blender until smooth. Fold the ground vegetables in a container, add those that are previously finely chopped. Cover the container with a lid and refrigerate overnight, but not less than 6 hours. Mix the sauce: sour cream, milk, chopped cilantro, salt and cool in the refrigerator. Get the gazpacho from the refrigerator and pour cream sauce.
