Cold Gazpacho in 7 minutes (without cooling in a refrigerator)

There are few things better than a good glass of chilled gazpacho in summer. And though sometimes we buy gazpacho done (which is not such a big sin), now you have holiday you can make yourself in just 7 minutes. The amounts we are going to say to about 2 quarts. I always like to have it stored in the fridge when you return home.

Cold Gazpacho in 7 minutes (without cooling in a refrigerator)

The idea is to make a gazpacho and without cooling, we can take it cool and when one of these hot morning. So come on, get your ass off the couch, and get down to work, this gazpacho will not be done alone (or almost):

DIFFICULTY:

The pressing the button of the mixer.

INGREDIENTS:

     1.About 2 kg of tomatoes. Use the ones you have, you no lies. The best blandurrios. I usually use plum tomatoes to make gazpacho, but you know, use the one you want.

     2.A green pepper.

     3.A small cucumber. If you do not like with cucumber, because you do not pay and go.

     4.One medium onion.

     5.Two cloves of garlic.

     6.Olive oil.

     7.Vinegar. The better the vinegar, the richer will your gazpacho.

     8.Salt and pepper.

     9.A piece of stale bread yesterday. Fingers as about 4 bar.

     10.Cold water from the refrigerator.

     11.Ice cacoporro.

     12.Cumin (optional).

     13.You can serve with a mint leaf. I did not this time.

PREPARATION:

    The first thing to consider is that the ingredients should be in the fridge, manosearemos bit and will wash with cold tap water. Eye, I will not be an ass and do not hold the oil and vinegar in the refrigerator. I mean vegetables !!

    Wash tomatoes and cut into quarters. Do the same with the pepper, peel cucumber, garlic and onion and cut into large pieces.

    Put them in the bowl of the mixer and give shoe until all finite.

    Now put stale bread soaked and soaked in water, a splash of vinegar and another of olive oil, some salt and pepper and cumin to taste. Returns to give the blender and rectified texture with cold water from the refrigerator. If you like more or less thick. That and to your liking. I recommend that you let a little thick, not too watery.

    I recommend you pass by a "potato masher" or "Chinese" to make it thinner. We are students but we can take care of the details Hey !!.

    And now the trick to cool. Put in a glass beater a lot of ice and fill with gazpacho you just did. And give candle making ice chop and mix with your gazpacho. It's like gazpacho make frappe. Do not spend long with ice or you will be too watery.

    Serve in glass with a mint leaf on top. (If you have, of course)

And ready. You've got your cold gazpacho in 7 minutes ready to ease your caloret. Keep in mind, you should not put all the gazpacho in a blender with ice, only that you go to take. The rest put it in a bottle and ... to the fridge with it.

      It's great, it's very simple to do and is much richer and cheaper than bought there. Where will it stop, man ?. So come, cook, filibusters, that the world is going to end.

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