Good Lifestyle

There are many incredible foods we associate with hot weather, but what aboutSoupe? Never feel the desire to cool a day of film with a bowl ofhot tomato soup? Apparently, the Spaniards did not have the reason why they created Gazpacho to get rid of August's oppressive heat in Andalusia. Beyond beyond beating the heat, Gazpacho is also the best in August and September, because tomatoes are at their peak at the end of the summer when they are sweet and mature and cheap. The Gazpacho soup is a garden in a bowl, which means it's better for you than a one-dimensional tomato soup. It's complex, tasty and capturing Goldbud, and it's a soup that will soon become one of your favorites if it's not already.

Nutrition:120 calories, 7 g of grease (1 g saturated), 650 mg of sodium

Serves 4 to 6

You will need

2 cups of chopped tomatoes
1 red or green pepper, chopped
1 medium red onion, diced
1 cup of English cucumber cut into diced
1 1/2 cups with low sodium V8 or tomato juice
1 lemon juice
2 tablespoons of olive oil, more to serve
1 tablespoon of white or red wine vinegar
2 garlic cloves, chopped
1 C. TSP salt

How to do it

1. Combine tomatoes, pepper, onion and cucumber in a large bowl to mix and mix well.
2. Transfer a quarter of the mixture into a small bowl, cover and refrigerate.
3. Add tomato juice, lemon juice, olive oil, vinegar, garlic and salt atvegetables In the big bowl and mix to combine.
4. If you have time, it is better to allow the ingredients to mingle in the refrigerator for an hour or two or a night. (Otherwise, just proceed to the recipe.)
5. Working in batches If necessary, add the tomato juice mixture to a mixer and mashed, simply stop creating a smooth soup (a little texture here is nice).
6. If you do not refrigerate before, place the gaspacho in the refrigerator for 20 or 30 minutes to cool off.
7. When ready to serve, divide the gaspacho from 4 or 6 bowls.
8. Hache vegetables reserved on a cutting board until you have a rough salsa.
9. Garnish each bowl with a few reserved vegetables and a drizzle of olive oil.

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