Gazpacho with tarragon

INGREDIENTELE

TOMATOES 400 g
CUCUMBERS 300 g
ONIONS 100 g
RED SWEET PEPPER 300 g
GARLIC 2 cloves
TOMATO PASTE 2 tablespoons
OLIVE OIL 2 tablespoons
FRESH TARRAGON 2 tablespoons
TOMATO JUICE 600 ml
RED WINE VINEGAR 50 ml
LEMONS ½ pieces
GROUND CAYENNE PEPPER ½ teaspoon

1. Finely chop the tomatoes, retaining the maximum of juice. Cucumbers and onion cut into small dice. Pepper cut into medium slices. Leave some vegetables for serving.

1. The remaining vegetables punching in a blender with the garlic, tomato paste, olive oil and finely chopped greens. Not worth it to uniform consistency, let it remain a little texture.

1. To shift mashed potatoes in a bowl, add tomato juice, vinegar and the juice of half a lemon. Season with salt and Cayenne pepper. Cover and let cook for 3 hours. Before serving, once again, bring the soup to taste and garnish with remaining vegetables.

Bon appetit

source download:http://eda.ru/recepty/supy/gaspacho-s-jestragonom-52183