Ingredients

Title Value
1. Pumpkin juice 500 Ml
2. Bell pepper 300 Column
3. Cucumbers 300 Column
4. Bulb onions 150 Column
5. Garlic 2 clove
6. Olive oil 100 Ml
7. Lemon 1/2 PC.
8. Vinegar 2 Tsp
9. Tabasco sauce 3 drops
10. Salt taste
11. Black pepper taste

Cooking

1 . Stage

Peel the cucumbers, cut the peppers, cucumbers and onions into cubes.

1. Stage. Peel the cucumbers, cut the peppers, cucumbers and onions into cubes.

2 . Stage

Fold the vegetables in a blender, add pumpkin juice, lemon juice, vinegar, olive oil, Tabasco sauce, salt and pepper to taste. Interrupt with a blender until smooth.

1. Stage. Fold the vegetables in a blender, add pumpkin juice, lemon juice, vinegar, olive oil, Tabasco sauce, salt and pepper to taste. Interrupt with a blender until smooth.

3 . Stage

Cool and serve the soup.

1. Stage. Cool and serve the soup.

4 . Stage

Bon Appetit!!!

5 . Stage

Pumpkin gazpacho is very fragrant, tasty, cold soup. Cooking such a soup is quite simple and quick, before serving, garnish with greens, serve with croutons or fresh bread. Gazpacho is great for the whole family, it consists of vegetables and is therefore very healthy, as well as beautiful. Store soup in the refrigerator for no longer than 2 days, and it is best to cook in one serving.