never forget, everything is ingenious and simple, it was because of its simplicity that gaspatcha settledhat can you already eat, no, it still needs to brew, yeah, it’s clear, that is, the process is still not so fast, unfortunately i won’t be able to quench my thirst for a new taste so quickly, in spain gazpadcha is often served with croutons, b in belarusian cuisine, croutons are not common in soups, so vivya replaced them with sour cream, which we add to the soup along with olive oil and herbs before putting it in the refrigerator. waiting time - 5-10 minutes minimum. if you can endure more, endure, the longer the gazpacha is infused, the tastier it ultimately becomes. in the meantime, while the soup is getting ready, marina and i have a couple of minutes to make tomato salad. the salad is simple, i cut everything into one pile with... i dumped it all, no, the salad means it’s called signior tomato, signior tomato, that’s how it was named after me, they finally named the salad, okay, how to prepare it, lettuce leaves, excuse me , i guess, the tomatoes will need to be cut, of course, we