Cold spanish gazpacho soup - prepared according to the classic recipe. Spanish cold gazpacho soup

To all lovers of tomatoes in any form, as well as fans of Spanish cuisine, we suggest trying to cook an unusual gazpacho soup, the best recipe which you will find here.

In fact, there are a lot of recipes for this cold dish, it can be prepared in different variations, experimenting with various products. We offer several recipes for every taste, try them all and decide which one is more to your taste.

This delicious Spanish dish has several legends about its origin. According to one of them, the name of the soup came from the Masarabian language and meant "leftovers". This is very similar to the truth, because the leftovers from the house were used to make this soup. Gazpacho was first made by Spanish cattle drovers, who made it without the use of tomatoes. It was a dish ordinary people, which did not require any rare and exquisite ingredients.

According to another legend, the recipe for this soup was invented by the Romans, who lived in Spain.

Whatever the legend, one thing is clear: the cold gazpacho tomato soup is more than two thousand years old, it won the hearts of all the inhabitants of the planet and is, without exaggeration, the most famous cold soup in the world.

Varieties of the dish

There are several types of gazpacho, each of which can be prepared according to several recipes.

Red tomato gazpacho soup. Tomatoes are the main ingredient here.
Green gazpacho. This color famous soup attaches various greens, celery and green bell pepper. The red pigment of the tomatoes in this case cannot hold its position, and the soup becomes greenish.
White gazpacho is prepared without the addition of tomatoes. But they put almonds or pine nuts in it.

Each recipe is unique in its own way, but extremely tasty. We recommend trying them all.

classic soup recipe

So let's get started. To feed four adults, you will need to take ten large ripe tomatoes, three cucumbers, three red bell peppers, three cloves of garlic, four slices of white or rye bread(it is better that it be stale), red onion in the amount of one piece, 100 ml of olive oil, red wine vinegar, mineral water and salt.

We have presented a classic gazpacho recipe with a photo, this will help you do everything right.

Besides traditional recipe, there are many others that deviate somewhat from the classic scheme for preparing this soup, but at the same time add other flavor nuances and are also quite simple to implement.

Sun-dried tomato gazpacho cream soup

For example, try soup from sun-dried tomatoes gazpacho. The recipe is in front of you.

For a family of four you will need:

Dried tomatoes - 6 pcs.;
Fresh tomatoes - 2 pcs.;
Avocado - 1 pc.;
Lemon juice;
Ground black pepper, salt.

And in itself, the recipe for making gazpacho with a photo step by step is as follows:

Dried tomatoes must be soaked in water for one hour.
Fresh tomatoes need to be de-seeded.
Avocados must be peeled and pitted.
Next, all vegetables and fruits must be chopped in a blender to a puree state, add lemon juice, salt and black pepper to taste.
Then dilute the resulting soup cold water.

Fruit and vegetable gazpacho

For gourmets, we offer a must-try fruit and vegetable soup gazpacho. attached. This dish will certainly appeal to all those who love unusual combinations and gravitates towards experimental cuisine.

So, to prepare a gazpacho for four people, you need to prepare: two glasses of strawberries (fresh or frozen); four tomatoes; one glass of watermelon pulp, cut into small cubes; a quarter cup of red wine vinegar; tablespoon lemon juice; two teaspoons of olive oil; a tablespoon of fresh chopped basil and parsley; clove of garlic; a glass of tomato juice (preferably unsalted); yellow bell pepper; one zucchini; a small red onion; half a teaspoon of hot red pepper; half an avocado; half a teaspoon of soy and four tablespoons of lean natural yogurt without additives.

Let's prepare the ingredients first. Cut half a glass of strawberries, bell pepper, avocado and zucchini into small cubes, finely chop the red onion. Three tomatoes cut in half, the remaining - also cut into cubes. Garlic must be crushed in a mortar or passed through a press.
Next, we load into the blender halves of tomatoes, whole strawberries, three-quarters of a glass of watermelon pulp, herbs, garlic, vinegar, olive oil and lemon juice. All this is thoroughly ground until a homogeneous consistency is obtained.
Then add there tomato juice, zucchini, bulgarian yellow pepper, hot red pepper, chopped onion and salt. Mix everything thoroughly again.
After that, add strawberry cubes to the gazpacho, the remaining watermelon pulp and avocado.
Pour all this into plates and add a tablespoon of yogurt to each.

We think that your family will appreciate this original and very tasty dish.

Green gazpacho

So, we have considered how to cook gazpacho according to the classic recipe step by step. Learned a couple more recipes for tomato gazpacho. Now let's try to cook this refreshing summer soup without the use of tomatoes.

To make green gazpacho, we need:

1 piece stale white bread;
1 green bell pepper;
2 cucumbers;
Parsley;
garlic clove;
1 tablespoon of dry white wine;
2 tablespoons of olive oil;
Ground black pepper, salt;
½ cup cold boiled water.

Let's cook:

Soak the bread pulp without crusts in boiled water, then squeeze well.
Peel cucumbers and finely chop. At bell pepper remove the core, shake out all the seeds and cut it too small cubes.
Peel and finely chop the garlic, chop the parsley.
We send all the prepared ingredients to a blender and grind them until smooth.
Then add olive oil, white wine and cold water, as well as salt and pepper our soup. We do all this without stopping whipping.
After pouring the resulting emerald soup into bowls or wide glasses. If desired, you can add pieces of ice and decorate it all with cucumber slices.

Now you have learned how to make green gazpacho. A recipe with a photo will help you do it right and quickly.

And one more recipe for this famous cold soup should definitely get your attention. Now we will tell you how to cook white soup gazpacho. Step by step recipe with a photo, as usual, is attached.

Ingredients:

100 g ground almonds;
2 cloves of garlic;
100 ml of olive oil;
50 ml of wine vinegar (red);
Salt;
4 slices of yesterday's white bread.

How to cook?

Now you have one more in your piggy bank amazing recipe how to cook cold white gazpacho soup.

Little tricks

And finally, we would like to give you some tips, or rather even tips that will help you in your culinary research and make cooking the above dishes much easier.

When you cook cold gazpacho soup (see the recipe with the photo above), then if you suddenly don’t have red lettuce onions, you can take ordinary onions. And in order to get rid of excessive bitterness, pour boiling water over it already cut or soak it in vinegar for a while.
Also, if you have only fresh bread and does not have time to live to the state of callousness, then there is nothing to worry about. To prepare the soup in this case, the bread should be soaked in mineral water for several minutes.
If you decide to cook a dish with sun-dried tomatoes, but you didn’t have any in your house, then in this case you can wither the tomatoes yourself. To do this, before preparing gazpacho according to this recipe, cut the tomatoes into thin circles, put them on a baking sheet on parchment paper and put in the oven for about three hours, heating it to 100 - 120 degrees. During this time, the tomatoes will wilt, and they can be safely used to make gazpacho.
Many housewives are wondering how to cook gazpacho at home from tomatoes and at the same time not lose the color of the soup? Sometimes this soup, instead of being red, takes on a reddish hue. Here the secret is very simple: when you whip tomatoes and other vegetables in a blender, in no case do not add olive oil there. It is added to the garlic and with further mixing of the ingredients in the bowl, but not in the process of whipping the tomatoes. If you follow this simple advice, then the color of the Spanish gazpacho soup will be exactly what it should be.
If you think this soup is somewhat empty and not very satisfying, then you can add boiled noodles to it. Better to have noodles too home cooking. It is added after the soup is poured into portioned plates.
This soup is especially good in hot weather because it has a refreshing taste. And for those who love everything very cold to make their teeth hurt, we can advise you to stock up on ice cubes and add them to an already prepared dish.

So, from this article, you learned what types of gazpacho soup are, recipes for making it at home with photos, tricks and tricks that will help you prepare the most delicious soup in the world and surprise both your household and suddenly arriving guests.

In addition to what we have described here, there are many other recipes for this soup. For example, fruit gazpacho with cream, maple syrup and Tabasco sauce, watermelon gazpacho with basil, pure fruit gazpacho with white wine and many, many other recipes.

cold soups

Looking for original recipe cold soup? Prepare a classic Spanish gazpacho signature recipe with step by step photos and an accessible video guide.

35 min

215 kcal

5/5 (2)

A few years ago, when I learned about the classic Spanish cold soup gazpacho, it seemed to me that “the game is not worth the candle” - the efforts to prepare such a dish were clearly not worth the effort and time spent. After all, we have okroshka, which is perfect for satiation in the summer heat, when you don’t want anything hot. However, everything changed when I visited Spain and tried gazpacho in one of the local restaurants - that's when I realized why so many people love this dish, preferring it to traditional Russian cold soups.

Kitchen tools

Prepare everything in advance necessary appliances, tools and utensils that you will need during the manufacture of the famous Spanish gazpacho:

a pan with a non-stick coating with a volume of 4 liters or more;
a spacious baking sheet with a diagonal of 23 cm;
several bowls (deep) with a capacity of 300 to 800 ml;
tablespoons;
teaspoons;
measuring cup or kitchen scale;

a piece of parchment paper with a length of 30 cm;
several linen or cotton towels;
sharp knife;
cutting board;
grater medium or large;
kitchen potholders;
wooden spatula.

To facilitate and speed up the process of making soup, I advise you to also keep a blender or food processor with a chopper ready.

Did you know? It is very important that on the dishes that you intend to use for preparing and storing gazpacho soup there are no traces of old fat that could remain from previous products - rancid fat will not only be absorbed into your dish, but will also adversely affect its shelf life in refrigerator.

You will need

The foundation:

Important! For lack of fresh tomatoes can be added to the soup canned in own juice tomatoes - by the way, these can be found in most supermarkets, they even have a special marking: “for gazpacho”. In this case, you can not add tomato sauce, it will perfectly replace the juice from the jar.

Seasonings:

2 - 3 cloves of garlic;
6 g table salt;
8 g black ground pepper.

Did you know? If you wish, add your own spices to the gazpacho, such as a mixture of Provence or Catalan herbs, as well as basil, oregano, thyme or rosemary.

Crackers:

2 - 3 slices of bread;
20 ml of olive oil;

6 g of table salt;
1 tsp ground dried garlic.

Cooking sequence

Training

Important! To simplify the process of making gazpacho as much as possible, you can add all the ingredients without cutting into the bowl of a blender or food processor. However, in this case, you risk getting not a homogeneous soup, but an unintelligible stew with floating skins from cucumbers and tomatoes.

The first stage of preparation

We move the prepared cucumbers, tomatoes and onions into the bowl of a food processor.
We scroll the mass at the highest speed for about five minutes.
Add tomato juice, grind the mass for about two more minutes.
After that, add garlic, black pepper and salt, turn on the processor at medium speed.
While the vegetable mass is crushed, finely chop the bell pepper.
Without turning off the combine, lay it out to the rest of the components, again increase the speed of the device.
The next step is to pour the olive oil and wine vinegar into the bowl.
At the very end, we try the dish for salt and seasonings, if necessary, add both.
Pour the finished gazpacho into a saucepan, cover it with a lid and send the soup to the refrigerator for proofing.
Did you know? If it seemed to you that the cooked gazpacho gives too much sourness, do not rush to pour granulated sugar into the mass - the ingredients should first brew normally, “play” with each other. After proofing, try the soup again - the unpleasant sourness should disappear almost without a trace.

The second stage of preparation

The oven is set to heat up to 150 degrees.
Carefully line the baking sheet with baking paper, cut or tuck the edges.
Cut the bread into neat cubes with a sharp knife.
After that, we transfer the bread blanks to the prepared baking sheet.
Gently spread them over the entire surface of the baking sheet.
Pour the future croutons with olive oil on top, sprinkle with salt and dried garlic.

Important! No need to try to pour olive oil on literally every cracker - during heat treatment the oil will become more liquid and spread over the entire surface of the baking sheet, soaking those loaves that it did not previously fall on.
We place the baking sheet in the oven and bake the blanks for about ten minutes.
As soon as the crackers are browned and begin to exude a pleasant garlic aroma, remove the baking sheet from the oven.
Pouring cold gazpacho into portioned plates, adding a handful of warm crackers to each.

That's all, your amazing gazpacho, prepared according to the rules classical technology, completely ready!

In addition to the crackers that we have just prepared, the soup can be decorated a small amount the remaining finely chopped vegetables - bell pepper, cucumber or garlic. However, make sure that the dish always remains cold, because, even if room temperature, it is not so tasty and fragrant.

There is an opinion that gazpacho cannot be stored, since the soup quickly loses all its properties - this is a complete delusion. In my refrigerator, he did not stay long, but he stood for two whole days and did not worsen a single gram.

Gazpacho soup video recipe

Watch the suggested video carefully to make sure you did everything correctly and exactly in order.

If you liked the above recipe, then you were able to appreciate not only the beauty of Spanish gazpacho, but also the attractiveness of lean vegetable soups. I will try to develop this topic by offering you some more great recipes.

I really hope that you will write me some feedback on the recipe, as well as advise on your methods of making gazpacho, so that we can choose the best and most suitable option for everyone. Bon appetit everyone!

In contact with

Gazpacho is a surprisingly fresh, light and fragrant cold soup that sunny Spain gave us. Variants of gazpacho, as befits any simple, but very delicious food, a bunch of. But the most popular, of course, is tomato gazpacho. The classic recipe includes fresh vegetables, a little white bread crumb, wine vinegar and olive oil. The consistency of gazpacho can be compared with a thick, rich tomato sauce, diluted with small cubes of green vegetables and herbs, which give the soup a special fresh touch. The basis of gazpacho is ripe, fleshy, juicy tomatoes. In addition, bell peppers, onions, garlic and fresh cucumber. Gazpacho is brought to readiness by simply grinding all the ingredients with a blender, which makes the soup so simple that everyone can handle it.

Ingredients:

ripe tomatoes - 500 g,
cucumber - 2 small,
Bulgarian pepper - 1 red and 1/2 green,
small hot pepper- according to taste and desire,
onion - 1 small head,
garlic - 2-3 cloves,
white bread, yesterday - 100 g,
wine vinegar - 2-4 tsp,
olive oil - 3-5 tbsp. l.,
sugar - 1/3 tsp,
salt - 1/2 tsp,
parsley and croutons (or croutons) - for serving.

How to make classic gazpacho

First, wash the tomatoes and, in order to easily remove the skin from them, make a shallow cruciform incision on each.

Then we dip the tomatoes in boiling water for 1-1.5 minutes, after which we take them out and send them under cold water. After such a simple procedure, you will notice that the skin itself will begin to move away from the tomatoes, you just have to pick it up and pull it a little. Cut the stalk off the peeled tomatoes.

Next, we peel the onion and garlic from the husk, plus for spiciness, you can add hot pepper to it, freeing it from seeds. We take out the stem from the red pepper, wash it from the seeds, cut off all the whitish veins. We clean the cucumber from the skin, the seeds can be removed if in the future you do not wipe the finished gazpacho through a sieve. We pass the garlic through a press, cut the rest of the peeled vegetables into medium-sized pieces of arbitrary shape - this is done solely to make it easier and faster for the blender to grind them.

Now it's time for the bread. We cut off the crust slices, and send the crumb to a fragrant vegetable mix. We leave the crumb in it for 5-10 minutes, and after that we again interrupt everything with a blender.

So far, the soup we have is thick, fragrant, but fresh. Give it more bright taste: season with wine vinegar, add salt and sugar, flavor the soup with oil (best of all, fragrant, of course). We interrupt the soup with a blender.

In principle, already at this stage we can say that the gazpacho is already ready. But if you want to give it a more silky, delicate and uniform texture, without the small vegetable grains that the blender still leaves, it is better to rub it through a sieve. This is done quite simply and quickly. We take a sieve with small cells and pour gazpacho into it in portions and help it seep with a spoon.

Ready! We send the gazpacho to the refrigerator to cool, and just before serving, add finely chopped cucumber (peeled and peeled), parsley and Green pepper. In addition to gazpacho, croutons or croutons are served (the same croutons, but fried in vegetable oil).

Spaniards use white wheat bread to make gazpacho (homemade is best). I had delicious malt bread made from wheat and rye flour. The bread is delicious, so I made gazpacho with it. Bread must be stale, therefore, it is better to put pieces of bread to dry in a day or two. Delicious if the bread is dried in the oven.

As a child, my mother often made such a quick and tasty dish for us: stale white bread, a few cloves of garlic, a couple of tablespoons vegetable oil and a few tablespoons of water. Garlic rubbed with salt in makitra (deep clay pot with a wide neck), broken bread, butter and water were added there. Everything was mixed up and after 5 minutes the children ate delicious "shulyki" (that's what their mother called them).

I don’t think that the inhabitants of the Ukrainian village knew about the Spanish gazpacho, but it was exactly the original version of this dish, and this is how the preparation of modern cold Spanish soup begins.

Cooking:

Break bread into small pieces, crush the garlic in a garlic press or grind with salt in a mortar. Mix bread, garlic, 3 tbsp. tablespoons of olive oil and 5 tbsp. spoons of water. Leave for 15 minutes.

Peel the cucumber (optional). Cut a few cucumbers and peppers into small cubes to decorate the gazpacho.

Cucumber and pepper cut into small pieces.

Grind in a blender or pass through a meat grinder. You can also finely chop and crush in a mortar.

Onion and soaked bread with garlic also chop in a blender. If the onion is very bitter, you can first put it (in chopped form) for 5 minutes in boiling water, or mix the chopped onion with 1 tbsp. a spoonful of lemon juice, a pinch of salt and a pinch of sugar and leave for 20 minutes.

Grind the tomatoes in a blender, after removing the skin from them. If the tomatoes are thick-skinned, small cuts should be made on them and placed in boiling water for 5 minutes. The skin will come off easily.

Mix all the ingredients, add salt and wine vinegar (for lack of such, I use lemon juice). The amount of acid depends on the degree of acidity of the tomatoes and your taste. If it turns out very sour, you need to add sugar. I also add a slightly cut pod of hot red pepper. The larger the pod and the longer it sits in the soup, the spicier the dish will be.

You can add cumin. Place in the refrigerator to infuse for at least 2 hours. If the soup is thick, you can dilute it with cold water or add some crushed ice.

Serve soup with parsley and basil, as well as toasted white bread.

Well, no one will forbid you to connect to this basic recipe your imagination and add Tabasco sauce, sour cream, egg, white wine, celery, soy sauce, ham...

Gazpacho soup refers to delicious dishes Spanish cuisine and it is, without exaggeration, the most famous cold soup in the world. This Spanish tomato dish has existed for more than two thousand years and still wins the hearts of the inhabitants of our planet with its unusual taste. There are a great many recipes for this dish, it is prepared in different options experimenting with products. On a sunny and hot day, you really want a light and refreshing soup. Tomato Spanish masterpiece in this case will be just a godsend for you. Consider step by step and with a photo how to cook gazpacho at home.

Classic gazpacho

The soup contains fresh vegetables, so it is great for people who use healthy diets.

Four bell peppers;
Three slices of white bread (take stale);
ten tomatoes;
two cucumbers;
One bulb;
Two cloves of garlic;
Lemon juice - two large spoons (or 6% vinegar - one large spoon);
Olive oil - two tablespoons;
Salt - to taste.

The cooking scheme is as follows:

We take pieces of stale bread, separate the crusts from them, cut them into cubes with part of the bread, then brown them for several minutes in a heated dry frying pan;
We make cruciform cuts on the tomatoes and place them in boiling water for 2 minutes. We remove the skin from them and cut the tomatoes themselves into large pieces;
We clean the garlic, pepper and onion and cut into slices. We put all the vegetables in a blender, add bread slices and lemon juice to them, add to taste. We puree all the components and let it brew a little;
Cucumbers cut into small cubes;
Add olive oil at the end of cooking to preserve a beautiful bright red color. Mix everything thoroughly;
We serve the soup in portioned plates, put the chopped cucumber, croutons on top. Add fresh basil if desired.

The dish turns out to be very satisfying with the addition of white bread. The classic recipe for gazpacho soup does not require much time to cook, and this is very important for busy housewives. See also: Okroshka on kefir.

Dried Tomato Gazpacho

This option deviates a little from the classic cooking instructions, but it is just as simple, and at the same time it opens up new taste sensations.

Two types of tomatoes: dried (6 pcs) and fresh (2 pcs);
One avocado;
Pepper, lemon juice, salt - to taste.

How this Spanish gazpacho is made:

Soak sun-dried tomatoes in water for an hour;
We free fresh tomatoes from seeds and leave clean pulp;
Remove the pit and skin from the avocado.
We puree all the ingredients in a blender, add salt, pepper and add lemon juice to taste;
The resulting mass is diluted with cold water and served ready soup chick to the table. You can decorate it further.

Fruit and vegetable gazpacho

This recipe will be a godsend for those who like to experiment in the kitchen and try to pick up unusual combinations of ingredients.

Strawberries - 2 cups (you can take frozen);
Tomatoes - 4 pcs;
A small red onion, young zucchini, yellow bell pepper - one each;
A glass of watermelon pulp, cut into small cubes;
Lemon juice - a large spoon;
Red wine vinegar - 1/4 cup;
Chopped parsley and basil - a large spoon each;
Tomato juice (unsalted) - a glass;
Olive oil - 2 small spoons;
Clove of garlic;
Half an avocado;
Natural yogurt without additives (low fat) - 4 tablespoons;
Soy and red hot pepper - half a teaspoon each.

Cut half a glass of strawberries, zucchini, Bulgarian berets and avocado into cubes, finely chop the onion;
Divide three tomatoes in half, cut the rest into cubes, as well as the ingredients of the previous step;
We crush the garlic in a mortar or “drive” it through a press;
In a blender, place the tomato halves, the remaining whole strawberries, garlic, wine vinegar, herbs, lemon juice and olive oil, as well as 3/4 cups of watermelon pulp (leave a quarter). Grind all these ingredients to a homogeneous consistency;
We lay the remaining vegetables, add hot red pepper, add salt, pour in tomato juice. Turn on the blender again and mix everything;
Add strawberry cubes, avocado and the rest of the watermelon pulp to the pureed mixture;
We distribute the finished delicious Gazpacho on plates, additionally adding a tablespoon of natural yogurt to each.

Green gazpacho

The popular Spanish soup does not have to be cooked on your own only from tomatoes. You can do without them completely. There is a special green Gazpacho variant for this. It will be especially relevant on hot summer days.

One green bell pepper;
Stale slice wheat bread(without crust);
Clove of garlic;
two cucumbers;
parsley greens;
Half a glass of boiled cold water;
Olive oil - 2 large spoons;
Dry white wine - a tablespoon;
Salt and pepper - to taste.

Step by step homemade gazpacho recipe:

Soak the bread crumb in boiled water, then remove and squeeze thoroughly;
Peel the skin off the cucumbers and finely chop them. We free the pepper from the core and seeds, chop it into small straws;
Finely chop the garlic and parsley;
Put the ingredients prepared above into a blender bowl and turn into a homogeneous puree;
Without stopping the whipping process, add olive oil, cold water and white wine, and also add salt and pepper the mixture;
You should get an emerald-colored soup. Pour it into deep bowls, decorate with cucumber slices and pieces of ice.

White Gazpacho

Another interesting recipe, worthy of attention. It turns out an original cold dish that will definitely not leave you indifferent.

Dried white bread (with a cut crust) - 4 slices;
Garlic - two cloves;
Wine vinegar (red) - 50 ml;
Ground almonds - 100 g;
Olive oil - 100 g;
Salt.

Soak the pulp of bread in cool water, then squeeze;
Using a food processor or blender, beat the almond crumbs, finely chopped garlic and salt, then add the bread crumb and continue beating until a homogeneous consistency;
Without stopping the process, add olive oil and wine vinegar, then a little cold water, mix everything thoroughly again;
To obtain the desired consistency, the soup can be further diluted with water, then you need to put it in the refrigerator;
The dish is served cold and garnished with the freshest green grapes.

Now in your culinary "arsenal" there are recipes for this amazing spanish dishes, which will help you survive the heat by adding new flavors. See also: Soup with dumplings.

Varieties of gazpacho

There are several types of gazpacho, each of which can be prepared according to several recipes.

Red tomato gazpacho soup. Tomatoes are the main ingredient here.
Green gazpacho. This color is given to the famous soup by various greens, celery and green bell pepper. The red pigment of the tomatoes in this case cannot hold its position, and the soup becomes greenish.
White gazpacho is prepared without the addition of tomatoes. But they put almonds or pine nuts in it.

Each recipe is unique in its own way, but extremely tasty. We recommend trying them all.

So let's get started. To feed four adults, you will need to take ten large ripe tomatoes, three cucumbers, three red bell peppers, three cloves of garlic, four slices of white or rye bread (it is better that it is stale), red onions in the amount of one piece, 100 ml of olive oil, wine red vinegar, mineral water and salt.

Finely chop the garlic and put it in a mortar. There we grind it properly with salt.
Add half of the bread there, breaking it into pieces
When will it work homogeneous mass, pour in a little olive oil and mix well. Then add the remaining bread, so breaking it into small pieces.
Set aside the resulting mixture and let it brew.
Finely chop the red onion, pour it with vinegar and also set aside so that it is properly soaked.
Next, peel the tomatoes from the skin, remove the seeds from the bottom. Cut and then grind in a blender.
We also clean the red bell pepper from seeds, remove the core and stalk. Peel cucumbers and cut into circles. Then we send all this to the tomatoes and grind in a blender.
When everything is ready, combine all the ingredients and send the dish to the refrigerator. The soup will be quite thick. If you want to make it thinner, then dilute with ice mineral water. You can add ice cubes for an even frostier effect.

We have presented a classic gazpacho recipe with a photo, this will help you do everything right.

In addition to this traditional recipe, there are many others that deviate somewhat from the classic scheme for preparing this soup, but at the same time add other flavor nuances and are also quite simple to implement.

Sun-dried tomato gazpacho cream soup

For example, try gazpacho sun-dried tomato soup. The recipe is in front of you.

For a family of four you will need:

Dried tomatoes - 6 pcs.;
Fresh tomatoes - 2 pcs.;
Avocado - 1 pc.;
Lemon juice;
Ground black pepper, salt.

And in itself, the recipe for making gazpacho with a photo step by step is as follows:

Dried tomatoes must be soaked in water for one hour.
Fresh tomatoes need to be de-seeded.
Avocados must be peeled and pitted.
Next, all vegetables and fruits must be chopped in a blender to a puree state, add lemon juice, salt and black pepper to taste.
Then dilute the resulting soup with cold water.

Fruit and vegetable gazpacho

For gourmets, we offer you to definitely try the fruit and vegetable gazpacho soup. The recipe for making soup at home is attached. This dish will certainly appeal to all those who love unusual combinations and are more inclined towards experimental cuisine.

So, to prepare a gazpacho for four people, you need to prepare: two glasses of strawberries (fresh or frozen); four tomatoes; one glass of watermelon pulp, cut into small cubes; a quarter cup of red wine vinegar; a tablespoon of lemon juice; two teaspoons of olive oil; a tablespoon of fresh chopped basil and parsley; clove of garlic; a glass of tomato juice (preferably unsalted); yellow bell pepper; one zucchini; a small red onion; half a teaspoon of hot red pepper; half an avocado; half a teaspoon of soy and four tablespoons of low-fat natural yogurt without additives.

Let's prepare the ingredients first. Cut half a glass of strawberries, bell pepper, avocado and zucchini into small cubes, finely chop the red onion. Three tomatoes cut in half, the remaining - also cut into cubes. Garlic must be crushed in a mortar or passed through a press.
Next, we load half the tomatoes, whole strawberries, three-quarters of a glass of watermelon pulp, herbs, garlic, vinegar, olive oil and lemon juice into the blender. All this is thoroughly ground until a homogeneous consistency is obtained.
Then add tomato juice, zucchini, Bulgarian yellow pepper, hot red pepper, chopped onion and salt. Mix everything thoroughly again.
After that, add strawberry cubes, the remaining watermelon pulp and avocado to the gazpacho.
Pour all this into plates and add a tablespoon of yogurt to each.

We think that your family will appreciate this original and very tasty dish.

Green gazpacho

To make green gazpacho, we need:

1 piece of stale white bread;
1 green bell pepper;
2 cucumbers;
Parsley;
garlic clove;
1 tablespoon of dry white wine;
2 tablespoons of olive oil;
Ground black pepper, salt;
½ cup cold boiled water.

Soak bread pulp without crusts in boiled water, then squeeze well.
Peel cucumbers and finely chop. We remove the core from the bell pepper, shake out all the seeds and also cut it into small cubes.
Peel and finely chop the garlic, chop the parsley.
We send all the prepared ingredients to a blender and grind them until smooth.
Then we add olive oil, white wine and cold water, and also salt and pepper our soup. We do all this without stopping whipping.
After pouring the resulting emerald soup into bowls or wide glasses. If desired, you can add pieces of ice and decorate it all with cucumber slices.

Now you have learned how to make green gazpacho. A recipe with a photo will help you do it right and quickly.

White gazpacho

And one more recipe for this famous cold soup should definitely get your attention. Now we will tell you how to cook white gazpacho soup. A step-by-step recipe with a photo, as usual, is attached.

100 g ground almonds;
2 cloves of garlic;
100 ml of olive oil;
50 ml of wine vinegar (red);
Salt;
4 slices of yesterday's white bread.

We cut off the crust from white bread, and soak the pulp for several minutes in cold boiled water.
In a blender or food processor, beat the ground almonds, salt and chopped garlic.
Add the squeezed bread there, beat until smooth.
Without stopping whisking, pour olive oil and vinegar into the almost ready soup.
Next add a little ice water Once again, beat everything very well and mix.
After that, you can dilute the soup with ice water until you get the consistency you need.
Then put the soup in the refrigerator, and when serving, you can decorate with fresh green grapes.

Now in your piggy bank there is another amazing recipe on how to make cold white gazpacho soup.

And finally, we would like to give you some tips, or rather even tips that will help you in your culinary research and make cooking the above dishes much easier.

When you cook cold gazpacho soup (see the recipe with the photo above), then if you suddenly don’t have red lettuce onions, you can take ordinary onions. And in order to get rid of excessive bitterness, pour boiling water over it already cut or soak it in vinegar for a while.
Also, if you have only fresh bread in your house and do not have time to live to a state of callousness, then there is nothing to worry about. To prepare the soup in this case, the bread should be soaked in mineral water for several minutes.
If you decide to cook a dish with sun-dried tomatoes, but you don’t have any in your house, then in this case you can dry the tomatoes yourself. To do this, before preparing gazpacho according to this recipe, cut the tomatoes into thin circles, put them on a baking sheet on parchment paper and put in the oven for about three hours, heating it to 100 - 120 degrees. During this time, the tomatoes will wilt, and they can be safely used to make gazpacho.
Many housewives are wondering how to cook gazpacho at home from tomatoes and at the same time not lose the color of the soup? Sometimes this soup, instead of being red, takes on a reddish hue. Here the secret is very simple: when you whip tomatoes and other vegetables in a blender, in no case do not add olive oil there. It is added to the garlic and with further mixing of the ingredients in the bowl, but not in the process of whipping the tomatoes. If you follow this simple advice, then the color of the Spanish gazpacho soup will be exactly what it should be.
If you think this soup is somewhat empty and not very satisfying, then you can add boiled noodles to it. It is better that the noodles are also homemade. It is added after the soup is poured into portioned plates.
This soup is especially good in hot weather because it has a refreshing taste. And for those who love everything very cold to make their teeth hurt, we can advise you to stock up on ice cubes and add them to an already prepared dish.