Classic gazpacho- dish spanish cuisine, which used to be the main food of poor peasants during field work in incredible heat, as it quenched thirst well and satiated. With a low calorie content, the soup was not tiring and encouraged further work.
In the modern world, it is prepared by many people as an alternative to other cold soups.
Secrets of making gazpacho
The composition of the products used in its preparation involves obtaining a mass of vitamins and at the same time “cooling” the body in the heat. The latter, by the way, has a beneficial effect on the process of weight loss, since eating almost any cold food leads to weight loss.
Cold soup is not the most common dish in cooking. Therefore, gazpacho has become so popular due to its simplicity and rich taste.
Gazpacho is served in chilled glass bowls or bowls, always with ice. It must be stored in the refrigerator in a special clay pot, so it enhances its unique taste. And the true taste of the soup appears the next day after preparation. Gazpacho is eaten only in the summer, in the heat, when ripe natural vegetables are available in abundance in the markets.
How to make gazpacho at home? We will tell you the recipe!
The cold soup contains pureed tomatoes, olive oil, cucumbers, Bell pepper, stale white bread, garlic, lemon juice, wine vinegar, hot pepper. The dish is of Andalusian origin and is a typical representative of the soups of Mediterranean cuisine.
In principle, there is no single recipe for gazpacho - no matter how many housewives prepare it, there are so many different interpretations. Each cook has his own secret to making delicious cold soup, and adds his own family favorite ingredient. Gazpacho can be prepared with fish, meat, strawberries and melon, shrimp and capers, grapes and sour cream.
Classic gazpacho recipe
It is not difficult to prepare gazpacho according to the classic recipe - the main thing is that the ingredients are at hand, and certainly fresh. If you don't have tomatoes at home, you can easily replace them tomato juice. You can also fantasize and experiment with the other components. When serving, be sure to serve croutons with or without garlic, in small cubes or in pieces.
The soup must be cold; for this purpose, there may be ice on the table. The base of the soup should be chopped and pureed, and a small part of the ingredients should be cut into cubes or plates. All types of gazpacho should contain olive oil (even if you are preparing it in reserve for the winter), it softens the taste and makes the dish richer. The presence of vinegar keeps the soup from fermenting and also gives it a unique flavor accent.
Ingredients:
- Tomatoes (slightly overripe) – kilogram;
- Yellow sweet pepper – 2 pieces;
- Long cucumber – 1 piece;
- Spanish red onion – 1 piece;
- Garlic – 2 cloves;
- White stale slice of bread (preferably white);
- Wine vinegar - a tablespoon;
- Olive oil – 2 tablespoons;
- Salt, sugar - to taste.
Preparation:
Wash the tomatoes, then peel the skin using boiling water (lower for 2 minutes, after making cross-shaped cuts from the side of the stem; after boiling water, cool sharply using cold water). This makes tomatoes easy to peel. Next you need to cut and remove the stalk and seeds. Peel the pepper from stems and seeds, cut into cubes. Crush the garlic with a knife or pestle. Peel and chop the onion.
Peel the cucumber and cut into large cubes. Break the bread into several pieces. Grind everything in a blender until smooth, adjust to taste with salt, vinegar, sugar, lemon and Tabasco sauce. You can rub it through a sieve, but it is not necessary. Season the soup with olive oil, stir, pour into a clay jug. Refrigerate until the next day, or at least 3 hours to cool.
This first course is usually served with freshly prepared croutons from white bread. To prepare them, bread should be cut into large squares and fried in olive oil. When serving, garnish the dish with finely chopped sweet green peppers, drizzle with olive oil and add a couple of pieces of ice.
Tomato soup for spicy lovers
For lovers of spicy food, you can prepare cold tomato soup with hot peppers. For four servings of soup you need to take a liter of fresh tomato juice, two cucumbers, two hot peppers, two onions, 50 grams white vinegar, Tabasco sauce to taste, salt, ice.
We peel all the vegetables, chop them, grind them in a blender, then rub them through a sieve and bring them to the desired taste with the help of seasonings and spices. If you like very hot dishes, add more Tabasco sauce. The resulting mixture must be cooled in the refrigerator for at least three hours. We put ice in the glasses (it is advisable to use crushed ice), and pour portions of soup on top, garnish with chopped cucumber and herbs.
Of course, those people who have gastritis or gastric ulcers are strongly discouraged from eating such dishes. But for those who have low acidity of gastric juice, they will come in very handy.
Can't call it gazpacho exotic dish, but it obviously won’t be a regular guest on your table. Perhaps, before today's close acquaintance with this tasty and healthy dish, you didn't even know about it.
The main notable quality of this dish is the preservation of all its main components in in its original form, which is why they continue to carry all their basic valuable properties. Bon appetit!
Gazpacho is a surprisingly fresh, light and aromatic 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, vinegar and olive oil. The consistency of gazpacho can be compared to thick, rich tomato sauce, diluted small cubes green vegetables and herbs, which give the soup a special fresh note. The basis of gazpacho is ripe, fleshy, juicy tomatoes. In addition, gazpacho contains bell peppers, onions, garlic and fresh cucumber. Gazpacho is brought to readiness by simply grinding all the ingredients in a blender, which makes the soup so simple that anyone can handle it.
Ingredients:
- ripe tomatoes – 500 g,
- cucumber – 2 small,
- bell 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 cross-shaped cut on each one.
Then we put the tomatoes in boiling water for 1-1.5 minutes, after which we take them out and put them under cold water. After such a simple procedure, you will notice that the skin itself will begin to move away from the tomatoes; all you have to do is pick it up and pull it a little. Cut out the stem of peeled tomatoes.
Next, we peel the onion and garlic, plus for spiciness you can add hot pepper to it, freeing it from the seeds. We remove the stalk of the red pepper, wash it of seeds, and cut off all the whitish veins. We peel the cucumber; the seeds can be removed if in the future you do not rub the finished gazpacho through a sieve. Pass the garlic through a press, cut the remaining peeled vegetables into large pieces arbitrary shape - this is done solely to make it easier and faster for the blender to grind them.
Now it's the turn of the bread. Cut off the crust from the slices, and send the crumb to a fragrant vegetable mixture. Leave the crumb in it for 5-10 minutes, and then blend everything again with a blender.
So far the soup we have is thick, aromatic, but bland. Let's give it more bright taste: season with wine vinegar, add salt and sugar, flavor the soup with oil (preferably aromatic, of course). Blend 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 silkier, more delicate and uniform structure, without 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 use a spoon to help it seep through.
Ready! We send the gazpacho to the refrigerator to cool, and immediately before serving add finely chopped cucumber (peeled and seeds), parsley and Green pepper. In addition to gazpacho, croutons or croutons (the same croutons, but fried in vegetable oil) are served.
Summer is coming, and with it hot days, when you don’t want to eat hot food at all. These days, cold soups come in handy, as they refresh on a hot day and at the same time saturate the body. useful substances. After all, cold soups are prepared mainly from various vegetables.
The homeland of Gazpacho is the south of Spain, Andalusia. And this soup was prepared back in the Middle Ages, when Spain was still part of the Islamic State. At that time it was called Ajo blanco and consisted of bread, water, garlic, olive oil, almonds, wine vinegar and salt. This dish acquired its red color thanks to Columbus, who brought tomatoes and peppers to Spain from South America.
These days, such a refreshing dish has become popular, especially during the hot season. It is incredibly quick and easy to prepare, and everyone, without exception, enjoys it.
The basis of the classic recipe is made up of only three products - tomatoes, sweet peppers and cucumbers, and the rest of the improvisations depend on our imagination. This recipe is the simplest and without bread. Although many chefs claim that white bread is a must, I beg to differ. I like this lightweight option.
Ingredients:
- tomatoes – 500 gr.
- cucumbers – 300 gr.
- sweet red pepper – 300 gr.
- onion– 150 gr.
- 1-2 cloves of garlic
- ½ lemon
- salt - to taste
- black ground pepper- taste
- parsley and basil
You can add white bread to Gazpacho soup, then it will be a real classic recipe, but I deliberately prepared a lighter version.
Select tomatoes for Gazpacho that are ripe, fleshy, and red in color. Then the soup will turn out beautiful and rich.
The most convenient way is to use a blender. To do this, chop all the vegetables randomly and quickly chop the tomatoes, cucumbers, sweet peppers and onions.
Mix all the vegetables, add salt, black pepper, pressed garlic and olive oil.
Squeeze the juice from ½ lemon and pour into the vegetable mixture. You can add a little cold water (1/2 cup), although I prefer to make the soup thicker.
Everything is ready, pour into portioned plates and garnish with parsley and a sprig of basil.
The prepared soup should be cooled for 10-15 minutes in the refrigerator. If desired, during this time you can fry the crackers and serve separately.
Delicious cold tomato soup
The peculiarity of this soup is that the sweet peppers are pre-baked in the oven. This results in an original and richer taste. Although many may argue with this. To all the objections, I can say one thing - cooking allows improvisation, it is thanks to it that so many recipes were born.
Ingredients:
- red ripe tomatoes – 8-10 pcs.
- sweet red pepper – 2 pcs.
- cucumbers - 3 pcs.
- onions – 1-2 pcs.
- garlic - 2 cloves
- whole grain bread - 2 slices
- balsamic vinegar - 3 tbsp. l.
- olive oil (can be replaced with sunflower oil) – 80 ml
- salt, pepper - to taste
- parsley or dill
We start cooking by roasting the peppers. Place them in an oven preheated to 180 degrees for 15 minutes. The peppers should darken slightly and become soft.
In this recipe we use whole wheat bread or wholemeal bread, although this is not at all important. Cut the bread into pieces and dry it a little in the oven. Grind several cloves of garlic and bread in a blender. There should be crumbs.
Finely chop red onion and add balsamic vinegar, leave the onion to marinate.
Let's start preparing the vegetables. Remove the skin from the cucumbers with a knife. But in order to remove it from the tomatoes, we scald them with boiling water. After this, the skin comes off very easily.
The peppers are already baked, let them cool a little and remove the core with the seeds.
We chop the vegetables a little with a knife, and then chop them with a blender. Add salt and pepper to taste.
In this mass we put chopped parsley or dill, or both, and grind it again with a blender.
Our onion is pickled, add it to the soup and chop it.
Pour the bread mass along with the garlic into the base for Gazpacho, mix everything again with a blender.
This is so delicious and aromatic soup it worked out. IN original recipe It is proposed to put this mass in the refrigerator for 8 hours. I admit, I didn't wait that long. Added a little cold water when serving and garnished with a sprig of herbs.
To make the dish truly refreshing, I added a few ice cubes directly to the plate.
All that's left is to wish Bon appetit!
Video from Yulia Vysotskaya on how to prepare real Spanish Gazpacho
I love watching Yulia cook, quickly and with inspiration. She's a real expert Mediterranean cuisine, so I recommend watching this video for recipe inspiration.
Refreshing soup with tomato juice
Classic recipe Gazpacho involves using only fresh vegetables. But often the vegetable mass for soup turns out to be thick and should be diluted with liquid. Water is quite suitable for this, but tastier soup made with tomato juice. I know that sometimes they even dilute it with dry red or white wine.
Ingredients:
- sweet red pepper – 2 pcs.
- cucumbers - 3 - 4 pcs.
- onions – 1-2 pcs.
- garlic - 2 cloves
- wine vinegar - 1 tbsp. l.
- olive oil (can be replaced with sunflower oil) – 100 ml
- tomato juice - 1 liter
- salt, pepper - to taste
- hot chili pepper - to taste
As usual, we begin to chop our vegetables one by one using a blender.
First, throw garlic, onions and hot pepper to taste into a blender bowl, grind them to a paste.
Then cut the cucumbers randomly (in this recipe we do not remove the skin). We also add pieces of red sweet pepper to the blender with the cucumbers and chop everything. I try not to grind the vegetables into a complete porridge, but leave the pieces, I think it tastes better.
Finally, chop the tomatoes. They give the most juice, but still the soup turns out quite thick.
Dilute it with tomato juice. You will need approximately 1 liter of juice, but adjust the amount yourself.
Now add salt, pepper, wine vinegar and olive oil. Stir and place in the refrigerator to cool.
When serving, chop a finely chopped cucumber into each plate and add herbs if desired.
Raw food recipe for first course with tomatoes
All proposed Gazpacho recipes are lean, because we prepare them exclusively from fresh vegetables. Raw foodists can safely take note of this recipe; the dish is prepared without heat treatment.
Ingredients:
- red ripe tomatoes – 0.5 kg
- sweet red pepper – 1 pc.
- cucumbers - 1-2 pcs.
- basil - a hefty bunch
- spicy adjika - to taste
- juice of 1 lemon
- sunflower seeds - 100 gr.
- thyme - a pinch
- green onions - a couple of feathers
- fresh herbs
- salt, pepper - to taste
The ingredients are similar, only instead of olive oil we will use sunflower seeds, and adjika instead of garlic.
When serving, the soup is supposed to be garnished with chopped vegetables. Therefore, before cooking, cut some sweet peppers, tomatoes and cucumber into small cubes. I don’t indicate the quantity, take it arbitrarily, but a little.
Also pre-soak the sunflower seeds with water.
Grind the remaining vegetables in a blender. Add basil, onion and parsley or dill.
From my own experience, I do not recommend using purple basil - the soup takes on an unattractive brown color. It’s better to decorate the dish with this basil when serving.
Adjika will add piquancy to this dish, add 1 tablespoon. And add a pinch of thyme for flavor.
We drain the water in which the sunflower seeds were soaked and also place them in a blender. Please note that they give a different color to this soup, yellowish. But taste is important to us.
Squeeze the juice of 1 lemon, add salt and pepper. Ready!
Cooking Spanish summer soup with Gordon Ramsay
Couldn't miss the virtuoso performance wonderful dish Gordon Ramsay. The ingredients for Gazpacho are the same as in other recipes, but the taste and color are different. Give it a try.
I hope that I was able to interest you in this delicious, light and simple soup, which will be in great demand in the summer. Try preparing not only okroshka, but also a dish with beautiful name- Gazpacho. And don't forget to stock up on ice cubes for hot days.
I hope we all have time to enjoy the hot summer days.
Gazpacho is a dish with such a beautiful and aristocratic name! Well, who would have thought that this soup was once the food of the poor. And now it is served in best restaurants Worldwide. Gazpacho gained its popularity due to the ease of preparation and availability of ingredients. Interesting combination The flavors and refreshing properties of this cream of soup are ideal for hot weather. And while it’s hot days outside, and you just want to try something cool and fresh, a recipe comes to the aid of housewives famous dish sunny Spain - cold tomato gazpacho soup.
Despite the fact that gazpacho is considered a classic tomato soup, tomatoes began to be added to it only at the beginning of the nineteenth century. Until this moment, it was prepared from water, olive oil, vinegar, garlic and stale bread. Today, many varieties of gazpacho are prepared: with celery, shrimp, crab, and even strawberries and grapes. I will give you a classic gazpacho recipe, which is based on fresh and juicy tomatoes.
Ingredients:
- 700 g of meaty and juicy tomatoes;
- 300 g red bell pepper;
- 200 g cucumbers;
- 100 g red onion;
- juice of half a lemon;
- Tabasco sauce;
- 2 tbsp. olive oil;
- 2 cloves of garlic;
- 4 slices of yesterday's loaf;
- salt and pepper to taste.
Classic tomato gazpacho soup recipe
1. It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ones in the recipe. ground tomatoes"cream" varieties. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.
2. But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.
3. Then rinse the tomatoes again cold water. Now the skin comes off much easier.
4. bell pepper We clear the seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.
5. Wash the cucumbers, peel them and chop them coarsely.
6. Remove the top layer of peel from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover finely chopped onion cling film and put it in the refrigerator.
7. Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.
8. Grind with a blender until the consistency of puree soup.
9. To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.
10. Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.
11. Add and mix. 
12. Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.
13. We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.
14. Place in a heated frying pan and sprinkle olive oil on top.
15. Place the frying pan on slow fire and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).
Ready cold tomato puree soup Pour into plates and sprinkle with finely chopped onion. Serve with croutons. Delicious refreshing summer lunch ready. Bon appetit! 🙂
Gazpacho- the most popular dish throughout Spain. In addition, this particular dish is most famous throughout the world; it is prepared on various continents and in different countries. Gazpacho is a cold soup made from vegetables. Even in Spain this soup is prepared differently, so it is perfect and the right recipe probably doesn't exist. Let's learn how to make one of its variations!
Gazpacho. RECIPE.
You don't need much to make this soup. expensive products and a lot of time, the recipe is very simple and accessible to everyone. Here's what we need:
Tomatoes, 1kg.
Bell pepper, 200g.
Cucumbers, 200g.
White bread, 50g.
Garlic, 1-2 cloves
Wine vinegar, 1-2 tbsp.
Olive oil, 4 tbsp.
Salt pepper.
Crackers
Wine vinegar can be substituted lemon juice. Rusks are also not necessary; this soup is simply often served with breadcrumbs.
How to prepare gazpacho?
Let's start cooking!
1. All vegetables should be washed well. Then we take the tomatoes and place them in a deep bowl. Pour boiling water over them and leave for 10 minutes.
2. After 10 minutes, make a crosswise cut on each tomato and remove the skin. When the skin is removed, cut it into 4 pieces and cut out the stalk. We do this procedure with all tomatoes.
3. Peel the pepper from seeds and cut into any shape.
5 . Peel and chop the garlic.
6. Now, we need to mix all the prepared products in a blender. Place tomatoes, peppers, cucumbers and garlic into a bowl.
7. Beat everything until the mass becomes homogeneous and liquid-like.
8. Now you should add the remaining elements to the soup - salt, pepper, bread, and also pour in vinegar and olive oil. Whisk everything again until all ingredients are well mixed. Ready soup need to be refrigerated for several hours.
