How to make cold gazpacho soup at home. Cold tomato soup: perfect for summer

There are many theories about the origin of Gazpacho soup. One of the versions says that the Gazpacho soup was brought by the Arabs who conquered Spain. In any case, all historians agree that Gaspacho's homeland 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, the soup was called Ajo blanco and consisted of bread, water, garlic, olive oil, almonds, wine vinegar and salt. This soup acquired its red color thanks to Columbus, who brought tomatoes and peppers to Spain from South America.

Nowadays, such a cold soup has become popular, especially during the hot season. There are many variations of Gazpacho soup, cooked with croutons, ciabatta, celery, apple, wine vinegar, cheese and even honey. I offer a classic recipe for this soup.

How to make gazpacho soup

The main thing for such a soup is to have 3 products - tomatoes, cucumbers and sweet peppers.

Ingredients:

- tomatoes - 500 gr.

- cucumbers - 300 gr.

- sweet red pepper - 300 gr.

- onion (optional) - 150 gr.

- 1-2 garlic cloves

- ½ lemon

- olive oil (can be replaced with sunflower) - 100 ml

- ground black pepper to 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 soup.

In a blender, alternately chop the tomatoes, cucumbers, sweet peppers and onions.

So that the soup does not lose its rich red color, do not put greens in the blender - dill, basil, parsley. Just garnish the finished soup with fresh herbs

Mix everything, add crushed garlic and olive oil to the vegetables.

Squeeze the juice from ½ lemon and pour into the soup, pepper and garnish with parsley and a sprig of basil.

Cool the prepared soup for 10-15 minutes in the refrigerator. If desired, during this time, you can fry crackers and serve with soup.

You can spice up the soup by adding grated cheese, almonds, wine vinegar, apple or celery. In any case, in the summer such a soup is prepared quickly, and eaten with pleasure.

Enjoy your meal!

A light vegetable soup is made with tomato juice and breadcrumb, which adds heartiness and texture to the finished meal. Among other things, such soups do not contain cholesterol, and therefore are very useful. This material contains the best recipes for real gazpacho - a delicious Spanish soup.

Cold tomato gazpacho soup - a classic recipe

Ingredients:

tomato juice - 875 ml;
onion - 1 pc.;
wine vinegar - 65 ml;
olive oil - 75 ml;
tomato with dense pulp - 2 pcs.;
sweet pepper - 1 pc.;
cucumber is not large - 1 pc.;
bread crumb - 3 pieces;
garlic - 1 clove;
celery - 50 g.

Cooking

First, mix the tomato, chopped onion, a little salt, sherry vinegar, a little pepper and pour in the olive oil and throw in the bread slices. Add a clove of garlic if desired. Thoroughly punch the whole mixture with a blender, add ice cubes and leave for an hour in the refrigerator.

Rinse the tomatoes and peeled sweet peppers, dry and cut everything into small cubes. Grate the peeled cucumber. Chop the celery. Now put the chopped vegetables in a dish suitable for soup and pour thick tomato gazpacho. Serve immediately.

How to cook spanish gazpacho soup at home - recipe

Ingredients:

garlic cloves - 2 pcs.;
bread crumb - 2 pieces;
salt;
wine vinegar - 45 g;
sugar;
cumin - 5 g;
ripe tomatoes - 975 g;
olive oil - 75 ml.

Cooking

It is better to take bread slices not the first freshness, so they will soak quickly and help create a pleasant texture of the soup. Pour the slices with water and leave for a minute, then squeeze them out.

Rub the garlic into a paste and mix with bread, vinegar, sugar, ground cumin and half of the cooked peeled tomatoes and beat everything thoroughly with a blender. When the mixture is as smooth as possible, add the rest of the tomatoes and beat again until the texture is smooth. Serve chilled, seasoning with a little more vinegar and salt before serving. If desired, you can throw in some ice before serving.

Gazpacho soup - a classic recipe

Ingredients:

ripe fleshy tomatoes - 975 g;
cucumber - 2 pcs.;
sweet pepper - 2 pcs.;
onion - 1 pc.;
garlic clove - 1 pc.;
bread without crust - 2 slices;
olive oil - 45 ml;
- 45 ml.

Cooking

Randomly and coarsely chop the tomatoes, if desired, you can remove the skin from them in a way convenient for you. Peeled cucumber and sweet pepper also divide into large pieces. Chop the onion and puree the garlic cloves. Break the bread into small pieces. Put all the ingredients in a blender bowl, pour in the olive oil and vinegar. Punch the gazpacho until smooth, season with sea salt. Transfer the resulting mass to a sieve and squeeze the vegetable juices into a saucepan with a spoon. The resulting puree-like, smooth liquid is Spanish soup!

Refrigerate the soup for a while before serving, then serve topped with slices of pepper, cucumber, and toasted slices of bread.

Gazpacho soup - the best recipe

Ingredients:

olive oil - 45 ml;
bulb - 1 pc.;
garlic cloves - 2 pcs.;
chili pod - 1 pc.;
tomato juice - 975 ml;
tomato sauce - 65 g;
bread crumb - 2 pieces;
coriander leaves - 75 g;
red onion - 1 pc.;
cucumber - 1 pc.;

Cooking

Heat up a frying pan and pour oil into it. Fry chopped onion until golden brown. At the end of the frying, add the crushed chili pod and mashed garlic cloves. Send the roast to the pan, pour in the tomato juice and add the sauce. Salt, pepper, toss in the bread slices and blend everything well with a blender. Refrigerate soup until completely cold.

Before serving, chop finely peeled cucumber, chop greens and red lettuce onion. Pour cold gazpacho into a serving plate, add prepared fresh vegetables and toss the guest with croutons.

Spanish gazpacho is not the only tomato soup that many cooks make. This version of the dish is more related to summer, because it is served cold. In winter, it is better to cook hot soup with tomatoes - there are also a lot of such options. Below recipes with photos describe step by step how to cook such an unusual dish.

How to make tomato soup

Tomatoes can be fresh, dried or canned at home. Everything depends on the season. Soup is also often made from tomato juice or paste. In appearance, it can be hot or cold, with minced meat or vegetarian. In any case, the dish is light, healthy and even suitable for weight loss. The preparation of tomato soup differs little from the usual cooking technology, although it has some nuances depending on the recipe.

Cold tomato soup

In the classic version, cold tomato soup is a Spanish dish with the unusual name of gazpacho. It was distributed among poor peasants, who quenched their thirst and hunger in the heat. Today, Spanish gazpacho soup has become an alternative to other cold dishes. Its base is pureed tomatoes. Serve the dish cold, sometimes even with ice.

Hot tomato soup

Hot tomato soup is also easy to prepare. Even gazpacho is prepared in this form, but there are many other options. The basis is often a broth - from beef, chicken or pork. Tomatoes contain many types of canned food, such as beans or sprats. You can also make soup from them. The technology is very simple. All vegetables according to the recipe are sautéed in oil, then boiled in broth and chopped with a blender. It is very easy to do this in a slow cooker.

tomato soup recipe

In addition to the classic, there are exotic recipes for tomato soup - with fish, shrimp or mozzarella. In any case, it is worth adding fresh herbs for taste, for example, basil or the same dill. To serve the dish in the classic version, garlic croutons are necessarily used. If you have not yet chosen a recipe for a delicious tomato soup, then be sure to check out the rating of the most popular ones.

Tomato puree soup - a classic recipe

Cooking time: 55 minutes.
Servings: 3 persons.
Calorie content of the dish: 80 kcal.
Cuisine: Spanish.

Tomato puree soup in the classic version is prepared in a very unusual way. The tomatoes with garlic and onions included in the composition are pre-baked in the oven. This makes the dish even more low-calorie. You can make the soup completely dietary if you use a form with a non-stick coating when baking. Then you don't have to add oil. After all, it is easily replaced by water.

Ingredients:

garlic - 3 cloves;
basil - 1 bunch;
tomato - 4 pcs.;
chili pepper - a small piece;
salt - to taste;
water - 1 tbsp.;
onion - 1 pc.;
olive oil - 2 tbsp.

Cooking method:

Turn on the oven to warm up to 180 degrees.
Peel the onion and garlic, wash the tomatoes and remove the stalk. Cut vegetables into quarters.
Oil the baking dish, put the vegetables in it, sprinkle with salt and sprinkle with oil on top.
Send to bake for 25 minutes.
Boil the water, throw the vegetables there along with the juice that has stood out, simmer them under the lid for about 20 minutes.
Next, process the mass with a blender to a puree state, leave for 10 minutes.
Pour into bowls and garnish with basil sprigs.

Gazpacho - step by step recipe with photo

Cooking time: 2 hours.
Servings: 5 persons.
Calorie content of the dish: 47 kcal.
Purpose: for lunch / dinner.
Cuisine: Spanish.
Difficulty of preparation: medium.

The classic gazpacho soup recipe features a wide variety of ingredients used. It includes not only tomatoes with olive oil, but also bread, cucumbers, sweet peppers and wine vinegar. At the end of cooking, the soup is diluted with cold water, tomato juice or even red wine. On especially hot days, a couple of ice cubes are tossed into the plate when serving. Although the soup will look beautiful even in simple glasses.

Ingredients:

fresh parsley - a couple of branches;
garlic - 4 cloves;
juicy ripe tomatoes - 15 pcs.;
wine vinegar - 4 tablespoons;
dry red wine, tomato juice, cold water - to taste for serving;
stale white bread - 4 slices;
cucumbers - 4 pcs.;
sweet pepper - 3 pcs.;
salt - 1 tbsp;
olive oil - 125 ml;
Tabasco sauce - to taste;
onion - 1 pc.

Cooking method:

Finely chop the garlic or pass through a press, mix with pieces of broken bread.
Gradually grind the contents, adding olive oil.
Cover the mixture and leave for 1.5 hours.
Peel the onion, chop finely, then pour over the vinegar.
In each tomato, make a small cross-shaped incision, hold the fruits for 1 minute in boiling water, then peel.
Cut the tomatoes into four pieces.
Peel off the cucumbers too.
Grease the pepper with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
Then let them stand under the lid for the same amount of time, then remove the skin and core.
Wash and chop the parsley.
Put the vegetables in a blender in small portions, puree them, adding the soaked onions, garlic bread and Tabasco sauce.

Fish

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 54 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

During fasting, you can cook sprat fish soup in tomato sauce. It turns out something in between potato and fish soup. The main thing is to choose a quality sprat. The sauce in it should be very thick. Only then will the soup have an unusual aftertaste. Due to the use of canned food, the cooking time of tomato soup is significantly reduced. This is another advantage over meat dishes. Not only potatoes can be an addition to sprats. Delicious with vermicelli, pasta, lentils. Often cooked with rice or just homemade noodles.

Ingredients:

tomato juice - 2 tbsp.;
sprat in tomato sauce - 1 can;
sugar, spices, salt - to taste;
onions - 2 pcs.;
potatoes - 4 pcs.;
vegetable oil - to taste;
carrots - 1 pc.;
water - 2 l.

Cooking method:

Cut the peeled potatoes into small cubes, then place in boiling water.
Finely chop the onion, process the carrots on a grater. Saute vegetables in oil until golden brown, then simmer until soft.
Next, pour tomato juice into the pan, let it boil.
Season with spices to taste, add a little salt and sugar.
Simmer for 5-7 minutes.
Add sprats in tomato along with sauce to potatoes, add frying here.
Cook for another 5-7 minutes, then check for spices and salt, adding more if needed.

Tomato cream soup

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 47 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Creamy Tomato Soup - Italian for creamy tomato soup. It has a more delicate texture and an unusual combination of ingredients, because in addition to tomatoes, it contains cream. This dish is especially popular in summer. They eat it cold, so in extreme heat this is just a saving recipe. Toasted croutons are the perfect accompaniment to a creamy soup. They can be sprinkled with your favorite spices, giving this or that taste.

Ingredients:

vegetable broth - 2 tbsp.;
tomatoes - 7 pcs.;
cream - 100 g;
garlic - 3 cloves;
carrots - 1 pc.;
bread - 4 slices;
garlic - 3 cloves;
salt - to taste;
onion - 1 pc.;
rosemary, thyme, paprika, marjoram, cilantro - to taste.

Cooking method:

Prepare two containers - with boiling water and cold water.
Place the tomatoes first in the first, and then transfer to the second. Next, peel the vegetables.
Saute finely chopped onions in oil until golden brown, then add grated carrots to it, cook until soft.
Cut the bread into small cubes, sprinkle with spices to taste, put in a preheated oven for 7-10 minutes.
Grind the tomatoes with a blender, send to the pan with the broth.
Salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
At the end, pour in the cream, cook for another 10 minutes.
When serving, decorate with herbs and croutons.

Soup with tomato paste

Servings: 4 persons.
Calorie content of the dish: 70 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

If you are not afraid to cook and try new unusual dishes, then learn how to make tomato paste soup. It's more like an improvisation recipe. Light, savory and incredibly tasty soup can be prepared with the addition of almond milk or plain cream. Spices, again, can be added at your discretion, giving the dish one or another flavor shade. For spiciness, garlic or capsicum is suitable. Tabasco sauce goes well with them.

Ingredients:

cream - 2 tbsp.;
water - 1 tbsp.;
salt - to taste;
black bread - 2 slices;
dried herbs, pepper, garlic - to taste;
tomato paste - 4 tbsp.

Cooking method:

Place water with tomato paste in a saucepan, put on fire and bring to a boil.
Then salt, add spices to taste.
While stirring, pour in the cream. Warm up the soup without boiling.
Cut the bread into cubes, sprinkle with spices and keep in a preheated oven for about 7 minutes.
Remove the finished soup from the heat, pour into plates, garnish with croutons.

with beans

Cooking time: 4 hours 20 minutes.
Servings: 5 persons.
Calorie content of the dish: 65 kcal.
Purpose: for lunch / dinner.
Cuisine: Spanish.
Difficulty of preparation: medium.

Tomato sauce is part of not only canned fish. It is also present in vegetables, such as beans. It also makes a very tasty and unusual soup. It is called Andalusian gazpacho. Such bean soup may well be an independent dish. Spicy aroma and fresh taste will not leave anyone indifferent. Plus, it only takes a few minutes to prepare. The longest stage is cooling the dish. The rest of the process is very simple. Make sure of this by studying the recipe for soup with beans in tomato sauce.

Ingredients:

green pepper - 1 pc.;
garlic - 2 cloves;
tomato - 2 pcs.;
cucumber - 1 pc.;
wine vinegar - 6 tablespoons;
cumin - 1 tsp;
spices, oregano, parsley, basil - to taste;
celery stalk - 2 pcs.;
beans in tomato sauce - 650 g;
juice from tomatoes - 1 l;
olive oil - 2 tbsp;
green onions - 5 feathers.

Cooking method:

Rinse vegetables and herbs, dry.
Finely chop cucumbers, peppers and tomatoes. Finely chop the greens.
Mix chopped foods in a saucepan, add beans, oil and vinegar.
Then season with spices to taste, pour everything with tomato juice.
Send the dish to the refrigerator shelf, leave for about 4 hours.

Italian

Cooking time: 6 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 110 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Italian tomato soup surprises with its variability. In one of the classic versions, it is cooked with seafood. You can take one kind or just a sea cocktail with mussels, squids and octopuses. White fish or shrimp are the best. Cream cheese would be a good addition to them. So the Italian soup with seafood will turn out even more tender. As a basis, it is better to take fish broth, which was cooked in advance.

Ingredients:

sea cocktail - 1 kg;
garlic - 3 cloves;
cod fillet - 700 g;
onions - 2 pcs.;
bay leaf - 2 pcs.;
peeled shrimp - 1 kg;
tomatoes in their own juice - 700 g;
dried basil - 1 tbsp;
fish broth - 1 l;
butter - 150 g;
salt, pepper - to taste;
boiled water - 1 l;
dry white wine - 400 ml;
oregano, thyme - 0.5 tbsp each

Cooking method:

Defrost the sea cocktail, rinse and clean.
Finely chop the onion and garlic, fry them in a deep pan in melted butter.
After a couple of minutes, throw in the mashed tomatoes with a spoon.
Then pour the broth with wine, add spices and lavrushka.
Stir, simmer for half an hour over low heat.
Next, add peeled shrimp, sea cocktail.
Rinse the cod. Dry, cut into cubes, also send to the broth.
Bring the soup to a boil, then turn off the heat and simmer for another 7 minutes.

spicy

Cooking time: 3 hours 20 minutes.
Servings: 4 persons.
Calorie content of the dish: 50 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For lovers of more savory dishes, spicy tomato soup is suitable. It is especially useful for people with low stomach acid. If you have an ulcer or gastritis, it is better to refrain from such a dish. Pepper combined with vinegar gives it a sharpness. Fans of even more burning dishes should add Tabasco sauce. For serving, not just plates are used, but glasses, where ice and a little greenery are added to decorate the soup.

Ingredients:

onions - 2 pcs.;

salt, spices - to taste;
Tabasco sauce - to taste;
hot pepper - 2 pcs.;
tomato juice - 1 l;
greens - to taste;
white vinegar - 50 g;
cucumber - 2 pcs.

Cooking method:

Peel vegetables, cut into smaller pieces and process in a blender.
Then wipe the resulting mass through a sieve and season to taste with spices and salt.
Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
When serving, garnish with chopped cucumber and herbs, throw a couple of ice cubes.

From canned tomatoes

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Another tasty and quick dish is canned tomato soup. It is very convenient to cook it in winter. During this period, ripe juicy tomatoes are not always found on store shelves, and you can buy a couple of canned tomatoes. If you have homemade preparations, that's even better. From vegetables, except for tomatoes and onions, nothing is required. Preserves give a lot of salt, so salt the tomato-chicken soup more carefully.

Ingredients:

onion - 1 pc.;
salt - 1 pinch;
chicken broth - 3 tablespoons;
sugar - 2 tablespoons;
fresh parsley and basil - 1 bunch each;
canned tomatoes - 400 g4
tomato juice - 1.5 l;
butter - 6 tablespoons;
heavy cream - 1.5 tbsp.;
pepper - to taste.

Cooking method:

Take a saucepan, at the bottom of which melt the butter.
Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
Next, pour the juice into the pan along with the broth, pepper and salt to your liking.
Cook for 5 minutes, then add cream, stir.
Simmer until done for another 5-7 minutes.
When finished, add chopped herbs.
After removing from the heat, insist the soup for another 15 minutes under the lid.

With cheese

Cooking time: 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 118 kcal.
Purpose: for lunch / dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Light, appetizing, soft and tender - this is the tomato puree soup with cheese. It is better to take mozzarella or parmesan for this dish. Although any other kind of cheese will do - hard, creamy, processed or even smoked. Provencal herbs give the dish an unusual spicy taste, but you can use the spices at your discretion. Crackers are a nice addition to a bowl of soup.

Ingredients:

onion - 1 pc.;
sugar, spices - 1 pinch each;
tomato paste - 2 tbsp;
butter - 20 g;
garlic - 3 cloves;
vegetable oil - 1 tbsp;
bread - 2 slices;
water - 1 tbsp.;
cheese - 200 g;
salt - to taste;
tomatoes - 1 kg.

Cooking method:

Rinse the tomatoes, make a small incision in each at the top, then pour boiling water over them.
After a couple of minutes, drain the water, then remove the skin from the fruit and chop them finely.
Peel the onions and garlic, fry them, then transfer them to a saucepan and pour water over them. Put on fire.
When the water boils, add the tomatoes, cook the soup already on medium heat.
Cut the cheese into small cubes or chop with a grater.
Season the broth with tomato paste, sugar and salt.
Bread cut into cubes, fry in warmed butter with spices.
Add cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
When serving, add croutons.

Tomato soup necessarily contains olive oil - it makes the dish soft and satisfying. You can not do without vinegar, which keeps the product from fermentation. Even if the recipe does not include parsley, spinach, wild garlic or garlic with onions, you can still safely add them. Cold soups are recommended to be kept in the refrigerator for 2-3 hours. It is believed that ice only violates the consistency of the dish.

Video

Spaniards use white wheat bread to make gazpacho (homemade is best). I had a 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 of vegetable oil and a few tablespoons of water. Garlic was rubbed with salt in a makitra (a 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 the 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 your imagination to this basic recipe and add Tabasco sauce, sour cream, egg, white wine, celery, soy sauce, ham to gazpacho ...

Appetizing tomato soup is a frequent guest on the menu of Turks and Italians, and its classic recipe is a real find for housewives. From the minimum number of ingredients, you get a full meal for the whole family, and you can endlessly improve the basic recipe with additional components.

Classic tomato puree soup

Ingredients: 760 g canned tomatoes in their own juice, onion, 3-5 garlic cloves, 1 tbsp. vegetable broth, coarse salt, a mixture of peppers, a piece of butter.

Onion cubes and crushed garlic are fried in hot butter in a saucepan. Vegetables should become transparent.
Canned peeled tomatoes are sent to the container. The mass is salted, peppered, broth is poured into it.
After boiling, the mixture languishes on fire for 17-20 minutes.

Ready classic tomato puree soup is crushed with a blender and heated again.

How to cook "Gazpacho" at home?

Ingredients: a kilo of very ripe fleshy tomatoes, a strong fresh cucumber, half a purple onion, 1 tbsp each. a spoonful of olive oil, red wine vinegar and lime or lemon juice, a pinch of sugar, salt, 2 sweet bell peppers, a slice of white bread.

Tomatoes are washed and skinned. The easiest way to do this is by pouring boiling water over the vegetables. Next, the tomatoes get rid of the stalks and cut into 3 parts.
Cucumber, onion and peppers are peeled, washed, cut into cubes.
All prepared vegetables are chopped in a blender bowl. White bread without crusts is shifted to them and left until soaked.
Next, all the ingredients are processed again with a blender until smooth.
The resulting mixture is seasoned with sugar and salt, the remaining liquid components are poured into it.

Before serving, the soup is infused in the cool for 4-5 hours.

Hot tomato soup - exquisite and simple

Ingredients: a kilo of tomatoes, 3-5 garlic cloves, red bell pepper, onion, 3 sprigs of fresh thyme, salt, 1 liter of vegetable broth, 2 tbsp. spoons of olive oil, half a glass of heavy cream.

Tomatoes are dipped in boiling water for a couple of minutes, after which the skin is very easily removed from them. Next, the prepared tomatoes, peppers and onions are cut into small pieces, laid out on a baking sheet and baked in the oven for about half an hour.
Ready vegetables are mixed with olive oil, chopped thyme, salt and crushed garlic.
The mass is transferred to a saucepan and poured with broth.
The future tomato cream soup is cooked until fully cooked for about half an hour. At the final stage, cream is poured into it.