Spaniards use white to make gazpacho. wheat bread(tastes best homemade). 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 us such a quick and tasty dish: stale white bread, a few cloves of garlic, a couple of tablespoons 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 precisely the original version of this dish, and this is how the preparation of modern cold gazpacho begins. Spanish soup.
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 too thick, you can thin it out. 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...
Surely many of you have heard of such a dish as “gazpacho”, and you know that it is one of the most popular soups of traditional Spanish cuisine. Recently, you can try it not only in Spain itself, but also in restaurants in other countries, including Russia, where Mediterranean cuisine is served. Since gazpacho is eaten cold, it can be a great alternative to our okroshka. In addition, it is less calorie and much healthier. It would be nice if Russian housewives learned how to cook Gazpacho soup. Its recipe is quite simple, and very few products are used: tomatoes, cucumbers, onions, garlic, peppers, stale bread, vinegar, olive oil, herbs and other seasonings. As a result of mixing all these ingredients, a fortified and very Healthy puree soup, which can be used as a sauce for other dishes, a drink (if diluted with water) or a separate refreshing meal. And yet gazpacho is a cold vegetable soup, in whatever form it is served at the table. In addition, it is one of the most famous Spanish dishes in the world.
A bit of history
Even at the dawn of our era, in distant Andalusia, in the Pyrenees, farmers mixed stale flour cakes with water and vinegar as a dinner, added garlic and olive oil, and then ate it cold. Moreover, the “cook”-gazpachero prepared this dinner for all the workers, and then poured it into bowls. As you can see, there were no tomatoes in this stew. But where could there be tomatoes in the Pyrenees, and throughout Europe and Asia, before the discovery of the American continent by Christopher Columbus? In a word, tomato gazpacho began to be prepared only after this vegetable or fruit (initially it was considered as such) was brought from distant America and began to be grown in European gardens as a vegetable crop, that is, somewhere from the middle of the 17th century. For a long time, gazpacho was considered food for the poor, but in the 20-21 centuries. it began to be included in the menu of prestigious restaurants, which served dishes of Spanish and mediterranean cuisine. However, in 2013, his real triumph took place: in the royal palace of Zarzuel, for the first time in the entire Spanish history of gazpacho in traditional utensils(in wooden bowls) was served at the reception of Their Majesties the King and Queen of Spain as the oldest and most popular dish of the national cuisine.
Why is this stew called gazpacho?
Today there are several interpretations of the name of this soup. According to one of them, this word has Arabic roots. It comes from the word “caspa”, which means “leftovers”, that is, “gazpacho” is a food made from leftovers, in our case, from stale bread. According to another version, this word comes from the Hebrew “gazaz”, which translates as “crushed”, cut into pieces. In some sources, the word “gaspcho” is written with two “h”, in the Italian manner, but this is not true, since this cold soup has nothing to do with Italy. It was invented in Andalusia 1000 years ago by Arabs, Jews or Spaniards, but, frankly, this is not so important. Over the years, his recipe has changed many times. Nevertheless, he continues to be the most popular dish in the Iberian Peninsula, especially during the hot period. Here, every hostess knows how to cook gazpacho. This soup, by the way, is included in diet menu people who care about their own health and figure.
spanish gazpacho
This cold soup is served in any Spanish restaurant, no matter where in the world it is located. Despite the fact that different chefs have their own special secrets for preparing this dish, for example, the use of various seasonings, etc., its base remains unchanged and consists of mashed fresh tomatoes. Spanish housewives cook gazpacho almost every day in the summer. After all, its preparation does not require a long standing at the stove, which is simply impossible in the hot season, moreover, this soup is eaten cold, which equates it to soft drinks. The degree of fineness of its ingredients varies according to the state thick drink to thin, finely chopped lettuce. By the way, in the cities of Spain, gazpacho is served as the main first course, but in the villages of Andalusia it is eaten after the main meal. Moreover, in every house in the refrigerator you can find a jug filled with this fragrant vegetable mixture. In our article, we will present to your attention the recipes of several varieties of this spanish dishes, and also tell you how to cook gazpacho at home. We hope that the recipes presented by us will please you, and you will masterfully prepare this healthy fortified soup.
Gazpacho classic: recipe and cooking method
We must always remember that the taste of this soup directly depends on the freshness of the vegetables that make up its composition. So, you need to go to the market and buy tomatoes (2 kg), cucumbers (4 pcs.), Red bell peppers (3 pcs.), Garlic (5 cloves), red onion(1 head), olive oil (1 tea glass), red wine vinegar (1 glass), parsley (medium-sized bunch). In addition, you need to pre-dry 4-5 slices of white bread with bran and stock up on spices.
Cooking method
Next, we will try to tell in detail how to cook gazpacho according to the classic recipe. So let's get started. Garlic must be peeled and crushed in a mortar with salt, add bread broken into pieces and also crush it to a crumb state, pour olive oil in a stream and, stirring, bring to a homogeneous state. This mixture must be infused for one and a half hours. Next, you need to finely chop the onion, pour it with vinegar and leave to marinate. In the meantime, we peel the tomatoes and cucumbers from the skin, cut them into slices, remove the seeds if necessary, but Bell pepper you need to bake either in the oven or on coals, then also peel, stalk and seeds. Rinse parsley thoroughly under running water and finely chop with a special knife. Blend all prepared ingredients in a blender until smooth. After that, the resulting mixture must be removed in the refrigerator for 7-8 hours. You can serve gazpacho soup, the recipe of which we presented above, both in glasses, while diluting it with cold water, dry wine or tomato juice, and in deep plates with the addition of garlic croutons. Traditionally, however, it is served in wooden bowls.
Varieties of Spanish cold soup
As mentioned above, Andalusia is the birthplace of gazpacho, but over time, the recipe for this dish spread throughout the Spanish kingdom, and in each of the regions the soup was prepared according to in a special way. So, for example, in the Jerez region it is served with raw onion rings; in Cadiz - in winter time eaten hot, in Malaga - add veal broth or put grapes and almonds in it. In the region of Cordoba they prefer thick soup with cream and cornmeal, in Segovia it is prepared using mayonnaise, and cumin and basil are used as seasonings. Nevertheless, everywhere except the Sierra Morena and Huelva, they eat red tomato gazpacho, while in these two regions the green version is preferred, with green vegetables and herbs: cucumbers, green peppers, peas, unripe tomatoes, etc.
colorful gazpacho
In addition to the red and green types of this soup, there are other varieties that differ both in color and taste. For example, in Andalusia they cook ahoblanco - white soup gazpacho. Its recipe is based on the pre-Columbian version, that is, it does not contain tomatoes. However, in the modern version, almonds, grapes, apples and even fried anchovies are added to it. Of course, in terms of calories, this soup can hardly be called dietary, but it is also a cold soup and is served during the hot season. Another "colored" variety of this dish is the golden gazpacho soup. Its recipe consists of yellow ingredients: tomatoes yellow varieties, yellow peppers, carrots, pumpkins and even melons. Perhaps this is the most “healthy” type of this soup. It helps keep your body in great shape.
Gazpacho for dessert
This dish, of course, will appeal to all gourmets. No wonder, because it includes such fruits and berries as strawberries, raspberries, currants, pineapple, melons, peaches, kiwi, etc. Surely you are interested in how to cook gazpacho for dessert. We are happy to share the recipe for this very tasty and no less original dish. The following ingredients are required for its preparation:
Wash the strawberries, peel the stalks, set aside 200 grams, and beat the rest of the berries with sugar in a blender. Add wine to this puree. Mix well until smooth. Then divide the passion fruit into halves, add them to the wine-strawberry mixture. Cut the nectarine and the strawberries set aside into cubes, add to the gazpacho together with the raspberries. Put the dessert in the refrigerator for several hours. You can serve it in vases, garnished with mint and strawberries, or you can add a scoop of creamy ice cream, as in the photo in the article. Or separately make a puree of fruits and berries of the same color, and then pour in layers into glass glasses. This is how delicious and beautiful gazpacho can be. Its recipe can be varied with other berries and fruits of your choice, and for children it must be prepared without the use of wine. You can add a few drops of lemon juice to add some sourness to the puree.
Conclusion
If you have never tried gazpacho soup, and therefore doubt whether you will like it, then it is best to try it in a Spanish restaurant, and only after that decide whether it is worth preparing it for the whole family. However, believe me, it is so tasty and light that once you try it, you will eat it almost every day, like all Spaniards.
Classic gazpacho is a dish of Spanish cuisine, which used to be the main food of poor peasants working in the fields in the incredible heat, as it quenched their thirst and satiated well. With a low calorie content, the soup did not tire and disposed to 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 the simultaneous "cooling" of the body in the heat. The latter, by the way, has a beneficial effect on the process of weight loss, since the intake of almost any cold food leads to weight loss.
Cold soup is not the most common dish in cooking. This is why gazpacho has become so popular because of its simplicity and rich taste.
Gazpacho is served in chilled glass bowls or bowls, always with ice. You need to store it 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 cooking. They eat gazpacho only in summer, in the heat, when ripe natural vegetables are in abundance in the markets.
How to make gazpacho at home? We'll tell you the recipe!
The composition of the cold soup includes pureed tomatoes, olive oil, cucumbers, sweet peppers, stale white bread, garlic, lemon juice, wine vinegar, hot peppers. The dish is of Andalusian origin, and is a typical representative of Mediterranean soups.
In principle, there is no single recipe for gazpacho - how many housewives prepare it, so many different interpretations it has. Each chef has his own secret to making delicious cold soup and adds his own favorite ingredient in his family. Gazpacho can be prepared with fish, meat, strawberries and melons, shrimps and capers, grapes and sour cream.
Classic gazpacho recipe
Cooking according to the classic gazpacho recipe is not difficult - the main thing is that the products are at hand, and certainly fresh. If there are no tomatoes in the house, they can easily be replaced with tomato juice. You can also fantasize and experiment on the rest of the components. When serving, be sure to serve croutons with or without garlic, you can use small cubes, you can use slices.
The soup must be cold, for this there may be ice on the table. The base of the soup should be crushed and pureed, and a small part of the ingredients should be cut into cubes or plates. All types of gazpacho should have olive oil (even if you cook it in reserve for the winter), it softens the taste and gives satiety to the dish. The presence of vinegar keeps the soup from fermenting and also gives a peculiar flavor accent.
Ingredients:
- Tomatoes (slightly overripe) - kilogram;
- Sweet yellow 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.
Cooking:
Wash the tomatoes, then peel the skin with boiling water (lower for 2 minutes, after making cross-shaped incisions from the side of the leg; after boiling water, cool sharply with cold water). This makes tomatoes easy to peel. Next, you need to cut and remove the stalk and seeds. Remove stems and seeds from peppers, 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, bring to taste with salt, vinegar, sugar, lemon and Tabasco sauce. Can be rubbed through a sieve, but not required. Season the soup with olive oil, mix, pour into an earthenware jug. Refrigerate until next day, or at least 3 hours to chill.
It is customary to serve freshly prepared white bread croutons with this first course. To prepare them, bread must be cut into large squares and fried in olive oil. When serving, garnish the dish with finely chopped sweet green pepper, drizzle with olive oil and add a couple of pieces of ice.
Tomato soup for lovers of "spicy"
For lovers of spicy food, you can cook a 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.
All vegetables are cleaned, cut, chopped in a blender, then rubbed through a sieve and brought to the desired taste with seasonings and spices. If you are a fan of very "burning" dishes, put more Tabasco sauce. Cool the resulting mixture in the refrigerator for at least three hours. We put ice in glasses (preferably crushed), and pour portions of soup on top, decorate with chopped cucumber and herbs.
Of course, those people who have gastritis or stomach ulcers are strongly discouraged from eating such dishes. But for those who have low acidity of gastric juice, they will come in handy.
Gazpacho can't be named exotic dish, but it is clearly not going to be a permanent guest on your table. Perhaps until 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 original form, in view of which they continue to carry all their main valuable properties. Bon Appetit!
Gazpacho is a dish with such a beautiful and aristocratic name! Well, who would have thought that once this soup was the food of the poor. And now it is served in the best restaurants Worldwide. Gazpacho gained its popularity due to the ease of preparation and the availability of ingredients. An interesting combination The flavors and refreshing quality of this creamy soup are perfect for hot weather. And while it’s hot days outside, and you just want to taste something cool and fresh, a recipe comes to the aid of the housewives famous dish sunny Spain - cold tomato soup gazpacho.
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 that 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 with strawberries and grapes. I will bring classic recipe gazpacho, based on fresh and juicy tomatoes.
Ingredients:
- 700 g of fleshy 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, pepper to taste.
Classic Tomato Gazpacho Recipe
1. It is better to take ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse ones. If there are no ground tomatoes, then you can take cherry tomatoes. I used regular ground tomatoes varieties of cream. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and prick with a toothpick in several places. This will help to quickly remove the thick and 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 we wash the tomatoes again under cold water. Now the skin is removed much easier.
4. We clean the Bulgarian pepper from seeds and cut out the stalk. Rinse under running water. cut into pretty large pieces. We will immerse them in a blender.
5. We wash the cucumbers, peel and also chop coarsely.
6. Remove the top layer with the husk from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And the second half is cut very finely, with this onion we will sprinkle the soup for beauty. Cover finely chopped onion cling film and put in the refrigerator.
7. Immerse all the chopped vegetables in the blender bowl. Here we squeeze 2 cloves of garlic.
8. Grind with a blender to the consistency of mashed soup.
9. To make the tomato soup more tender and avoid tomato seeds and other poorly ground pieces, wipe the soup through a sieve.
10. Now you need to add dressing to the soup. For her, we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.
11. Add, mix. 
12. Cover the soup with a lid and send it to infuse in the refrigerator for 2 hours.
13. And we will serve the soup with croutons or croutons - as you like. To prepare them, cut the loaf slices into small cubes.
14. Spread on a preheated pan and sprinkle with olive oil on top.
15. Put the 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 mixed a couple of times).
Ready cold tomato puree soup Pour into bowls and sprinkle with finely chopped onions. Serve with croutons. delicious refreshing summer lunch ready. Bon Appetit! 🙂
Looking for a cold soup recipe? Today is about how to make gazpacho soup at home. The birthplace of cold gazpacho soup is Spain, but it has become popular all over the world. In addition, you will learn delicious recipes green gazpacho, as well as golden gazpacho, which are served in expensive restaurants and author's gazpacho recipes from Vincenzo Babar, Hector Jimenez-Bravo and the classic gazpacho recipe from Jamie Oliver.
Gazpacho, a cold soup that was invented by Spanish peasants, and now, the gazpacho recipe has spread all over the world, I would call this cold soup an analogue of our okroshka. Only now gazpacho is prepared from raw foods, which makes it useful, for satiety, the Spaniards added bread and olive oil to gazpacho.
Jamie Oliver's Classic Gazpacho Recipe
There are many recipes for gazpacho, in the province of Andalusia each village has its own recipe for making gazpacho, of course, it is his locals who consider it the only correct one.
The Spaniards themselves divide gazpacho into before the discovery of America and after, the fact is that before the discovery of America by Columbus, Europeans did not have tomatoes and gazpacho was white, and its main ingredients were bread, garlic, vinegar and olive oil. When the food basket of the Spanish peasants was enriched with tomatoes and sweet peppers, these products began to be added to cold soup, and its taste only got better.
It is believed that gazpacho soup was the food of muleteers, because. in those conditions, such a soup was easy to prepare, it was very simple, all products: ripe tomatoes, peppers, garlic, butter, cucumbers and crackers were placed in an earthen pot, mixed, cooled, covered with wet clothes. And now the trendy cold gazpacho soup is served in cafes and restaurants, such a culinary evolution.
However, there are other contenders for the right to own the "brand" - the cold soup gazpacho - the ancient Roman legionnaires who were stationed in Andalusia and prepared such a cold soup.
There are red, white and green gazpacho, the color of the cold soup, as you can guess, depends on the products included in its composition. Since there is no single strict recipe for how to make gazpacho, you can adjust the ingredients, you can experiment and add your favorite vegetables, as long as they are raw. The density of gazpacho depends on the amount of added water, but you can cook cold soup with broth, as they do in Malaga, but our Ukrainian housewives will probably experiment with whey, because. Many of us make okroshka with whey.
Let's move on to the main thing:
How to make gazpacho
R classic Andalusian gazpacho recipe.
Ingredients
6-7 large ripe soft tomatoes
-2 small bell peppers
-2 cucumbers
-2 garlic cloves
-2 pieces of stale loaf
-a piece fresh chili with little finger, pitted
-50 ml wine vinegar(sherry)
-100 ml olive oil
-salt to taste
Preparing Andalusian gazpacho
You need to remove the skin from the tomatoes, for this, dip them in boiling water for 30 seconds, pull them out and quickly remove the skin, cut out the core. Peel the cucumbers from the green skin. Pour the bread with water and let it soak a little. oil, salt and vinegar and mix everything again. Serve chilled.
Less popular, but just as tasty is green gazpacho, the differences are not big, but the main thing in this version of the Spanish cold soup is that red tomatoes were replaced with green ones and something was added for piquancy.
How to make green gazpacho
Ingredients
2 garlic cloves
-2 slices of white bread (no crust)
- a quarter cup of olive oil
-6-8 green tomatoes
-1 green pepper
-1 tbsp grated onion
-0.5 tsp salt
-2 tbsp vinegar
- one eighth tsp cumin
- three-quarters of a glass ice water
-0.5 cup dry white wine
Making green gazpacho
Rub the bread with garlic, drizzle with a little olive oil and set aside for a few hours.
Remove the skin from the tomatoes as in the previous gazpacho recipe and cut them into four pieces.
Add seeded tomatoes to tomatoes Green pepper, cucumber and onion peeled from green skin, grind it all in a blender.
Mix separately bread, vinegar, salt and cumin. ready mix add to the blender with the vegetables and mix everything together again. Serve chilled, and mix the water and wine before serving.
Gazpacho is prepared all over the world without adhering to a strict classic recipe, on the contrary, it is now fashionable to add new ingredients and experiment, and so it was born amazing recipe cold Spanish soup with a beautiful name
golden gazpacho recipe
Ingredients
300 g tomatoes (yellow)
-1 bell pepper
-150 g cucumbers
-1 onion
-2 garlic cloves
-3 tbsp olive oil
-2 tbsp lemon juice
- salt, pepper - to taste
-200 ml cream
-1 handful chopped almonds
- celery - to taste
- mint - to taste
Preparing golden gazpacho
Traditionally, we remove the skin from the tomatoes, as in the first classic gazpacho recipe. We clean the pepper from seeds. Put the prepared onions, garlic, cucumbers, tomatoes and peppers into a blender and add cream, chop everything.
Add olive oil, lemon juice, celery leaves to the chopped products, salt to taste and mix everything again in a blender. Pour the golden gazpacho into another container and refrigerate for at least an hour.
Pour chilled golden gazpacho into bowls, garnish with tomato slices, pepper slices, celery leaves, and top with almonds.
It will be very interesting to serve gazpacho in ice plates.
How to make ice bowls
You will need two bowls of different sizes, in the larger one put flowers, petals, berries, herbs, etc. fill it all with water, put a smaller bowl on top. Place both bowls in the freezer to chill. In order to remove the frozen bowls from the ice plate, lower their water for a few seconds.
For an aesthetic look of gazpacho, the skin is removed from the tomatoes and the seeds are taken out, but the tomato seeds gently cleanse the intestines and do not affect the taste, so do as you like. After all, gazpacho is not just a delicious, cold soup, it consists of raw vegetables and without meat, it can be attributed to the vegetarian food, which is considered the healthiest.
