Gazpacho (cold Spanish soup). Cold tomato gazpacho soup

Cold gazpacho soup

In the summer heat, I propose to cook a refreshing, cold gazpacho soup, a recipe for Spanish cuisine. From ripe tomatoes, juicy cucumbers, fragrant basil and sweet pepper. The best replacement for beetroot or!

Homeland of cold soup - Spain, Andalusia (autonomous community). Like many popular dishes of modern cooking, gazpacho soup was originally a poor man's food. Just like pizza in Italy, which was prepared from the remains of the cheapest and most affordable products: cheese, tomatoes, basil. Or like Japanese sushi or rolls - a delicacy for us, and an everyday dish for the Japanese. In a word, as we have already noticed, the usual food of working people, over time, becomes a culinary masterpiece, which today can be seen on the menu of the best restaurants in the world.

Initially, there was a different gazpacho soup, the recipe of which has undergone significant changes over time. Today it is difficult to find gazpacho without tomatoes, these berries are considered the basis of cold soup. But until the 19th century, they were made from stale bread, olive oil, garlic and a mixture of balsamic vinegar and water.

Modern cold gazpacho soup includes tomatoes, cucumbers, garlic, olive oil, and vinegar or lemon juice. Often among the ingredients there are sweet peppers, onions, herbs, spicy Tabasco sauce. Less often - beets, celery, avocados, carrots. Recently, fruit soups made from melon, watermelon, raspberries, strawberries, gooseberries, etc. have become popular.

To prepare a classic gazpacho, we need:

• 1 kg ripe tomatoes
• 2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
• 2-3 garlic cloves or to taste
• 1 small onion or half a medium
• 2 sweet peppers
• 2 tbsp. l. lemon juice (or balsamic bite to taste)
• 3 art. l. olive oil
• salt, pepper - optional

How to cook gazpacho soup, recipe with photo

Peel the sweet pepper and remove the core.

Peel the garlic and onion. Cut into small pieces.

Prepare tomatoes. There are two ways to peel tomatoes: pour boiling water over the tomatoes (or dip in hot water for 5-7 seconds) or remove the skin with your hands (for example, using a grater: grate the pulp on a coarse grater). If you want the cold gazpacho recipe to be raw and retain the maximum of vitamins, then it is better to peel the tomatoes without resorting to hot water.

Cut off the skin of the cucumber.

Now you can put all the vegetables in a blender.

Add vinegar, olive oil, salt and pepper. And beat until smooth.

The puree should be smooth and slightly foamy.

It remains only to cool the gazpacho. You can put the tomato soup in the refrigerator or serve it with ice cubes.

Don't forget to garnish the cold gazpacho with a sprig of fresh basil.

Bon appetit!

Gazpacho is called upon to diversify a modest arsenal of cold soups in the face and beetroot. This amazing tomato soup is the best way to fight not only hunger, but also the heat, saturating and cooling with vegetable freshness at the same time. More on the variations of Spanish cold tomato soup below.

Gazpacho tomato soup

For us, only one ingredient of this puree soup may seem unusual - white bread, which, after soaking, is designed to provide the soup with satiety and a creamy consistency.

Ingredients:

• white bread (not fresh) - 65 g;
• ripe tomatoes - 1.1 kg;
• sweet pepper - 95 g;
• cucumber - 85 g;
• onions - 35 g;
• garlic - 2 cloves;
• olive oil - 55 ml;
• wine vinegar - 25 ml.

Cooking

Peel the cucumber and cut it into large pieces. Also coarsely chop the tomatoes along with sweet peppers. Put the prepared vegetables in a blender, add onions, splash vinegar and olive oil. Last add the bread slices and turn on the device. As soon as the contents become more or less homogeneous, it is passed through a sieve so that the cream of tomato soup can fully justify its name with a smooth and uniform consistency.

Tomato puree soup

Eliminate bread from gazpacho and you will get a much lighter version of the dish with only vegetables at the base. The abundance of the latter provided gazpacho with the name of salad soup.

Ingredients:

• tomatoes - 980 g;
• fresh cucumber - 95 g;
• garlic cloves - 3 pcs.;
• sweet onion - 45 g;
• sweet pepper - 85 g;
• , vinegar - for serving.

Cooking

Tomato soup is prepared in an elementary way if you have a blender at your disposal. Divide the vegetables into even-sized cubes to make it easier for the device to work, then beat everything together until a puree forms. Drizzle soup with vinegar and oil before serving. Season to taste.

The combination of ingredients within this soup will definitely turn you off in the first place, but give new flavors a chance and you'll see that amazing flavors can melt behind unfamiliar combinations.

Ingredients:

Cooking

De-seed the watermelon and puree with the tomatoes, cucumber and onion. When soup is smooth, garnish with paprika, season with salt to taste, and serve with feta crumbled on top.

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:

1. Turn on the oven to warm up to 180 degrees.
2. Peel the onion and garlic, wash the tomatoes and remove the stalk. Cut vegetables into quarters.
3. Oil the baking dish, put the vegetables in it, sprinkle with salt and sprinkle with oil on top.
4. Send to bake for 25 minutes.
5. Boil the water, throw the vegetables there along with the juice that has stood out, simmer them under the lid for about 20 minutes.
6. Next, process the mass with a blender to a puree state, leave for 10 minutes.
7. 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:

1. Finely chop the garlic or pass through a press, mix with pieces of broken bread.
2. Gradually grind the contents, adding olive oil.
3. Cover the mixture and leave for 1.5 hours.
4. Peel the onion, chop finely, then pour over the vinegar.
5. In each tomato, make a small cross-shaped incision, hold the fruits for 1 minute in boiling water, then peel.
6. Cut the tomatoes into four pieces.
7. Peel off the cucumbers too.
8. Grease the pepper with vegetable oil, wrap in foil and bake at 160 degrees for 10-15 minutes.
9. Then let them stand under the lid for the same amount of time, then remove the skin and core.
10. Wash and chop the parsley.
11. 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:

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

1. Prepare two containers - with boiling water and cold water.
2. Place the tomatoes first in the first, and then transfer to the second. Next, peel the vegetables from the skin.
3. Saute finely chopped onions in oil until golden brown, then add grated carrots to it, cook until soft.
4. Cut the bread into small cubes, sprinkle with spices to taste, put in a preheated oven for 7-10 minutes.
5. Grind the tomatoes with a blender, send to the pan with the broth.
6. Salt, add spices to taste, boil, then simmer over low heat for a quarter of an hour.
7. At the end, pour in the cream, cook for another 10 minutes.
8. 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:

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

1. Rinse vegetables and herbs, dry.
2. Finely chop cucumbers, peppers and tomatoes. Finely chop the greens.
3. Mix chopped foods in a saucepan, add beans, oil and vinegar.
4. Then season with spices to taste, pour everything with tomato juice.
5. 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:

1. Defrost the sea cocktail, rinse and clean.
2. Finely chop the onion and garlic, fry them in a deep pan in melted butter.
3. After a couple of minutes, throw in the mashed tomatoes with a spoon.
4. Then pour the broth with wine, add spices and lavrushka.
5. Stir, simmer for half an hour over low heat.
6. Next, add peeled shrimp, sea cocktail.
7. Rinse the cod. Dry, cut into cubes, also send to the broth.
8. 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:

1. Peel vegetables, cut into smaller pieces and process in a blender.
2. Then wipe the resulting mass through a sieve and season to taste with spices and salt.
3. Add Tabasco sauce and vinegar, send the mixture to cool for 3 hours in the refrigerator.
4. 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:

1. Take a saucepan, at the bottom of which melt the butter.
2. Fry the chopped onion on it, and after a couple of minutes add the grated tomatoes.
3. Next, pour the juice into the pan along with the broth, pepper and salt to your liking.
4. Cook for 5 minutes, then add cream, stir.
5. Simmer until done for another 5-7 minutes.
6. When finished, add chopped herbs.
7. 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:

1. Rinse the tomatoes, make a small incision in each at the top, then pour boiling water over them.
2. After a couple of minutes, drain the water, then remove the skin from the fruit and chop them finely.
3. Peel the onions and garlic, fry them, then transfer them to a saucepan and pour water over them. Put on fire.
4. When the water boils, add the tomatoes, cook the soup already on medium heat.
5. Cut the cheese into small cubes or chop with a grater.
6. Season the broth with tomato paste, sugar and salt.
7. Bread cut into cubes, fry in warmed butter with spices.
8. Add cheese to the broth, simmer for a couple of minutes, then beat with an immersion blender and bring to a boil again.
9. 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

Gazpacho is considered the Spanish national dish. The main ingredient is ripe tomatoes. In modern cooking, there are many variations of cold soup. Sweet or hot peppers, ice are often added to it. Gazpacho is especially in demand during the hot season. Despite the ingredients of the product, the soup is considered light.

Gazpacho: a classic of the genre

• tomatoes - 500 gr.
• onion - 45 gr.
• pepper (pickled) - 1 pc.
• fresh cilantro - 40 gr.
• "Tabasco" (gas station) - to your taste
• oil (vegetable, olive) - 55 gr.
• vinegar (preferably red wine) - 80 ml.
• natural tomato juice - 700 ml.
• fresh cucumber - 60 gr.

1. Take half of the whole mass of tomatoes, wash thoroughly. Next, cut in half the onion and cucumber. Chop the tomatoes into small pieces.
2. Send the red pepper and prepared vegetables to the bowl of a blender or food processor. Bring the ingredients to a homogeneous slurry.
3. Pour tomato juice, chopped cilantro, olive oil, vinegar and 4 gr. Tabasco sauce. Thoroughly mix the ingredients in a common bowl.
4. Chop the turnip onion, cucumber and remaining tomatoes into cubes, get rid of the seeds. Add the ingredients to the resulting soup, send it to the refrigerator. Pepper, add salt to taste before use.

Gazpacho with tarragon

• garlic - 5 teeth
• sweet pepper (red) - 350 gr.
• onion - 120 gr.
• tomato paste - 55 gr.
• tomatoes - 415 gr.
• olive oil - 55 ml.
• cucumber - 270 gr.
• fresh tarragon - 25 gr.
• tomato juice - 650 ml.
• crushed cayenne pepper - 6 gr.
• lemon - ½ pc.
• wine red vinegar - 55 ml.

1. Rinse the tomatoes, if necessary, get rid of the stalks. Chop the tomatoes into small pieces. Also clean the pepper, cut into slices.
2. Leave some vegetables to decorate the gazpacho. Peel the garlic, finely chop, do the same with the remaining vegetables and herbs.
3. Send the prepared products to the blender. Grind them, leaving small pieces. It is not necessary to bring the mixture to homogeneity.
4. Pour the gruel into a suitable container, add vinegar, tomato and lemon juice to the mixture. Add cayenne pepper and some salt to your personal taste. Stir the soup, let it brew for 3-4 hours. Decorate the gazpacho with vegetable pieces.

Gazpacho with red onion

• salt - to your taste
• olive oil - 75 gr.
• wine vinegar - 120 ml.
• tomato juice - 0.5 l.
• red onion - 140 gr.
• bell pepper - 2 pcs.
• tomato - 430 gr.
• cucumbers - 370 gr.
• "Tabasco" (refueling) - 5 gr.

1. Wash vegetables. Finely chop the tomatoes, peppers, onions and cucumbers. Pour in olive oil, tabasco, vinegar and tomato juice.
2. Combine all ingredients in a bowl and add pepper and salt. Mix ingredients thoroughly. Half of the mass should be poured into the blender bowl.
3. After that, grind the products into a homogeneous mixture. Connect both masses together, mix again. Send the gazpacho to the refrigerator for 5 hours.

• cucumbers - 1 pc.
• garlic - 5 teeth
• ripe tomatoes - 7 pcs.
• drinking water - 120 ml.
• Bulgarian pepper - 1 pc.
• salt - 15 gr.
• olive oil - 110 ml.
• wine vinegar - 85 ml.

1. Remove the skin from the cucumber and tomatoes, then chop finely. Peel the bell pepper, get rid of the seeds, then cut the product into pieces.
2. Peel the garlic and chop finely. Combine it in a common bowl with vinegar, salt, water, sweet pepper and olive oil. Stir the ingredients thoroughly, pass them through a blender.
3. If the ingredients do not fit in the blender, divide the ingredients into portions. Send the total mass to cool for 4 hours. Add salt to taste before drinking.

Gazpacho with mint

• natural tomato juice - 1 l.
• sweet pepper (red) - 2 pcs.
• onion - 1 pc.
• tomatoes - 5 pcs.
• sweet pepper (green) - 2 pcs.
• celery - 1 pc.
• basil - to taste
• cucumber - 1 pc.
• fresh mint - 35 gr.
• ice - in fact

1. Rinse and clean vegetables in the usual way. Chop food into small cubes.
2. Pass the vegetables through a blender, pour the mass into a suitable bowl. Place in refrigerator. Before serving, gazpacho should be garnished with mint leaves.

Gazpacho with zucchini

• red pepper - 60 gr.
• yellow pepper - 50 gr.
• fresh tomatoes - 6 pcs.
• zucchini - 70 gr.
• garlic - 5 teeth
• onion - 20 gr.
• cucumbers - 40 gr.
• cayenne pepper - 4 gr.
• olive oil - 95 ml.
• parsley - 15 gr.
• table vinegar - 45 ml.

1. Wash the vegetables under running water, chop the tomatoes into cubes, cut fresh peppers, cucumber, zucchini, garlic and onions. Send the products to the appropriate cup. Mix ingredients thoroughly.
2. In a separate small bowl, combine finely chopped parsley, olive oil, cayenne pepper and table vinegar. Mix the composition thoroughly, pour into the main ingredients.
3. Take half of the products from the total mass, pass through a blender. Add the resulting slurry back and mix. Place the finished soup in the refrigerator until completely chilled.

Gazpacho with lemon

• sweet pepper - 1 pc.
• tomatoes -5 pcs.
• garlic - 2 cloves
• ciabatta - 1 pc.
• onion - 40 gr.
• cucumbers - 1 pc.
• cilantro - 30 gr.
• salt - to taste
• lemon - 1 pc.
• olive oil - 100 ml.
• pepper mixture - 7 gr.

1. Wash the tomatoes, remove the stalk (if necessary), slightly cut them crosswise. Peel the bell pepper, remove the seeds, cut into small slices.
2. Peel the garlic, send it to a special crusher. Remove the husk from the onion, finely chop it. Peel the cucumber, cut into cubes.
3. If necessary, soften the ciabatta in lukewarm water. Send the tomatoes in a container with boiling water. Bulgarian pepper, garlic, onion and cucumbers pass through a blender.
4. Rinse the greens, allow all the liquid to drain, then finely chop it. Send the cilantro along with the ciabatta breadcrumbs to a blender.
5. After 30 seconds, remove the tomatoes, send them to cold water for 1 minute. Remove the skin, cut in half, send to a blender.
6. After a while, add olive oil, salt, freshly squeezed lemon juice and pepper mixture to the bowl of the household appliance. Whisk in a blender.
7. Pour the resulting gazpacho into a suitable bowl, mix again. Send the dish to the refrigerator until the next morning. Soup is recommended to be consumed after infusion.

• cucumber - 1 pc.
• ripe tomatoes - 4 pcs.
• bell pepper - 1 pc.
• garlic - 3 cloves
• white bread - 2 slices
• onion - 45 gr.
• olive oil - 55 gr.
• sea ​​salt - to taste
• wine vinegar (red) - 30 ml.
• allspice - 4 gr.
• Tabasco sauce - to taste
• avocado - 1 pc.
• Manchego cheese - 60 gr.

1. Chop the washed tomatoes into several equal sections. Cut pepper, bread, cucumber into small squares. Send the peeled garlic to the crusher. Combine the components in a common container, add olive oil, 10 gr. sea ​​salt and vinegar.
2. Mix the ingredients thoroughly, send the bowl with the contents to the refrigerator for 1.5 hours. After a certain time, send the components to the blender bowl. Achieve a homogeneous slurry from the products.
3. After the manipulation, add ground pepper and Tabasco sauce, and add a little salt if necessary. Stir the composition, send it back to the refrigerator for 2 hours. Next, start cooking the croutons.
4. Take the number of slices of bread according to your tastes and needs. Place a thick-bottomed pan on the stove, heat it up. Pour in olive oil, spread the composition over the entire plane.
5. As soon as the oil is completely hot, add the diced bread to the pan, fry until crispy. Cooking time will be about 7 minutes. Serve gazpacho with croutons, a little olive oil, grated cheese and diced avocado.

Gazpacho with crab

• snow crab - 250 gr.
• fresh cucumbers - 450 gr.
• sweet pepper - 2 pcs.
• tomatoes - 1 kg.
• garlic - 4 cloves
• red onion - 1 pc.
• parsley - 30 gr.
• chili pepper - 1 pc.
• cilantro - 25 gr.
• tomato juice - 0.5 l.
• olive oil - 80 ml.
• lemon juice - 50 ml.
• granulated sugar - 25 gr.
• fine salt - to taste

1. Wash and cut vegetables. Chop tomatoes and cucumbers. Do the same with pepper, onion, garlic, parsley. Send the products to the blender, achieve a homogeneous slurry from the composition.
2. If necessary, defrost the crab, divide the meat into fibers. Connect the product with 30 ml. olive oil, 25 ml. lemon juice and a little cilantro. Mix thoroughly.
3. Pour the rest of the oil, tomato and lemon juices, granulated sugar, pepper, salt into the bulk. The resulting composition must be passed through the blender again.
4. Refrigerate the gazpacho before serving. Pour the soup into serving bowls, mix the mass with a mixture of snow crab and cilantro leaves.

Gazpacho with honey

• fresh tomatoes - 5 pcs.
• olive oil - 55 gr.
• garlic - 4 cloves
• lemon juice - 45 ml.
• viscous honey - 30 gr.
• avocado - 1 pc.
• fresh basil - 25 gr.
• sweet pepper - 1 pc.
• celery stalks - 5 pcs.
• parsley - 20 gr.
• onion -35 gr.
• filtered water - 100 ml.

1. Chop the tomatoes, transfer to a blender bowl along with olive oil, honey, garlic, lemon juice, basil and salt. Pour in 100 ml. water, bring the mixture to a smooth consistency.
2. Pour the mass into a cup convenient for you, add finely chopped avocados, onions, peppers and celery to the total mixture. Arrange ingredients, sprinkle with parsley. Send the gazpacho to the refrigerator.

Gazpacho with peaches

• crushed ice - 60 gr.
• peaches - 500 gr.
• onion - 25 gr.
• fleshy tomatoes - 800 gr.
• olive oil - 50 gr.
• tarragon (leaves) - 40 gr.
• vinegar (it is better to take white) - 45 gr.
• filtered water - 120 gr.
• salt - 12 gr.

1. Rinse the tomatoes, skip 0.5 kg. through a blender, do the same with half the peaches, ice, finely chopped onions, 30 gr. olive oil, 25 ml. vinegar, 20 gr. tarragon, 8 gr. salt and 3 gr. ground pepper.
2. Turn on the device, achieve homogeneity from the products. It is recommended to pass the finished puree through a fine sieve. Next, water is added (optional) to acquire the desired consistency.
3. Chop the remaining tomatoes and peaches into small cubes, send the products to a separate container. Stir in the remaining ingredients. Chill both formulations in the refrigerator. Serve, add fruit and vegetable mixture on top.

Gazpacho is considered the national Spanish soup. Gradually try all the cold food recipes, find the perfect one for yourself. The most common are technologies with peaches, honey, crab, croutons, zucchini, mint, wine vinegar, lemon. Treat your family and friends, vary the amount of spices to your taste.

Video: gazpacho (cold tomato soup)

When I first saw this recipe, it was a recipe for an ordinary hot soup. It just so happens that it is best to cook this particular soup in the summer, so they gradually began to eat it cold. And here, it seems to me, he played with new colors. So, the main difference between this soup and other cold soups is that there is heat treatment here, we will first boil the soup and then cool it before serving.

This cold tomato soup is prepared very quickly, especially if you decide to cook it with water or pre-cooked broth. This time I used a weak chicken broth with herbs.

Ideally, use fresh tomatoes for cooking - ripe and juicy, but - in their absence - you can also replace them with tomato puree.

Leek plays wonderfully in the soup, however, if it was not at hand, then it is quite possible to use onions, for example.

First you need to prepare the vegetables. We will saute them in butter. Leek should be cut into thin rings and stewed in oil until transparent.

At this point, it's time to add the tomatoes. With fresh tomatoes, you need to remove the skin, after making characteristic cuts and dousing the tomatoes with boiling water. Now chop them finely and add to the pan to the onion. A little later, add the soup dressing with finely chopped garlic, and at the very end of the stew, put the greens.

What kind of greens to take - the choice is yours. For me, the combination of tomatoes and basil is a classic. But at the same time, I can’t imagine shrimp (and seafood in general) without dill. Hence the bouquet of greens for my soup. But you can choose herbs to taste.

The soup pot is ready.

In parallel with the stewing of soup tomato dressing, we will prepare the base for the soup. In a pre-cooked broth, you need to put the noodles to boil. I used store-bought durum wheat noodles, which means that the cooking time will vary from 7 to 10 minutes (just in time for the dressing in the pan).

In the meantime, you need to prepare the shrimp. I confess that I rarely buy raw shrimp, more often I take boiled-frozen ones. There is absolutely no trouble with them, just warming up is enough. This can be done in different ways: drop it into boiling water for literally 1 minute, adding a little dill and lemon juice; Or you can warm up the shrimp in the microwave. After defrosting, the shrimp must be cleaned of the shell.

So, all the parts of the cold tomato soup, which were previously prepared separately, can be put together. In the noodles, add soup tomato dressing from the pan, cut into random pieces of shrimp, a little fresh herbs, salt and pepper to taste. We let the soup boil for literally 1 minute, this short time is enough for all the ingredients to penetrate each other with both taste and aroma.

The soup is ready. Can be eaten hot. And you can chill. And then treat your guests with cold tomato soup, which exquisitely absorbed the motives of the Mediterranean, Balkan and Italian cuisine. Enjoy your meal. I hope you enjoy my cold tomato soup.