Gazpacho soup recipe for cooking at home. Gazpacho classic recipe at home

Gazpacho is great for hot summer days. And it can also be used as a low-calorie product for weight loss. The gazpacho recipe can be varied and supplemented, and if desired, some ingredients can be excluded from its composition. An obligatory component is tomatoes, you can safely experiment with other products and spices.

When to cook

Refreshing gazpacho, whose classic recipe came to us from hot Spain, can be a great alternative to okroshka, which occupies such an important place on summer holiday tables. But if the latter can be prepared in the winter, having obtained greenhouse cucumbers in the supermarket, then the first in our region is easiest to treat yourself to in summer and autumn, because several vegetables are required for its preparation. And the classic gazpacho has another advantage for the hot season: to cook it, you do not need to hang around the red-hot stove, languishing from the unbearable heat.

Gazpacho: a classic recipe

Many similar recipes are based on approximately the same technology: vegetable puree is prepared, kneaded in a meat grinder or chopped using kitchen appliances. Some of the vegetables are crushed into cubes and added to the pureed ones.

Products for gazpacho

The classic recipe involves the presence of fresh tomatoes, cucumbers, celery, bell peppers and herbs. Most cooks add garlic, herbs and olive oil to gazpacho. The options are very tasty, in which canned olives, pickled mushrooms, lime slices, sesame, rubbed garlic crackers are connected to the classic set of vegetables.

Product proportions:

tomatoes (ripe, red) - about a kilogram;
cucumbers (preferably ground) - half a kilo;
Bulgarian pepper of different colors - 0.3 kg;
onion - 1 pc.;
garlic - 2-3 medium cloves;
olive oil, chopped herbs, pepper and salt, and ice.

Preparing gazpacho. Procedure

First of all, we choose the best seasonal vegetables without visible damage. Wash them and dry them with paper towels.
Remove the skin from the tomato. To do this, blanch them in boiling water for half a minute or steam them for 1-2 minutes in a double boiler. Immediately after this, dip into very cold water, then the skin will be easy to remove.
We clean the cucumbers, cut off the tips that can be bitter.
We clean the bell pepper from the centers with seeds.
We put aside 2 tomatoes, one small cucumber and several cloves of pepper of all colors that we managed to get.
Add some olive oil, lemon juice. Now it is desirable to beat the mass in a blender.
The main part of the vegetables, including the onion and garlic cloves, are cut into pieces and mashed from them.
Deferred vegetables chop into small cubes, add to the pureed base.
Now you can add greens and pieces of olives.

How to submit?

Gazpacho, the classic recipe of which is quite simple, is served cold in deep plates, bowls and even glasses. Often, a couple of ordinary ice cubes are added to each serving with soup. Rye, black or whole grain bread, croutons, toast goes very well with this dish.

cold soups

Looking for an original cold soup recipe? Make your signature classic Spanish gazpacho recipe with step-by-step photos and an easy-to-follow video guide.

35 min

215 kcal

5/5 (2)

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

Kitchen tools

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

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

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

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

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

You will need

The basis:

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

Seasonings:

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

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

Crackers:

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

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

Cooking sequence

Preparation

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

The first stage of preparation

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

The second stage of preparation

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

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

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

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

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

Gazpacho soup video recipe

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

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

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

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Gazpacho is the most famous Spanish tomato soup. Just like our native okroshka, it is refreshing on hot summer days, when the mere thought of rich hot borscht makes you sweat. There are many recipes for Gazpacho with various additives, vegetables and even fruits, but the soup is always based on tomatoes. If you have a blender, preparing such a soup will not be difficult, and your loved ones will definitely ask you to repeat this bright dish.

You will need:(2 servings)

2-3 tomatoes
cucumbers 2 pcs
garlic 1-2 cloves
tomato juice 1 cup
ground black pepper

Step by step photo recipe:

Start your gazpacho by choosing tomatoes. They should be large and very ripe.

Place the pieces in the bottom of a saucepan or bowl. white banana. Bread gives this dish density and richness, turns a vegetable cocktail into a soup.

Top with cucumber slices - peel the skin if it is bitter.

Add diced bell pepper.

Tomatoes cut into pieces.

Don't forget the garlic.

Now fill the soup blank with tomato juice.

Add salt, pepper and olive oil, stir. The future soup should stand for 30-40 minutes so that the vegetables release juice and the bread is well soaked.

Beat everything with a blender until smooth.

Pass the soup through a sieve to separate the vegetable skins.

Gazpacho is ready! Before serving, the soup must be cooled in the refrigerator, you can add ice to it.

A very pleasant sour soup, rich in vitamins and refreshing in the heat. Thanks to the bread, it turned out quite thick and satisfying. Bon appetit!

Gazpacho soup. Short recipe.

You will need:(2 servings)

2-3 tomatoes
cucumbers 2 pcs
red bell pepper 0.5 pcs
garlic 1-2 cloves
tomato juice 1 cup
french loaf (or white bread) 2 slices
ground black pepper

Place pieces of a white loaf on the bottom of a pot or bowl. Top with cucumber slices, diced bell pepper and tomato slices. Add garlic, salt, pepper, tomato juice and olive oil. Stir and let it brew for 30-40 minutes, so that the vegetables release their juice and the bread is well soaked. Beat with a blender until smooth, rub through a sieve to separate the peel of vegetables. Refrigerate soup or add ice before serving.

In contact with

Whether it will be possible to repeat exactly the Spanish version depends only on
how correctly all the key components are selected. Experienced
chefs advise for this not only to study the range of various
shops, but also to choose the right time of the year. Under the conditions of average
summer stripes are much more preferable for making gazpacho,
since the bulk of the components can be grown in your own garden.
Cooking gazpacho, like okroshka, is advised for 1-2 days, not for a week,
as it is practiced with many other dishes. In that case it is enough
the volume of products from which no more than 1.5 liters comes out. soup.

Compound:

Tomatoes - 1 kg.
Bulgarian pepper and onion - 1 pc.
Tomato juice - 0.8 l
Cucumbers - 2 pcs.
Parsley, basil 50 gr.
Tabasco sauce, spices, salt - to taste
Red wine vinegar - 10 ml.
Olive oil - 30 ml.

Cooking:

The first step is to prepare the pepper. It needs to be sent
in a hot oven and let it stay there for 10-15 minutes. This will allow not only
soften the vegetable itself, but also without much difficulty to deprive it of the skin. seeds
are also removed. And if there is no fresh pepper, or there is no desire to practice
cleaning it, for gazpacho it is allowed to use canned
oil product.

Tomatoes undergo a similar treatment, but to remove their skins
blanched. Their entire volume is divided in half, 1 part is placed
into a blender, and the other part is temporarily set aside. in the same blender.
onions are lowered, which can be pre-cut into
quarters. Here comes the chopped cucumber, which has already been processed
soft pepper, basil and a couple of garlic cloves. All components are carefully
are ground.

Tomato juice is poured into the mixture turned into a puree. To them
Tabasco sauce is added, followed by wine vinegar and olive oil.
oil. The second cucumber and the remaining half of the tomatoes are cut into the smallest
pieces, a bunch of parsley with an onion feather are torn to pieces. Then
these ingredients find their place in the soup base. Before serving
dishes are made the final action in the oven are made
crackers or croutons of white bread, which, when hot, complement
cold fragrant gazpacho.

One point regarding tobasco sauce for novice hostesses: its
the amount is akin to vanilla in baking. Busting is many times worse and
can greatly spoil the taste of the dish. Spicy food lovers
the indicated volume of ingredients is poured into 10 drops. If the cravings are spicy
no, 5-7 is enough. To get just a hint of his presence,
you can put 2-3 drops. You can understand if this amount is enough, and
add, if necessary, to an already prepared dish.

Tomato gazpacho with croutons

Of no less interest are modifications of the classic recipe.
gazpacho. While maintaining the basic set of components and supplementing it
with a few "raisins" a special soup is obtained.

Compound:

Tomatoes - 1 kg.
Cucumbers - 2 pcs.
Bulgarian pepper - 2 pcs.
Garlic - 2-3 cloves
Olive oil - 25 ml.
Tobasco sauce, parsley, basil, wine vinegar and spices - to taste
Avocado, lemon - 1 pc.
Sugar - 10 gr.
Eggs - 2 pcs.
Wheat bread -105 gr.

Cooking:

The base for gazpacho soup is prepared similarly to the classic
tomatoes are blanched, peppers are baked, their skin is destroyed.
Together with cucumbers, they turn into puree using a blender, where with
they mix garlic and 1/3 of the original amount of the crumb of the old
white bread.

As soon as a homogeneous puree is obtained, it is slowly introduced
spices with sugar, Tabasco sauce, wine vinegar. There it is necessary
pour in the juice squeezed from the lemon. If some
share of the peel due to poor cleaning of vegetables, you can skip the whole mixture
through a large metal sieve. The gazpacho is then flavored with olive oil.
oil and sent to the refrigerator.

Soup additions are being prepared. Eggs are boiled, avocado
cleared. Both components are cut as finely as possible. They need to be spread
on small deep plates. Croutons are laid out in the same dishes
white bread croutons fried in a frying pan. In front of
serving to lower the temperature of the dish, chopped
ice, and mint leaves on the surface for decoration.

This dish began its conquest of the culinary Olympus with the appearance of a simple bread stew, but today this soup has more than a hundred cooking options. The popularity of the Spanish treat has reached its peak today, but it is the classic recipe for making gazpacho tomato soup at home that is invariably leading among other versions. And today we want to offer you three of the most popular gazpacho recipes among the global audience of gourmets: classic tomato, traditional white and old shepherd's.

The very first cold soups in Spain, from which the era of gazpacho started, were prepared from the simplest ingredients: bread, water, salt, oil, vinegar and garlic. And here everything is natural, because the authors of such a now famous dish were poor shepherds. Over time, the range of products added to the camp stew has grown significantly, and at the moment, gazpacho has become vegetable-based from the predominant bread dish.

The history of the transformation of a peasant stew into a noble dish is one to one similar to our favorite okroshka. That is why gazpacho will fall in love with our brother so quickly and has become a frequent guest on our tables.

Classic gazpacho recipe

Ingredients

— 600 g + -
- 2 heads + -
- 2 fruits + -
- 3 pcs. + -
- 100 g + -
- 2 tbsp. + -
- 7 ml + -
- 2 pcs. + -
Tomato juice - 0.5 l + -
Fresh cilantro - 1/2 bunch + -
Tabasco sauce - 5-6 drops + -
Stale bread - 5-6 slices + -

How to make gazpacho soup at home

If in every country in the world where this Spanish soup is popular, you look for the best recipe for making gazpacho with a photo, video or a handwritten one with step-by-step instructions, then this option will be offered everywhere as the most real and original.

And that is why we share this simple and very quick recipe with you without any hesitation. And you can be absolutely sure it will be delicious!

For soup, we need only tomato pulp, and the skins and seeds should be removed. You can get rid of the skin by dipping the cut tomato for a couple of minutes in boiling water, and then cooling it sharply. And we will sift out the seeds after grinding all the ingredients.
So, in a common container we put sliced \u200b\u200btomatoes, peeled and cut into squares bell pepper, peeled and chopped with a large cube of cucumber, bread soaked in cold water, garlic and finely chopped onion. Using a blender, we turn the vegetable slices into a homogeneous puree, which should then be rubbed through a fine sieve to get rid of seeds and coarse fibers.

Season the resulting cream soup with tomato juice, salt, oil, vinegar, Tabasco sauce, lemon juice and finely chopped cilantro, mix everything thoroughly and put it in the cold for 1.5-2 hours.

Traditional white gazpacho recipe

Did you know that the first gazpachos were not red, but white? Even before the discovery of tomatoes, the Spaniards knew how to cook the most delicious creamy soup from soaked almonds, bread and green boneless grapes. No matter how strange it may seem, but the recipe for this treat is surprisingly very simple and everyone can repeat it at home.

Ingredients

Purified cooled water - 0.5 l;
Almonds - 150 g;
Seedless green grapes - 2 medium bunches;
White bread for toast - 2 slices;
Garlic - 1 clove;
Olive oil - 65 ml;
White wine vinegar - 30 ml;
Extra salt - ½ tsp;
Fresh parsley leaves - 50 g;
Crushed ice - 1 cup.

How to make gazpacho at home

Pour peeled almonds boiling water for 5 minutes, after which we peel the kernels from the husk.
Soak the bread crumb in cool water, then squeeze the bun from excess liquid and, together with nuts, grapes (1 branch) and garlic, grind in a blender to a paste.
Pour olive oil, vinegar, salt into the resulting slurry and again pierce the entire composition with a blender until the ingredients are completely mixed.
We dilute the finished puree with chilled water, add ice crushed into crumbs, beat the soup with a mixer for just a couple of minutes and pour it into soup bowls.

The soup should be served sprinkled with finely chopped parsley along with grapes.

The original hot gazpacho recipe

Touching upon the theme of the classic gazpacho recipe, one cannot fail to mention the winter version of this legendary dish. There are at least three popular versions of warm Spanish stew: and we were most interested in the third recipe for a real shepherd's hot soup.

In this case, we have an unusual ingredient set for gazpacho, since 4 types of meat are included in the basic composition. Let's take a look at each stage of cooking this warming meat dinner step by step.

Ingredients

Partridge - 1 carcass;
Hare (game) - 0.3 kg;
Chicken - 0.3 kg;
Rabbit meat - 0.25 kg;
Unleavened bread (lavash) - 2-3 cakes;
Red bell pepper - 1 pc.;
Large tomato - 1 pc.;
Olive oil - 60 ml;
Salt - to taste;
Ground black pepper - ½ tsp

How to make hot gazpacho soup

To prepare the meat, we need a very large saucepan, since in it we will cook all the meat components at once. So, put the carcass of partridge, hare, rabbit meat and chicken into an enameled container, fill everything with water to cover the meat and set to cook for 3 hours at a low temperature. The process resembles the cooking of our jelly.
When the broth is reduced by 2/3, we remove the meat with a slotted spoon on a tray, wait until it cools down, and sort it into fillets. Large pieces of meat should be chopped into thin slices.
We pass the meat broth through a strainer, add salt to taste, pour olive oil into it, finely chopped red sweet pepper, anoint the broth with black pepper and put on fire. When the brew boils, put the unleavened cakes cut into small squares (2x2 cm) into the pan. At an average temperature, cook the soup for 20 minutes, regularly stirring the composition with a wooden spatula so that the cakes do not stick to the bottom.
After a third of an hour, we transfer the chopped fillet to the gazpacho and cook the soup for another 5 minutes.

Classic hot gazpacho is a very tasty and hearty dish that will be a great addition to the winter menu.