Tomato gazpacho soup - step by step recipe. How is gazpacho soup traditionally served? Gazpacho soup: a classic cooking recipe

For cooking gazpacho Spaniards use white wheat bread (homemade is best). I had delicious malt bread 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 vegetable oil and a few tablespoons of water. Garlic rubbed with salt in makitra (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 do not think that the inhabitants of the Ukrainian village knew about Spanish gazpacho, but it was precisely the original version of this dish, and this is how the preparation of a modern cold 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. spoon 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...

Gazpacho is considered Spanish national dish. The main ingredient is ripe tomatoes. IN modern culinary There are many variations of cold soup. It is often added sweet or hot pepper, ice. 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.
• Bell 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 onion. 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 from total weight half of the products, pass through a blender. Add the resulting slurry back and mix. Place ready soup in the refrigerator until completely cooled.

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. Soften the ciabatta slightly if necessary. warm 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, also 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 small amount 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 to total mixture finely chopped avocado, onion, pepper and celery. 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. Recommended to skip ready-made 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)

Easy vegetable soup made from tomato juice and bread crumb, which adds satiety and texture, density to the finished dish. Among other things, such soups do not contain cholesterol, and therefore are very useful. This material contains the most best recipes 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 sea ​​salt. Transfer the resulting mass to a sieve and squeeze out with a spoon vegetable juices into a saucepan. 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. Saute chopped onion until golden color. 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 bread slices and mix everything well with a blender. Refrigerate soup until completely cold.

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

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

Cold soup gazpacho

Homeland of cold soup - Spain, Andalusia (autonomous community). Like many popular dishes modern cooking, gazpacho soup was originally the food of the poor. Just like pizza in Italy, which was prepared from the remains of the cheapest and available 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 masterpiece of cooking, which today can be seen on the menu the best restaurants peace.

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 prepared from stale bread, olive oil, garlic and mixture 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, spices, spicy sauce Tabasco. Less often - beets, celery, avocados, carrots. IN Lately became popular fruit soups from melon, watermelon, raspberries, strawberries, gooseberries, etc.

Ingredients

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 from the skin: pour boiling water over the tomatoes (or dip them in hot water for 5-7 sec.) or remove the skin with your hands (for example, with a grater: grate the pulp on 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. Can be put tomato soup refrigerate or serve with ice cubes.

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

Bon appetit!

Gazpacho soup refers to delicious dishes Spanish cuisine and it is, without exaggeration, the most famous cold soup in the world. This Spanish tomato dish has existed for more than two thousand years and still wins the hearts of the inhabitants of our planet with its unusual taste. There are a great many recipes for this dish, it is prepared in different options experimenting with products. On a sunny and hot day, you really want a light and refreshing soup. Tomato Spanish masterpiece in this case will be just a godsend for you. Consider step by step and with a photo how to cook gazpacho at home.

Classic gazpacho

The soup contains fresh vegetables, so it is great for people who use healthy diets.

• Four bell peppers;
• Three slices of white bread (take stale);
• ten tomatoes;
• two cucumbers;
• One bulb;
• Two cloves of garlic;
• Lemon juice - two large spoons(or 6% vinegar - one large spoon);
• Olive oil - two tablespoons;
• Salt - to taste.

The cooking scheme is as follows:

1. We take pieces of stale bread, separate the crusts from them, cut them into cubes with part of the bread, then brown them for several minutes in a heated dry frying pan;
2. We make cruciform cuts on the tomatoes and place them in boiling water for 2 minutes. We remove the skin from them and cut the tomatoes themselves into large pieces;
3. We clean the garlic, pepper and onion and cut into slices. We put all the vegetables in a blender, add bread slices and lemon juice to them, add to taste. We puree all the components and let it brew a little;
4. Cucumbers cut into small cubes;
5. Add olive oil at the end of cooking to preserve a beautiful bright red color. Mix everything thoroughly;
6. Serve the soup portioned plates, put the chopped cucumber, croutons on top. Add fresh basil if desired.

The dish turns out to be very satisfying with the addition of white bread. The classic recipe for gazpacho soup does not require much time to prepare, and this is very important for busy housewives. See also: Okroshka on kefir.

Dried Tomato Gazpacho

This variant deviates a little from classical instruction cooking, but it is just as simple, and at the same time opens up new taste sensations.

• Two types of tomatoes: dried (6 pcs) and fresh (2 pcs);
• One avocado;
• Pepper, lemon juice, salt - to taste.

How this Spanish gazpacho is made:

1. Soak sun-dried tomatoes in water for an hour;
2. We free fresh tomatoes from seeds and leave clean pulp;
3. Remove the pit and skin from the avocado.
4. We puree all the ingredients in a blender, add salt, pepper and add lemon juice to taste;
5. Dilute the resulting mass with cold water and serve the finished soup to the table. You can decorate it further.

Fruit and vegetable gazpacho

This recipe will be a godsend for those who like to experiment in the kitchen and try to pick up unusual combinations ingredients.

• Strawberries - 2 cups (you can take frozen);
• Tomatoes - 4 pcs;
• A small red onion, young zucchini, yellow bell pepper - one each;
• A glass of watermelon pulp, cut into small cubes;
• Lemon juice - a large spoon;
• Red wine vinegar - 1/4 cup;
• Chopped parsley and basil - a large spoon each;
• Tomato juice (unsalted) - a glass;
• Olive oil - 2 small spoons;
• Clove of garlic;
• Half an avocado;
• Natural yogurt without additives (low fat) - 4 tablespoons;
• Soy and red hot pepper - half a teaspoon each.

1. Cut half a glass of strawberries, zucchini, Bulgarian berets and avocado into cubes, finely chop the onion;
2. Divide three tomatoes in half, cut the rest into cubes, as well as the ingredients of the previous step;
3. We crush the garlic in a mortar or “drive” it through a press;
4. In a blender, place the tomato halves, the remaining whole strawberries, garlic, wine vinegar, herbs, lemon juice and olive oil, as well as 3/4 cups of watermelon pulp (leave a quarter). Grind all these ingredients to a homogeneous consistency;
5. We lay the remaining vegetables, add hot red pepper, add salt, pour in tomato juice. Turn on the blender again and mix everything;
6. Add strawberry cubes, avocado and the rest of the watermelon pulp to the pureed mixture;
7. We distribute the finished delicious Gazpacho on plates, adding an additional tablespoon to each natural yogurt.

Green gazpacho

The popular Spanish soup does not have to be cooked on your own only from tomatoes. You can do without them completely. For this there is a special green option Gazpacho. It will be especially relevant on hot summer days.

• One green bell pepper;
• Stale slice wheat bread(without crust);
• Clove of garlic;
• two cucumbers;
• parsley greens;
• Half a glass of boiled cold water;
• Olive oil - 2 large spoons;
• Dry white wine - a tablespoon;
• Salt and pepper - to taste.

Step by step homemade gazpacho recipe:

1. Soak the bread crumb in boiled water, then remove and squeeze thoroughly;
2. Peel the skin off the cucumbers and finely chop them. We free the pepper from the core and seeds, chop it into small straws;
3. Finely chop the garlic and parsley;
4. Put the ingredients prepared above into a blender bowl and turn into a homogeneous puree;
5. Without stopping the whipping process, add olive oil, cold water and white wine, and also add salt and pepper the mixture;
6. You should get an emerald-colored soup. Pour it into deep bowls, decorate with cucumber slices and pieces of ice.

White Gazpacho

Another interesting recipe, worthy of attention. It turns out an original cold dish that will definitely not leave you indifferent.

• Dried white bread (with a cut crust) - 4 slices;
• Garlic - two cloves;
• Wine vinegar (red) - 50 ml;
• Ground almonds - 100 g;
• Olive oil - 100 g;
• Salt.

1. Soak the pulp of bread in cool water, then squeeze;
2. Blend with a food processor or blender almond crumb, finely chopped garlic and salt, then put the bread crumb and continue beating until a homogeneous consistency;
3. Without stopping the process, add olive oil and wine vinegar, then a little cold water, mix everything thoroughly again;
4. To obtain the desired consistency, the soup can be further diluted with water, then you need to put it in the refrigerator;
5. The dish is served cold and garnished with the freshest green grapes.

Now in your culinary "arsenal" there are recipes for this amazing spanish dishes, which will help you survive the heat by adding new flavors. See also: Soup with dumplings.

Varieties of gazpacho

There are several types of gazpacho, each of which can be prepared according to several recipes.

• Red tomato gazpacho soup. Tomatoes are the main ingredient here.
• Green gazpacho. This color famous soup attaches various greens, celery and green bell peppers. The red pigment of the tomatoes in this case cannot hold its position, and the soup becomes greenish.
• White gazpacho is prepared without the addition of tomatoes. But they put almonds or pine nuts in it.

Each recipe is unique in its own way, but extremely tasty. We recommend trying them all.

So let's get started. To feed four adults, you will need to take ten large ripe tomatoes, three cucumbers, three red bell peppers, three cloves of garlic, four slices of white or rye bread(it is better that it be stale), red onion in the amount of one piece, 100 ml of olive oil, red wine vinegar, mineral water and salt.

1. Finely chop the garlic and put it in a mortar. There we grind it properly with salt.
2. Add half of the bread there, breaking it into pieces
3. When you get a homogeneous mass, pour in a little olive oil and mix well. Then add the remaining bread, so breaking it into small pieces.
4. Set aside the resulting mixture and let it brew.
5. Finely chop the red onion, pour it with vinegar and also set aside so that it is properly soaked.
6. Next, peel the tomatoes from the skin, remove the seeds from the bottom. Cut and then grind in a blender.
7. We also clean the red bell pepper from seeds, remove the core and stalk. Peel cucumbers and cut into circles. Then we send all this to the tomatoes and grind in a blender.
8. When everything is ready, combine all the ingredients and send the dish to the refrigerator. The soup will be quite thick. If you want to make it thinner, then dilute with ice mineral water. You can add ice cubes for an even frostier effect.

We have presented a classic gazpacho recipe with a photo, this will help you do everything right.

Besides traditional recipe, there are many others that deviate somewhat from classical scheme cooking this soup, but adding others taste nuances and also quite simple to implement.

Sun-dried tomato gazpacho cream soup

For example, try dried soup tomato gazpacho. The recipe is in front of you.

For a family of four you will need:

• Dried tomatoes - 6 pcs.;
• Fresh tomatoes - 2 pcs.;
• Avocado - 1 pc.;
• Lemon juice;
• Ground black pepper, salt.

And in itself, the recipe for making gazpacho with a photo step by step is as follows:

1. Dried tomatoes must be soaked in water for one hour.
2. Fresh tomatoes need to be de-seeded.
3. Avocados must be peeled and pitted.
4. Next, all vegetables and fruits must be chopped in a blender to a puree state, add lemon juice, salt and black pepper to taste.
5. Then dilute the resulting soup with cold water.

Fruit and vegetable gazpacho

For gourmets, we offer a must-try fruit and vegetable soup gazpacho. The recipe for making soup at home is attached. This dish will certainly appeal to all those who love unusual combinations and gravitates towards experimental cuisine.

So, to prepare a gazpacho for four people, you need to prepare: two glasses of strawberries (fresh or frozen); four tomatoes; one glass of watermelon pulp, cut into small cubes; a quarter cup of red wine vinegar; a tablespoon of lemon juice; two teaspoons of olive oil; a tablespoon of fresh chopped basil and parsley; clove of garlic; a glass of tomato juice (preferably unsalted); yellow bell pepper; one zucchini; a small red onion; half a teaspoon of hot red pepper; half an avocado; half a teaspoon of soy and four tablespoons of low-fat natural yogurt without additives.

1. Let's prepare the ingredients first. Cut half a glass of strawberries, bell pepper, avocado and zucchini into small cubes, finely chop the red onion. Three tomatoes cut in half, the remaining - also cut into cubes. Garlic must be crushed in a mortar or passed through a press.
2. Next, we load half the tomatoes, whole strawberries, three-quarters of a glass of watermelon pulp, herbs, garlic, vinegar, olive oil and lemon juice into the blender. All this is thoroughly ground until a homogeneous consistency is obtained.
3. Then add tomato juice, zucchini, Bulgarian yellow pepper, hot red pepper, chopped onion and salt. Mix everything thoroughly again.
4. After that, add strawberry cubes to the gazpacho, the remaining watermelon pulp and avocado.
5. Pour all this into plates and add a tablespoon of yogurt to each.

We think that your family will appreciate this original and very tasty dish.

Green gazpacho

So, we have considered how to cook gazpacho according to the classic recipe step by step. Learned a couple more recipes tomato gazpacho. Now let's try to cook this refreshing summer soup without the use of tomatoes.

To make green gazpacho, we need:

• 1 piece of stale white bread;
• 1 green bell pepper;
• 2 cucumbers;
• Parsley;
• garlic clove;
• 1 tablespoon of dry white wine;
• 2 tablespoons of olive oil;
• Ground black pepper, salt;
• ½ cup cold boiled water.

1. Soak bread pulp without crusts in boiled water, then squeeze well.
2. Peel cucumbers and finely chop. At bell pepper remove the core, shake out all the seeds and also cut it into small cubes.
3. Peel and finely chop the garlic, chop the parsley.
4. We send all the prepared ingredients to a blender and grind them until smooth.
5. Then we add olive oil, white wine and cold water, and also salt and pepper our soup. We do all this without stopping whipping.
6. After pouring the resulting emerald soup into bowls or wide glasses. If desired, you can add pieces of ice and decorate it all with cucumber slices.

Now you have learned how to make green gazpacho. A recipe with a photo will help you do it right and quickly.

White gazpacho

And one more recipe for this famous cold soup should definitely get your attention. Now we will tell you how to cook white soup gazpacho. A step-by-step recipe with a photo, as usual, is attached.

• 100 g ground almonds;
• 2 cloves of garlic;
• 100 ml of olive oil;
• 50 ml of wine vinegar (red);
• Salt;
• 4 slices of yesterday's white bread.

1. We cut off the crust from white bread, and soak the pulp for several minutes in cold boiled water.
2. In a blender or food processor, beat the ground almonds, salt and chopped garlic.
3. Add the squeezed bread there, beat until smooth.
4. Without stopping whisking, pour olive oil and vinegar into the almost ready soup.
5. Next, pour in a little ice water, once again beat everything very well and mix.
6. After that, you can dilute the soup with ice water until you get the consistency you need.
7. Then put the soup in the refrigerator, and when serving, you can decorate with fresh green grapes.

Now you have one more in your piggy bank amazing recipe how to cook cold white gazpacho soup.

And finally, we would like to give you some tips, or rather even tips that will help you in your culinary research and make cooking the above dishes much easier.

• When you cook cold gazpacho soup (see the recipe with the photo above), then if you suddenly don’t have red lettuce onions, you can take ordinary onions. And in order to get rid of excessive bitterness, pour boiling water over it already cut or soak it in vinegar for a while.
• Also, if you have only fresh bread and does not have time to live to the state of callousness, then there is nothing to worry about. To prepare the soup in this case, the bread should be soaked in mineral water for several minutes.
• If you decide to cook a dish with sun-dried tomatoes, but you didn’t have any in your house, then in this case you can wither the tomatoes yourself. To do this, before preparing gazpacho according to this recipe, cut the tomatoes into thin circles, put on a baking sheet on parchment paper and put in the oven for about three hours, heating it to 100 - 120 degrees. During this time, the tomatoes will wilt, and they can be safely used to make gazpacho.
• Many housewives are wondering how to cook gazpacho at home from tomatoes and still not lose the color of the soup? Sometimes this soup, instead of being red, takes on a reddish hue. Here the secret is very simple: when you whip tomatoes and other vegetables in a blender, in no case do not add olive oil there. It is added to the garlic and with further mixing of the ingredients in the bowl, but not in the process of whipping the tomatoes. If you follow this simple advice, then the color of the Spanish gazpacho soup will be exactly what it should be.
• If you think this soup is somewhat empty and not very satisfying, then you can add boiled noodles to it. Better to have noodles too home cooking. It is added after the soup is poured into portioned plates.
• This soup is especially good hot weather because it has a refreshing taste. And for those who love everything very cold to make their teeth hurt, we can advise you to stock up on ice cubes and add them to an already prepared dish.

So, from this article, you learned what types of gazpacho soup are, recipes for making it at home with photos, tricks and tricks that will help you prepare the most delicious soup in the world and surprise both your household and suddenly arriving guests.

In addition to what we have described here, there are many other recipes for this soup. For example, fruit gazpacho with cream, maple syrup and Tabasco sauce, watermelon gazpacho with basil, pure fruit gazpacho with white wine and many, many other recipes.