Gazpacho Tomato Soup: Spanish Cuisine Recipe. How to cook gazpacho with pickled tomatoes

Drawing analogies with Spain, it is this dish that comes to our mind in the first place, because its popularity has long spread beyond the borders of the homeland. What is so hooked tomato soup gazpacho gourmets around the world; the answer is simple, the dish turns out to be really very tasty, and what recipe with a photo or video you don’t study is easier not to find. Paradoxically, but the fact remains, it was the Spaniards who were able to make a masterpiece out of banality, which conquered world cuisine its chic, refined simplicity.

According to historical chronicles, the age of gazpacho in his original form is over two thousand years old. Someone may be skeptical about this information, because, as you know, tomatoes were first cultivated only in the 16th century, and until that time they were considered poisonous.

But we hasten to dispel all doubts. The very first cream soups in Spain were white and prepared without tomato at all, based on almonds, bread, butter and garlic. Today, white gazpacho is also made in some areas of Spain, but only the more modern tomato version has been able to deservedly reach unprecedented culinary heights.

Fresh tomato gazpacho

Ingredients

• - 1 kg + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pcs. + -
• — 2 small heads + -
• - 50 ml + -
• - 2-3 tablespoons + -
• - 1/2 tsp + -
• — 1/2 tbsp or to taste + -
• Tabasco sauce - 4 drops + -
• - 200 g + -

How to make Tomato Gazpacho Soup

Fast, simple, affordable and most importantly Tasty dinner is the dream of every housewife. When time is really running out, and there are only a few minutes left before the guests arrive, then it is this step-by-step recipe with a photo of how to cook spanish cream soup from a tomato will be your salvation.

All the ingredients for this dish are almost always at hand. Here you do not need to stand idle at the stove for hours, the entire cooking will take no more than 15 minutes. But the treat itself is the height of aesthetics and taste, at least bring it to the exhibition.

1. To begin with, we need to peel the tomatoes from the film, for this we cut them shallowly on one side and lower them for a couple of minutes in boiling water and then cool rapidly. The skin with such a shock treatment will be easily separated by itself.
2. Now let's prepare the rest of the ingredients. We clean the pepper from seeds and cut it into slices, cut the skin from the cucumber and cut it into small sticks, peel the garlic and rub it with salt to a gruel, and break half of the bread into several slices.
3. All chopped ingredients (vegetables, grated garlic and bread), as well as tomatoes cut into small slices, are sent to a blender and mashed.
4. Then we need to grind the resulting mass through a fine sieve in order to weed out grains and coarse elements that have not been broken by the blender.
5. Add Tabasco sauce to the resulting cream soup, granulated sugar, salt to taste, olive oil and lemon juice, and then beat with a mixer until the components are completely mixed.
6. The gazpacho base is ready and now we need to send it to the cold for 2 hours.
7. In the meantime, we will crush the remaining bread into very small cubes and fry them in oil until crispy.

Serve gazpacho as follows: pour a portion of cream soup into a soup bowl, sprinkle a little very finely chopped young onion and homemade crackers.

Hot tomato gazpacho in own juice

Did you know that traditional Spanish gazpacho soup at home can be made not only from fresh tomatoes, but also from canned? No?! Then this version of the Mediterranean dish will pleasantly surprise you. For the most part, this recipe is an adaptation for Russian gourmets, because here we can meet potatoes dear to our hearts and zucchini no less close to us.

Ingredients

• tomatoes in own juice- 3 l;
• Large potatoes - 2 root crops;
• Onion - 1 onion;
• Chicken thighs - 2 pcs.;
• Broth - 1.5 tbsp;
• Filtered water - 0.3 l;
• Zucchini - 1 pc.;
• Olive oil - 60 ml;
• Wine vinegar - 10 g;
• Fresh dill - 1 bunch;
• Crushed black pepper - ¼ tsp;
• Extra salt - to taste;

How to cook gazpacho with pickled tomatoes

1. Pour chicken thighs with water, add salt and send to cook for 40 minutes at medium temperature until tender. Then we separate the meat from the bones, finely chop and fry in oil until golden brown, and filter the broth through a strainer.
2. peeled zucchini and onion chop into small cubes and fry until tender in olive oil.
3. Rub the pickled tomatoes through a sieve to separate the skins and seeds. As a result, we get a semblance of thick tomato juice.
4. In a deep narrow container, mix the fried onions and zucchini with finely chopped potatoes and grind them with a blender into a homogeneous paste. Then pour in the tomato puree, again pierce everything with a blender and then dilute everything with chicken broth.
5. We send the puree soup to the stove and cook it at a low temperature for 20 minutes. When the gazpacho is almost ready, we shift the fried chicken fillet, finely chopped dill, pour vinegar, add pepper and salt to taste (do not forget that our tomatoes and broth were already salted) and cook for another 10 minutes.
6. Serve gazpacho prepared according to this recipe should be hot.

Tomato soup gazpacho with cheese

It is rare to find a dish whose composition and recipe is the simplest, and the taste is quite complex, incomparable, causing affection literally in the first spoon. Like most Spanish dishes, cream soup gazpacho is distinguished by sophistication and sophistication. But more striking is the fact that from the most common ingredients, such as tomato, pepper and cucumber, you can create a true masterpiece with your own hands.

Ingredients

• Fresh tomatoes - 0.6 kg;
• Tomato juice - 0.4 l;
• Bulgarian red pepper - 1 pc.;
• Long cucumber - 1 pc.;
• Onion red onion - ½ head;
• Olive oil - 180 ml;
• Stale bread crumb - 250 g;
• White wine vinegar - 30 ml;
• Hard cheese - 100 g;
• Garlic - 1 clove;
• Mayonnaise - 1 tbsp;
• Pitted black olives - 6 pcs;
• Purple basil - 2 sprigs;
• Salt - to taste;

How to make tomato gazpacho soup

1. Peeled and cut into large pieces of tomatoes and cucumber put in a deep container. We also send there peeled from seeds and chopped into arbitrary slices bell pepper and diced onion.
2. Puree all vegetables with a blender at full power for 5-7 minutes, achieving a uniform composition.
3. Next, add bread crumb, vinegar and oil to the mass and again thoroughly punch everything until a creamy state.
4. Now vegetable puree can be diluted tomato juice salt to taste and refrigerate for 3 hours.
5. In the meantime, prepare the cheese balls. We rub the cheese on the most fine grater, mix it with grated garlic and mayonnaise. From received plastic mass We roll up cheese balls the size of a large cherry and also put them in the refrigerator.

To serve, pour gazpacho tomato soup into a wide deepened plate, and put 3-4 cups in the center of the soup. cheese ball and a couple of basil leaves.

Today's step-by-step gazpacho recipes from fresh tomatoes bring variety to your daily menu and become calling card your house.

Hi all! With you, of course, Vika Leping, and today I will talk about how to cook tomato gazpacho soup, most delicious cream soup for me at the moment, and I have tried an incredible number of them. I will tell classic recipe Spanish cuisine. I made it for the first time, but it turned out incredibly tasty, just amazing! This is definitely the most delicious refreshing cold soup in the world (may Okroshka forgive me!) 🙂

By the way, in last time I was talking about mom's recipe. It turned out perfect, just like it was in my childhood, so it took me to the world of nostalgia and miracles! Seriously! Everyone who is still thinking whether to make Okroshka, everyone who doesn’t know how or doesn’t know how, we cook according to my mommy’s recipe, because tastier than Okroshka can not be. You can also see others, recipes with photos of which I have already written and published.

But back to Gazpacho - this is a soup with tomatoes, cucumbers, bell peppers, garlic and stale bread. Initially, he appeared, like many classic dishes, at the poor on the tables. Its main ingredients were garlic, stale bread, olive oil and water, that is, all sorts of cheap leftovers. For example, was designed in exactly the same way. Like 🙂 And if you haven’t tried my perfect one yet, I strongly advise you to look into her recipe!

A little later, tomatoes, with which he is now always associated, and other ingredients began to be added to the Spanish Gazpacho soup. Cold soup Gazpacho is a classic recipe and an example of how poor people's food becomes national dish countries known throughout the world and dearly loved by thousands of people. And yesterday there were two more fans of this soup in the world, I hope, by bringing it to the masses, I will increase the number of gaspacho-eaters by at least a hundred 🙂

So, Gazpacho tomato soup, step by step recipe with photo, or how to cook Gazpacho at home.

Ingredients

• - 15 pieces (juicy, ripe and fleshy)
• - 4 large pieces
• - 3 pcs (red)
• - 4 large cloves (preferably young)
• - 3 large pieces(white or bran, stale)
• - Crimean - 1 piece or shallot - 5 small pieces
• - olive - 125 ml
• - balsamic or red wine - 4 tablespoons
• - 1 tbsp (without a slide!)
• - parsley - 1 bunch
• - hot sauce - a few drops optional
• to choose from
• - taste
• - taste
• - red dry - to taste

Cooking method

To begin, I will present to your attention a video recipe from my You-Tube channel , on which there are many other recipes, so subscribe, it's interesting there!

Gazpacho Tomato Soup: Video Recipe

Step by step recipe with photo

So, how to cook Gazpacho soup? The recipe for tomato soup is simple, but contains many processes. First, peel the garlic and place in a mortar or blender. I have a great guide, I highly recommend to review, save a lot of time in the future 😉 Fall asleep garlic sea ​​salt and crush in a mortar or grind in a blender grinder.

Adding pieces stale bread, broken into small pieces. I didn’t have stale bread, so I made quick crackers: I put the pieces of bread in the oven, heated to 200 degrees for 15-20 minutes and cooled. Grind crackers with garlic and salt, and then add olive oil and carefully grind or grind again. Cover with a napkin and leave the workpiece to infuse for 1.5 hours. Gazpacho is a tomato soup, and garlic will add spices and spiciness to it, and bread will add thickness and satiety.

While the bread and garlic preparation is infused, we continue to prepare other ingredients for Gazpacho. The recipe includes roasted peppers, so let's start with them. We turn on the oven at 200 degrees to warm up, wash the peppers, put them on a baking sheet.

We put Paprika to bake for 10-20-30 minutes, until the pepper begins to blacken around the edges. The time depends on your oven, they are all different! Remove from oven and immediately cover with a lid or towel and leave to rest for 10 minutes. This will make it easier to peel the bell pepper from the skin. At this moment, the aroma of baked bell pepper will fill your apartment, and it is simply magical! There are recipes without roasting peppers, but trust me, roasting is worth it! If you don't know how to make Gazpacho soup, you won't find a better recipe, honestly!

After 10 minutes, we begin to remove the skin from the peppers and peel it from the cuttings and seeds. This will be quite simple to do, the main thing is not to burn yourself, because the fruits are still hot. The Gazpacho recipe includes this peeled paprika pulp:

We continue to prepare soup from tomatoes. Peel the onion and chop it very finely. Put in a bowl and fill with balsamic or wine vinegar, stir and leave aside. You can do this before roasting the peppers.

Now we peel the cucumbers from the skin and cut into large pieces. tomato soup Gazpacho will be filled with freshness and lightness precisely due to cucumbers.

The next step in cooking gazpacho, finally, there will be tomatoes, after all, this is tomato soup. It is necessary to peel them from the skin and cut out the seeds from half. How to do all this quickly and simply, I told in the manual, so I will not repeat myself, read, see the photo and come back.

The last ingredient is parsley. Coarsely chop the leaves. Put the prepared cucumbers, the pulp of peppers and tomatoes into a 3-liter saucepan and grind everything with an immersion blender. If there is no submersible, put, of course, everything in a glass of a blender. Grind thoroughly, Gazpacho tomato soup should be homogeneous. Then we put the parsley and grind everything again.

We put the soaked onion along with vinegar, grind, put the bread and garlic preparation, grind, drip a few drops hot sauce Tabasco at will and to taste and grind everything again.

And put the Gazpacho tomato soup in the refrigerator for at least 8 hours!

Now you know how to make Gazpacho soup from tomatoes, cucumbers and bell peppers! When serving, pour into plates and dilute a little with water, tomato juice or dry red wine. I highly recommend diluting with water, it tastes so much better! Decorate with parsley leaves.

That's all, now you know what Gazpacho is, how to cook, with what and how to eat, and in general everything-everything-everything 🙂

The detailed recipe for Gazpacho soup has come to an end, and I will quickly summarize.

Gazpacho tomato soup: a short recipe

1. Peel the garlic, put in a mortar or blender chopper, sprinkle with salt and grind thoroughly.
2. Add pieces of stale bread or crackers and grind well again.
3. Pour everything olive oil, grind again, cover with a lid or a napkin and leave for 1.5 hours.
4. In the meantime, preheat the oven to 200 degrees, put the whole bell peppers on a baking sheet, put in the oven and bake for 10 to 30 minutes (the time depends on your oven!) until the fruit is lightly black around the edges.
5. We take the peppers out of the oven, immediately cover with a lid or towel and leave for 10 minutes.
6. After 10 minutes, we easily peel the paprika fruits from the skin, pestles and seeds, leaving only the pulp.
7. Peel the onion, finely chop, put in a bowl and pour balsamic or wine vinegar, set aside.
8. We peel the tomatoes from the skin, pouring boiling water over them, and freeing half of them from the seeds (I described how to do it all).
9. Coarsely chop the parsley leaves, peel the cucumbers and also cut them coarsely.
10. We put cucumbers, tomatoes, bell pepper with its juice and parsley in the blender bowl, grind thoroughly.
11. We put the onion there along with the vinegar, grind it, then the soaked crackers, grind it again.
12. At the end, if desired and to taste, add a few drops of spicy Tabasco, grind.
13. Pour the tomato gazpacho soup into three-liter pan cover and refrigerate for at least 8 hours.
14. Dilute when serving thick soup water, tomato juice or dry red wine ( water is better!) and decorate with parsley.
15. Now you know how to cook Gazpacho Tomato Soup!

Such a handsome man this cold tomato soup, the recipe of which is absolutely finished! I really hope that you liked everything, and you will go to cook it immediately, because everyone should try the taste of this colorful miracle on a plate! So I’ll probably eat a little more right after the publication 🙂

And in Kiev, a hot summer has already begun for a couple of weeks. The rains are no longer pouring, the coolness has also receded, so Serezha and I were already roasting in the sun near the pool last weekend. And a week ago we again traveled to Lviv, now it has become even more interesting to walk there, many sites have opened where you can wonderfully spend warm evenings. Who is also going to Lviv, here's mine and all the sights!

And I will tell you another cold soup recipe very soon! So stay tuned so you don't miss out , it's free! In addition, when you subscribe, you will receive a whole collection as a gift. complete recipes of 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real, just like bringing a recipe for cold soups to life.

Vika Leping was with you! Cook Gazpacho tomato soup, tell your friends the recipe, like it, leave comments, rate it, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Making tomato soups is a multicultural phenomenon. Recipes rich soups co ripe tomatoes can be found in the cuisines of most European, Asian and Latin American countries, each time in a new way and with the addition of original local ingredients and herbs.

Tomato soups can also be prepared on the basis of canned tomatoes, but, of course, more complete and bright taste will give ripe fresh tomatoes. For almost all recipes, you will need garlic, which goes well with the taste of tomatoes, and slices of bread - for thickening and satiety.

In today's review, we share recipes for 5 tomato soups from around the world - from the simplest to the most sophisticated. Diversify yours spring menu and turn a simple lunch into a gastronomic journey to new countries!

• Tomatoes 4 pcs.
• Garlic 4 cloves
• Onion 1 pc.
• Bay leaf 1 pc.
• Corn starch 1 st. l.
• Water 2 tbsp. l. + 1 glass
• Butter 5 tbsp. l.
• Cream or heavy sour cream 1 tbsp. l.
• Brown sugar 0.5 st. l.
• Slices of bread 1–2 pcs.
• Salt, pepper to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skin with a knife. Puree them in a blender.

Finely chop the onion and garlic, cut the bread into cubes. Mix starch with 2 tablespoons of water. Heat the pan and fry the bread cubes without oil until golden color.

Heat up in a frying pan butter and fry on it for 5-6 seconds Bay leaf. Add the garlic and keep it on low heat for another 10-12 seconds. Then stir in the onion and sauté the vegetables until translucent. Pour from blender tomato paste and a glass of water, season to taste and bring to a boil.

Gently stir the diluted starch into the soup and continue to cook the mixture for another 3-4 minutes over low heat. Then add sugar and cream and simmer for another minute.

Pour soup into bowls, garnish with bread and enjoy!

In fact, this thick, hearty and fairly easy-to-prepare soup is a cousin of the more famous gazpacho from southern Spain, but with a slightly different taste and presentation.

Ingredients:

• Salt 3 tbsp. l.
• Plum tomatoes 8 pcs.
• Garlic 1 clove
• Bread slices 400 g
• Onion 0.5 pcs.
• Olive oil 1 cup
• Wine vinegar 2 tbsp. l.
• boiled eggs 3 pcs.
• Red pepper flakes to taste

Cooking method:

Place the tomato halves, minced garlic, finely chopped onion, and baguette slices in a large bowl. Pour everything with boiling water and let it brew for an hour.

Then dry the vegetables and squeeze out the bread, reserving 1 cup of the liquid. Transfer them to a blender, add vinegar and olive oil. Puree until you get a smooth, smooth mixture, season with spices to taste.Serve garnished with a finely chopped egg and a swirl of olive oil.

Another tomato soup with a characteristic geographical selection of ingredients. Corn tortillas, hot peppers, lime juice and avocado give this soup an original, vibrant flavor.

Ingredients:

• Corn tortillas 6 pcs.
• Vegetable oil 2 tbsp. l.
• Tomatoes 2 pcs.
• Garlic 2 cloves
• vegetable broth 1 liter
• Tomato juice 0.66 cups
• Bay leaf 1 pc.
• Ground cumin 0.25 tsp
• ground coriander 0.25 tsp
• Hot peppers 0.25 tsp
• White part of green onions 4 stalks
• Lime juice 0.5 cup
• Fresh cilantro 0.25 cup
• Grated cheese 0.5 cup
• Avocado 1 pc.

Cooking method:

Preheat oven to 200 degrees. Lubricate vegetable oil one side corn tortillas, cut in half and fold buttery sides in. Cut the tortillas into 1cm wide strips, season with salt and pepper to taste and arrange on a baking sheet in a single layer. Bake the strips for 10-15 minutes until golden brown, turning from time to time to the other side.

At the same time, cut the tomatoes in half and fry in a very hot skillet without oil for 10 minutes, or until all sides of the tomatoes are browned. Transfer to blender bowl.

Fry finely chopped onion in vegetable oil for 3-5 minutes, then add chopped garlic and fry for another 2 minutes. Transfer the vegetables to the tomatoes and puree with a blender.

Stew the resulting tomato paste until thickened for 5 minutes in a pan with a thick bottom, then pour in the broth and tomato juice. Add bay leaf and spices, bring to a boil and reduce heat. Simmer covered over low heat for about 20 minutes.

Remove the bay leaf, add finely chopped white parts of green onion, lime juice and chopped cilantro to the soup, season with salt and pepper to taste. Serve garnished with grated cheese, tortilla strips and avocado slices.

The stars of this soup from Provence will be ripe tomatoes, garlic, goat and cheese and, of course, a mix of aromatic herbs.

Ingredients:

• Dried basil 0.5 tsp
• Fennel seeds 0.5 tsp
• Dried oregano 0.5 tsp
• Dried thyme 0.5 tsp
• Olive oil to taste
• Onion 3 pcs.
• Salt, pepper to taste
• Garlic 3 cloves
• Tomato paste 0.25 cup
• Dry vermouth 0.33 cups
• ripe tomatoes 1 kg
• vegetable broth 1 liter
• Goat cheese to taste

Cooking method:

Lightly rub and mix the herbs in a small bowl. Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skin with a knife.

Finely chop the onion and garlic. Heat the olive oil in a heavy bottomed pan and fry the onion seasoned with salt and pepper until golden brown. Then add the garlic herbs and saute for another 30 seconds to bring out the flavor.

Stir in the tomato paste, pour in the vermouth and add the pulp of the tomatoes - stir everything well so that there are no lumps. Simmer for 2 minutes, then pour in the broth, bring to a boil, cover and simmer over low heat for another 20 minutes, stirring occasionally.

Pour the soup into a blender and run the mixture until uniform consistency. Rub goat cheese crumble and sprinkle over the soup before serving.

• Onion 2 pcs.
• Olive oil 2 tbsp. l. + 2 tbsp. l.
• Garlic 5 cloves
• Ripe tomatoes 1.5 kg
• Bay leaf 3 pcs.
• Vegetable broth 2 cups
• Ciabatta, diced 1.5 cups
• Oregano 1 tsp
• Salt 0.5 tsp
• Basil, grated Parmesan to taste

Cooking method:

Prepare the tomatoes: plunge them into boiling water for a minute, then quickly transfer them to a container of ice water, let them cool and remove the skin with a knife.

Finely chop the onion and garlic and heat 2 tablespoons of olive oil in a heavy bottomed pan. Sauté the onion in the oil for 10-12 minutes until translucent, then add the garlic and cook for another minute.

Cut the tomatoes into cubes and put in a pan with onions and garlic. Pour in the broth, add the bay leaf and dried oregano. Bring to a boil, reduce heat and simmer for about 20 minutes.

In a separate frying pan, heat 2 tablespoons of olive oil, put the ciabatta cubes in it and fry until golden brown. Transfer them to the pan with the soup and cook for another 5 minutes. Then remove from heat, cover with a lid and let it brew for 10-15 minutes.

Remove the bay leaf from the soup and use a blender to puree half of the soup into a smooth mixture, and leave the other half with the bread slices. Then combine both servings, garnish with grated parmesan and chopped basil and you're good to go! published

Gazpacho soup is not only the most famous dish in Spain, but also the most famous tomato soup in the world. Its name comes from the Arabic word for soaked bread. It is bread that is one of the main components of this tomato soup, along with water, olive oil and garlic. Tomatoes were added to this list a little later. They began to be part of the soup after Columbus visited the coast of India. When the tomato component was added to the existing dish, gazpacho became a truly excellent delicacy. It just so happened that the most famous in the world spanish dishes originally from Andalusia, and he is no exception.

Spanish tomato soup is prepared, as I said earlier, mainly from tomatoes with the addition of breadcrumbs, lemon juice, olive oil, spices. The soup is served in, and the products for it are rubbed through a sieve or whipped in a blender, although they can also be finely chopped.

Recipes for the famous Spanish soup there are quite a few. Gazpacho can also be prepared with meat broth, cornmeal, cream, yellow tomatoes, fruits and berries. This soup can be poured over toast, and then baked. Tomatoes for him should be the most red and ripe. I will talk about two options for making soup.

Andalusian gazpacho recipe

Ingredients for six servings:

• two pieces wheat bread;
• 15 tomatoes;
• 4 cucumbers;
• 3 sweet red peppers;
• 4 tablespoons wine vinegar;
• one head of onion;
• 4-5 garlic cloves;
• 100 grams of olive oil;
• parsley;
• half a spoonful of sugar;
• red ground pepper;
• salt;

1. First, finely chop the garlic and rub it in place with salt. Break the bread into pieces and add olive oil, constantly rubbing the bread. When the mixture is homogeneous, cover it and leave it to stand for one hour, while we ourselves prepare the rest of the ingredients for gazpacho.
2. We remove the skin from the tomatoes. To do this, they first need to be scalded.
3. We make a cut with a cross and remove the skin.
4. Cut the tomatoes into pieces and remove the seeds. Peel the skin off the cucumbers.
5. We grease the pepper with vegetable oil and put it in the oven, heating it to a temperature of 200 degrees. When the skin begins to char, transfer the pepper to a deep plate, cover it and leave it for 5 minutes. Then we remove the skin from it and remove the seeds.
6. Coarsely chop the parsley and send all the vegetables to a blender. We do this gradually, each time adding a new portion of unground vegetables to the already ground vegetables.
7. Then we add the onion along with the vinegar and, last but not least, the infused bread with olive oil.
8. After all the ingredients of the soup turn into a homogeneous mass, put them in the refrigerator for several hours.

If your gazpacho is not too thick, thin it down cold water or tomato juice. Yes! Do not forget to add sugar and pepper.

The second recipe for making tomato soup

To make three servings of tomato gazpacho soup, you will need:

• 700 grams of tomato;
• 70 grams of crumb white bread;
• one fresh cucumber;
• half a glass of mayonnaise;
• two tablespoons of wine vinegar;
• grated onion two tablespoons;
• one tablespoon of finely chopped parsley;
• a little sugar about one pinch;
• ground red and black pepper, salt;
• ice cubes.

1. We scald the tomatoes and peel them from the skin.
2. largest and few overripe tomato knead in a bowl.
3. Crumble bread into a tomato, mix, wipe through a sieve.
4. We dilute the mayonnaise with vinegar and mix with the mass rubbed through a sieve.
5. Pour half a liter into the prepared tomato mass boiled water, not forgetting to cool it before this. Salt, pepper, add sugar and grated onion.
6. Cut the remaining tomatoes into two halves, remove the seeds, for this it is better to use a teaspoon, cut into cubes. We clean the skin of the cucumber, remove the seeds and, like tomatoes, cut into cubes. Put the chopped vegetables into the soup.
7. At the end, sprinkle the soup with parsley and before serving, separately add ice cubes to each plate. Having tried gazpacho tomato soup at least once, you will not be able to deny yourself this pleasure again. As a result, you will cook it more and more often. Eventually he will be everyday dish on your desk that you will never get bored of.

P.S. If you like it spicy, add a few drops of Tabasco sauce to the soup. Because Tabasco is very pungent pepper sauce, add it literally one drop at a time, each time taking a sample from the soup.