Tomato soup. Spanish Roots: Tomato Soup

Gazpacho is the most beautiful raw food soup in the world. Basically it's cold tomato soup. Ideal for summer and heat, it is no wonder that gazpacho is home to hot and passionate Spain. Consists of a vegetable base: tomato + cucumber + bell pepper and spices.

I just adore him. Firstly, because it is fresh and always new - put a little more pepper or mix everything a little longer than usual, add one new spice and the taste will change dramatically. Secondly, because it is simply and quickly prepared from simple, inexpensive and available products- Ideal for lunch.

Tips for making gazpacho.

IN classic gazpacho add onions. But I can’t stand onions in any form, so I don’t put them at all. If you like the onion, you can add it to the soup itself or finely chop it and add it as a soup filler. In general, in Spain this soup is served with finely chopped onions, peppers or cucumbers to choose from (also with crackers, but this is not our story). You can also add diced avocado to the gazpacho. Some add olives or capers
Gazpacho can be made with strawberries or raspberries.
If you want to achieve a very soft, creamy consistency, you need to blend longer in a blender.
Classic gazpachos are prepared with basil, but you can do without greens altogether, put parsley or even mint.
Plate with gazpacho
If you want the soup thinner, add water. If you want it colder, add ice. I once saw how gazpacho was served in ice plates - they froze ice in a form covered with another form with a recess.
A beautiful red color is obtained if you take red pepper, and peel the cucumber. If you mix red tomatoes and Green pepper- get less bright color, desaturated orange.
Cucumber is best used without the skin, pepper - without seeds. Onions can be blue, Crimean, shallots or leeks.
Obviously, why fresh produce the tastier summer soup.

Classic gazpacho

Ingredients:

Fleshy tomatoes - 500 g
Bulgarian red pepper - 1 pc.
Garlic (cut into strips) - 2 pcs.
Olive oil extra virgin- 0.5 cup 2-4 spoons
Juice of half a lemon
Salt, pepper - to taste
for topping

Fresh cucumber - 1-2 pieces, depending on the size.
Onion (chopped) - half a glass (optional)

Cut the tomatoes into slices, ideally remove the skin from them (you can not remove it, but grind it in a blender for a very long time)
Cut the bell pepper into strips. Also chop the garlic.
In a blender, mix tomatoes, peppers, garlic, salt and pepper until smooth. You can add half a glass of water or 4-6 pieces of ice, or even tomato juice. If you do not add - you get a puree soup. You can add 2-4 tbsp. tablespoons of olive oil.
Refrigerate or add ice
Cut the cucumber into cubes - you should get a glass of diced cucumbers.
Pour soup into each bowl, top with cucumber and onion (optional), sprinkle with ground black pepper and drizzle olive oil.

2. Andalusian gazpacho

Homeland gazpacho - Andalusia. That is why it is very tasty and healthy dish perfect for summer and heat. In addition, gazpacho fills the body with vitamins and nutrients.
Ingredients:

Tomatoes - 0.5 kg
Cucumbers - 1-2 pcs
Sweet pepper - 1-2 pieces
Garlic - 2-3 cloves
Oil olive extra virgin - 2-4 spoons
Juice of half a lemon - 1 tbsp. spoon
Salt - 1 teaspoon
Ground black pepper - 0.5 tsp

How to make classic gazpacho:

Peel the skin off the tomatoes and cut into pieces.
Cucumbers, garlic and bell pepper cut into slices
Put tomatoes, cucumbers, peppers, garlic in a blender bowl, pour olive oil, juice of half a lemon, add salt and pepper.
Mix everything until smooth. Can be strained through a sieve (optional)
Pour into plates or bowls. Add a topping of finely chopped cucumber, pepper, onion or avocado. You can decorate with basil or parsley, pepper, sprinkle with olive oil.
3. Green gazpacho

Green gazpacho is very easy to prepare - you need to take more green products - peppers and cucumbers and use yellow tomatoes(you can also red, but then the color will not be saturated).

Ingredients
Yellow tomatoes 400 gr.
Cucumber 3 pcs.
Green pepper 1 pc.
Garlic 2-3 cloves
Half romaine lettuce
Basil or parsley to taste (I take a couple of leaves and a couple more for decoration). Some add fresh mint.

Cooking:

Get rid of the seeds and skins. Finely chop everything and send it to a blender. Pulsate until creamy.
Refrigerate and serve beautiful plates, pouring olive oil on top and pepper. You can decorate with herbs - basil or parsley, or even sesame seeds - light and black. You can add topping - finely chopped pepper, cucumber or onion

4. Yellow gazpacho

Yellow gazpacho is prepared like regular classic gazpacho, but only yellow tomatoes and yellow bell peppers are used. Not surprisingly, the resulting soup is incredibly rich in carotene.

Ingredients:

Yellow tomatoes 400 gr.
Cucumber 1 pc.
Yellow pepper 2 pcs.
Garlic 2-3 cloves
Olive oil, salt and pepper to taste

Cooking:

We clean all the ingredients from the skin, cut and send to a blender.
Pulsate for 3-5 minutes and cool in the refrigerator
Pour into bowls and serve. You can decorate with chopped cucumbers, dill or parsley.
5. Soup gazpacho with salsa
What if we connect spanish soup and traditional mexican sauce from tomatoes and chili - salsa? It turns out incredible delicious thing- puree with pieces of vegetables. Spicy and hot dish.

For soup:

Tomatoes - 5-6 pcs. , a pound or a little more.
cucumber - 1 pc.
red bell pepper - 0.5 pcs. or less
garlic 2-3 cloves
Salt, pepper to taste
olive oil and juice from half a lemon

For salsa:
tomatoes - 2-3 pcs.
chili pepper or hot pepper- 1 PC.
Coriander, onion, garlic and black pepper

Cooking:

Let's make soup. To do this, clean everything and pulse in a blender until smooth. You can add half a cup if you like. cold water or 3-5 ice cubes.
Let's make salsa. Finely chop the peeled tomatoes, add finely chopped hot peppers without seeds, and then pour spices and mix everything well.
Pour a serving of soup into bowls and put 2-3 tablespoons of salsa on top. Enjoy)
6. Gazpacho spicy

Can be added to gazpacho spicy spices And that only makes it taste better. The main thing is not to overdo it - this is still not Indian cuisine)))

Ingredients:
Yellow tomatoes - about 650 gr - 5-7 medium tomatoes or 3-4 large ones.
Cucumbers - 1 piece for soup and one for topping, 1 cup diced
Bulgarian yellow pepper - 1 cup (1 pc.)
Bulgarian green pepper - 1 pc.
Red onion - 0.5 cup
Garlic - 2 cloves
Fresh mint - 1 tbsp. l.
cilantro or fresh parsley - 1 tbsp. l.
Juice from half a lemon<
Organic honey or syrup - 1 tbsp. l.
Extra virgin olive oil - 2 tsp
Salt - 3/4 tsp
Ground cumin - 0.25 tsp

Cooking:

1. Cut all the ingredients into cubes. We prepare mashed potatoes in a blender from tomatoes, cucumbers, peppers, garlic and red onions.

Add spices, oil to the blender and mix well
Let the soup cool and refrigerate for at least an hour.
Serve chilled with cucumber, pepper toppings or simply sprinkle sesame seeds over the top.
7. Gazpacho spicy

And this is downright Thai option when you want something spicy and hot.
Ingredients:

Red fleshy tomatoes - half a kilo
Cucumbers - one large
Bulgarian red pepper - 1 pc.
Hot pepper (cut into small pieces, without seeds) - 1 pc.
Red onion - half an onion
Garlic - 2 cloves
half a lemon
Liquid honey - 1 tbsp. l.
Extra virgin olive oil - 2 tsp.
Chili pepper (optional)
Salt, black pepper to taste

Cooking:

We pulse finely chopped tomatoes without skins, cucumbers, bell peppers, hot peppers, onions and garlic in a blender. In the process, add honey, juice of half a lemon, salt and chili if you want something fire-breathing.
Cool the soup in the refrigerator and serve in bowls with a glass of water (to wash down the spice)
8. Gazpacho with pineapple juice

Gazpacho can be prepared not only on the basis of tomato, but also with pineapple juice

Pineapple - 1 pc.
Bulgarian red pepper - 1/2 pc.
Cucumber - 1/2 cup
Red onion - 1/4 cup
Chile - 1/4 pc.
Fresh cilantro - 1 tbsp. l.
Fresh lemon juice - 1-2 tbsp. l.
Sea salt - 1/2 tsp
We clean everything and cut into cubes, finely chop the onion and cilantro. Place the onion in a small bowl and cover with ice water. Squeeze juice from pineapple. Pour the juice into a small bowl, add chopped bell pepper and cucumber. Remove the onion from the water and transfer to a paper towel, squeeze out the water. Then pour the onion into pineapple juice along with chili and cilantro, pour lemon juice, salt.
2. Cover the bowl with a lid and refrigerate to cool completely, at least 2 hours, maximum 5.
Serve gazpacho in serving bowls or bowls, garnished with cilantro leaves.
Original recipe: http://www.russianfood.com/recipes/recipe.php?rid=117804
9. Strawberry gazpacho

Remember when we made Rikiya Raspberry Soup? So, in approximately the same way, you can cook strawberry gazpacho - both soup and dessert at the same time. I am sure that if you also freeze it, you will get excellent ice cream-sorbet))

Ingredients:

Strawberries - 7-10 pcs.
tomatoes (juicy, fleshy) - 2-3 pcs.
fresh basil or mint - a few leaves
1 tbsp olive oil (optional)
1 tbsp lemon juice
salt, pepper, 1 tbsp. teaspoon syrup optional You can add chili peppers on the tip of a knife - we get a spicy dessert

Cooking:
1. We clean all the ingredients, cut and mix in a blender until creamy.
2. Wipe through a strainer and put in the ashtray to cool for an hour or more.
10. Strawberry and sun-dried tomato gazpacho.
Surprisingly, it is a fact that strawberries go well with tomatoes. but even more amazing is that gazpacho can be made with strawberries and sun-dried tomatoes! I found this recipe on the site http://salatshop.ru and I really liked it.

Ingredients:

3 large sweet tomatoes
1 small sweet red pepper
5 strawberries
1 medium cucumber
1/3 cup sundried tomatoes
juice of 1/2 lemon
2 garlic cloves
1/2 teaspoon red ground pepper
1/2 teaspoon salt

Cooking:

We clean / cut everything, send it to a blender until mashed and enjoy the soup)

Tomato soup has gained immense popularity due to the specific sour-sweet taste of tomatoes, which goes well with a variety of products, and this greatly expands the scope of culinary fantasy.

Variety makes it possible to combine it with various spices, serving with cream, sour cream.

Tomato soups are not only delicious, but also very healthy. The lycopene contained in them in large quantities is one of the most powerful natural antioxidants.

Tomato soup in one variation or another is presented in many national cuisines. It is also used as a base for other spicy soups, for making various sauces.

Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA, in England, a canned version of tomato soup is very popular.

We offer several recipes for the most popular tomato soups.

How to cook tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spaniards. Prepares very quickly.

Ingredients:

Fresh tomatoes - 2 kilograms
Onion - 50 grams
Cucumbers - 250-350 grams
Garlic - 50 grams
Sweet pepper - 250-350 grams
Wine dark vinegar 20-40 milliliters
Olive oil 100-150 milliliters
Bread for croutons
Pepper, salt - to taste.

Cooking:

Cut vegetables, put in a blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly, put in the refrigerator.

This stage is important not for the soup to cool - just for the sharpness of the garlic to be evenly distributed throughout the volume of the soup, it takes some time.

This soup has a spicy taste and is prepared simply and quickly.

Ingredients:

Bulb small - 1 piece;
Garlic - 2 cloves;
Vegetable oil - 4 tablespoons;
Small zucchini - 1 piece;
Sweet pepper - 1 piece;
Medium carrot - 1 piece;
Green beans - 200 grams;
Tomatoes - 3 pieces;
Tomato paste - 1 tablespoon;
Rosemary - 1 sprig;
Hot water or broth - 2 liters;
Pitted olives - 6 pieces;
Salt, pepper, spices - to taste.

Cooking:

Heat the oil in a heavy bottomed pan, finely chop the onion, garlic and fry.

Put chopped green beans, carrots, peppers, zucchini in a saucepan, cook over low heat until soft. Blanch the tomatoes - remove the skin from them.

In order to make it easier to remove the skin from tomatoes, a cross-shaped incision is made on the top of the fruit before blanching.

Cut the tomatoes into cubes, put in a saucepan. Put a sprig of rosemary and tomato paste, pour hot water or broth.

After boiling, cook for 15 minutes. In the finished soup add chopped olives, spices, salt to taste.

An easy to make yet delicious soup. When serving, garnish with roasted pumpkin seeds.

Ingredients:

Onion - one and a half heads
Large tomatoes - 3 pieces
Garlic - 5 cloves
Chicken broth - 200 milliliters
Cream -60% fat - 150 grams
Vegetable oil for frying
Tomato paste - 1 ½ tablespoons
Lemon juice - 1 teaspoon
Dried basil - 1 teaspoon.

Cooking:

Chop onion, garlic and save. Chop the tomatoes and put in a blender. Then add the sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend to a puree consistency. Then pour into a saucepan - cook over medium heat for 7-10 minutes.

This soup is not only very original in serving, but also tastes great and is quite satisfying.

Ingredients:

Olive oil - 1 table spoon
Garlic - 5 cloves
Red onion - 75 grams
Pureed canned tomatoes - 1 liter jar
Beef broth - 1 cup
Bouillon cube - 1
Sugar - 1 teaspoon
Basil leaves, finely chopped - 2 tablespoons
Mozzarella - 60 grams
Gouda cheese - 200 grams
Grated parmesan - 1 tablespoon
Ground black pepper, salt - to taste
Bread for making bowls - depending on the number of people.

Cooking:

Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to form a bowl.

Heat the oil in a medium-sized saucepan with a thick bottom and fry the garlic and onion until golden brown.

Pour in the broth, then add the tomatoes, cube, pepper, sugar, bring to a boil. Continue to cook for about 3 minutes. Salt to taste.

Add basil and mozzarella, cook, stirring constantly for a couple of minutes.

Pour the finished soup into bowls of bread, put a piece of cheese, sprinkle with parmesan and put in a preheated oven.

Hold until the cheese is melted. Garnish with basil and serve.

The soup is easy and quick to prepare. Due to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.

Ingredients:

Tomato paste -= 3 tablespoons
Mozzarella - 1 small head
Tomatoes - 6 pieces
Onion - 1 small onion
Garlic - 1 small head
Cream - 100 milliliters
Bread for toast - 2 slices
Greens - 1 bunch of parsley.

Cooking:

Cut the onion into 4 pieces. Peel the garlic. Tomatoes, cut crosswise at the top of the fruit, blanch for 2-3 minutes. Cleanse the skin.

Pour 2 cups of water into a saucepan and place over medium heat. Add onion and garlic.

Cut the tomatoes into large pieces and put them in a saucepan. Cook for 15 minutes. Then add tomato paste.

Mix well and continue to cook for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut mozzarella into small cubes.

Grind the cooked soup in a blender by adding cream and 2 cloves of garlic. Mix well and add mozzarella. To stir thoroughly. The soup is ready.

Garnished with herbs and crackers, you can serve.

This is an original Italian cold tomato soup served with toasted bread and fried croutons. Cooking does not take much time.

Ingredients:

Chopped canned tomatoes - 400 milliliters
Chopped green pepper - 1 piece
Cucumber - 1 piece
Red onion - 1 small onion
Garlic - 1 clove
Red wine vinegar - 1 tablespoon
Olive oil - 1 table spoon
Tomato juice - 200 milliliters
Olives - 6 olives
Salted capers - 1 tablespoon
Basil leaves - 2 tablespoons
For serving - toasted croutons.

Cooking:

Place all ingredients except olives, basil and capers in a blender and blend until creamy. The soup is ready.

Can be diluted with cold water if desired. When serving, decorate with basil, chopped capers and olives, slices of dried bread or toasted croutons.

The bright taste of the soup is given not only by the classic ingredients of tomato soup, but also by baked meatballs.

Ingredients:

Canned tomatoes in their own juice - 1.5 liters
Chicken or vegetable broth - 1 liter
Onion - 1 piece
Medium carrot - 1 piece
Garlic - 1 head
Olive oil - 2 tablespoons
Fresh tomatoes - 4 pieces
Stem celery - 150 grams
Fresh basil - 1 bunch
Minced beef for meatballs
Cherry tomatoes - 1 sprig
Pepper, sugar, salt - to taste.

Cooking:

Cut vegetables. Pour olive oil into a saucepan, heat up.

Olive oil must not be allowed to overheat - this drastically changes its taste for the worse.

Put chopped carrots and onions in a saucepan, fry until the onion is transparent.

Chop the garlic and add to the fried vegetables.

Drizzle the prepared beef meatballs and a sprig of cherry tomatoes with olive oil and place in an oven preheated to 250˚C, bake until the meatballs are browned.

Add canned tomatoes to the pot and stir. Pour in the chicken broth and turn up the heat.

Peeled fresh tomatoes cut into pieces and add to the soup. Boil over medium heat for 25 minutes.

Then add the basil to the soup and mash it. Add sugar and salt to taste.

Put a couple of meatballs on a plate, a sprig of baked cherry tomatoes and pour over the soup.

Delicious fast food soup. It will only take 15 minutes.

Ingredients:

Ripe tomatoes - 2 pieces
small onion
Vegetable or chicken broth - ½ cup
Tomato paste - 2 tablespoons
Adyghe cheese or non-spicy cheese - 100 grams
Vegetable oil - 1 teaspoon
Canned olives - 6 pieces
Basil, pepper, salt - to taste.

Cooking:

Fry chopped onion until translucent in hot oil in a saucepan with a thick bottom.

Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).

Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).

Heat the other half of the butter in a frying pan and fry the diced cheese until browned. Salt and stir.

Add pepper, salt, tomato paste to the finished soup, then puree with a blender. Stir in chopped olives.

Put the fried cheese on a plate, pour over the soup and sprinkle with basil.

The soup is both tasty and healthy, it contains a fairly large amount of protein.

Ingredients:

Tomato juice - 200 milliliters
Onion - 1 piece
Lemon - 1 piece
Bulgarian pepper - 1 piece
Tomato 1 piece
Olive oil for frying
Egg - 1 piece
Seafood - 200 grams
Basil - 10 grams
Spicy herbs, saffron.
Water - 1 liter
Pepper, salt - to taste.

Cooking:

Remove skins and seeds from tomatoes, seeds from peppers. Vegetables cut into cubes, fry. Add chopped tomatoes, chopped garlic.

Put seafood into boiling water. When ready, pour in the tomato juice. Add saffron and aromatic herbs.

Put the fried vegetables, chopped basil leaves. When the soup boils, add the egg white.

The soup is ready.

Traditional Bulgarian dish. Flour products give satiety to the soup. At the same time, it has a minimum calorie content and is perfect for vegetarian diets.

Ingredients:

Tomatoes - 350 grams
Tomato juice - 100 milliliters
Vegetable oil, preferably olive - 40 grams
Wheat flour - 20 grams
Onion - 75 grams
Durum flour vermicelli - 70 grams
Warm water - 600 milliliters
Sugar, pepper, salt - to taste.

Cooking:

Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.

Pour flour with onions with warm water, add tomato juice, mashed tomatoes, vermicelli. Cook until the vermicelli is done.

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who adhere to a vegetarian diet.

Ingredients:

Onion - 1 piece
Tomatoes - 5 pieces
Carrot - 1 piece
Canned beans - 1 0.5 liter jar
Garlic - 3 cloves
Butter - 1 1/2 tablespoons
Vegetable oil
Salt, aromatic herbs - to taste.

Cooking:

Pour vegetable oil into the bowl of the multicooker, select the “Frying” mode with a temperature of 160˚С and fry the finely chopped onion and grated carrots, chopped garlic.

Turn off the "Frying" mode and put the prepared tomatoes, butter, canned beans, spices into the bowl.

If soup seems thick, add warm water. Close the lid, turn on the "Soup" mode, time - 40 minutes.

The sweet and sour flavor of the soup goes well with the taste of cheese.

Ingredients:

Tomatoes - 3 pieces
Flour - 3 tablespoons without a slide
Tomato paste - 1 table spoon
Vegetable oil - 30 milliliters
Cheese - to taste
Crackers - to taste

The amount of water or tomato juice is selected depending on the desired thickness of the soup.

Cooking:

Peel tomatoes, chop, chop in a blender.

Over low heat, overcook the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and bring to a boil while stirring. After boiling, reduce heat, cook for 5 minutes. Salt, pepper.

The soup is ready. When serving, sprinkle with grated cheese and crackers.

Taco soup is very spicy and very tasty.

Ingredients:

Ground beef - 0.5 kilograms
Onion - 1 piece
Ramirez pepper - 1 piece
Hot hot pepper - 1 piece
Green pepper - 1 piece
Tomato juice with pulp - 1 liter
Tomato paste - 3 tablespoons
Water - 125 milliliters
Tomatoes
Canned beans - 1 can ½ liter
Canned corn - half a can of ½ liter
Olive oil
Aromatic spice mix - red pepper (½ tsp), cumin (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
Basil
Grated non-hard cheese - to taste

Cooking:

Chop the onion and fry together with minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, spices to the saucepan.

Mix everything thoroughly and pour tomato juice and water. Bring to a boil and turn off.

Serve soup with chips and cheese.

It is quite thick and therefore hearty soup. It perfectly combines the sweet taste of tomatoes and the lightness of chicken broth.

Ingredients:

Ripe large tomatoes - 3-4 pieces
Chicken fillet - 1 piece
Young zucchini - 1 piece
Bulb - 1 piece
Carrot - 1 piece
Garlic - 2 cloves
Olive oil - 2 tablespoons
Greens - dill 1 bunch
Ground black pepper, sugar, salt to taste.

Cooking:

Remove the skin from the blanched tomatoes, cut in half, remove the seeds. Blend until puree.

Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.

Fry the prepared vegetables in a saucepan with olive oil.

Cut the fillet into small pieces. Add to saucepan and fry until whitened. You can add aromatic herbs to taste.

Pour ¼ cup of water into a saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.

Let the soup cool down a bit.

This Moroccan dish contains no animal ingredients, but thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.

Ingredients:

Vegetable oil - 2 tablespoons
Onion - 1 piece
Tomatoes - 1 kilogram
Cherry tomatoes - 1 handful
Boiled chickpeas - 250 grams

Chickpeas are pre-soaked for 6 hours

Parsley - 1 bunch
Flour - 1 table spoon
Starch - 1 teaspoon
Cilantro - 1 bunch
Mint - 20 leaves
Paprika - 1 teaspoon
Cucurma - 1 teaspoon
Ground ginger - 1 teaspoon
Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with the addition of ¼ teaspoon of red pepper.

Saffron - a pinch
Water - 1 liter
Black pepper, salt - to taste.

Cooking:

Fry chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.

Pour 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of broth and stir in flour, as well as starch. Pour into soup and add cherry tomatoes cut in half.

Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.

To prepare Spanish tomato gazpacho soup in its classic version, you will need: - 5 tomatoes; - 1 bell pepper; - 2 cucumbers; - 1/4 of a hot pepper; - 1–2 cloves of garlic; - 1 sweet onion; - 2 tbsp. l. olive oil; - herbs (dill, parsley, celery, basil, oregano, coriander) - to taste; - salt - to taste.

Spanish tomato soup gazpacho is perfect for a light lunch on a hot summer day.

After washing the tomatoes, make cuts in them. After that, pour boiling water over the tomatoes, leave for about two minutes, remove the skin from them and cut the flesh into slices. Next, peel the peppers from the seeds and peel the cucumbers. Mix pepper and tomatoes for 3 minutes in a blender, finely chop the cucumbers. Sprinkle the mashed peppers and tomatoes with the chopped cucumbers, then refrigerate. Gazpacho puree soup can be served with croutons or croutons.

Hot tomato puree soup

If you want to please yourself and your loved ones with a delicious and unusual dish, try making hot tomato puree gazpacho soup. To prepare it, you will need the following ingredients: - 4 tomatoes; - 1 kg of stale bread; - 2 cloves of garlic; - 1 green pepper; - 1 bitter orange; - olive oil - to taste.

Put a slice of stale bread and tomatoes in a saucepan, cover with water and put on fire. When the water boils, remove the tomatoes and bread from the pan. Do not drain water. Next, remove the skin from the tomatoes. Crumble the other piece of bread into a separate plate with your hands. In a large container, put the garlic, chopped pepper, salt and grind it all with a blender. After that, add a piece of cooked bread, tomatoes and continue to grind.

While whisking, add the rest of the bread. If the mass is too dry, add a small amount of boiled warm water to it. Then pour olive oil into the puree bowl and stir. Now wrap the dish with the resulting puree soup in a woolen blanket so that the gazpacho “boils”, for about ten minutes. Drizzle with freshly squeezed bitter orange juice. Gazpacho tomato puree soup can be served at the table.

Creamy tomato soup with shrimps

For a change, try making cold shrimp gazpacho for lunch. To do this, you will need the following ingredients: - 500 grams of peeled shrimp; - 6 tomatoes; - 1 cucumber; - 1-2 sweet peppers; - 1.5 cups of tomato juice; - 1/2 onion; - 1 tbsp. olive oil; - 2 tbsp. wine vinegar; - spices - to taste.

Gazpacho tomato puree soup with shrimp is not only easy to prepare, but also very healthy, since seafood contains a large amount of iodine

Heat olive oil in a pan. 250 grams of peeled shrimp fry for about 3 minutes, then put them on a plate. After that, fry the second half of the shrimp. Mix cucumber, tomatoes, garlic, onion and 1/2 of pepper in a blender. Add wine vinegar and tomato juice, then stir until smooth. Next, add spices to your liking. Pour the finished gazpacho puree soup into portioned plates, add chopped peppers, shrimp and serve the dish to the table.

Tomato soup gazpacho with beans

This Spanish tomato and bean soup is also called Andalusian gazpacho. This cold soup can be served not only as an appetizer, but also as a completely independent dish. Its spicy aroma can please you with its originality and freshness.

To prepare the Spanish tomato soup gazpacho with beans, you will need the following ingredients: - 1 cucumber; - 1 green pepper; - 5 green onion feathers; - 2 garlic cloves; - 2 tomatoes; - 2 celery stalks; - 650 grams of beans; - 2 tablespoons .l olive oil; - 6 tbsp. wine vinegar; - 1 liter of tomato juice; - 1 tsp. cumin; - herbs (oregano, basil, parsley) - to taste; - spices - to taste.

Combine chopped cucumbers, tomatoes, peppers, finely chopped green onions and celery, pre-cooked beans, vinegar and olive oil in a large saucepan. Add tomato juice, cumin, finely chopped herbs and spices. Let the finished tomato and bean soup chill in the refrigerator for about four hours before serving this Spanish dish.

23.06.2016

Hi all! With you, of course, Vika Leping, and today I will tell you how to cook Gazpacho tomato soup, the most delicious cream soup for me at the moment, and I have tried an incredible amount of them. I will tell you a classic recipe of 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, last time I talked about that, according to my mother'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 there is no tastier Okroshka. 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, it appeared, like many classic dishes, on the tables of the poor. 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 the food of the poor becomes the national dish of the country, known throughout the world and beloved 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 viewing it, it will save a lot of time in the future 😉 We fill the garlic with sea salt and crush it in a mortar or grind it in a blender grinder.

Add pieces of 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 will finally be tomatoes, after all, this is a 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 together with vinegar, grind, put the bread and garlic preparation, grind, drip a few drops of hot Tabasco sauce as desired 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

Peel the garlic, put in a mortar or blender chopper, sprinkle with salt and grind thoroughly.
Add pieces of stale bread or crackers and grind well again.
Pour everything with olive oil, grind again, cover with a lid or a napkin and leave for 1.5 hours.
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.
We take the peppers out of the oven, immediately cover with a lid or towel and leave for 10 minutes.
After 10 minutes, we easily peel the paprika fruits from the skin, pestles and seeds, leaving only the pulp.
Peel the onion, finely chop, put in a bowl and pour balsamic or wine vinegar, set aside.
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).
Coarsely chop the parsley leaves, peel the cucumbers and also cut them coarsely.
We put cucumbers, tomatoes, bell pepper with its juice and parsley in the blender bowl, grind thoroughly.
We put the onion there along with the vinegar, grind it, then the soaked crackers, grind it again.
At the end, if desired and to taste, add a few drops of spicy Tabasco, grind.
Pour the Gazpacho tomato soup into a three-liter saucepan, cover with a lid and put in the refrigerator for at least 8 hours.
When serving, dilute the thick soup with water, tomato juice or dry red wine (preferably water!) And decorate with parsley.
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 as a gift a collection of full-fledged recipes of 20 dishes that are 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!

5 stars - based on 3 review(s)

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