Summer is coming, and with it hot days, when you don’t want to eat hot food at all. These days, cold soups come in handy, as they are refreshing on a hot day and at the same time saturate the body with useful substances. After all, cold soups are prepared mainly from various vegetables.
The homeland of Gazpacho is the south of Spain, Andalusia. And this soup was prepared back in the Middle Ages, when Spain was still part of the Islamic State. At that time it was called Ajo blanco and consisted of bread, water, garlic, olive oil, almonds, wine vinegar and salt. This dish acquired its red color thanks to Columbus, who brought tomatoes and peppers to Spain from South America.
These days, such a refreshing dish has become popular, especially during the hot season. It is incredibly quick and easy to prepare, and everyone, without exception, enjoys it.
The basis of the classic recipe is made up of only three products - tomatoes, sweet peppers and cucumbers, and the rest of the improvisations depend on our imagination. This recipe is the simplest and without bread. Although many chefs claim that white bread is a must, I beg to differ. I like this lightweight option.
Ingredients:
- tomatoes – 500 gr.
- cucumbers – 300 gr.
- sweet red pepper – 300 gr.
- onions – 150 gr.
- 1-2 cloves of garlic
- ½ lemon
- salt - to taste
- ground black pepper - to taste
- parsley and basil
You can add white bread to Gazpacho soup, then it will be a real classic recipe, but I deliberately prepared a lighter version.
Select tomatoes for Gazpacho that are ripe, fleshy, and red in color. Then the soup will turn out beautiful and rich.
The most convenient way is to use a blender. To do this, chop all the vegetables randomly and quickly chop the tomatoes, cucumbers, sweet peppers and onions.
Mix all the vegetables, add salt, black pepper, pressed garlic and olive oil.
Squeeze the juice from ½ lemon and pour into the vegetable mixture. You can add a little cold water (1/2 cup), although I prefer to make the soup thicker.
Everything is ready, pour into portioned plates and garnish with parsley and a sprig of basil.
The prepared soup should be cooled for 10-15 minutes in the refrigerator. If desired, during this time you can fry the crackers and serve separately.
Delicious cold tomato soup
The peculiarity of this soup is that the sweet peppers are pre-baked in the oven. This results in an original and richer taste. Although many may argue with this. To all the objections, I can say one thing - cooking allows improvisation, it is thanks to it that so many recipes were born.
Ingredients:
- red ripe tomatoes – 8-10 pcs.
- sweet red pepper – 2 pcs.
- cucumbers - 3 pcs.
- onions – 1-2 pcs.
- garlic - 2 cloves
- whole grain bread - 2 slices
- balsamic vinegar - 3 tbsp. l.
- olive oil (can be replaced with sunflower oil) – 80 ml
- salt, pepper - to taste
- parsley or dill
We start cooking by roasting the peppers. Place them in an oven preheated to 180 degrees for 15 minutes. The peppers should darken slightly and become soft.
In this recipe we use whole grain bread or wholemeal bread, although this is not at all important. Cut the bread into pieces and dry it a little in the oven. Grind several cloves of garlic and bread in a blender. There should be crumbs.
Finely chop the red onion and pour in balsamic vinegar, leave the onion to marinate.
Let's start preparing the vegetables. Remove the skin from the cucumbers with a knife. But in order to remove it from the tomatoes, we scald them with boiling water. After this, the skin comes off very easily.
The peppers are already baked, let them cool a little and remove the core with the seeds.
We chop the vegetables a little with a knife, and then chop them with a blender. Add salt and pepper to taste.
In this mass we put chopped parsley or dill, or both, and grind it again with a blender.
Our onion is pickled, add it to the soup and chop it.
Pour the bread mass along with the garlic into the base for Gazpacho, mix everything again with a blender.
This is such a tasty and aromatic soup. The original recipe suggests placing this mixture in the refrigerator for 8 hours. I admit, I didn't wait that long. Added a little cold water when serving and garnished with a sprig of herbs.
To make the dish truly refreshing, I added a few ice cubes directly to the plate.
All that remains is to wish you bon appetit!
Video from Yulia Vysotskaya on how to prepare real Spanish Gazpacho
I love watching Yulia cook, quickly and with inspiration. She is a true connoisseur of Mediterranean cuisine, so I recommend watching this video for recipe inspiration.
Refreshing soup with tomato juice
The classic Gazpacho recipe involves using only fresh vegetables. But often the vegetable mass for soup turns out to be thick and should be diluted with liquid. Water is quite suitable for this, but the soup tastes better with tomato juice. I know that sometimes they even dilute it with dry red or white wine.
Ingredients:
- sweet red pepper – 2 pcs.
- cucumbers - 3 - 4 pcs.
- onions – 1-2 pcs.
- garlic - 2 cloves
- wine vinegar - 1 tbsp. l.
- olive oil (can be replaced with sunflower oil) – 100 ml
- tomato juice - 1 liter
- salt, pepper - to taste
- hot chili pepper - to taste
As usual, we begin to chop our vegetables one by one using a blender.
First, throw garlic, onions and hot pepper to taste into a blender bowl, grind them to a paste.
Then cut the cucumbers randomly (in this recipe we do not remove the skin). We also add pieces of red sweet pepper to the blender with the cucumbers and chop everything. I try not to grind the vegetables into a complete porridge, but leave the pieces, I think it tastes better.
Finally, chop the tomatoes. They give the most juice, but still the soup turns out quite thick.
Dilute it with tomato juice. You will need approximately 1 liter of juice, but adjust the amount yourself.
Now add salt, pepper, wine vinegar and olive oil. Stir and place in the refrigerator to cool.
When serving, chop a finely chopped cucumber into each plate and add herbs if desired.
Raw food recipe for first course with tomatoes
All proposed Gazpacho recipes are lean, because we prepare them exclusively from fresh vegetables. Raw foodists can safely take note of this recipe; the dish is prepared without heat treatment.
Ingredients:
- red ripe tomatoes – 0.5 kg
- sweet red pepper – 1 pc.
- cucumbers - 1-2 pcs.
- basil - a hefty bunch
- spicy adjika - to taste
- juice of 1 lemon
- sunflower seeds - 100 gr.
- thyme - a pinch
- green onions - a couple of feathers
- fresh herbs
- salt, pepper - to taste
The ingredients are similar, only instead of olive oil we will use sunflower seeds, and adjika instead of garlic.
When serving, the soup is supposed to be garnished with chopped vegetables. Therefore, before cooking, cut some sweet peppers, tomatoes and cucumber into small cubes. I don’t indicate the quantity, take it arbitrarily, but a little.
Also pre-soak the sunflower seeds with water.
Grind the remaining vegetables in a blender. Add basil, onion and parsley or dill.
From my own experience, I do not recommend using purple basil - the soup takes on an unattractive brown color. It’s better to decorate the dish with this basil when serving.
Adjika will add piquancy to this dish, add 1 tablespoon. And add a pinch of thyme for flavor.
We drain the water in which the sunflower seeds were soaked and also place them in a blender. Please note that they give a different color to this soup, yellowish. But taste is important to us.
Squeeze the juice of 1 lemon, add salt and pepper. Ready!
Cooking Spanish summer soup with Gordon Ramsay
I couldn’t miss Gordon Ramsay’s virtuoso performance of a wonderful dish. The ingredients for Gazpacho are the same as in other recipes, but the taste and color are different. Give it a try.
I hope that I was able to interest you in this delicious, light and simple soup, which will be in great demand in the summer. Try to cook not only okroshka, but also a dish with a beautiful name - Gazpacho. And don't forget to stock up on ice cubes for hot days.
I hope we all have time to enjoy the hot summer days.
Gazpacho soup made from tomatoes is a great lunch on a hot day! Try it at home.
Vegetable soup gazpacho is one of the most popular dishes in Spanish cuisine. It is a cold soup made from grated tomatoes with the addition of other vegetables.
In each historical part of Spain, gazpacho soup can be prepared differently. Sometimes, locals consider it a drink at all, and not a soup at all, and serve it in glasses. Another variation of the dish is finely chopped vegetables doused with grated tomatoes. It turns out something like a liquid salad. Next, the mixture is seasoned with pepper, salt, garlic is added and allowed to brew for several hours to one day, to give the dish the most harmonious taste. The main component of this dish is, of course, ripe, juicy tomatoes, which are found not only in Spain, but in our country as well. This time I want to prepare a second version of this dish.
- Tomatoes - 300 gr.
- Vegetable (or tomato) juice - 1 l
- Cucumber - 1 pc.
- Sweet pepper - 1-2 pcs.
- Soy sauce - to taste
- Garlic - 1 clove
- Salt, black pepper - to taste
- Parsley - to taste
Prepare all the necessary components (ingredients) for gazpacho vegetable soup.
Wash the tomato, pour boiling water over it until the skin peels off and cut into pieces.
Wash and finely chop other vegetables - pepper and cucumber.
Mix all the chopped vegetables and add juice. Add a few tablespoons of soy sauce (to taste). Add chopped garlic clove, parsley, pepper and salt to the gazpacho.
Recipe 2: gazpacho soup with croutons at home
Cold vegetable soup is the perfect hot weather dish. This is a great light snack that saturates the body with a minimum of calories! Today we invite you to try just such a healthy and refreshing dish - Spanish tomato soup gazpacho.
We will puree the ingredients using a blender, and pass the resulting thick mass through a fine sieve to obtain the most pleasant consistency. We will definitely cool the final tomato soup, and we will serve gazpacho, of course, with croutons.
- fresh tomatoes - 4-5 pcs. (about 500 g);
- red bell pepper - 1 pc. (about 150 g);
- cucumber - 1 pc. (about 100 g);
- white bread - 30 g;
- olive oil - 1-2 tbsp. spoons;
- garlic - 1-2 cloves;
- red wine vinegar - 1 tbsp. spoon (can be replaced with lemon juice);
- salt, pepper - to taste.
For crackers:
- white bread - 2-3 slices;
- vegetable oil - 1-2 tbsp. spoons.
For gazpacho we choose the ripest, brightest and juiciest tomatoes. We wash them, and then use a sharp knife to make cross cuts on the peel, after which we place them in a bowl of boiling water for a couple of minutes.
Remove the hot tomatoes with a slotted spoon and immediately place them in another bowl with ice water. We remove the already softened skin from the cooled juicy fruits - for gazpacho we only need vegetable pulp.
After removing the stem, seeds and soft membranes, cut the red bell pepper into small pieces.
After cutting off the peel, cut the cucumber into arbitrary cubes or circles.
After cutting out the stems, divide the tomatoes into quarters and then place them in a blender bowl. We also send pieces of sweet pepper and cucumber slices there. Crush the peeled garlic cloves with a knife and add to the rest of the ingredients. Grind the assorted vegetables into a homogeneous red mass. If all the ingredients do not fit into the blender bowl at once, add the vegetables in batches.
Soak the bread in water for 5-7 minutes, then add it to the bright vegetable “puree”. Add olive oil and puree the mixture again. Throw in salt and pepper and season the gazpacho with wine vinegar to taste (or lemon juice).
Grind the resulting mixture through a fine sieve to obtain the smoothest texture. This is optional; if you prefer thicker, creamier soups, feel free to skip this step.
Cover the bowl of vegetable soup with cling film or a lid and put it in the refrigerator for a couple of hours. In the meantime, prepare croutons for serving the first course. After cutting off the crusts, cut the slices of white bread into medium-sized cubes. Heat the vegetable oil in a thick-bottomed frying pan, add the bread pieces and fry until lightly browned.
Pour the cooled soup into portioned containers and, adding croutons, serve immediately.
Cold tomato gazpacho soup is ready! Bon appetit!
Recipe 3: tomato and garlic gazpacho soup (with photo)
Gazpacho is the most famous tomato soup, a dish of Spanish cuisine. Just like our native okroshka, it is refreshing on hot summer days, when the mere thought of rich hot borscht makes you sweat. There are many recipes for Gazpacho with various additives, vegetables and even fruits, but the basis of the soup is always tomatoes. If you have a blender, preparing such a soup will not be difficult, and your loved ones will definitely ask you to repeat this colorful dish.
- tomatoes 2-3 pcs
- cucumbers 2 pcs
- red bell pepper 0.5 pcs
- garlic 1-2 cloves
- tomato juice 1 glass
- French loaf (or white bread) 2 slices
- olive oil
- ground black pepper
Start preparing Gazpacho by selecting tomatoes. They should be large and very ripe.
Place pieces of white loaf at the bottom of the pan or bowl. Bread gives this dish thickness and richness, turning a vegetable cocktail into a soup.
Top with cucumber slices - peel the peel if it tastes bitter.
Add diced bell pepper.
Tomatoes, cut into pieces.
Don't forget the garlic.
Now fill the soup preparation with tomato juice.
Add salt, pepper and olive oil, stir. The future soup should stand for 30-40 minutes so that the vegetables release their juice and the bread soaks well.
Beat everything with a blender until smooth.
Press the soup through a sieve to remove the vegetable skins.
Gazpacho is ready! Before serving, the soup should be cooled in the refrigerator; you can add ice to it.
A very pleasant sour soup, rich in vitamins and refreshing in the heat. Thanks to the bread, it turned out quite thick and filling. Bon appetit!
Recipe 4, step by step: cold tomato gazpacho soup
- tomatoes - 15 pcs (juicy, ripe and meaty)
- cucumber - 4 large pieces
- bell pepper – 3 pcs (red)
- garlic - 4 large cloves (preferably young)
- bread - 3 large pieces (white or bran, stale)
- onion - Crimean - 1 piece or shallot - 5 small pieces
- vegetable oil - olive - 125 ml
- vinegar - balsamic or red wine - 4 tbsp
- sea salt - 1 tbsp (no slide!)
- greens - parsley - 1 bunch
- Tabasco - hot sauce - a few drops optional
- purified water - to taste
- tomato juice - to taste
- wine - dry red - to taste
So, how to cook Gazpacho soup? The recipe for tomato soup is simple, but contains many processes. First, peel the garlic and place it in a mortar or blender.
Sprinkle the garlic with sea salt and pound it in a mortar or grind it in a blender.
Add pieces of stale bread, broken into small pieces. I didn’t have stale bread, so I quickly made crackers: I put the pieces of bread in the oven, preheated to 200 degrees for 15-20 minutes and cooled. Grind the breadcrumbs with garlic and salt, and then add olive oil and thoroughly grind or grind again. Cover with a napkin and leave the preparation to infuse for 1.5 hours. Gazpacho is a tomato soup, and garlic will add spice and zest to it, and bread will add thickness and richness.
While the bread and garlic mixture is infusing, we continue to prepare other ingredients for Gazpacho. The recipe includes baked peppers, so let's start with them. Turn on the oven at 200 degrees to warm up, wash the peppers and place them on a baking sheet.
Let the paprika bake for 10-20-30 minutes, until the pepper begins to turn black around the edges. The time depends on your oven, everyone is different! Remove from the oven and immediately cover with a lid or towel and leave for 10 minutes. This will make it easier to peel the bell pepper. At this moment, the aroma of baked bell pepper will fill your apartment, and it is simply magical! There are recipes without baking the peppers, but trust me, baking them is worth it! If you don’t know how to cook Gazpacho soup, you won’t find a better recipe, honestly!
After 10 minutes, we begin to remove the skin from the peppers and clear them of cuttings and seeds. This will be quite easy to do, the main thing is not to get burned, because the fruits are still hot. The Gazpacho recipe includes this peeled Paprika pulp:
We continue to prepare tomato soup. Peel the onion and chop it very finely. Place in a bowl and add balsamic or wine vinegar, stir and leave aside. You can do this before baking the peppers.
Now peel the cucumbers and cut them into large pieces. Tomato soup Gazpacho will be filled with freshness and lightness thanks to cucumbers.
The next step in preparing Gazpacho will finally be tomatoes, it is a tomato soup after all. You need to peel them and cut out the seeds from half of them.
The last ingredient is parsley. Chop the leaves coarsely. Place the prepared cucumbers, the pulp of peppers and tomatoes into a 3-liter saucepan and grind everything with a submersible blender. If you don’t have a submersible one, of course, put everything in a blender glass. Grind thoroughly; Gazpacho tomato soup should be homogeneous. Then add parsley and grind everything again.
We put the soaked onion together with vinegar, grind it, add the bread and garlic mixture, grind it, add a few drops of Tabasco hot 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 it with water, it tastes much better! Decorate with parsley leaves.
Recipe 5: gazpacho soup with tomatoes and bell peppers
Gazpacho soup originated in Andalusia (Spain) many years ago and is now prepared all over the world. Gazpacho is a cold vegetable puree soup. Tomatoes, cucumbers, and bell peppers are usually used. But gazpacho can be made not only from these vegetables. In this recipe, we took sweet bell peppers as a basis, baked them and made soup from the pulp, adding tomatoes and bread crumbs. This dish is delicious to eat with cottage cheese; it complements the sweet taste of peppers well.
- bell pepper (red sweet) 4 pcs.
- garlic clove 1 pc.
- tomatoes (2 medium-sized pieces) 120 gr.
- olive oil (3 tbsp) 30 ml.
- loaf of white bread (200 grams of dry white bread) 1 pc.
- sherry vinegar 2 tsp. l.
- goat cheese (fresh) 60 gr.
Heat the oven to 210-215 degrees (Grill with convection function)
Pierce the peppers in several places with a fork, place them on a baking sheet with a mat or paper, or just on a wire rack. Bake for about 30 minutes, turning once after 15 minutes. The peppers are done when they are soft and well browned.
Remove the peppers, place them in a bag, seal tightly and leave for 10 minutes - this will make it easier to remove the skin later. Remove the vegetables from the bag, remove the skin and seeds.
Peel the garlic.
Cut the tomatoes into slices, bread into small pieces.
Place peppers, garlic, tomatoes, and bread into a blender bowl or bowl.
Add olive oil, vinegar, salt and pepper and whisk until smooth. If the soup is very thick, you can add a little water or tomato juice.
Recipe 6: Spanish classic gazpacho soup
To prepare classic gazpacho we will need:
- 1 kg ripe tomatoes
- 2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
- 2-3 cloves garlic or to taste
- 1 small onion or half a medium one
- 2 sweet peppers
- 2 tbsp. l. lemon juice (or balsamic bite to taste)
- 3 tbsp. l. olive oil
- salt, pepper - optional
Peel the sweet pepper and remove the core.
Peel the garlic and onions. Cut into small pieces.
Prepare the tomatoes. There are two ways to peel tomatoes: pour boiling water over the tomatoes (or put them in hot water for 5-7 seconds) or remove the skin with your hands (for example, using a grater: grate the pulp on a coarse grater). If you want the cold gazpacho recipe to be raw food and retain maximum 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 the blender.
Add vinegar, olive oil, salt and pepper. And beat until smooth.
The puree should be smooth and slightly foamy.
All that remains is to cool the gazpacho. You can refrigerate the tomato soup or serve it with ice cubes.
Don't forget to garnish the cold gazpacho with a sprig of fresh basil.
Bon appetit!
Recipe 7: gazpacho soup - simple and tasty (step by step)
Gazpacho soup is a cold dish of Spanish origin, and in ancient times it was often found on the menu of peasants in the center and north of Spain. However, today, it has firmly taken one of the leading places among chilled first courses all over the world.
This dish is prepared using raw grated tomatoes using a blender or manually through a sieve. Other raw vegetables such as cucumbers, onions, garlic, herbs, and sweet peppers can be added to tomatoes. The resulting vegetable mass is seasoned with vinegar, olive oil and all kinds of spices to taste. The finished soup is poured into plates, decorated with herbs, a slice of tomatoes is placed in it and served.
At the same time, the degree of grinding of products in each recipe may be different. For example, one recipe suggests chopping vegetables into a puree, while another calls for finely chopping them, like for a salad. It is very convenient to prepare gazpacho in large portions, and keep it in the refrigerator, and when thirst sets in, quench it by diluting the soup with water.
In addition, in cooking there are 3 varieties of gazpacho: white, green and red. But today I want to focus on the last recipe, because... cold tomato gazpacho soup, a step-by-step recipe with photos of preparation of which I want to offer - this is the most common among housewives and cooks.
- tomatoes – 500 grams,
- cucumbers – 0.5 pcs.,
- bell red pepper – ¼ part,
- onions – 0.5 pcs.,
- garlic – 1 clove,
- green cilantro – 2-3 sprigs,
- olive oil – 2-3 tbsp.,
- sugar – 1 tsp,
- salt - to taste,
- ground black pepper - to taste,
- lemon – 0.5 pcs.
Wash the tomatoes, cut into 4 parts and place them in the blender bowl.
Wash, peel and cut vegetables and herbs into any size.
Add the prepared vegetables to the tomatoes in the blender bowl.
Puree all products using a blender until smooth.
Then grind the tomato mass through a sieve. Discard the remaining pulp.
Pour olive oil and the juice of half a lemon into the tomato puree. Season with salt, pepper and sugar. Mix the ingredients well and store the soup in the refrigerator.
When you want to cool down, dilute the gazpacho with drinking filtered water in a 2:1 ratio (gazpacho:water) and pour it into plates. Although these proportions are conditional, so you can adjust the consistency and taste of the soup yourself.
We cook them all the time and eat them with great pleasure. How often do you add new seasonal dishes to your menu? For a change, let's prepare gazpacho soup, which comes from hot, sultry Andalusia!
Sometimes the name of the immensely popular cold soup is mistakenly written as “gaspacho.” We will stick to the spelling of "gazpacho" as the correct spelling. Let's begin our rather extensive story and find out a recipe for gazpacho, which is easy to make at home. However, there will be many recipes.
Today Irina Rybchanskaya, the presenter of our column, will present the Spanish gazpacho soup to us. The story continues with Irina.
Hello, dear readers of Irina Zaitseva’s blog. Today we have on our program a dish that causes a lot of controversy in the culinary community and among food lovers. The dish is completely simple, having the most “peasant” origin, and is now prepared in the best restaurants in the World and in simple Spanish taverns.
This simple dish has an astronomical number of options and their countless variations. The debate about which gazpacho recipe is the most classic never subsides. Venerable masters and simple housewives avidly argue that their recipe is the only correct and authentic one.
We won't debate. Often folk dishes in their origins are not so tasty. Over the centuries, their recipes have undergone a huge number of changes. If Spanish housewives had not constantly experimented in their kitchens, we would never have known the taste of gazpacho with tomatoes, since tomatoes for this soup began to be used only in the nineteenth century.
I will present a classic gazpacho recipe, although this definition is not entirely correct. Rather, it will be the simplest soup that can be prepared at home. The calorie content of the dish is low - from 20 to 50 kcal per 100 g, depending on the composition of the ingredients.
Gazpacho soup - classic recipe with step by step photos
Let's start with this recipe. It is very typical of Andalusia, where my long-time friend Carlos Arguñana, a wonderful cook, lives.
Everything is simple here, no fancy ingredients or spices. The taste is most consistent with the “folk” and not the restaurant version. Step-by-step photos will illustrate the preparation of classic Andalusian gazpacho.
Ingredients
- 1/2 kilogram of tomatoes;
- 1/2 medium cucumber;
- 1/2 medium fresh green pepper;
- 15 ml olive oil;
- 1 clove of garlic;
- 3 tablespoons of wine vinegar (5%);
- salt.
For garnish
- Tomatoes;
- cucumbers;
- onions or red salad onions;
- bell peppers of different colors;
- hard-boiled egg;
- pieces of toasted white bread;
- additional portion of olive oil;
- thyme, basil or parsley.
How to cook at home
Wash the vegetables. Peel the cucumber, remove the skin from the tomato, put it in boiling water for a minute and then in cold water. After this manipulation, the skin will come off very easily. Peel the garlic.
Soak the bread in vinegar and a small (50-60 ml) amount of clean water, mix with vegetables, pour in olive oil, add a little salt, and leave in a cool place for a couple of hours.
Throw the prepared ingredients into a blender, beat, taste, add vinegar, water, olive oil and salt if necessary.
Refrigerate the soup for several hours - gazpacho is good cold. It should only be cooked on a very hot day. If desired, crushed ice can be added to the finished soup.
Served separately are cucumbers cut into small pieces or strips, cubes of fleshy tomatoes, multi-colored peppers, toasted pieces of white bread, chopped hard-boiled eggs.
Each eater adds a little bit of everything to his plate, sprinkles the gazpacho with herbs and eats. The side dish is added as needed. This is done, sometimes, several times.
As you can see, preparing cold tomato gazpacho soup at home according to the classic recipe is not at all difficult!
Below are the comments of my Andalusian friend about the recipe for making traditional gazpacho:
Remarks by Carlos Arguñan
- Classic gazpacho is not at all such a bright soup as foreigners usually imagine and as photographers depict it.
- To give it a brighter color, you can add a little sweet paprika to the gazpacho, pour good tomato juice instead of water when whipping, and use only the ripest tomatoes for cooking. You will only have these in August.
- In some families, onions are never used to make gazpacho. In others, the correct recipe is considered to be a soup that definitely includes onions.
- All families agree that onions are a must as a side dish;
- Hard-boiled eggs are also a controversial ingredient. More often it is added to another cold Spanish soup - salmorjo from Cordoba. But there are lovers who cannot imagine gazpacho without adding hard-boiled eggs and even pieces of ham.
- Do not substitute green peppers for red ones. Green has a special taste and does not have the sweetness of red pepper, which is considered inappropriate in gazpacho. Save the red one for other delicious soups.
- Cover the bowl with the soup with cling film to prevent oxidation and leave it in the refrigerator for a day - it will become even tastier. Although this, of course, its nutritional value will decrease.
- Gazpacho should not be too watery - do not pour too much liquid into it.
- It is best to use a powerful blender (from 1KW) for blending. With its help, gazpacho is obtained with excellent consistency. After processing, tomato seeds are practically not felt in the soup. Moreover, you don’t have to peel the skin from the tomatoes - it will still be invisible and undetectable to taste in the finished dish.
Gazpacho recipe from Yulia Vysotskaya
Please watch the video in which Yulia Vysotskaya presents her gazpacho recipe.
Homemade shrimp gazpacho recipe
This is a typical Spanish restaurant recipe. There is not much left of the traditional soup here. But it is tasty and looks impressive. We will try to recreate it at home.
Ingredients
- Two large ripe tomatoes;
- garlic clove;
- 1/2 medium onion;
- 1/2 medium green pepper;
- 30 ml olive oil;
- a tablespoon of red wine vinegar (5%);
- half a red pepper;
- a third of fresh cucumber;
- 350 ml of good tomato juice;
- salt.
For garnish
- 3 large shrimp;
- 15 g butter;
- 20 ml olive oil;
- ground black pepper;
- diced tomatoes and cucumbers;
- salt;
- rosemary or basil (optional)
How to cook
- Wash the tomatoes, remove the skin, cut into pieces.
- Remove the stems from clean peppers, cut them in half, remove the cores with seeds, and cut into cubes.
- Peel the onion and garlic.
- Place tomatoes, red peppers, onions, and garlic in a fireproof dish greased with olive oil. Bake for five minutes at 180°C.
- Cool, place in a blender bowl, pour vinegar, olive oil, green pepper, peeled and chopped cucumber, tomato juice, salt. Process until a puree-like, not too thick mass is obtained.
- Place the finished gazpacho in the refrigerator for at least two hours.
- Clean the shrimp and remove the intestines.
- Fry raw thawed shrimp in a mixture of butter and olive oil for about ten minutes, stirring occasionally. Salt and pepper.
- Pour the thoroughly cooled soup into a suitable container or simply into glasses, and place shrimp on the edge of the glass. Decorate with greens. You can additionally garnish with sliced cucumbers and peppers.
At home, you can prepare another restaurant version of the famous soup - strawberry gazpacho.
Ingredients for four servings
- ½ kg strawberries;
- two tablespoons of sugar;
- 2 small slices of whole grain bread;
- juice of one medium lemon;
- one tablespoon of white wine vinegar (5%);
- 25 ml olive oil;
- four ice cubes;
- strawberries for decoration.
How to cook
- Wash the strawberries along with the sepals, remove the sepals.
- Slice the strawberries, pour in lemon juice, olive oil, and sugar. Leave to soak for thirty minutes.
- Lightly soak the bread and place in a blender bowl. Place pickled strawberries there, pour vinegar, and add crushed ice.
- Process in a blender until you obtain a light puree.
- Serve garnished with a fresh strawberry.
Cold tomato soup gazpacho with baked vegetables
This version of gazpacho is used in Spanish restaurants as a base, to which a side dish of assorted seafood, crab, baked onions and zucchini is added.
Ingredients
- 1 kg tomato;
- three cloves of garlic;
- two slices of zucchini or zucchini;
- sprigs of fresh thyme;
- four tablespoons of olive oil;
- two slices of stale white bread (from the previous day);
- half a liter of purified water or tomato juice;
- one tablespoon of wine vinegar (5%);
- salt.
How to cook
- Wash the tomatoes, remove the skins, cut into quarters.
- Peel the garlic, mix with tomatoes and zucchini slices.
- Bake the vegetables in the oven at 100°C for two hours, cool.
- Pour vinegar and olive oil over the baked vegetables and sprinkle with salt. Leave to marinate for a quarter of an hour.
- Lightly soak the bread, put it in a blender bowl along with the baked tomatoes and zucchini, pour in water, and process until pureed.
- Chill in the refrigerator for at least two hours. Serve with a sprig of thyme.
- Garnish cold tomato soup, if desired, with crab meat or assorted seafood. If desired, you can serve onions, zucchini, and boiled broccoli stalks baked in olive oil separately.
Dear readers of Irina Zaitseva’s blog! Today I presented you with several interesting, in my opinion, gazpacho recipes. There was a traditional recipe, and newfangled restaurant versions, a raw food version and roasted vegetable soup. Everyone can choose something to suit their taste.
I will be glad to hear your feedback and answer all your questions about cooking.
Dear readers, if you are interested in other culinary recipes, I invite you to our “Culinary Etude” section. You can go to the category by clicking on the button
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Classic gazpacho is a dish of Spanish cuisine, which was previously the main food of poor peasants working in the fields in incredible heat, as it quenched thirst and satiated well. With a low calorie content, the soup was not tiring and encouraged further work.
In the modern world, it is prepared by many people as an alternative to other cold soups.
Secrets of making gazpacho
The composition of the products used in its preparation involves obtaining a mass of vitamins and at the same time “cooling” the body in the heat. The latter, by the way, has a beneficial effect on the process of weight loss, since eating almost any cold food leads to weight loss.
Cold soup is not the most common dish in cooking. Therefore, gazpacho has become so popular due to its simplicity and rich taste.
Gazpacho is served in chilled glass bowls or bowls, always with ice. You need to store it in the refrigerator in a special clay pot, this way it enhances its unique taste. And the true taste of the soup appears the next day after preparation. Gazpacho is eaten only in the summer, in the heat, when ripe natural vegetables are available in abundance in the markets.
How to make gazpacho at home? We will tell you the recipe!
The cold soup contains pureed tomatoes, olive oil, cucumbers, sweet peppers, stale white bread, garlic, lemon juice, wine vinegar, hot pepper. The dish is of Andalusian origin and is a typical representative of the soups of Mediterranean cuisine.
In principle, there is no single recipe for gazpacho - no matter how many housewives prepare it, there are so many different interpretations. Each cook has his own secret to making delicious cold soup, and adds his own family favorite ingredient. Gazpacho can be prepared with fish, meat, strawberries and melon, shrimp and capers, grapes and sour cream.
Classic gazpacho recipe
It is not difficult to prepare gazpacho according to the classic recipe - the main thing is that the ingredients are at hand, and certainly fresh. If you don't have tomatoes at home, you can easily replace them with tomato juice. You can also fantasize and experiment with the other components. When serving, be sure to serve croutons with or without garlic, in small cubes or in pieces.
The soup must be cold; for this purpose, there may be ice on the table. The base of the soup should be chopped and pureed, and a small part of the ingredients should be cut into cubes or plates. All types of gazpacho should contain olive oil (even if you are preparing it in reserve for the winter), it softens the taste and makes the dish richer. The presence of vinegar keeps the soup from fermenting and also gives it a unique flavor accent.
Ingredients:
- Tomatoes (slightly overripe) – kilogram;
- Yellow sweet pepper – 2 pieces;
- Long cucumber – 1 piece;
- Spanish red onion – 1 piece;
- Garlic – 2 cloves;
- White stale slice of bread (preferably white);
- Wine vinegar - a tablespoon;
- Olive oil – 2 tablespoons;
- Salt, sugar - to taste.
Preparation:
Wash the tomatoes, then peel the skin using boiling water (lower for 2 minutes, after making cross-shaped cuts on the side of the stem; after boiling water, cool sharply with cold water). This makes tomatoes easy to peel. Next you need to cut and remove the stalk and seeds. Peel the pepper from stems and seeds, cut into cubes. Crush the garlic with a knife or pestle. Peel and chop the onion.
Peel the cucumber and cut into large cubes. Break the bread into several pieces. Grind everything in a blender until smooth, adjust to taste with salt, vinegar, sugar, lemon and Tabasco sauce. You can rub it through a sieve, but it is not necessary. Season the soup with olive oil, stir, pour into a clay jug. Refrigerate until the next day, or at least 3 hours to cool.
This first course is usually served with freshly prepared white bread croutons. To prepare them, bread should be cut into large squares and fried in olive oil. When serving, garnish the dish with finely chopped sweet green peppers, drizzle with olive oil and add a couple of pieces of ice.
Tomato soup for spicy lovers
For lovers of spicy food, you can prepare cold tomato soup with hot peppers. For four servings of soup, you need to take a liter of fresh tomato juice, two cucumbers, two hot peppers, two onions, 50 grams of white vinegar, Tabasco sauce to taste, salt, ice.
We peel all the vegetables, chop them, grind them in a blender, then rub them through a sieve and bring them to the desired taste with the help of seasonings and spices. If you like very hot dishes, add more Tabasco sauce. The resulting mixture must be cooled in the refrigerator for at least three hours. We put ice in the glasses (it is advisable to use crushed ice), and pour portions of soup on top, garnish with chopped cucumber and herbs.
Of course, those people who have gastritis or gastric ulcers are strongly discouraged from eating such dishes. But for those who have low acidity of gastric juice, they will come in very handy.
Gazpacho cannot be called an exotic dish, but it obviously will not be a regular guest on your table. Perhaps, before today's close acquaintance with this tasty and healthy dish, you did not even know about it.
The main remarkable quality of this dish is the preservation of all its main components in their original form, which is why they continue to carry all their main valuable properties. Bon appetit!
Cold Gazpacho soup is of Spanish origin. And if we take the geography of this dish even more seriously, it is considered one of the famous Andalusian cuisine. To prepare gazpacho, only ingredients that have not undergone heat treatment are used. Traditional Spanish soup is made from tomatoes, garlic, cucumbers, sweet peppers, stalked celery, olive oil and bread.
There are a hundred, if not a thousand, options for preparing this dish. The difference may depend on the addition of minor ingredients and the degree of grinding of the main ones. The consistency of the soup may vary in different parts of Spain. Gazpacho can take the form of a thick drink or a “liquid salad.”
IMPORTANT: There is a classification of this soup according to its color. Traditional cold gazpacho can be red, green or white. Red color comes from tomatoes, green from sweet peppers and herbs: basil, parsley, mint, cilantro, etc. White gazpacho is made from blanched almonds and pine nuts.
Every Spanish village has its own recipe for this soup. And many families still jealously preserve the recipes for this soup, handed down to them by their ancestors.
Classic cold gazpacho soup - step-by-step recipe
Today, the classic cold gazpacho soup is prepared far beyond the borders of Spain.
This soup tastes similar to our okroshka. But traditional gazpacho does not contain meat, much less sausage. Making this soup is a pleasure. And with its help you can not only satisfy your hunger, but also your thirst on a hot sunny day.
IMPORTANT: One of the main ingredients of gazpacho is tomatoes. But, in order for the soup to turn out tender and appetizing, when preparing it, it is necessary to use peeled tomatoes. The easiest way to peel tomatoes is this way. You need to slightly cut their tops, put the tomatoes in boiling water for 30 seconds. Then you need to rinse the tomatoes with cold water. The skin will come off very easily and simply.
Step by step recipe:
- Peeled tomatoes (400 g) need to be cut into cubes
- We clean sweet peppers (2 large ones) from seeds and cores
- Grind them into medium sized pieces
- Cut cucumbers into approximately the same pieces (2 medium ones)
- Place chopped vegetables in blender
- Add to them onions (1 piece) and garlic (3 cloves)
- It is also advisable to cut them into small cubes
- An important ingredient in gazpacho is salt.
- It goes well with tomatoes. But it is advisable not to overdo it with this ingredient.
- For lovers of spicy dishes, you can add pepper (a pinch) to this soup.
- You can choose either black or red ground pepper
- Whisk all the ingredients
- In a separate container, mix olive oil (3 tablespoons) with wine vinegar (10 ml)
- Mix and pour into blender bowl
- Mix the ingredients again, pour the gazpacho into the pan and place it in the refrigerator
- You can eat this soup after 3-4 hours.
The classic version of gazpacho is described above. You can add fresh herbs to the base prepared in this way: basil and marjoram. Or dry seasoning. If the soup turns out to be too thick, it can be diluted with tomato juice or mineral water.
Spanish gazpacho soup
If you don’t know what to treat yourself to on a hot summer day, take a closer look at traditional Spanish gazpacho
This cold soup contains many vitamins and is very filling. At the same time, it does not contain any products of animal origin. This means that gazpacho can be eaten on a vegetarian diet.
Spanish gazpacho is a thick tomato puree with olive oil and lemon juice, to which garlic, onions and olives are added. This extravaganza of tastes and aromas can not only satiate your stomach, but also quench your thirst on the hottest day.
- Peel tomatoes (1 kg) and cut them into large cubes
- It is also better to peel cucumbers (500 g). Cut them into strips
- Remove seeds and core from red bell pepper (300 g)
- Cut it into small pieces
- Peel white onion (100 g) and garlic (2-3 cloves), and finely chop
- It is advisable to chop these vegetables as finely as possible
- Place all the ingredients in a blender bowl and puree them
- Grind cilantro (10 g) and celery (50 g).
- By the way, you can use other greens: dill, parsley
- Pour cold water (0.5 cup) into a bowl and add lemon juice (to taste), salt and spices.
- Mix the ingredients and pour into the vegetable puree
- Pour a little olive oil (20 ml) and mix everything again
- Cut the pepper, cucumber and tomato into medium cubes.
- Place them in a saucepan and add vegetable puree from a blender.
- The soup should sit in the refrigerator before serving.
- Gazpacho should be poured into deep plates, garnished with herbs and olives
Italian gazpacho soup
This cold soup is also very popular in Italian cuisine.
At the same time, the Italians diversified the number of ingredients. They prefer to use more herbs when preparing this soup. And wine vinegar is replaced with lemon juice. In addition, the process of preparing gazpacho in Italian is somewhat different.
- Peel tomatoes (1.5 kg), cut into cubes and place in a blender bowl
- Make tomato puree separately from the other ingredients
- Peel cucumbers (500 g) from seeds, and sweet peppers (1 pc.) from seeds and core
- Cut them into pieces
- We do the same with onions (1 pc.) and garlic (2 cloves) and grind in a blender
- Combine both masses (you can use a blender), add olive oil (120 ml), lemon juice (1 tbsp) and chopped coriander
- Salt, pepper and leave in the refrigerator
- Serve in deep plates with rye breadcrumbs and chopped celery
To the traditional base of this cold soup, Italians can add marinated artichokes, pitted olives, small beans and various herbs.
How is gazpacho soup traditionally served?
Today gazpacho is a separate dish
- But in Andalusia it is still served as a second course, after the main course. And the Spaniards from Seville prepare such a “liquid salad”, pour it into a jug and put it in the refrigerator. When thirst overtakes them, they pour it into a glass and drink it, diluting it with water.
- Gazpacho soup is traditionally served with breadcrumbs. They are very easy to prepare. You need to cut the bread into equal cubes and sprinkle with seasoning. After which they are placed in a frying pan and fried on all sides. In this case, oil cannot be used
- Of course, you can use store-bought breadcrumbs, but their sharp taste will ruin all the charm of gazpacho.
Gazpacho soup according to Dukan
Such a healthy, fortified soup was not ignored by the famous French doctor Pierre Dukan when he compiled the menu for his famous diet. The benefits of vegetable soups are enormous.
As for gazpacho, this tomato soup can not only saturate the body with useful vitamins. It contains olive oil, rich in omaga-3 acids. They are able to break down excess fat and remove it from the body.
- Place peeled tomatoes (3 pcs.) into the blender bowl.
- Wine vinegar (5-6 ml), olive oil (10 ml), tomato juice (400 ml), chopped cucumber, chopped bell pepper (2 pcs.), chopped garlic (3 cloves), onion (1 pc. ), Tabasco sauce, coriander, salt and cilantro are also placed in a blender
- Beating the vegetables
- If the puree turns out thick, you can increase the amount of tomato juice or dilute it with mineral water
You can add shrimp or other seafood to the ready-made gazpacho soup. Just like traditional cold soup, Ducane gazpacho can be served with breadcrumbs and chopped herbs.
Gazpacho soup with celery
Cold gazpacho soup can be not only the traditional red color, but also green
You can prepare this vitamin dish from cucumbers, celery, mint and bell pepper.
- Grind mint leaves (several pieces)
- Sweet bell pepper (preferably green), cored and cut into small cubes
- Peel cucumbers (500 g) and also cut into small pieces
- Place peeled celery root (1/4 part) in a blender bowl, add salt, ground pepper and pour olive oil (2 tablespoons)
- Stir until smooth
- Separately, in a blender, beat cucumbers, apple cider vinegar (1 tablespoon), chopped mint, wasabi paste (1 teaspoon), olive oil (2 tablespoons) and ice cubes
- Combine both purees and cool
- Grind celery greens (several sprigs) with salt in a mortar
- Coat the edges of whiskey glasses with olive oil and dip them in a mixture of celery and salt.
- Pour green gazpacho into them
- Add natural yogurt (250 g) and sprinkle with chopped bell pepper
- Cool before serving
This dish can be used to decorate a holiday table. Or you can simply pamper your loved ones on a hot summer day.
With avocado
Avocado, another ingredient often used to make cold gazpacho soup
Avocado has tender and healthy pulp. Which contains many substances necessary for the body.
- Soak the bread in water
- Peel the garlic (2 cloves), remove the core from tomatoes (5-6 pcs.) and peppers (1 pc.)
- Cut ripe avocado (1 pc.) into two parts and remove the pulp using a spoon.
- Place avocado pulp, tomatoes and peppers in a blender bowl.
- Add lemon juice (1/2 lemon), olive oil (2 tablespoons), salt and soaked bread.
- Beat and check for taste.
- If there is not enough salt, you can add
- Sprinkle with herbs and serve
Gazpacho with avocado is very popular in Mexico. There, a traditional ingredient for this country - chili pepper - is added to this soup. But they try to choose a variety of this pepper that is not very hot.
Hot gazpacho soup
If cold soups are popular in summer, then in winter in Spain they prepare hot varieties of this dish
And even if Spanish winters are not cold enough, the inhabitants of the Iberian Peninsula, unaccustomed to low temperatures, warm up with hot gazpacho. This dish is prepared in the province of Extremadura.
- Boil eggs (6 pcs.) 11 minutes after the water boils
- Cut ham into small squares (150 g)
- We do the same with soft cheese (150 g) and bread (1 piece)
- Grind smoked sausage (0.5 sticks)
- Boil chicken breasts (2 pieces) and chop them too
- Crush the garlic (3 cloves) in a mortar and mix it with salt
- Mixing products
- Separate the yolks from the whites, chop the yolks and add to the salad
- Pour vinegar into it (2-3 teaspoons)
- Pour in the remaining broth from cooking the breasts (750 ml)
- Add chopped egg whites, bread and olive oil (4 tablespoons)
- Mix and serve
Instead of chicken breasts, you can use any poultry or rabbit meat in this dish. There are also vegetable recipes for hot gazpacho. But, they are not as tasty and original as cold ones.
Tomato soup gazpacho
Tomatoes are perhaps the main ingredient of gazpacho.
They go well with herbs, vegetables and seafood. There are recipes for this soup with fish, shellfish and shrimp.
- Preparing tomato dressing
- Mix tomato juice (1 liter) with lemon juice (0.5 pcs.)
- Add dried bread (2 slices), chopped onion (1 piece), olive oil (2 tablespoons), sherry vinegar (2 tablespoons) and a pinch of salt
- Beat everything in a blender
- Finely chop the tomatoes
- Pour the chilled tomato puree into plates, add tomatoes, grated cucumber and boiled and peeled shrimp.
Gazpacho with shrimp is a wonderful dinner after a hard day at work.
Calorie content of soup
Nutritional value of cold soup "Gazpacho" (per 100 grams):
Calories: 47 kcal.
Proteins: 0.8 g.
Fats: 3 gr.
Carbohydrates: 4.6 g.
| Product | Measure | Weight, g | Bel, gr | Fat, g | Angle, gr | Cal, kcal |
| Tomato (tomato) tomato (tomato) | 2 pcs | 190 | 1.14 | 0.38 | 7.98 | 38 |
| Onion onion | 20 gr | 20 | 0.28 | 0 | 2.08 | 8.2 |
| Garlic garlic | 2 g | 2 | 0.13 | 0.01 | 0.6 | 2.86 |
| Fresh basil fresh basil | 5 g | 5 | 0.13 | 0.03 | 0.22 | 1.35 |
| Celery celery | 20 gr | 20 | 0.18 | 0.02 | 0.42 | 2.4 |
| Olive oil olive oil | 1 tsp | 7 | 0 | 6.99 | 0 | 62.86 |
| Salt salt | 2 g | 2 | 0 | 0 | 0 | 0 |
| Total | 246 | 1.9 | 7.4 | 11.3 | 115.7 | |
| 1 serving | 246 | 1.9 | 7.4 | 11.3 | 115.7 | |
| 100g | 100 | 0.8 | 3 | 4.6 | 47 |
Inga. I once tried to make this soup from frozen tomatoes. It turned out just terrible. Gazpacho is a seasonal dish that can only be made from juicy and ripe tomatoes.
Christina. A friend who often visits Spain told me about this soup. When preparing it, there is one important rule - “No skins.” Gazpacho is prepared only from vegetables from which the skin has previously been removed.
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