Step-by-step recipe for preparing the classic soup “Gazpacho.” How to make gazpacho tomato soup

In Spain, everyone is very fond of the traditional first dish, the recipe of which is used all over the world. made from tomatoes is very tasty and healthy due to the various vegetables it contains. The tomatoes included in its composition contain the substance lycopene, which protects the heart and gives men strength. This dish can be found on restaurant menus in Spain. Ground tomatoes, cucumbers, onions, garlic and sweet peppers are seasoned with lemon juice, vinegar and olive oil, various spices and This soup is served with white bread crumbs. There are a lot of recipes for this Spanish dish. Let's look at how to prepare tomato gazpacho soup in more detail.

Traditional gazpacho

Ingredients: one and a half kilograms of tomatoes, two sweet peppers, eight hundred grams of young cucumbers, two hundred and fifty grams of stale wheat bread, one onion, three cloves of garlic, eight hundred grams of strawberries, half a lemon, hot pepper, salt and spices to taste, balsamic vinegar.

Making soup

Gazpacho, the recipe for which we will now consider, is very simple to prepare. First of all, wash all vegetables well. Sweet peppers are baked in the oven, then cooled and peeled. The juice along with the flesh is placed in a blender. Peeled and seeded tomatoes are also sent there, pre-cut into four parts, and everything is ground. The resulting puree is poured into a saucepan, leaving only one third of it in the blender. Peeled cucumbers are chopped and also ground in a blender along with bread, onion and garlic. Add salt and a little olive oil to the same mass and beat well. All this is poured into a saucepan and mixed, crushed strawberries are added, sprinkled with salt and spices, lemon juice is poured in and put in a cold place for two hours.

Cold gazpacho tomato soup is poured into plates, into each of which they put a pinch of cucumber peel and two rings of hot pepper. Olive oil is also served separately and can be added as desired.

In Spain, in addition to (cold) dishes, there are many options for preparing hot first courses. Gazpacho is no exception.

Gazpacho soup: recipe

Hot soup is loved not only by Spaniards, but by residents of many other countries. It is very easy to prepare.

Ingredients: two cloves of garlic, one green pepper, four ripe tomatoes, one kilogram of stale bread, one bitter orange, olive oil.

Preparation

Place the tomatoes and a piece of bread in a saucepan, add water and bring to a boil. After boiling, they are removed and the water is left for further preparation of the soup. The peel is removed from the tomato, the remaining bread is kneaded with your hands and everything is adjusted. Place garlic, chopped pepper, salt, boiled and fresh bread, tomatoes into a blender and beat well. If the mass turns out to be thick, add a little water to it. Then add olive oil and continue whisking. Tomato gazpacho soup is transferred to a saucepan, wrapped in a towel and left to brew for ten minutes. After time, it is poured hot into plates and sprinkled with bitter orange juice. Serve to the table, garnished with a sprig of greenery.

Extremaduran gazpacho soup: recipe

It is not difficult to prepare hot soup, and it takes very little time.

Ingredients: six eggs, three cloves of garlic, two chicken breasts, one hundred and fifty grams of soft cheese, one hundred and fifty grams of ham, one smoked sausage, one slice of white bread, four tablespoons of olive oil, salt and vinegar, one tomato.

Preparation

Cook the eggs for eleven minutes after boiling. Ham, smoked sausage, cheese and bread are cut into small cubes. The chicken is boiled and also cut. Separately soften the garlic with salt, add boiled yolks and vinegar. Add here three-quarters of a liter of cold chicken broth, chopped egg whites, butter, bread, tomatoes, mix everything and bring to a boil. Hot tomato gazpacho soup, the recipe for which we reviewed, is poured into plates, adding sausage, cheese, ham and chicken to each.

Gazpacho with tomatoes, cucumbers and shrimp

Ingredients: five hundred grams of tomatoes, two cucumbers, four small sweet peppers, one large onion, one slice of white bread, one bunch of cilantro, one bunch of green onions, six tablespoons of olive oil, four hundred grams of shrimp, salt and spices to taste.

Preparation

Gazpacho tomato puree soup is prepared as follows: heat the oil in a frying pan, add onions, salt and spices, and fry for ten minutes. The tomatoes are peeled and put into a blender along with the peppers, then ground. Separately, diced bread and garlic are fried in oil, then they are sent to the tomatoes along with onions, cilantro, and cucumber. Lemon juice, salt and spices are added to the mixture. The chilled soup is poured into plates, and then four shrimp are placed in each of them. A plate with radishes, cucumbers, avocado or mango, and canned corn is served separately.

With and cheese

This tomato gazpacho soup is very healthy. Cooking it is not difficult.

Ingredients: seven yellow tomatoes, one sweet yellow pepper, twenty-five grams of pine nuts, one hundred grams of feta cheese, two tablespoons of wine vinegar, one handful of basil leaves, two tablespoons of olive oil, as well as three hundred grams of salami, two slices of bread, salt and pepper to taste.

Preparation

Peeled peppers and tomatoes are ground in a blender. Then add vinegar, oil, salt and pepper. The mass is cooled and poured into plates or glasses. The finished tomato gazpacho soup, the recipe for which we have just reviewed, is seasoned with basil, cheese and nuts, salami, and bread cubes.

Country-style gazpacho

Ingredients: two cups of diced cucumbers, two cups of chopped red bell pepper, two cups of chopped peeled tomatoes, half a cup of chopped onion, two cups of half a cup of wine vinegar, as well as thirty-five grams of olive oil, salt, pepper and Tabasco sauce to taste .

Preparation

Place all the ingredients in a bowl and mix them. Place half of the mixture in a blender and blend until smooth. The mixture is again poured into the bowl and placed in a cold place for six hours. The finished soup is poured into glasses and consumed on a hot summer day.

Finally...

Gazpacho is considered an ancient Spanish dish, which was previously prepared from green vegetables. However, over time, the soup turned red. Traditionally, it is not cooked on the stove; the soup is eaten cold, with the cup placed on a dish with ice. It perfectly quenches thirst and refreshes, and is light. It usually contains tomatoes, peppers and cucumbers, onions and garlic, olive oil and vinegar. And for a more delicate taste add sour cream or yogurt. Gazpacho saturates the body with energy, which is necessary during the hot season. And if you want to stock up on proteins, you can serve fried meat with the soup. You can take the soup with you to a picnic or the beach in a cooler bag. In any case, preparing it does not take much time; you can prepare it in just half an hour.

In winter, when you want to warm up, you can prepare hot gazpacho; the Spaniards know many recipes for such a dish. The composition of the ingredients is not much different from the “cold” version, and so is the cooking process. It is very convenient to have several options for preparing a delicious Spanish soup that invigorates and refreshes, warms and gives strength.

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 is a cold tomato soup with pieces of bread, pepper, garlic, olive oil, cucumbers, onions, lemon juice, salt, spices and vinegar. Gazpacho soup is very popular in Spain, Portugal, southern France, the USA, Mexico, Latin and South America.

Initially, gazpacho was made only from bread, olive oil and vinegar. It was a stew similar to the Russian prison. This is how this soup was known during the Roman Empire and was prepared throughout modern Spain, Portugal, Italy and the south of France. The appearance of gazpacho in the form in which we know it now began in Andalusia long before Columbus’s voyages to America. They started using overripe vegetables in the soup, and the gazpacho was an unappetizing greenish color.

Many will be surprised, but tomatoes in gazpacho appeared only in the 19th century and they did not want to recognize the newfangled red gazpacho for a long time and even actively resisted the innovation, continuing to prepare the traditional version with bread crumb, vegetables, olive oil, and vinegar. Moreover, in cookbooks the name caspacho often refers to a stew with vegetables rather than a cold soup. This division, obvious in the 18th and 19th centuries, today can confuse the unprepared public - the same name is used to call a pureed tomato soup and the same name is called a stewed meat dish.

The origin of the name of this Spanish dish lies in the play on several verbs denoting tearing, macerating and chopping. The Spanish still argue about the name and the primacy of the name, but the rest of the world has long accepted gazpacho as one of the main Spanish culinary brands. The dish spread beyond Spain and gained international recognition, first in Spanish-speaking countries and then throughout the world. Gazpacho is loved for its ease of preparation, fresh and clear taste, pleasant vegetable richness and beautiful color.

We will offer a basic recipe for gazpacho, as it is seen in Spain. It’s worth clarifying right away that it’s not customary to give exact proportions, because everyone prepares their own gazpacho, and to describe everything by gram is to kill the poetry of cooking. This approach to the recipe is observed in Italy, and in southern France, and in general in many Mediterranean countries. Typically, experienced chefs emphasize certain operations or make important comments on the quality of the food, its ripeness or the use of vegetable varieties. In any case, by preparing gazpacho far from its historical homeland, we will get our own soup, which will be completely in accordance with European culinary traditions. The most important thing is not to be afraid of ruining anything. This is exactly the case when you need to try hard to cook poorly or incorrectly.

So, recommendations from Spanish and Portuguese chefs:
. Use good ripe vegetables. Rinse them well, peel and cut into cubes.
. Remove seeds and skins by pouring boiling water over vegetables.
. Bread may be stale, but not moldy. Soak it in water before use. The bread must be wheat.
. You can dry the bread yourself. Make croutons using a grill pan or oven. Croutons should not be too dry.
. If you want classic gazpacho, use a mortar and pestle. Gazpacho cooks faster in a blender, but produces an overly homogeneous structure and foam.
. Even if you prepare everything in a blender, be sure to pound fresh herbs in a mortar before adding them to the jug.
. Add ice water.
. Taste your gazpacho before and after adding spices, salt, garlic and olive oil. Add in small portions - perhaps the amount of additives will seem sufficient to you during an intermediate test.

Gazpacho in Andalusian style

Ingredients:
stale bread,
tomatoes,
cucumbers,
Bell pepper,
greenery,
onion,
garlic,
olive oil,
vinegar,
salt.

Preparation:
Wash the vegetables, peel the rough skin and cut into cubes. Remove the seeds. Make croutons or use stale bread. Soak the bread. For the traditional method, first grind spices and aromatic ingredients, such as garlic, in a mortar, and then grind the vegetables in small portions and mix in a common plate. For a modern blender method, place the tomatoes, cucumber, onion, garlic, pepper and soaked bread crumbs in a blender jar and blend. Add spices in portions.

Gazpacho is somewhat similar to Russian okroshka, and here’s why. Sometimes, to diversify the soup, finely and medium-cut pieces of ungrinded vegetables, croutons, ham, eggs, boiled green peas or seafood are added to gazpacho. The only difference is that they are added to a plate or mug with gazpacho already poured, rather than pouring gazpacho into the slices. For this version of the soup, it is customary to make gazpacho not too liquid and add water sparingly. This version of gazpacho is called salmorejo in southern Spain. Supposedly, a similar soup served as a marinade for cooking big game, but over time it merged with gazpacho and became one of its regional versions.

Another version of gazpacho is considered ajoblanco - a cold soup made from soaked bread crumb, olive oil, with the addition of garlic, almonds and vinegar. Ajoblanco is served with slices of melon in any cafe in Malaga or Seville. There are versions of ajoblanco with grapes, fresh fruit slices and baked potatoes. Blanco, that is, this soup is made white by intensively whisking olive oil with vinegar and water to an emulsion of a specific light shade. Ajoblanco and salmorejo are considered, if not the ancestors of gazpacho, then its siblings, whose culinary paths diverged at the turn of the 18th and 19th centuries.

Gazpacho with ice cubes is the most popular version of modern “tomato soup”. Gazpacho is made of medium thickness, a handful of ice cubes are poured into a broth mug and the prepared gazpacho is poured over everything. The ice will melt a little and provide additional moisture. It is important to note that only large cubes or ice of a different shape are used here, but in no case crushed ice, which can injure the oral cavity. Add ice sparingly; you only need to cool the gazpacho a little, and not make it icy.

Gazpacho has long ceased to be an exclusively Spanish soup. The appearance of tomatoes in his recipe itself meant that gazpacho was not a stale old recipe. Gazpacho allows you to cook it in many different ways, which is great! First, let's look at how gazpacho is prepared in other countries, and then look at how it is prepared in Russia, Ukraine and other countries where tomatoes have long become “like our own.”

In Latin America, from Mexico to Panama, Colombia and Venezuela, including Jamaica and Cuba, gazpacho is no less popular than in Spain. America is the birthplace of tomatoes, sweet and hot peppers. Modern gazpacho is unthinkable without tomatoes. American gazpacho is prepared with tomatoes, the same olive oil, stale bread soaked in water, garlic and spices. But the specificity of the region is the addition of avocado pulp. Avocados were cultivated by the Aztecs in the 3rd millennium BC, and were very highly valued before and after the “discovery” of the Americas by Europeans. These fruits have a neutral taste, they contain a lot of healthy fats; avocados are perfectly saturated and make gazpacho thicker and silkier in taste. Be sure to add lemon or lime juice to the avocado pulp to prevent it from darkening. Gazpacho with avocado is popular in the USA, South America, Southeast Asia, South Africa, Israel and Australia.

Gazpacho with avocado

Ingredients:
1 ripe avocado,
6-7 ripe tomatoes,
2 cloves of garlic,
½ lemon or 1 lime,
1 sweet red pepper,
1 large red chilli, mild
2-3 tbsp. spoons of olive oil,
coriander greens (cilantro),
salt,
bread.

Preparation:
Soak the bread in water. Wash the vegetables, peel the garlic, remove the core and seeds from the peppers and tomatoes. Scoop out the avocado pulp with a spoon and place in a blender jug. Squeeze lemon juice onto avocado. Add butter, bread along with the water in which it was soaked, pieces of vegetables and a pinch of salt. Grind everything in a blender. Taste and add water if thick and salt if unsalted.

In addition to avocado, gazpacho with sweet and hot peppers is very popular in Mexico. It was Mexican tastes that significantly influenced the gazpacho recipe in Europe. Mexicans add several varieties of sweet peppers and mild red chilies to cold soup. By the way, chili adds more than just spiciness to the soup. On the contrary, red pepper varieties, which are usually used as an additive to gazpacho, have a low degree of spiciness, but they are very aromatic, and small bright red pieces of chili look great in the overall mix.

In Russia, many dishes are traditionally adapted to the specific needs of modern Russian cuisine. Of course, you can find ingredients that are exactly similar to Spanish ones, or even buy Spanish tomatoes, Spanish garlic, Spanish olive oil and enjoy Spanish gazpacho, but this is not only uninteresting, it is in itself contrary to the nature of a truly folk dish. I think that any peasant of Seville and Andalusia will shake hands with our chefs for their own approach to preparing gazpacho.

So, in Russia, black rye bread is used much more often, this greatly distinguishes Russians from the rest of the world, and this is not a reason to be ashamed. Rye bread has long been recognized as an element of a healthy diet, it’s just that Europeans do not know how to bake it. We are proud of our black bread and soak the stale crust or stale edge in water at Borodinsky's. Yes, the taste will change, but black bread adds courageous confidence, northern severity and a piece of the Russian soul to gazpacho. In addition to tomatoes and garlic, which is common in Russia, you can add ripe zucchini and fresh boiled green peas. If you associate gazpacho exclusively with the color red, then add red vegetables - tomatoes, sweet peppers and chili. Be careful with chilies, some varieties can be very hot, be sure to remove the seeds and white membranes, and of course, taste before adding to the mix. If color is not important, or you are familiar with ancient traditions and know that in ancient times the dish was not so beautiful, but no less tasty, then this frees up your hands. Ripe zucchini is sometimes added to gazpacho, apples, fresh mint, dill, cilantro and even boiled hard vegetables. But priority is always given to fresh ingredients. Whether or not to add tomato paste is a personal matter. If you trust the manufacturer or the color of the soup is disastrously pale, but you want red, add it. By the way, sweet and hot peppers give a good red color.

You will be surprised, but there is beet gazpacho. The beets are boiled or baked (which is preferable), peeled, cut into cubes and mixed with any mature vegetables, garlic, tomatoes and soaked bread. Beetroot gazpacho is a rather strange soup for Europeans, but Russian cuisine has its own cold soup - botvinya, the main ingredient of which is red beets, so everything is fine. Beets make excellent friends with vegetable oil - with olive, sunflower, sesame, hemp or soybean.

By the way, about oil. Of course, olive oil goes best with gazpacho. But sometimes it is quite difficult to find high-quality olive oil and you have to think about substitutions. Before adding the oil, smell and evaluate whether you want to combine these aromas, imagine them together. If the combination does not cause dissonance, add, but in moderation. If it doesn't seem enough, add it a little later.

Vinegar or lemon juice. Everything is more complicated here. Mediterranean cuisine uses balsamic or wine vinegar. This is not the same as our clear 6% vinegar or even apple cider vinegar, which is considered mild. If you can't get balsamic or wine vinegar, use lemon juice. Sometimes, instead of water, juice from sour apples or a little sour wine are added for flavoring. By the way, the tradition of adding wine to gazpacho is still alive in some areas of Italy. True, there it is called posca and is considered a traditional soldier’s dish from the times of the Roman Empire.

We understand that the more new or unusual elements that find their way into gazpacho, the further we move away from the Spanish name, and it's time to think about our own. As you know, Russia has always had three of its own cold soups - tyurya, okroshka and beetroot soup. Tyurya is almost identical to the Roman soldier's stew from the time of Christ, and beetroot soup is a sibling of gazpacho, which suggests close intercultural exchange in the mists of time, at least in the field of cooking. At the same time, we have an ironclad response to criticism of bold experiments. The main thing is to remember that gazpacho is bread, water, olive oil, vegetables, garlic, vinegar (or lemon), spices and salt, crushed to a puree. Which vegetables to prefer and what color your gazpacho will be will depend on personal preferences.

The Gazpacho recipe is quite simple and easy to prepare at home. A spicy chilled soup will refresh you in the summer heat, and a heated dish will warm you up in the winter cold.

The classic Gazpacho recipe includes the following components:

large tomatoes - 15 units;
cucumber - 4 units;
sweet pepper - 3 units;
garlic - 4-5 cloves;
bran bread - 3-4 slices;
red salad onion - 1 head;
olive. butter - 125 g;
red wine vinegar - 4 tbsp. l.;
parsley - a small bunch;
tomato juice/cold drinking water/dry red wine - to taste.

Let's start with the spices. Combine the peeled garlic cloves and salt in a mortar and grind until a paste forms. Then add slices of bread and grind. Next, gradually pour in the oil, without stopping the pestle. When the mass becomes homogeneous, cover the mortar with film and leave for an hour and a half.

In the meantime, let's take care of the vegetables. Chop the onion into small cubes, place in a small bowl, and pour in vinegar. Remove the skins from the tomatoes, cut the fruits into quarters, and remove the seeds. With a knife, cut off the skin of the cucumber and cut into small cubes. Grease the pepper a little with oil and bake in the oven at 200 degrees. within 10 minutes. When black marks appear on the surface of the fruit, the pepper can be removed from the oven.

When the fruits have cooled a little, peel them and cut out the core with seeds.

We wash the greens, dry them and finely chop them.

Place several pieces of different vegetables into a blender bowl and chop. Gradually add all the vegetables and pickled onions. At the end, add the garlic preparation to the total mass and chop everything one last time.

Pour the mixture into a saucepan and leave to brew overnight.

Serve in small tureens, diluting the thick mass with a small amount of tomato juice, water or dry red wine diluted with water - whichever you prefer.

On a note. To make the skins of tomatoes easier to remove, place them in boiling water for a couple of minutes.

With crackers and spices

red sweet pepper - ½ fruit;
green pepper - ½ fruit;
garlic - 2 cloves;
cucumber - ½ fruit;
shallots - 2 heads;
tomatoes - 3 medium fruits;
fresh mint leaves - 10 g;
chili pepper - ½ fruit;
wine vinegar (red) - 50 g;
bread crumbs - 25 g;
ketchup - 1 teaspoon. l.;
drain oil - 10 g;
white bread - 20 g;
water - 400 g;
olive. oil, salt, pepper - to taste.

We wash the vegetables and herbs thoroughly and dry them with paper napkins. Remove the seeds from the pepper and cut the pulp into small pieces. Cut the cucumber and tomatoes into small cubes. Peel the garlic and onion, rinse and chop very finely. Grind the peeled chili seeds and mint as finely as possible.

Leave 2-3 tablespoons of pepper and cucumber in a separate plate to add to the finished dish. Combine the rest in a large saucepan, adding vinegar and ketchup. Salt and pepper to taste. Dilute the mixture with water and mix. Grind the mixture with a blender and let the soup cool in the refrigerator for a couple of hours.

In the meantime, let's prepare the crackers: fry the pulp of white bread, cut into cubes, in a mixture of melted butter and olive oil. To ensure an even golden crust, the crackers need to be stirred constantly, shaking the bowl.

Place the soup in tureens and add the same amount of vegetables to each. Crackers are served in a separate plate.

How to prepare hot gazpacho?

Hot Gazpacho soup is filling and quick to prepare:

sweet pepper (green) - 1 unit;
bread (stale) - 1 kg;
garlic - 2 cloves;
orange - 1 unit;
tomatoes (ripe) - 4 units.

Rinse the tomatoes and let them cook without cutting them. As soon as the water boils, remove the tomatoes and peel them, then cut into slices and place in a blender bowl.
Place the stale bread in a saucepan with the water from the tomatoes and continue to cook over low heat, checking its softness. When it becomes soft, break it and add it to the tomatoes. We clean the peppers from seeds, cut them into pieces and add them to the bread and tomatoes. Season with salt and add peeled garlic cloves. Grind everything with a blender until smooth.

If the soup turns out thick, add a decoction of tomatoes and bread until the desired consistency is obtained. At the end, pour in a little oil, process with a blender, then let it brew for a few minutes, and serve, pouring a little orange juice over it.

Healthy first course with celery

red tomatoes - 3 units;
celery - 2 stalks;
sweet pepper - 1 unit;
cucumber - 3 units;
garlic - 1 clove;
onion - ½ head;
fresh herbs, dried basil;
salt and sugar - to taste;
balsamic vinegar - 1-2 teaspoons. l.;
olive butter - 1 table. l.

Prepare vegetables: remove the skins from cucumbers and tomatoes, remove the core and seeds from peppers. Chop everything coarsely, including greens and celery. Place all vegetables in a blender bowl and chop. Leave in the refrigerator for 1-2 hours. In summer, you can add ice cubes before serving.

Green gazpacho recipe

sweet green pepper - 1 unit;
boiled water - 100 ml;
garlic - 1 clove;
dry white wine - 1 table. l.;
cucumber - 2 units;
parsley - 1 bunch;
a slice of wheat bread;
olive butter - 2 tablespoons. l.;
salt.

Soak the bread crumb in water.

Peel the cucumbers, remove the seeds from the peppers, and peel the garlic. Rinse and chop the greens. Combine the prepared products in a blender bowl and grind. Add oil, wine, water, salt to taste and mix everything well. Pour into tureens.

Dukan soup

3-5 ripe tomatoes;
½ sweet pepper;
½ cucumber;
1 onion;
1 garlic clove;
2 tsp. l. olive oils;
½ tsp. l. balsamic vinegar;
a little hot red pepper;
1 tsp. l. stevia;
200 g of water;
salt, ground pepper.

All products are cleaned, rinsed, cut into small pieces and placed in a blender container. Spices, vinegar and other products listed in the recipe are added to them. You need to chop vegetables, starting at low speed and ending with high speed, for 4-5 minutes. To quickly cool a dish, you can put it in the freezer for half an hour.

Gazpacho in a slow cooker

4 tomatoes;
1 bell pepper;
2 cucumbers;
1 onion;
25 m milk;
3 tsp. l. vinegar;
100 ml vegetable oil;
2 tsp. l. Tabasco sauce;
salt and spices to taste.

We wash the vegetables under running water. Remove the skin from the cucumber, cut into halves and remove the seeds. We also remove the seeds from peppers and tomatoes and cut them into small pieces. Mix with butter, sauce and milk, don’t forget about vinegar. Mix well and leave to marinate in the refrigerator for an hour and a half. Then grind in a blender for about 3 minutes until pureed. Pour it into a multicooker bowl, dilute it with a small amount of water if necessary if the consistency is very thick. Add salt and spices. Select the “Soup” mode and cook for 15-20 minutes. Then let the soup cool. Can be served with crackers.

Cooking secrets and tricks

Italian Gazpacho soup can pleasantly diversify your diet in the summer season, replacing the usual okroshka in our area, or warm you up in winter if you make it hot.

To prepare the most correct Italian soup, pay attention to the following nuances:

Italian dishes are distinguished by an abundance of herbs. They need to be added before cooling - while they are in the cold, the herbs will impart flavor to the dish.
You can serve the soup with cream, sour cream, and herbal-infused oils.
It is necessary to remove the skin from tomatoes and cucumbers. It is also correct to remove the seeds from them.
The soup is served with wheat croutons fried in oil and garlic. They go especially well with hot Gazpacho.

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 Study” section. You can go to the category by clicking on the button
below.

Delicious recipes for the whole family

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