Gazpacho soup: a classic recipe. Gazpacho classic recipe at home

The weekend promises to be hot, which means this recipe will be just in time. Gazpacho (but the spelling "gazpacho", by the way, is incorrect) is a cold soup originally from Andalusia, in Spain. Like any other dish that does not require much labor and allows certain liberties in preparation, this soup has now gained popularity all over the world. Besides, you probably won’t find a healthier first course than gazpacho. It's best to let it sit in the refrigerator for at least a couple of hours so that all the flavors blend properly.

Probably, the one who first came up with the idea of ​​​​cooking soup did not do it out of a good life. Taking a few good, tasty things and throwing them into a large amount of water so that you have something to fill your stomach - of course, you can’t do this with an abundance of food. What can we say to this man who thought in this way to overcome hunger? Of course, our sincere thanks, what else!

Soup as a dish is wonderful, no matter how you look at it. Fragrant, hot (or ice-cold if it’s hot outside), it gives strength like nothing else. It is no coincidence that cabbage soup occupies a central place in Russian cuisine - according to the modern classification, it is precisely soup, although one can argue. So, today, friends, I offer gazpacho soup recipe at home, see below...

Although the recipe for this cold soup is simple, there are ingredients without which it cannot be prepared. Mandatory ingredients include fresh tomatoes, other vegetables, garlic, olive oil, vinegar, and bread. All other components can be changed.

Gazpacho soup recipe at home

Madrid style gazpacho

So, let's talk about how to prepare stew at home.

Ingredients

• 6 tomatoes
• 3 red bell peppers
• 1 onion
• 2 cloves garlic
• 3 tbsp. spoons of olive oil
• basil sprigs
• pepper, salt

Cooking process

Scald the tomatoes, peel and chop. Chop the onion. Bake peppers without seeds on a wire rack for 15 minutes at 160°C. Place in a plastic bag for 10 minutes, remove the skin. Place the prepared onions, peppers, tomatoes, garlic, salt, oil in a blender, and then bring until smooth. Leave in the refrigerator for 2 hours. Garnish with basil in bowls.

Gazpacho soup with onions

Interestingly, gazpacho is served in different ways. For example, it can be an appetizer - in this case, tomato soup is poured into small glasses and complemented with crispy croutons and pieces of bacon. But cold soup can be a complete meal if you increase the portion.

Ingredients

• 6 tomatoes
• 2 onions
• 1 cucumber
• 2 red bell peppers
• 1 tbsp. spoon of olive oil
• 2 cups vegetable broth
• 1 teaspoon wine vinegar
• 2 cloves garlic
• a pinch of ground red hot pepper
• herbs and salt to taste

Cooking process

Scald the tomatoes, peel and grind into puree. Cut the onion into rings (set aside 4-5), seedless bell pepper and peeled cucumber into strips. Simmer the prepared vegetables under the lid for 15 minutes with oil, salt, vinegar and 150 ml of broth. Pour in the remaining broth, season with pepper and crushed garlic, and bring to a boil. In plates, garnish with onion rings and chopped herbs.

Gazpacho in a slow cooker

Ingredients

• 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, spices to taste.

The preparation diagram is as follows:

We wash the vegetables under running water. Remove the skin from the cucumber, cut it into halves and then 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, then 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.

White gazpacho

Ingredients

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

Cooking process

Soak the bread pulp in cool water, then squeeze it out.

Using a food processor or blender, beat the almond crumbs, finely chopped garlic and salt, then add the bread crumb and continue beating until smooth.

Without stopping the process, add olive oil and wine vinegar, then a little cold water, mix everything thoroughly again.

To obtain the required consistency, the soup can be further diluted with water, then you need to put it in the refrigerator.

The dish is served cold and garnished with fresh green grapes.

Traditional Italian Gazpacho

Another interesting recipe worthy of attention. The result is an original cold dish that will definitely not leave you indifferent.

Ingredients

• 1 sweet bell pepper,
• 2 heads of onions,
• 1 cucumber
• 450 g tomatoes,
• 1 tbsp. l. wine vinegar,
• 100 g white bread toast,
• 2 tbsp. l. olive oil,
• ½ tsp. paprika,
• 1 clove of garlic,
• 10 g parsley,
• 1 tsp. Salts

Preparation

Peel the skins then finely chop the tomatoes. Chop the pepper, first removing the stem and seeds. Chop the onion, cucumber and garlic. Combine chopped vegetables and grated tomatoes. Pour 400 ml of cold boiled water and 2 tbsp. l. vinegar, salt, mix. Pour in 2 tsp. oils Add paprika, beat. Cover the soup with a lid and refrigerate for 2 hours.

Before serving, mix the gazpacho well, pour into chilled plates, add croutons, sprinkle with finely chopped parsley.

Gazpacho soup with celery

Cold gazpacho soup can be prepared in just a few minutes. This is a healthy low-calorie dish that can be consumed even during a diet.

Ingredients

To prepare gazpacho soup you need to use the following products:

• 4 ripe tomatoes
• 3 cucumbers
• 1 red pepper
• 1 yellow pepper
• 1 stalk of celery
• 1 small onion
• 2 cloves garlic
• 1 tbsp. red wine vinegar
• 1 bunch of greens half a loaf of white bread

Cooking method

The process of preparing cold gazpacho soup consists of the following sequence of actions:

Remove the skins from tomatoes, celery and cucumbers, and remove the membrane and seeds from peppers. Combine tomatoes, garlic, celery, 2 cucumbers, half each pepper and onion in a blender until smooth. Taste, add vinegar, season to taste with salt and freshly ground black pepper, dilute with cold water to the desired consistency (or you may not need to dilute it). Mix well and put the soup in the refrigerator.

Cut the bread (it's best if it's a little stale) into cubes and fry in the oven. Finely chop the remaining vegetables - cucumber, pepper and onion, and place on separate plates so that everyone can mix them in their own bowl to their liking. Remove gazpacho from the refrigerator, pour into plates, pour a spoonful of olive oil into each, garnish with croutons, and then sprinkle with finely chopped herbs - parsley, cilantro, dill, basil. If the heat is simply unbearable, you can add a few ice cubes.

Fruit gazpacho with watermelon

Ingredients

• 400 g watermelon pulp;
• 200 g red currants;
• 3 tbsp. spoons of lime juice;
• 3 cucumbers;
• 2 stalks of celery;
• 1 red bell pepper;
• 1 red onion;
• mint leaves;
• ground black pepper,
• salt.

Preparation

Cut the watermelon pulp for gazpacho. Extract the juice from the currants using a juicer. Beat watermelon pulp, currant and lime juice in a blender. Salt and pepper. Finely chop the cucumbers and celery stalks. Cut the bell pepper in half, remove the seeds and stem, and peel the onion. Cut the vegetables into cubes. Mix the crushed ingredients, pour in the watermelon mixture, and refrigerate for 20 minutes. Before serving, add mint leaves to each plate of gazpacho.

Green gazpacho video

We have to:

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

Soak bread pulp without crusts in boiled water, then squeeze thoroughly.

Peel the cucumbers and chop finely. Remove the core from the bell pepper, shake out all the seeds and cut it into small cubes.

Place all prepared ingredients in a blender and grind until smooth.

Then pour the resulting emerald soup into bowls or wide glasses. If desired, you can add pieces of ice and garnish the whole thing with cucumber slices.

Now you have learned how to prepare green gazpacho. The video will help you do it correctly and quickly.

Just imagine: you can vary the composition of vegetables, replace vinegar with lemon juice, add your favorite seasonings or even chicken broth, garnish it all with pieces of ham, and so on! In short, the variety is indescribable, so if gazpacho suits your taste, you will have something to keep yourself busy. At least until the end of summer.

Now you have recipes for this amazing Spanish dish in your culinary arsenal, which will help you survive the heat by adding new flavors.

Bon appetit!

Cold soup recipes

3 hours

60 kcal

5 /5 (1 )

On hot summer days, when the thermometer does not stop creeping up and there is practically no strength left to withstand the heat, cold drinks, salads and soups come to the rescue, which are pleasantly refreshing in the summer heat, giving vigor and energy. I would like to offer you a Spanish alternative to our okroshka, a dish that also needs to be eaten exclusively cold. Gazpacho soup is a traditional Spanish dish, the obligatory component of which is ripe, fleshy tomatoes.

Garlic and olive oil are also considered classic ingredients in this soup. The rest of the products can vary depending on the imagination of the cook and the preferences of the guests. Let's enjoy making this wonderful, rather unique soup together.

Kitchenware

• if you are preparing soup outdoors, then a grill is necessary. If at home, use the oven or stove;
• A garlic press would be useful for high-quality chopping of garlic;
• without a doubt, we cannot do without a board and a sharp knife for cutting ingredients;

• a large convenient container for laying out chopped products after chopping them;
• We certainly can’t do without a blender;
• foil is also needed;
• spacious bowls for serving soup on the table.

Required Ingredients

How to choose the right ingredients

• For our recipe choose pink varieties of tomatoes, which differ from others in their meatiness - this will give our soup the necessary amount of juice and it will be easier to work with such vegetables.
• I recommend using Yalta onions (purple-blue). This variety has a special sweetish taste, giving our dish a particularly pleasant taste.
• To make croutons, I recommend choosing toast bread is a porous bakery product with an elastic crumb and a thin crispy crust. Typically, such bread is sold in plastic packaging, cut into slices.

Step-by-step cooking instructions

First of all, rinse the bell pepper under running water, dry it with towels, then place it on a hot grill and cook for about 15-20 minutes.

Preparing the dressing for croutons

Cooking soup

1. We remove the peel from the tomatoes: we make cross-shaped cuts on the skin of the tomatoes and put them in a capacious container.
   
   
2. Then pour boiling water over the vegetables until they are completely submerged.
   
   
3. We wait 3-4 minutes and take them out of the water.
   
   
4. After this, carefully remove the skin and cut each tomato into four equal halves, and do not forget to remove the stalk.
   
   
5. Next, place the tomato halves in a deep and spacious bowl.
   
   
6. Now we take three cloves of garlic and divide each into four parts, then send them to the chopped vegetables.
   
   
7. Next, peel the cucumber, cut it into fairly large pieces and place it on top of the garlic.
   
   
8. We peel the onion, wash it, then cut half the onion into thick half rings and send it to the rest of the chopped products.
   
   
9. Next, take three pieces of bread for toast, cut off the crust, and divide the pulp into four equal parts and put it in a bowl with the main mass.
   
   
10. By this time the peppers should be cooked, remove them from the grill and remove the charred black skin.
    
    
11. Divide the peeled pepper into three large parts and place it on top of the sliced ​​bread.
    
    
12. After this, salt all the prepared ingredients and squeeze the juice of half a lemon.
    
    
13. Next, add freshly ground black pepper, olive oil, hot sauce and a pinch of granulated sugar.
    
    
14. Then thoroughly grind all the components using a blender until a homogeneous consistency is obtained.
    
    
15. Pour the mixture with tomato juice, stir the mixture thoroughly, taste it for salt, and add the missing amount if necessary.
    
    
16. Place the almost finished soup in the refrigerator for at least an hour.

Preparing croutons

The final stage

1. Carefully chop the remaining half of the onion using a knife. Also finely chop the parsley.
   
2. Pour the chilled, ready-made soup into bowls and place a couple of pieces of ice in each dish.
   
   
3. Then generously sprinkle the product with chopped herbs and onions.
   
   
4. The final touch: place two or three slices of croutons on top of the greens and serve.
   
   

Video recipe for tomato soup "Gazpacho"

For all those who prefer to perceive information exclusively visually, I suggest watching the video below, which will tell you about all the intricacies of preparing a cold dish called Gazpacho soup. Roasting bell peppers can be done in the oven or on a medium heat stove for 15-20 minutes.

5. To dry croutons at home, preheat the oven to 180-200 degrees, and then place the pieces of bread inside for 10 minutes.
6. Toast bread can be replaced with regular sliced ​​white loaf.
7. Also You can use fresh chili instead of hot sauce– lovers of spicy dishes will really like this solution.
8. If you decide to add unpeeled tomatoes or raw bell peppers to the soup, be sure to strain the finished dish through a sieve to get rid of excess vegetable pulp, which can spoil the inimitable taste of the soup.
9. For that, To remove the skin of a tomato faster, immerse it in boiling water first and then pour over ice water.

Possible other preparation and filling options

I recommend trying to cook, which will not only charge you with energy and good mood, but also refresh even in the most extreme heat. If you want to make your menu more healthy, I suggest preparing an excellent-tasting and very appetizing-looking one. This dish is very easy to prepare and is famous for its usefulness.

In addition, be sure to take on the wonderful one, famous for its unique aroma and delicate, delicate structure. According to Chinese scientists, it stimulates metabolism, significantly increases immunity and perfectly normalizes the functioning of the genitourinary system. Why not cook it for your loved ones?

We will end our interesting conversation on this positive note. I hope that I was able to interest you, and you will definitely prepare Gazpacho soup according to my recipe. If you have any questions related to the preparation of this dish, be sure to ask them in the comments, and I will definitely give a comprehensive answer that will help you avoid mistakes. In addition to the above, I would really like to know what kind of soups you prepare for your own family? What ingredients do you use in the cooking process? Bon appetit and exclamations of exceptional admiration for your culinary abilities!

Gazpacho is a dish with such a beautiful and aristocratic name! Well, who would have thought that this soup was once the food of the poor. And now it is served in the best restaurants around the world. Gazpacho gained its popularity due to the ease of preparation and availability of ingredients. The interesting combination of flavors and refreshing properties of this creamy soup are ideal for hot weather. And while the days are hot, and you just want to try something cool and fresh, housewives come to the aid of a recipe for a famous dish from sunny Spain - cold tomato gazpacho soup.

Despite the fact that gazpacho is considered a classic tomato soup, tomatoes began to be added to it only at the beginning of the nineteenth century. Until this moment, it was prepared from water, olive oil, vinegar, garlic and stale bread. Today, many varieties of gazpacho are prepared: with celery, shrimp, crab, and even strawberries and grapes. I will give you a classic gazpacho recipe, which is based on fresh and juicy tomatoes.

Ingredients:

• 700 g of meaty and juicy tomatoes;
• 300 g red bell pepper;
• 200 g cucumbers;
• 100 g red onion;
• juice of half a lemon;
• Tabasco sauce;
• 2 tbsp. olive oil;
• 2 cloves of garlic;
• 4 slices of yesterday's loaf;
• salt and pepper to taste.

Classic tomato gazpacho soup recipe

1. It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

2. But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

3. Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

4. Peel the bell pepper from the seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

5. Wash the cucumbers, peel them and chop them coarsely.

6. Remove the top layer of peel from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

7. Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

8. Grind with a blender until the consistency of puree soup.

9. To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

10. Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

11. Add and mix.

12. Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

13. We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

14. Place in a heated frying pan and sprinkle olive oil on top.

15. Place the frying pan on low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit! 🙂

This dish belongs to Spanish cuisine. According to the classic recipe, gazpacho can be prepared in various variations. Depending on the season, a variety of vegetables are used, but ripe tomatoes must be present.

Making gazpacho at home is very easy. The main thing is to follow the sequence - first chop the vegetables and herbs, and then mix them. Eat the soup cold. Before serving, it is cooled and infused for at least three hours, and served with pieces of ice.

Ingredients:

• tomatoes – 460 g;
• black pepper;
• onion – 1 pc.;
• salt;
• cucumber – 1 pc.;
• Tabasco sauce – 5 drops;
• pepper – 1 pc.;
• olive oil – 40 ml;
• tomato juice – 750 ml;
• red wine vinegar – 80 ml;
• cilantro – 0.5 cups.

Preparation:

1. Pour boiling water over the tomatoes. Remove the skin. Cut half into small pieces. Cut the cucumber. The first part will be needed in small pieces. Cut the onion. Chop one part.
2. Place prepared products into a bowl. Turn on the blender. Grind. Add pepper. Mix.
3. Chop the cilantro. Add to puree. Pour in tomato juice. Pour in vinegar, followed by oil. Add Tabasco. Mix.
4. Chop the remaining vegetables. The pieces should be as small as possible. Add to puree. Add some salt. Mix.
5. Place in the refrigerator.

Cooking option with crab

If you decide to treat your guests to gazpacho with crab, they will be surprised not only by the exquisite appearance, but also by the taste of the dish. They will appreciate your culinary masterpiece.

Ingredients:

• bell pepper – 2 pcs.;
• crab – 210 g;
• cilantro – 25 g;
• ground black pepper;
• tomato – 1100 g;
• salt;
• cucumber – 550 g;
• sugar – 1 tbsp. spoon;
• garlic – 3 cloves;
• lemon juice – 40 ml;
• olive oil – 35 ml;
• onion – 1 pc. violet;
• tomato juice – 600 ml;
• chili – 1 pc.;
• parsley – 25 g.

Preparation:

1. To boil water. Pour over the tomatoes. This procedure will allow you to easily remove the skin. Slice. You will need large pieces.
2. Grind bell pepper into small pieces. Chop the chili pepper.
3. Finely chop the onion.
4. Chop the garlic cloves and parsley.
5. Place into a bowl. Using a blender, puree.
6. Leave to cool.
7. Break the crab meat into fibers. Fill with oil. Sprinkle with chopped cilantro. Pour over two types of juice. Sprinkle with sugar. Add some salt. Add pepper. Beat. Use a blender.
8. Pour the cooled puree into bowls, adding a few spoons of crab mass.

With shrimps

A delicious tomato soup that seafood lovers will love. Gazpacho with shrimp is tender and aromatic.

Ingredients:

• cumin – 3 g;
• salt;
• vinegar - 1 tbsp. wine spoon;
• black pepper;
• mixture of vegetable juices – 750 g;
• cucumber – 0.5 pcs.;
• garlic – 3 cloves;
• shrimp – 120 g small;
• cilantro – 4 branches;
• tomatoes in their own juice – 470 g;
• onion – 8 green feathers;
• parsley - 4 branches;
• bell pepper – 1 pc.

Preparation:

1. Chop the cilantro.
2. Chop the garlic cloves.
3. Cut the green onions into large pieces.
4. Chop the bell pepper.
5. Slice the cucumber.
6. Turn on the blender. Beat tomatoes with juice.
7. Boil the shrimp.
8. Mix all ingredients. Add pepper and cumin. Pour in vinegar. Add some salt. Mix.
9. Place in the refrigerator.
10. Leave for three hours.

Healthy first course with celery

Another option that will help diversify your diet.

Ingredients:

• bell pepper – 2 pcs. green;
• pepper;
• salt;
• tomato – 4 pcs.;
• bell pepper – 2 pcs. red;
• cubed ice;
• onion – 1 pc.;
• fresh basil;
• fresh mint;
• celery – 1 pc.;
• tomato juice – 1100 ml;
• cucumber – 1 pc.

Preparation:

1. Pepper will be needed in the form of cubes.
2. Pour boiling water over the tomatoes. Remove the top layer. Cut into cubes.
3. Chop the cucumber. You need small pieces.
4. Chop the onion.
5. You will need celery in small pieces.
6. Place in a bowl. Use a blender and beat.
7. Grind mint and basil. Pour vegetable puree with tomato juice. Sprinkle with herbs. Add some salt. Sprinkle with pepper. Mix.
8. Serve with ice.

Hot gazpacho

Traditionally, this soup is served cold, but in the winter season you can please your household with a warm version of your favorite dish.

Ingredients:

• meat – 1000 g;
• tomato – 1 pc.;
• bread cakes;
• garlic – 3 cloves;
• thyme;
• meat broth – 550 ml;
• olive oil – 2 tbsp. spoons;
• rosemary;
• white wine;
• salt;
• laurel – 1 leaf.

Preparation:

1. Remove the skin from the tomato. To do this, pour boiling water over the fruit.
2. Chop the garlic cloves. Place in a skillet, use with high sides. Pour in the oil. Fry.
3. Cut the meat. Send to fry. Pour wine. Fry. The moisture should completely evaporate.
4. Pour in the meat broth. Place laurel. Grind the saffron. Add to the pan. Boil for a quarter of an hour.
5. Break the flatbread. Add to soup. The mass should be thick and satisfying. Serve hot.

In a slow cooker

A wonderful cooling stew can be made in a slow cooker.

Ingredients:

• tomatoes – 4 pcs.;
• salt;
• bell pepper – 1 pc.;
• spices;
• loaf – 300 g;
• cucumbers – 2 pcs.;
• Tabasco sauce – 2 teaspoons;
• onion – 1 pc.;
• milk – 30 ml;
• sunflower oil – 110 ml;
• vinegar - 3 teaspoons.

Preparation:

1. Cut the tomatoes into four parts. Remove the seeds.
2. Trim the skin from the cucumbers. Remove seeds.
3. Chop all vegetables coarsely. Place in a bowl. Fill with oil. Add milk. Pour in vinegar and Tabasco sauce. Mix.
4. Place in the refrigerator. Leave for one and a half hours.
5. Transfer to blender. Beat. Pour into the oven bowl.
6. If the puree turns out to be very thick, you can add water. Add some salt. Add pepper. Mix.
7. Turn on the “Soup” mode. Time to choose a quarter of an hour.
8. Pour into container. Place in the refrigerator.
9. Cut the loaf into cubes. Place in the oven. Select the “Crust” or “Baking” mode. The time is a quarter of an hour.
10. Pour the cooled mixture into bowls. Sprinkle with crackers.

Spanish gazpacho soup with salsa

To cool off on hot summer days, prepare a delicious soup. Use only fresh and ripe tomatoes.

The soup must be kept in the refrigerator before serving, but if you are patient and serve it a day later, the stew will turn out incredibly tasty and full of flavors.

Components:

• wheat bread – 120 g cubes;
• ice – 8 cubes;
• water – 500 ml cold;
• black pepper;
• tomatoes – 950 g;
• salt;
• cucumber;
• chopped red bell pepper;
• Tabasco sauce – 5 drops;
• chopped chili pepper;
• lime juice – 30 ml;
• garlic – 2 cloves, chopped;
• lemon juice – 30 ml;
• oil – 35 ml olive;
• basil – 15 leaves.

Croutons:

• wheat bread – 120 g without crusts;
• olive oil – 150 ml;
• garlic - 1 clove, chopped.

Salsa:

• cucumber – 2.5 cm, cubes;
• avocado – 1 pc.;
• chili pepper – 0.5 pcs. crushed;
• lemon juice – 5 ml.

Preparation:

1. Soak the bread. Leave for five minutes.
2. Pour boiling liquid over tomatoes. Clean. Remove seeds. Grind.
3. Cut off the top layer of the cucumber. Cut. Select seeds. Chop.
4. Place cucumber, tomatoes, bell pepper, garlic, chili, juice, oil, Tabasco into a bowl. To fill with water. Beat. A completely liquid mass is not needed, small pieces should be felt. Add some salt. Season. Cool. It will take three hours.
5. Now it’s the turn of the croutons. Rub the bread with garlic. Slice. Place the resulting cubes in a container in which oil has been poured in advance. Shake. The pieces should be evenly soaked in oil. Place in a frying pan. Fry. The workpiece should become a beautiful golden color.
6. For the salsa, chop the avocado. Pour juice over the resulting cubes. This will help the avocado retain its color.
7. Mix chili with cucumber. Combine with avocado.
8. Pour the cooled mass into bowls. Place ice in portions. Add salsa. Sprinkle with basil. Sprinkle with croutons.

With added avocado

The dish is spicy and slightly sweet. Honey helps give the dish a velvety and enveloping flavor.

Ingredients:

• basil – 35 g;
• olive oil – 55 ml;
• black pepper;
• water – 100 ml;
• tomatoes – 5 pcs.;
• sea ​​salt;
• parsley – 20 g;
• garlic – 2 cloves;
• purple onion – 1 pc.;
• honey – 15 ml;
• celery – 1 stalk;
• juice – 50 l lemon;
• sweet red pepper – 1 pc.;
• avocado – 1 pc.

Preparation:

1. Pour boiling water over the tomatoes. Remove the top layer. Add juice. Pour in water. Slice.
2. Grind the garlic cloves. Chop the basil. Fill with oil. Pour in water. Add some salt.
3. Turn on the blender. Beat.
4. Peel the avocado. Slice. Chop the onion. Chop the celery stalk. Chop the pepper. All products should come out in the form of small cubes.
5. Mix chopped ingredients with puree. Mix.
6. Tear the parsley. Add to the mass.
7. Sprinkle with pepper.
8. Leave to cool.

Gazpacho in Andalusian style

This famous dish, which can be found in all restaurants in Spain today, was originally prepared by the poor. After all, the stew is cheap, filling and very quick to prepare.

Ingredients:

• tomatoes – 2 pcs.;
• parsley;
• bell pepper – 2 pcs.;
• pepper;
• onion – 1 pc.;
• salt;
• garlic – 1 pc.;
• oil – 75 ml;
• cucumber – 1 pc.

Preparation:

1. All products must be crushed. For this it is better to use a blender. Place chopped vegetables and herbs in a bowl. Beat.
2. Pour in the oil. Add some salt. Sprinkle with pepper. Beat.
3. Cool. It will take at least three hours.

Gazpacho is perfect for a diet on hot summer days. It can also be used as a low-calorie product for weight loss. The gazpacho recipe can be varied and supplemented, and if desired, some ingredients can be excluded from its composition. An obligatory component is tomatoes; you can safely experiment with other products and spices.

When to cook

Refreshing gazpacho, the classic recipe of which came to us from hot Spain, can be an excellent alternative to okroshka, which occupies such an important place on summer holiday tables. But if the latter can be prepared in winter by getting greenhouse cucumbers in the supermarket, then the first one in our region is easiest to enjoy in the summer and autumn, because its preparation requires several vegetables. And classic gazpacho has another advantage for the hot season: to prepare it, you don’t need to hang around a hot stove, languishing in the unbearable heat.

Gazpacho: classic recipe

Many similar recipes are based on approximately the same technology: vegetable puree is prepared, kneaded in a meat grinder or crushed using kitchen appliances. Some of the vegetables are crushed into cubes and added to the pureed ones.

Products for gazpacho

The classic recipe calls for fresh tomatoes, cucumbers, celery, bell peppers and herbs. Most cooks add garlic, herbs and olive oil to gazpacho. Very tasty options include canned olives, pickled mushrooms, lime wedges, sesame seeds, and garlic-rubbed breadcrumbs added to the classic set of vegetables.

Product proportions:

• tomatoes (ripe, red) - about a kilogram;
• cucumbers (preferably ground) - half a kilo;
• bell peppers of different colors - 0.3 kg;
• onion - 1 pc.;
• garlic - 2-3 medium cloves;
• olive oil, chopped herbs, pepper and salt, as well as ice.

Preparing gazpacho. Procedure

1. First of all, we choose the best seasonal vegetables without visible damage. We wash them and dry them with paper towels.
2. Remove the skin from the tomato. To do this, blanch them in boiling water for half a minute or steam them for 1-2 minutes in a double boiler. Immediately after this, immerse in very cold water, then the skin will be easy to remove.
3. We clean the cucumbers and cut off the ends that may be bitter.
4. We clean the bell peppers from the centers with seeds.
5. Set aside 2 tomatoes, one small cucumber and several cloves of pepper of all colors that we managed to get.
6. Add a little olive oil and lemon juice. Now it is advisable to beat the mass in a blender.
7. We cut the main part of the vegetables, including the onion and garlic cloves, into pieces and prepare a puree from them.
8. Chop the reserved vegetables into small cubes and add to the pureed base.
9. Now you can add the herbs and pieces of olives.

How to submit?

Gazpacho, the classic recipe for which is quite simple, is served cold in deep plates, bowls and even glasses. Often, a couple of regular ice cubes are added to each serving of soup. This dish goes very well with rye, black or whole grain bread, crackers, and toast.