Pipes

Cold tomato gazpacho. Gazpacho Tomato Soup: Spanish Cuisine Recipe

Summer is coming, and with it the hot days, in which you do not want to eat hot food at all. These days, cold soups come in handy, which refresh 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.

Homeland Gazpacho - 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. And this dish acquired a red color thanks to Columbus, who brought tomatoes and peppers to Spain from South America.

Today, such a refreshing dish has become popular, especially in the hot season. It is prepared incredibly quickly and simply, 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 easiest and without bread. Although many chefs claim that white bread is a must, let me disagree. I like this lightweight version.

Ingredients:

tomatoes - 500 gr.
cucumbers - 300 gr.
sweet red pepper - 300 gr.
onion - 150 gr.
1-2 garlic cloves
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.

Tomatoes in Gazpacho pick up ripe, fleshy, red. Then the soup will turn out beautiful and rich.

It's best to use a blender. To do this, we cut all the vegetables arbitrarily and quickly chop the tomatoes, cucumbers, sweet peppers and onions.

Mix all vegetables, add salt, black pepper, minced garlic and olive oil.

Squeeze the juice from ½ lemon and pour into the vegetable mass. You can add a little cold water (1/2 cup), although I prefer to thicken the soup.

Everything is ready, pour into portioned plates and decorate 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 crackers and serve separately.

Delicious cold tomato soup

A feature of this soup is that sweet peppers are pre-baked in the oven. This results in an original and richer taste. Although many may argue with this. I can say one thing to all objections - 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) - 80 ml
salt, pepper - to taste
parsley or dill

We start cooking by roasting peppers. We 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 completely irrelevant. Cut the bread into slices and dry a little in the oven. In a blender, grind a few cloves of garlic and bread. Should be crumbs.

Finely chop the red onion and pour it with balsamic vinegar, leave the onion to marinate.

Let's start preparing vegetables. Remove the skin from cucumbers with a knife. But in order to remove it from the tomatoes, scald them with boiling water. After that, the skin is removed very easily.

The peppers are already baked, let them cool a little and take out the core with the seeds.

We cut 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, you can do both and chop again with a blender.

We have marinated onion, add it to the soup and chop.

Pour the bread mass together with garlic into the base for Gazpacho, again mix everything with a blender.

This is such a delicious and flavorful soup. The original recipe suggests sending this mass to the refrigerator for 8 hours. I confess I didn't wait that long. I added a little cold water when serving and garnished with a sprig of greenery.

And to make the dish really refreshing, I added a few ice cubes directly to the plate.

It remains to wish you bon appetit!

Video from Julia Vysotskaya on how to cook real Spanish Gazpacho

I love watching Julia cook, quickly and with inspiration. She is a real connoisseur of Mediterranean cuisine, so I recommend watching this video to get inspired by the recipe.

Refreshing soup with tomato juice

The classic Gazpacho recipe calls for using only fresh vegetables. But often the vegetable mass for the soup turns out to be thick and should be diluted with liquid. Water is quite suitable for this, but the soup is tastier 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) - 100 ml
tomato juice - 1 liter
salt, pepper - to taste
hot chili pepper - to taste

As usual, we begin to grind our vegetables one by one with a blender.

First, we throw garlic, onion and hot pepper to taste into the blender bowl, grind them to a gruel state.

Then we cut the cucumbers at random (we do not remove the skin in this recipe). Pieces of red sweet pepper are also sent to the blender to the cucumbers and grind everything. I try not to grind the vegetables into a full porridge, but leave the pieces, so it seems to me, tastier.

Finally, chop the tomatoes. They give the most juice, but still the soup is quite thick.

We dilute it with tomato juice. It will take about 1 liter of juice, but adjust the amount yourself.

Now salt, pepper, pour wine vinegar and olive oil. Stir and put in the refrigerator to cool.

When serving, cut a finely chopped cucumber into each plate, add greens if desired.

Raw food recipe for first course with tomatoes

All the 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 - heavy 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, but instead of olive oil we will use sunflower seeds, and adjika instead of garlic.

The soup is supposed to be served with chopped vegetables. Therefore, before cooking, cut into small cubes a little sweet pepper, tomatoes and cucumber. I do not indicate the quantity, take it arbitrarily, but not much.

Soak the sunflower seeds in water first.

Grind the rest of the vegetables in a blender. Add basil, onion and parsley or dill.

From my own experience, I do not advise using purple basil - the soup takes on an ugly brown color. It is better to decorate a dish with such basil when serving.

Adjika will spice up such a dish, add 1 tablespoon. And for the aroma, add a pinch of thyme.

We drain the water in which the sunflower seeds were soaked and also send them to a blender. Note that they give a different color to this soup, yellowish. But we care about taste.

Squeeze the juice of 1 lemon, add salt and pepper. Ready!

Cooking Summer Spanish Soup with Gordon Ramsay

Could not miss the virtuoso performance of a wonderful dish by Gordon Ramsay. The ingredients for Gazpacho are the same as in other recipes, but the taste and color are different. Try it.

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 hot days with ice cubes.

I hope that we all have time to enjoy the hot summer days.

Incredible blooms on your favorite cacti and succulents are always made even more attractive by the amazing hardiness of the plants themselves. Luxurious bells and dazzling stars remind you that nature has many miracles in store. And although many indoor succulents need special wintering conditions to bloom, they still remain cultures that are content with minimal care and are suitable for everyone. Let's take a closer look at the most spectacular of them.

Summer appetizer with quail eggs and red caviar - a simple vegetable salad with a spicy sweet and sour dressing that goes well with eggs and caviar. There is an explosion of vitamins in the salad - fresh cucumber and radish, sweet pepper and ripe tomato, as well as creamy curd cheese, which perfectly complements the vegetable mix. This dish can be served before dinner as a light snack with toasted toast. For dressing, unrefined oil and balsamic vinegar are suitable.

Linden is planted in parks and squares, slender trees with a spreading crown perfectly purify the air and give long-awaited coolness on a hot summer day. She is loved for her amazing honey aroma, enveloping her in late May and early June, when the lime blossom appears. It has valuable medicinal properties, is used in many folk recipes, and retains its beneficial qualities for a long time. How and when to collect it, how to properly dry, store and use it will be described in the article.

Sometimes, watching some plants during the growing season, you can not understand when you like it best, at what point - in spring, summer or autumn? Here is the Japanese spirea from among these plants. Her appearance is constantly changing. And although I chose to write this article the moment when it blooms, I'm still not sure that I'm right. In spring and autumn, its foliage plays with incredible colors and shades. But, in addition to beauty, it is also an unpretentious shrub.

Baby Formula Candy with Coconut and Wafers is a simple homemade dessert made with inexpensive and readily available ingredients. Homemade sweets turn out to be tastier than store-bought ones, even if they do not contain chocolate, of course, we do not take elite brands of chocolate masters into account. In times of total food shortages, housewives passed home recipes to each other, added something of their own to it, fantasized, and the result was delicious sweets that were easy to prepare in half an hour.

Sultry, bright, and inviting to rest in the garden, July leaves not so much time for a lazy pastime. Dependence on the weather, the need to make up for the lack of rainfall and compensate for the heat forces all efforts to be directed to caring for plants. And a ripening crop requires a lot of time not only for harvesting, but also for proper processing. There are so many chores in the ornamental garden and vegetable garden that planning work in advance is extremely problematic.

Freezing berries and fruits is the best way to provide yourself with vitamins for the whole winter. Cold is a natural preservative. Frozen berries and fruits almost completely retain their benefits. And in frozen currants, for example, there is more vitamin C at times than in fresh ones! You can freeze whatever you want. Usually it is strawberries, blueberries, blackberries, raspberries, mulberries, currants, sea buckthorn, even watermelon. From fruits - apricots, plums, pears, peaches, grapes.

Mediterranean style in the garden is ideally embodied by narrow-leaved lavender. Many gardeners would not just like to add this plant to their flower garden, but even plant their own lavender field. But lavender seedlings are quite expensive, and a lot of lavender remains a pipe dream for most. Try growing this spicy plant from seed. In this article we will talk about the features of seed propagation of narrow-leaved lavender and its best varieties.

Like tongues of flame, tubular dark red flowers flare up on thick, sprawling, elegant bushes of Aeschinanthus. Delightful plant textures, strict lines and a discreet combination of red and dark green are a real room classic. Eschinanthus is in no way inferior to more fashionable exotic plants. And in its whimsicality - in the first place. This is one of the most difficult houseplants to grow and does not require regular care.

Chickpea snacks - hummus with sun-dried tomatoes and roasted chickpeas - a great solution for a friendly beer party or home gatherings with a glass of wine. This is a budget snack that does not take much time to prepare. Chickpeas need to be soaked in cold water in the evening, this is a must. Soak chickpeas from 8 to 24 hours, during which time the beans soften, so they cook pretty quickly. Chickpeas are cooked for about 1.5-2 hours, no attention is required.

Coniferous plants are favorites of Russian gardeners. They give any garden a cozy look and provide a pleasant shade. Today on the market you will find a large number of species and varieties of conifers. But to maintain their decorativeness and health, proper care is vital. Follow the recommendations of experts in the warm season - heat and moisture deficiency are not the best companions of conifers. What to do in summer? Stick to a simple and clear conifer care plan.

In the summer, many flower growers expose plants to the air, taking them out to the balcony or taking them with them to the country. But only some indoor flowers will become a worthy decoration of the garden, forming harmonious compositions along with popular annual plants. Today it is in fashion to use indoor plants as a highlight of container compositions. In this article, we will look at how to do it right, and which houseplants are best suited for this.

Appearing on plants, rust leads to death, first of all, leaves, then shoots. A diseased plant, even if it does not die immediately, most likely will not survive the frosty winter. The disease reduces winter hardiness and strikes at the plant's immunity. Recognizing rust is easy. It appears on the underside of the leaf in the form of small growths of a brown-rusty color, which are called pustules. Growths can be different in shape and size

Protecting plants from various diseases in the summer takes the lion's share of summer residents' time. And, unfortunately, this struggle does not always end with a positive result for plants. One of the most harmful diseases affecting gooseberries is American powdery mildew, or gooseberry spheroteca. In this article, we will tell you whether it is possible to prevent the onset of the disease, and what to do if American powdery mildew does appear on gooseberries.

What they don’t cook from zucchini - pancakes, pancakes, pies, casseroles, you can’t list everything. The easiest way to fry is on the grill, or in a frying pan, with garlic-dill sauce, you get just a magical dish. There are foods that are made for each other, in my opinion, this is zucchini, garlic and dill - one of the most successful culinary combinations. According to this simple recipe with a photo, it is also delicious to fry eggplant or pumpkin, it turns out something new every time, and there is only one recipe.

Gazpacho soup made with tomatoes is a great lunch on a hot day! Try at home.

Gazpacho vegetable soup is one of the most popular Spanish dishes. 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 in different ways. Sometimes, locals consider it a drink at all, and not a soup at all, and are served in glasses. Another variation of the dish is finely chopped vegetables filled with grated tomatoes. It turns out that something like a liquid salad. Next, the mixture is seasoned with pepper, salt, garlic is added and allowed to brew from several hours to one day, in order to acquire the most harmonious taste for the dish. The main component of this dish is, of course, ripe, juicy tomatoes, which are not only in Spain, but also in our country are no worse. This time I want to cook the 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 prong
Salt, black pepper - to taste
Parsley - to taste

Prepare all the necessary components (ingredients) for vegetable gazpacho soup.

Wash the tomato, pour boiling water over it so that the skin peels off and chop.

Wash and finely chop other vegetables - pepper and cucumber.

Mix all the chopped vegetables, pour over the juice. Add a few tablespoons of soy sauce (to taste). Add chopped garlic clove, parsley, pepper, salt to gazpacho.

Recipe 2: gazpacho soup with croutons at home

Cold vegetable soup is the perfect dish for hot weather. 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 gazpacho soup.

We will puree the ingredients with 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 crackers.

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 teeth;
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 most ripe, bright and juicy tomatoes. We wash them, and then with a sharp knife we make cross cuts on the peel, after which we place them in a bowl of boiling water for a couple of minutes.

Remove the heated tomatoes with a slotted spoon and immediately place in another bowl of ice water. We remove the already softened skin from the chilled juicy fruits - for gazpacho we need only vegetable pulp.

After removing the stalk, seeds and soft partitions, cut the red bell pepper into medium-sized pieces.

After cutting off the peel, cut the cucumber into arbitrary cubes or circles.

After cutting the stalks, we divide the tomatoes into quarters and then lay them in the blender bowl. We also send slices of sweet pepper and cucumber slices there. Crush the peeled garlic cloves with a knife and add to the rest of the ingredients. We grind the vegetable "assorted" into a homogeneous red mass. If all the ingredients do not fit in the blender bowl at once, put the vegetables in batches.

We soak the bread in water for 5-7 minutes, after which we add it to the bright vegetable "mashed potatoes". Add olive oil and puree again. Toss 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 thick, pureed soups, feel free to skip this step.

We cover the bowl with vegetable soup with cling film or a lid and put it in the refrigerator for a couple of hours. In the meantime, prepare the croutons for serving the first course. After cutting off the crusts, cut slices of white bread into medium-sized cubes. In a thick-bottomed frying pan, heat the vegetable oil, lay out the bread slices and fry until lightly browned.

Pour the chilled soup into portioned containers and, adding croutons, serve immediately.

Cold tomato gazpacho soup is ready! Bon appetit!

Recipe 3: Tomato Garlic Gazpacho Soup (with photo)

Gazpacho is the most famous Spanish tomato soup. 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 gazpacho recipes with various additives, vegetables and even fruits, but the soup is always based on 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 bright dish.

2-3 tomatoes
cucumbers 2 pcs
red bell pepper 0.5 pcs
garlic 1-2 cloves
tomato juice 1 cup
french loaf (or white bread) 2 slices
olive oil
ground black pepper

Start your gazpacho by choosing tomatoes. They should be large and very ripe.

Place pieces of a white loaf on the bottom of a pot or bowl. Bread gives this dish density and richness, turns a vegetable cocktail into a soup.

Top with cucumber slices - peel the skin if it is bitter.

Add diced bell pepper.

Tomatoes cut into pieces.

Don't forget the garlic.

Now fill the soup blank with tomato juice.

Add salt, pepper and olive oil, stir. The future soup should stand for 30-40 minutes so that the vegetables release juice and the bread is well soaked.

Beat everything with a blender until smooth.

Pass the soup through a sieve to separate the vegetable skins.

Gazpacho is ready! Before serving, the soup must 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 satisfying. Bon appetit!

Recipe 4, step by step: cold tomato gazpacho soup

tomatoes - 15 pcs (juicy, ripe and fleshy)
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 pc or shallot - 5 small pcs
vegetable oil - olive - 125 ml
vinegar - balsamic or red wine - 4 tbsp
sea salt - 1 tbsp (without a slide!)
greens - parsley - 1 bunch
Tabasco - hot sauce - a few drops optional

purified water - to taste
tomato juice - to taste
wine - red dry - 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 in a mortar or blender.

Pour the garlic with sea salt and crush in a mortar or grind in a blender grinder.

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

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

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

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

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

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

The next step in cooking Gazpacho will finally be tomatoes, after all, this is a tomato soup. It is necessary to peel them from the skin and cut out the seeds from half.

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

We put the soaked onion together with vinegar, grind it, put the bread and garlic preparation, grind it, drip a few drops of hot Tabasco sauce as desired and to taste, and grind everything again.

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

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

Recipe 5: Gazpacho Soup with Tomatoes and Bell Peppers

Gazpacho soup appeared in Andalusia (Spain) many years ago, now it is cooked all over the world. Gazpacho is a cold vegetable soup. Commonly used tomatoes, cucumber, bell peppers. But not only these vegetables can be used to make gazpacho. In this recipe, we took sweet Bulgarian peppers as a basis, baked them and made soup from the pulp, adding tomatoes and bread crumb. This dish is delicious to eat with curd cheese, it well sets off the sweet taste of peppers.

bell pepper (red sweet) 4 pcs.
garlic clove 1 pc.
tomatoes (2 pcs. medium size) 120 gr.
olive oil (3 tablespoons) 30 ml.
loaf of white bread (200 gr. dry white bread) 1 pc.
sherry vinegar 2 c. l.
goat cheese (fresh) 60 gr.

Preheat the oven to 210-215 degrees (Function "Grill with convection")

Pierce the peppers in several places with a fork, put on a baking sheet with a rug or paper, you can just on the wire rack. Bake for about 30 minutes, turning once after 15 minutes. The peppers are ready when they are soft and well browned.

Remove the peppers, place them in a bag, close tightly and leave for 10 minutes - it will be easier to remove the skin later. Remove the vegetables from the bag, remove the skin from them and remove the seeds.

Clean the garlic.

Cut the tomatoes into slices, bread into small pieces.

Put peppers, garlic, tomatoes, bread in a blender bowl or bowl.

Add olive oil, vinegar, salt and pepper and beat until smooth. If the soup is very thick, you can add a little water or tomato juice.

Recipe 6: Classic Spanish Gazpacho Soup

To prepare a classic gazpacho, we need:

1 kg ripe tomatoes
2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
2-3 garlic cloves or to taste
1 small onion or half a medium
2 sweet peppers
2 tbsp. l. lemon juice (or balsamic bite to taste)
3 art. l. olive oil
salt, pepper - optional

Peel the sweet pepper and remove the core.

Peel the garlic and onion. Cut into small pieces.

Prepare tomatoes. There are two ways to peel tomatoes: pour boiling water over the tomatoes (or dip 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 and retain the maximum of 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 a blender.

Add vinegar, olive oil, salt and pepper. And beat until smooth.

The puree should be smooth and slightly foamy.

It remains only to cool the gazpacho. You can put the tomato soup in the refrigerator 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 Delicious (Step by Step)

Gazpacho soup is a cold dish of Spanish origin, and in ancient times was often found on the menu of peasants, the center and north of Spain. However, today, he has firmly taken one of the leading places among chilled first courses all over the world.

This dish is prepared on the basis of raw grated tomatoes with a blender or manually through a sieve. Other raw vegetables can be added to tomatoes, such as cucumbers, onions, garlic, herbs, sweet peppers. The resulting vegetable mass is seasoned with vinegar, olive oil and all kinds of spices to taste. The finished soup is poured into bowls, decorated with greens, a slice of tomato is placed in it and served at the table.

At the same time, the degree of grinding of products in each recipe may be different. For example, in one recipe it is proposed to chop vegetables to a puree state, and in another - finely chop, like a salad. It is very convenient to cook 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, there are 3 varieties of gazpacho in cooking: white, green and red. But today I want to dwell on the last recipe, because. tomato cold gazpacho soup, a step-by-step recipe with a cooking photo of which I want to offer, is the most common among housewives and cooks.

tomatoes - 500 grams,
cucumbers - 0.5 pcs.,
Bulgarian red pepper - ¼ parts,
onions - 0.5 pcs.,
garlic - 1 clove,
cilantro greens - 2-3 sprigs,
olive oil - 2-3 tablespoons,
sugar - 1 tsp,
salt - to taste,
ground black pepper - to taste,
lemon - 0.5 pcs.

Wash the tomatoes, cut into 4 parts and dip them into the blender bowl.

Wash vegetables and herbs, peel and cut into any size.

Add the prepared vegetables to the tomatoes in the blender bowl.

Puree all products with a blender until smooth.

Then grind the tomato mass through a sieve. Discard the remaining pulp.

Pour the olive oil and the juice of half a lemon into the tomato puree. Season with salt, pepper and sugar. Mix well and store the soup in the refrigerator.

When you feel like cooling down, dilute the gazpacho with drinking filtered water in proportions of 2:1 (gazpacho:water) and pour it into bowls. Although these proportions are conditional, so you can adjust the consistency and taste of the soup yourself.

The menu in June, July and August becomes more monotonous, and the protracted alternation of okroshka and cold borscht completely deprives the pleasure of eating. It's time to look beyond the horizons of Slavic cuisine and discover a hundred and one recipes for making cold gazpacho soup: red tomato, walnut white and cucumber green. The assortment of summer Spanish soup dishes is incredibly extensive, and today we would like to offer three versions of the national Spanish stew for every taste.

Cold gazpacho soups are the main and most profitable dishes for the summer. They not only perfectly cope with hunger with their fairly low calorie content, but also quench their thirst very effectively and cool the overheated body. In addition, such dinners are prepared from fresh vegetables without boiling, frying, but with the help of a blender, which allows us to eat vitamins in their pure form.

The original recipe for cold gazpacho soup is incredibly simple and you can remember its ingredients from the first time, because the list includes only the most popular fresh, juicy, refreshing vegetables all over the world: cucumbers, peppers, onions and necessarily ripe, not juicy, but fleshy tomatoes.

Classic tomato cold gazpacho

Ingredients

- 1 head + -
- 1 large fruit + -
- 1 PC. + -
— 60 ml + -
Tomato juice - 750 ml + -
Fresh cilantro - 1 bunch + -
Sauce - 4-6 drops + -
- 1/3 cup + -

How to make cold tomato gazpacho soup

When we cook at home, we make sure to make minor adjustments to our own taste even in the most strict recipes of the most complex dishes. In this case, we decided to make gazpacho with tomato juice.

No, do not worry, the basic base of fresh tomatoes remains unchanged, and we use the juice to dilute the vegetable puree. So the texture of the soup is more tender, not watery (as if using water), and the taste acquires a light and very pleasant marinated shade.

For the soup base, we should chop half of the tomatoes and cucumbers in a blender to a puree state, after peeling them and cutting them into medium pieces.
We also send half of the onion and whole bell pepper, peeled from seeds, to a blender and grind it into a puree.
Mix two cream masses and grind through a fine sieve. Season the resulting tender mass with vinegar, olive oil, Tabasco sauce, dilute with tomato juice, salt to taste and mix everything well.
Grind the remaining half of the tomatoes, onions and cucumbers into small cubes (we also cut off the skin from tomatoes and cucumbers), mix with very finely chopped cilantro and send the entire salad base to the tomato cream broth.

Ready gazpacho before serving should be cooled for about two hours.

Cold white gazpacho soup

This recipe for a traditional Spanish soup is not as famous as the classic tomato gazpacho. However, it is this version of the soup that is the progenitor of cream soups in Spanish culinary history, because its recipe appeared long before tomatoes were discovered.

This dish is more satisfying, because it contains ingredients such as bread, nuts and grapes, but otherwise here we will find the same fresh cucumber, olive oil and garlic. But first things first.

Ingredients

Stale white bread crumb - 200 g;
Broth (chicken or vegetable) - 0.5 l;
Almond - 1 tbsp.;
Grapes "Kishmish" - 200 g;
Fresh cucumber - 2 pcs.;
Garlic cloves - 2 pcs.;
Olive oil - 50-60 ml;
Salt - 7 g;
Apple cider vinegar - 2.5 tablespoons;

How to make white cold gazpacho soup

Soak the bread crumb in warm broth until the sides of the loaf become soft and well saturated with liquid.
Almonds are also soaked in boiling water for a few minutes, peeled and, together with garlic and a pinch of salt, twisted in a blender or food processor to a paste.
Then we shift the soaked bread together with the broth into the nut mass, add grapes and cucumbers cut into large pieces. It is imperative to cut the skin from cucumbers, and also remove the edges of the vegetable.
Grind all the ingredients until smooth, then pour in the vinegar, olive oil and salt to taste. Mix everything well and refrigerate.

Serve white gazpacho in soup bowls or large soup bowls, garnished with a basil leaf.

Green cold gazpacho soup

Cucumber puree soup is a real salvation on hot days, when the appetite and desire to hang around the stove simply disappears, but the feeling of hunger does not! Just for such moments, this step-by-step recipe with a photo of the best cooling and nutritious dish from Spanish chefs will come in handy.

You can make a Mediterranean prototype of our okroshka with your own hands at home in a matter of minutes. And a quick recipe is not all the advantages of this dinner. Huge benefits, chic taste of fresh vegetables and herbs, and most importantly, green gazpacho is the most budget option for cream soup.

Ingredients

Fresh cucumbers are short - ½ kg;
Fresh dill - 1 bunch;
White turnip - 1 head;
Green sweet pepper - 2 pcs.;
Yellow sweet pepper - 1 pc.;
Olive oil - 30 ml;,
Red wine vinegar - 25-30 ml;
Filtered water - 250 ml;
Salt - to taste;

How to make cold green gazpacho soup

Peeled and cut into large pieces of vegetables (cucumber, yellow and green peppers, onions and dill) are loaded into a blender bowl and bring all the ingredients to a pureed state. Leave a slice of yellow and green pepper for garnish.
Then we rub the vegetable cream through a strainer, season with vinegar, olive oil, salt to taste and dilute with water. Beat the soup with a mixer for 5 minutes so that all the ingredients are well mixed.
Pour the green gazpacho into serving glasses and sprinkle with finely chopped yellow and green peppers on top.

Do you want to diversify the summer menu, but do not know what to cook?

When outside the window the thermometer from the heat creeps higher and higher, the last thing you want to eat is something hot. Cold mineral water with lemon becomes the best companion. The heat is hot, and lunch is on schedule. How to cook something cold, tasty and satisfying for lunch in the summer heat? One of the best recipes for summer gazpacho soup. Spanish gazpacho soup (gazpacho) is a real pride of Spanish folk cuisine, it is prepared simply and eaten quickly.

Ingredients (for 2 servings):

Tomatoes 4 pcs.,
Cucumbers 2 pcs.,
Sweet pepper 1 pc.,
Garlic 1 clove,
Mineral sparkling water 1 glass,
Salt to taste
Juice of half a lemon
Dill greens one bunch,
3 black peppercorns crushed in a mortar
Olive oil 1 teaspoon.

For submission:

parsley greens,
Crackers.

Step by step cooking:

The classic Spanish gazpacho recipe includes tomatoes, cucumbers, peppers, garlic and salt. The final color of gazpacho depends on the color of the ingredients used: red gazpacho soup, as in the photo, is obtained from red tomatoes and peppers, yellow peppers with tomatoes will make gazpacho, respectively, yellow. If you cook multi-colored ingredients depending on the color (first all green ingredients are cooked, then red ones), then from the multi-colored paste-like masses you can beautifully decorate the soup when serving.

Let's start with pepper. With red bell pepper, the peel should be removed through the oven. Put the pepper in a preheated oven for 15 minutes, then remove it and put it in a bag, as a result of these manipulations, the peel is easily removed from the pepper. The white internal growths of pepper along with the seeds are also subject to removal. Next, the pepper is cut into pieces, you can not try to cut it beautifully, everything will be crushed in a blender to a puree state. Place chopped peppers in a blender.

While the peppers are in the oven, take care of the skins on the tomatoes. Ripe tomatoes are needed to make gazpacho soup. Real Spanish tomatoes have an amazing smell and loose, fleshy flesh. When choosing a tomato in our supermarkets, pay attention to the elasticity of the peel, which should not be wrinkled, should not have visible damage. If the tomato is surrounded by a uniform matte film, then it is really fresh. The darker the color of the tomato, the sweeter it is. Cherry tomatoes are the sweetest.

So, let's continue to analyze the recipe of our soup. Tomato skin for gazpacho should also be removed. It is recommended to always remove the skin from the tomato. Restaurant cooking involves peeling a tomato, even for salads. Well, in soups, it is extremely necessary to remove the skin from a tomato. This is done as follows: water is poured into a bowl of a suitable size, boiled.

While the water is boiling, you should carefully cut the cores of the tomato with a thin knife, then make small notches-crosses, put the tomatoes in the boiled water. Be careful not to throw tomatoes into boiling water to avoid burns. Put the tomato on a tablespoon and lower the spoon with the tomato into the boiling water. Dip all the tomatoes in boiling water, wait no more than one minute and take them out on a flat plate. Once the tomatoes have cooled, the skins will almost come off on their own. Tomato soup will have an even more interesting flavor if chopped tomatoes are lightly sprinkled with balsamic vinegar, and then added to the blender bowl to the peppers there.

Peel the cucumbers with a vegetable peeler. Wipe your hands and face with the inner surface of the peel, and only then discard. Cut the cucumber and send it to the tomatoes and peppers.

In a bowl where there are already tomatoes, cucumbers and peppers, add mineral sparkling water, salt, dill, a teaspoon of extra virgin olive oil, 1 garlic clove (or more, for those who like it spicier), squeeze the juice of half a lemon (lemon juice dates sourness , if you are not a fan of acid in food, then a tablespoon of lemon juice is enough). Cold Spanish soups can be prepared with olive oil bases, thereby reducing the calorie content of the soup. Mix everything with a blender, bring the mass to a homogeneous state, pour into plates, sprinkle with chopped parsley. Serve croutons made from wheat and rye bread in a bowl nearby.

We serve beautifully!

You can cook a two-color tomato gazpacho and surprise your loved ones. To do this, mix green ingredients (cucumbers, dill, garlic, salt, olive oil, mineral water) separately in a blender bowl, and red ingredients (tomatoes, peppers, garlic, salt, olive oil, mineral water) in another bowl. Lubricate the lower edge of the cardboard sheet with sunflower oil, put the cardboard in a plate and quickly pour the red part of the soup on one side of the cardboard, and the green part on the other. Divorces and other decorative elements depend on your imagination.

In the cold soup recipe, at your discretion, you can add the following ingredients: olives (or black olives), onions, boiled egg, shrimp.

The choice of serving cold gazpacho soup depends on personal preference. Some people like to eat gazpacho immediately after preparation, others prefer a dish that has been infused for several hours.

Make delicious and healthy soup at home. Bon appetit!