Plumbing

How to make cold gazpacho soup with tomatoes at home? How is gazpacho soup traditionally served? Gazpacho - proven recipes. How to properly and tasty cook gazpacho Delicious and aromatic gazpacho soup with celery, recipe

Recipe for gazpacho with celery with step-by-step photos. There are already a couple of famous Spanish recipes on our website. Gazpacho is a very tasty and healthy soup, but to make it even healthier, we decided to try adding celery to it. It turned out just great! Fresh and unusual taste! The calorie content of one serving of gazpacho with celery (331 grams) is 105 kcal, the cost of one serving is 27 rubles.

Ingredients:

To prepare celery gazpacho we will need (for 4 servings):

tomatoes - 400 grams; cucumbers - 300 grams; petiole celery - 350 grams; sweet pepper - 150 grams; onion - 100 grams; garlic - 5 grams; olive oil - 20 grams; salt, spices.

Preparation:

In order to easily remove the skin from the tomatoes, immerse them in boiling water for 15 seconds.

Then easily remove the skin and chop the pulp of the tomatoes.

In a separate container, mix olive oil and chopped garlic, leave to infuse until the end of cooking the soup.

Finely chop the celery.

Cut the cucumber into cubes. If the skin of the cucumbers is rough, you need to cut it off.

Remove seeds from sweet peppers and chop. You can use any color of bell pepper.

Peel the onion and finely chop it.

Place all the chopped vegetables in a blender bowl with large blades, grind the vegetables until smooth.

Pour the prepared vegetable mass into a saucepan, add olive oil with garlic, salt and spices.

Using an immersion blender, blend the soup until completely smooth. If the soup seems thick, you can add a little water or tomato juice to it.

Product	Product weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Tomatoes	400	70	20
cucumbers	300	40	15
Sweet pepper	150	50	27
Olive oil	20	250	824
Onion	100	30	41
Garlic	5	80	143
Petiole celery	350	180	12
Total: (4 servings)	1325	108	421
Portion	331	27	105

Gazpacho is the most famous cold soup in the whole world. One of the main advantages of this dish is the ease of its preparation. All you need is a blender, ingredients and 15 minutes of time. The result is an exquisite first course that quenches thirst and hunger well.

Ingredients:

Cooking method

The tomatoes must be scalded and the skin removed. Put them in a blender, add olive oil, lemon juice, garlic, honey, basil, salt and a little cold water. Beat until a homogeneous creamy mass is formed. Then pour it into a plate.

Vegetables must be washed and cut. Cut the onion into small cubes, the pepper into strips, and the celery stalk into slices. Cut the avocado in half, remove the large pit, and scoop out the pulp with a tablespoon. We cut it into cubes. Then we put all these vegetables in a plate with tomato paste. Finely chop the parsley and sprinkle on top of the soup.

Recipe Note:

This is the recipe gazpacho with avocado and celery is a tasty alternative to classic gazpacho, it is dominated by a variety of flavor shades: spiciness, sweetness, and slight sourness. Bon appetit everyone!

Gazpacho - general principles of preparation

Gazpacho is a popular dish of Spanish cuisine, which consists of chopped and grated raw vegetables (tomatoes, peppers, cucumbers, etc.) with olive oil, tomato juice, lemon juice or other liquid ingredient. The vegetable composition may vary, but the essential ingredient of this cold dish is ripe, aromatic tomatoes. Often the dish includes onions (purple is best), garlic and herbs (cilantro, basil, parsley, mint, etc.). In addition to salt, pepper and vinegar, many other herbs and spices are added to gazpacho (for example, Tabasco sauce). Vegetables sometimes include celery or spinach. There are often recipes for gazpacho that include avocado, honey, strawberries and seafood.

The main principle of preparing the dish is chopping vegetables and herbs and then mixing them. Then add olive oil, a little water, vinegar or tomato juice to the vegetables and thoroughly puree everything until smooth. The finished soup should be put in the refrigerator and left there to infuse for 3 hours. You can serve gazpacho with chopped herbs and ice cubes.

The consistency of the soup can be very different, starting from a homogeneous puree-like mass and ending with finely chopped “liquid salad”. Sometimes only some of the vegetables are ground, and the remaining ones are finely chopped so that they can be felt in the dish. By the way, gazpacho comes in three colors: red, green or white. Red gazpacho is made, naturally, from tomatoes and red bell peppers. Green gazpacho is prepared from herbs: cilantro, mint, basil, parsley, lettuce and green bell pepper. And for white gazpacho, blanched almonds and pine nuts are used.

Gazpacho - preparing food and dishes

Since the main ingredient of the dish is tomatoes, special attention should be paid to their preparation. You cannot make gazpacho from unpeeled tomatoes. To remove the skin easily and quickly, you need to make cuts on the tomatoes and immerse them in a bowl of boiling water for one minute. It doesn’t matter how the tomatoes are cut, they are still pureed in a blender. If you want vegetables to be felt in the soup, some of them can be set aside, chopped and put into vegetable puree. It is better to peel thick-skinned cucumbers; you can also remove the seeds. Remove the seeds and stem from the pepper. Garlic and onion are peeled and finely chopped with a knife. All greens are thoroughly washed and chopped. You also need to decide on spices in advance and prepare them for adding to gazpacho.

To prepare lud, you will need a large deep bowl or bowl, a knife, a cutting board, a sieve and a blender. Gazpacho is served in deep bowls, bowls or glasses.

Gazpacho recipes:

Recipe 1: Gazpacho

Below is a classic recipe for the famous Spanish dish gazpacho. This cold soup is prepared from ripe tomatoes, onions, cucumbers and spices.

Required ingredients:

450 g tomatoes;
1 onion;
1 cucumber;
1 canned pepper;
3 glasses of tomato juice;
Half a glass of cilantro;
A third of a glass of red wine vinegar;
A quarter cup of olive oil;
Tabasco sauce - a few drops;
Salt;
Ground black pepper.

Cooking method:

Wash cucumbers and tomatoes thoroughly. Scald the tomatoes with boiling water and cut half of them into small pieces. Peel the onion and finely chop half of it. Cut half the cucumber into small pieces. Place the chopped vegetables in a food processor, add pepper to them and grind everything until pureed. Transfer the contents into a bowl. Chop the cilantro and add to the vegetable puree. Add tomato juice, vinegar and olive oil. Add a few drops of Tabasco. Mix everything thoroughly. Remove the seeds from the second half of the tomatoes and cut the pulp into small cubes. We cut the cucumber and onion in the same way. Place the vegetables in the soup and season the dish to taste with salt and pepper. Place the gazpacho in the refrigerator to cool.

Recipe 2: Gazpacho with garlic and bell pepper

This gazpacho recipe will appeal especially to those who love the pronounced, slightly islandy taste of the dish. To prepare gazpacho with garlic, tomatoes, cucumbers, bell peppers, garlic and seasonings are used.

Required ingredients:

1 fresh cucumber;
6 ripe tomatoes;
2 cloves of garlic;
1 red bell pepper;
Half a glass of water;
Half a glass of olive oil;
3 tablespoons of wine vinegar;
Salt - to taste.

Cooking method:

Remove the skins from the tomatoes after keeping them in boiling water. Peel the cucumber and cut into small cubes. Finely chop the tomatoes. Cut the bell pepper in half, remove the seeds and stem, and cut the pepper into small pieces. Finely chop the garlic with a knife. Place tomatoes, cucumber, pepper, garlic in a large deep bowl, add olive oil, water and vinegar. Mix everything thoroughly and add salt to taste. Then puree the mixture with an immersion blender until smooth. Place the soup in the refrigerator to steep and cool for 4 hours. Before serving, try the dish and, if necessary, add a little salt and pepper.

Recipe 3: Gazpacho with celery

Another version of the famous Spanish gazpacho soup. In addition to standard tomatoes and cucumbers, the dish also includes celery, basil, mint and 2 types of bell peppers.

Required ingredients:

2 pieces each of red and green bell peppers;
Onion head;
Celery stalk;
1 cucumber;
4 tomatoes;
A liter of tomato juice;
Fresh mint and basil - to taste;
Ice cubes;
Salt;
Pepper.

Cooking method:

Wash all vegetables and herbs thoroughly. Remove seeds from peppers. Cut the peppers into small cubes. Scald the tomatoes with boiling water and remove the skin. Cut the pulp into cubes, cut the cucumber into small pieces. Finely chop the onion. Cut celery into small pieces. Place all the vegetables in a deep bowl and puree with a blender. Chop fresh mint and basil. Mix vegetable puree with tomato juice and herbs, season the dish with salt and pepper. Serve gazpacho with ice cubes or put it in the refrigerator first.

Recipe 4: Gazpacho with honey and avocado

This recipe makes gazpacho quite spicy, but at the same time a little sweet. Honey notes do not spoil the dish at all, but on the contrary make the taste velvety and enveloping.

Required ingredients:

50 ml olive oil;
Tomatoes – 5 pcs.;
2 cloves of garlic;
15 ml honey;
50 ml lemon juice;
Sea salt - to taste;
Bunch of basil;
1 avocado;
1 sweet red pepper;
5 stalks of celery;
Purple onion – 1 head;
Parsley;
Ground black pepper - to taste.

Cooking method:

Remove the skin from the tomatoes and cut into small pieces. Chop the garlic. Finely chop the basil. Place tomatoes, basil, garlic in a deep bowl, add olive oil, lemon juice and 100 ml of water. Season the mixture with salt and puree in a blender until smooth. Peel the avocado, remove the pit, cut the pulp into cubes. Finely chop the onion. Chop the celery stalks. Remove the seeds from the pepper and cut the pepper into small pieces. Pour the puree into a deep bowl and add chopped avocado, pepper, celery and onion. Chop the parsley and add to the soup. Season the gazpacho to taste with pepper and put it in the refrigerator to steep.

Recipe 5: Tender crab gazpacho

This first cold dish is a real culinary masterpiece. This tomato and snow crab soup can be served at a lunch or dinner party.

Required ingredients:

200 g crabs;
1 kilogram of tomatoes;
2 bell peppers;
Half a kilo of cucumbers;
2 cloves of garlic;
1 head of purple onion;
1 chili pepper;
20 g each of parsley and cilantro;
Tomato juice – 500 ml;
45 ml olive oil;
30 ml lemon juice;
1 tbsp. l. Sahara;
Salt and ground black pepper - to taste.

Cooking method:

Peel the tomatoes and chop coarsely. Remove the seeds from the pepper and cut the pepper into small pieces. Remove the seeds from the chili pepper and also cut into pieces. Finely chop the onion, chop the cucumbers. Chop the garlic and parsley. Place all the listed ingredients in a bowl and puree with a blender. Separate the crab meat into fibers and mix with olive oil, cilantro, lemon juice and tomato juice. Season the mixture with sugar, salt and pepper and grind everything in a blender. Ladle the chilled gazpacho soup into bowls and add 2 tablespoons of seasoned snow crab to each bowl.

The main secret of delicious, aromatic gazpacho lies in carefully selected, fresh and ripe tomatoes. The soup will definitely not work with overripe or, conversely, unripe tomatoes, limp peppers and rancid oil. It is best to use extra virgin olive oil, homemade tomatoes and fresh large peppers. The greens can be pre-soaked in cold water for half an hour. Sometimes peppers are baked in advance in the oven until golden brown, after which the baked skin is removed and the flesh is cut into cubes.

In general, the classic version of cold gazpacho soup involves adding pre-soaked bread to the soup. You definitely need to keep the gazpacho in the refrigerator, but the soup tastes best the next day. Another secret of the dish is that along with a plate of gazpacho, a small saucer with separate fillings is served. These could be nuts, pieces of ham or salami, grapes, chopped boiled eggs or garlic croutons.

The best cold soup for summer is gazpacho. It will give you not only a feeling of freshness, but also satiety with excellent taste sensations. Making gazpacho is not difficult. To prepare you will need simple and affordable ingredients.

Gazpacho soup has become extremely popular lately, but it is unlikely that everyone who enjoys eating this dish in a restaurant has thought about its history. This is a traditional Spanish “ice soup”, which was created specifically to create favorable conditions and relief for a person from heat and thirst.

Gazpacho soup is a kind of exception, as it is very easy to prepare compared to other national dishes. However, it is difficult to compete with the sophistication and richness of this recipe and it is accepted with pleasure by both haute cuisine and folk cooking.

There is an opinion that gazpacho was created by ordinary peasant women who, after a long and hard day at work, simply did not have the opportunity to spend long time in the kitchen and sought to feed their tired husbands as quickly and satisfyingly as possible.

gazpacho soup

Another version that explains the appearance of the soup is that it was invented by shepherds. During the day they ate only what they took with them. They rubbed the inside of an ordinary clay pot with a mixture of oil, garlic and spices, and only then layered the pounded vegetables into it. The pot was wrapped in a piece of wet cloth and placed in the sun; when the wet cloth became completely dry, the dish could be eaten.

In any case, gazpacho has always been considered the food of low-class people. Thanks to this dish, they were able to maintain their strength and save energy for a long working day. Gazpacho always included:

olive oil
garlic
crackers

And only then they began to improve it, supplementing it with various spices, herbs and various vegetables, which gave the soup more taste and calorie content. A large number of tomatoes were used: red and yellow, even green, and the sweetness of the soup or sourness was easily complemented by hot peppers.

It is ripe red tomatoes that give gazpacho its incredible taste, rich red color and delicate, fresh aroma.

fresh summer soup - "Gazpacho"

There are a great many variations and methods of preparing gazpacho today. The soup takes on new flavors and colors:

white
green
yellow
red

Sometimes, not only vegetables, but also fruits are added to gazpacho and then it “plays” in a new way. Modern recipes even contain ingredients such as:

herbs
spices
chicken and quail eggs
seafood

The following set of ingredients should remain unchanged in gazpacho: olive oil, bread (or white bread crumbs), garlic and vinegar.

It is difficult to imagine that initially the soup was far from the version that we see today and was similar to bread porridge. This soup saw vegetables only when Columbus introduced tomatoes to Europe, and since then they have been an integral component of the dish. At this stage, it is simply impossible for a modern person to imagine a delicious and fresh gazpacho without red tomatoes and fresh pepper.
Preparing gazpacho is very simple: to do this, you need to grind a selection of fresh and juicy vegetables into a paste or puree them with a brander. Either soaked bread crumbs are added to the soup, or sprinkled with toasted croutons (a more modern version). It is customary to serve the soup in a deep (preferably clay) bowl and garnish with sprigs of herbs: basil, cilantro, parsley
It was noticed that in different regions of Spain gazpacho was prepared differently and the recipe was often diluted with water, then with beef broth, corn flour and even cream could be added to the soup, the soup was often decorated with fresh onion rings and just as often sprinkled with nuts, grapes, cumin seeds and even sesame seeds

gazpacho - soup “for the lazy”

Gazpacho is especially popular in the summer months, so the menus of restaurants and cafes are filled with various variations of the soup. If you have never tried this dish, try it in its classic version.

To prepare the classic recipe you will need:

about 5-6 ripe tomatoes(depending on the size of the fruit, more will not harm)
garlic- no more than 4 cloves (otherwise the taste will become too strong, less is possible)
Bulgarian or sweet pepper - about 2 pieces
one fresh medium size cucumber
two pieces white bread(it is advisable to choose stale bread)
olive oil- 2-3 tbsp.
tomato juice
water
spices: salt, pepper mixture or any hot pepper
fresh herbs(to your taste)

Cooking "Gazpacho" step by step, stages of preparing the soup:

Choose fruits (in this case: tomatoes and peppers) that are deep red in color to give the soup a juicy hue.
Wash all vegetables thoroughly and dry
Place the tomatoes in a bowl and pour boiling water over them. They should remain in this state for about five minutes.
Preheat the oven to medium or high temperature (high will be faster) and place two peppers in there for ten minutes
Remove the tomatoes from the water and use a knife to easily remove the skin
After 10 minutes, remove the peppers and peel them as well.
Thoroughly peel the cucumber
All vegetables are chopped with a knife and placed in a blender bowl
Soak the bread in water in advance and add it to the blender with the vegetables.
grate the garlic or chop it in a garlic press and crush it in a separate bowl with the required amount of salt and pepper
Add garlic, olive oil and a little vinegar to a blender
The desired consistency can be created by adding water or tomato juice to the mixture.
All components are thoroughly ground to a uniform state
After this, the soup is placed in the refrigerator for two hours to cool and thicken a little.
Before serving, you can grease the dish with oil and garlic, pour soup into it and garnish with fresh herbs on top.

Video: “Classic gazpacho”

What is the difference and how is Italian gazpacho soup prepared correctly?

“Gazpacho” is a fairly popular dish and therefore it is prepared in almost every country. Italy is no exception, which gave the dish a “new sound” and diversified it with its ingredients. It is worth noting that this dish originally belongs to Spain and in the original it is written as “ gazpacho"(in Russian “gazpacho”). If you notice the name “Gazpacho” (with two “hs”) on the menu, this indicates that the dish belongs to Italian cuisine.

It is the Italian soup recipe that involves the inclusion of fresh onions and herbs in the general set of ingredients.

Italian Gazpacho soup

To prepare the Italian variation you will need:

Ripe reds tomatoes– about 5 pieces depending on their size (not small)
bell pepper red - about 2 pieces (you can also take yellow, but the color of the dish will be orange)
One bulb(onion or blue onion)
Garlic - depending on size: two large cloves or three small ones
Vinegar - It is best to use wine (one or two spoons - to taste)
Olive oil - first pressing, add about two to three tablespoons to taste
Spices: sea salt (any), pepper mixtures, white or black pepper, nutmeg, mixture of Italian herbs (marjoram, oregano, basil)
White bread - a few pieces
Fresh herbs: blue or green basil, oregano, rosemary (optional)

The preparation of Italian gazpacho can be divided into several stages:

First of all, you need to go to the market (namely the market, because unlike the supermarket, the vegetables there are riper, tastier and fresher) and choose the most aromatic fruits for the soup, as well as fresh soft bread
Upon arrival home, the vegetables are thoroughly washed, peeled and seeds removed.
all vegetables are finely chopped and placed in a blender bowl, including the onion (a few rings can be left for decoration)
Bread soaked in water and squeezed out of water is also added there.
In a blender, all components are thoroughly ground, herbs are added to them: dried basil and oregano
Transfer the mixture from the blender to the refrigerator for at least three hours to serve it cold.
After this time, the soup should be poured into a serving bowl: made of clay or glass (iron dishes can oxidize vegetables)
Onions for serving can be used in the form of rings, can be finely chopped
The soup is decorated with spices, onions and a sprig of green basil
An Italian variation suggests serving gazpacho with ice cubes

Video: “Italian Gazpacho”

Spanish gazpacho soup with croutons and spices

To prepare real Spanish Gazpacho soup you will need the following ingredients:

two large ripe and red tomatoes
two small cucumber
two sweet not spicy pepper red (large)
two or three cloves garlic(depending on size and spiciness)
one is not big bulb(not blue: onion or white)
vinegar(you can use any, but wine is best)
oil(cold pressed olive)
green(various: cilantro, parsley or basil - optional)
bread for croutons
spices: salt, pepper mixtures, spices

This version of the soup also involves thoroughly cleaning the vegetables and grinding them in a blender.
While the soup is cooling, prepare the croutons in a frying pan.
Pour a small amount of olive oil into the pan
cut the bread (preferably stale) into cubes and add a little salt
Place the croutons in a frying pan and fry them until golden brown, transfer to another bowl
When serving, the dish is decorated with herbs and sprinkled with crackers

Video: “Gazpacho - a recipe for a Spanish summer dish”

How to properly and tasty prepare hot gazpacho vegetable soup?

Hot soup "Gazpacho" is a unique variation of the traditional cold dish. This has become an interesting curiosity for the table not only in summer, but also in winter. The set of ingredients for hot Gazpacho remains the same, only the preparation of this dish differs slightly
All ingredients are thoroughly ground in a blender: tomatoes, peppers, cucumbers, onions and garlic
Next, all the ingredients are poured into a bowl with a thick bottom and placed on low heat.
At this time, heat a few tablespoons of olive oil in a separate bowl and add aromatic spices to it: dried basil, oregano, rosemary, marjoram, cumin, cardamom, coriander (optional)
When the oil heats up and the spices give off an aroma, pour the oil into the total mass and mix thoroughly, adding salt
Pour hot gazpacho into plates
When serving, gazpacho should be decorated with croutons, herbs or onion rings

hot gazpacho - a very tasty and satisfying soup

Delicious and aromatic gazpacho soup with celery, recipe

Gazpacho soup with celery is an interesting variety for the everyday table, which will become an interesting and very tasty dish for every family member. Celery will add a herbaceous, slightly spicy flavor to a simple soup and add a spicy kick.

To prepare such a cold soup, you will need a certain set of ingredients:

large red tomatoes with a sweet, ripe taste - 4 pieces
ripe cucumber, peeled - 1 piece
fresh stalk of green celery - 1 piece (you can add just a little root)
green and yellow bell peppers - 2 pieces
Olive oil heated with garlic in a frying pan
Spices to taste

celery gazpacho

Vegetables are washed and peeled
All vegetables are finely chopped and ground in a blender
Oil and garlic are added to vegetables
The mass is sent to the refrigerator to cool
When serving, the soup can be decorated with herbs and finely chopped celery root

Video: “Cold gazpacho with celery and cucumber”

How to make gazpacho tomato soup in an original way?

A wonderful, fresh variation on cold Gazpacho soup is when it is prepared with unusual ingredients—in this case, zucchini. On a hot summer day, this recipe will be especially tasty and healthy for a person; it will not only give energy, but also be able to relieve the feeling of thirst!

To make zucchini gazpacho you will need:

A kilogram of ripe reds tomato
Two ripe yellow or green pepper(Bulgarian)
One thing chili pepper
One is not large and ripe zucchini(green)
One cucumber
A few cloves garlic(to taste)
Spoon vinegar
A few spoons olive oil
Spices to taste
Blue or white bulb

gazpacho with zucchini

All vegetables are thoroughly peeled and seeded
Vegetables are placed in a blender bowl and chopped
Spices and oil, garlic are added to the mass.
The finished soup is cooled and decorated for serving.

Video: “Green Gazpacho”

How should you prepare gazpacho soup according to Dukan?

The Dukan diet involves eliminating harmful and high-calorie foods from the diet. That is why the variation of “Gazpacho” according to Dukan involves the inclusion of unusual ingredients in the recipe. This soup has low calorie content and contains only 25 kcal per 100 grams.

Dukan's version of gazpacho involves the inclusion of watermelon pulp in the soup instead of tomatoes.

A set of ingredients for this gazpacho:

Red part of watermelon without seeds - up to half a kilogram
About 100 grams of red currants
One large ripe cucumber
One green stalk of celery
Large bell pepper (you can use any pepper, but preferably red)
One blue onion
Lemon juice
A few mint leaves

low calorie gazpacho

The watermelon pulp must be separated from the peel and pitted.
Finely chop the pulp and place it in a blender
Lemon juice and currants are added to the pulp
These components are thoroughly mixed in a blender
The mass goes into the refrigerator
Celery, cucumber and pepper are finely chopped and placed in a bowl
Chopped vegetables are poured with watermelon mixture
The dish is decorated with mint

How is gazpacho soup traditionally served? How to decorate a dish?

Gazpacho soup is already unusual only because it has a rich color, fresh taste and delicate aroma due to the content of vegetables that have not been subject to any heat treatment. This soup requires a beautiful and original design to please not only the taste buds, but also the eyes.

There are several variations in the design of gazpacho soup:

The most traditional is to decorate with greenery: a sprig of cilantro or parsley, blue or green basil
Another decoration involves preparing croutons from white bread in advance, which should be fried in a frying pan in a small amount of olive oil and salt
Another way to serve is to pour gazpacho into a wide glass and insert a crouton into it
Some recipes involve decorating the dish with whole or ground nuts (almonds most often)
Even more common is the decoration of chopped vegetables included in the soup recipe.
Sometimes you can find the option of decorating and serving a dish with green grapes

serving gazpacho

It is worth noting that this soup is often called a drink and is offered to be served in appropriate containers.

Calorie content of Gazpacho soup? How many calories does it have?

The calorie content of gazpacho is quite low only because it contains only natural ingredients and fresh vegetables that are not amenable to any heat treatment. In addition, vegetables are easily absorbed by the body, which allows the dish to quickly turn into energy and give a person strength.

Depending on how the gazpacho was prepared and what ingredients are included in it, you can determine that:

gazpacho, prepared only from vegetables, has a calorie content of only 16 kcal per 100 grams of dish
gazpacho cooked with olive oil - 47 kcal per 100 grams of dish
gazpacho cooked with bread - about 115 kcal per 100 grams of dish

Video: “Gazpacho Soup”

Gazpacho - preparing food and dishes

To prepare lud, you will need a large deep bowl or bowl, a knife, a cutting board, a sieve and a blender. Gazpacho is served in deep bowls, bowls or glasses.

Gazpacho recipes:

Recipe 1: Gazpacho

Below is a classic recipe for the famous Spanish dish gazpacho. This cold soup is prepared from ripe tomatoes, onions, cucumbers and spices.

Required ingredients:

450 g tomatoes;
1 onion;
1 cucumber;
1 canned pepper;
3 glasses of tomato juice;
Half a glass of cilantro;
A third of a glass of red wine vinegar;
A quarter cup of olive oil;
Tabasco sauce - a few drops;
Salt;
Ground black pepper.

Cooking method:

Recipe 2: Gazpacho with garlic and bell pepper

Required ingredients:

1 fresh cucumber;
6 ripe tomatoes;
2 cloves of garlic;
1 red bell pepper;
Half a glass of water;
Half a glass of olive oil;
3 tablespoons of wine vinegar;
Salt - to taste.

Cooking method:

Recipe 3: Gazpacho with celery

Another version of the famous Spanish gazpacho soup. In addition to standard tomatoes and cucumbers, the dish also includes celery, basil, mint and 2 types of bell peppers.

Required ingredients:

2 pieces each of red and green bell peppers;
Onion head;
Celery stalk;
1 cucumber;
4 tomatoes;
A liter of tomato juice;
Fresh mint and basil - to taste;
Ice cubes;
Salt;
Pepper.

Cooking method:

Recipe 4: Gazpacho with honey and avocado

This recipe makes gazpacho quite spicy, but at the same time a little sweet. Honey notes do not spoil the dish at all, but on the contrary make the taste velvety and enveloping.

Required ingredients: