gazpacho recipe classic National symbols of any country in the firstturn is her hymn and flag. But is it really about these attributes that the tourist who visited this or that place recalls? Of course not! For example, when mentioning Spain in the mind of almost every person, images of bullfighters, bullfighting and passionate flamenco dancers are likely to emerge. Speaking of food, one of the most popular dishes belonging to the pen of Spanish culinary specialists is gazpacho. Despite the hot temperament of the inhabitants of this country, it is customary to serve the food in a cold form. Perhaps this is due to the fact that with the beginning of the spring-summer season, the thermometer's column there rises far beyond 20 degrees. Not only to satisfy the hunger, but to escape from the heat helps gazpacho. To try this incredibly mouth-watering dish, it's not at all necessary to fly to Spain. Today it can be tasted in a specialized restaurant, however such a pleasure will fly you into a "penny". To save money and at the same time get to know Spanish cuisine more closely, we propose to make gazpacho yourself. Just choose the suitable recipe presented on our website, and cook the dish at home. You'll see, it's very simple. gazpacho classic

Cold gazpacho from hot Spaniards

A classic tomato soup that is commonnot only in Spain, but also far beyond its borders, consists of fresh tomatoes, onions, sweet peppers, cucumbers and other vegetables. It is served as a first course, only if in Russia such foods are consumed hot, then it is traditionally accepted to put gazpacho on the table in a cold form. But from this he only wins. So, if you want to get acquainted with the cuisine of sunny and passionate Spain, we suggest studying the first recipe. This classic version of the dish is sure to please all members of your family: adults and young. Ingredients:

  • three medium cloves of garlic
  • 350-400 grams of large tomatoes
  • two small cucumbers (the recipe includes exclusively fresh vegetables)
  • two red bell peppers - preferably (if they are not, you can add ordinary green pepper to gazpacho)
  • one onion
  • ten milliliters of wine vinegar
  • three large spoons of not very bitter olive oil
  • table salt - to taste
  • fifteen grams of fresh parsley
  • a pinch of black pepper
  • 30-40 grams of rye bread - needed for crackers

Cooking method: In Russia, the most common cold soup is okroshka. In Spain, there is a similar dish without meat, sausages, consisting of some vegetables - it is called gazpacho. Of course, these dishes are completely different both in taste and in ingredients, but they still have something in common - for example, one and the other is very easy to prepare. Vegetable soups are incredibly useful and vitaminized, besides they not only nourish the body, but also cool perfectly. And what else do you need on a hot and hot day? So carefully study the recipe and get acquainted with the cuisine of the Spaniards together with us. To gazpacho came out gentle and mouth-watering, we recommend clearing tomatoes. To do this simply: slightly cut the top of each tomato, then lower them for half a minute in boiling water. Then remove it, pour it in cold water and carefully peel off the skin. Cut the pulp in small cubes, get rid of the seeds or not, decide for yourself. Classic gazpacho do with red pepper, but if there is not one in the fridge, take the usual green. Remove the core from it and chop it into medium pieces, just cut the cucumbers. Less than ten minutes, and cooking is already nearing completion. So, put the prepared vegetables in a bowl for the blender. Add garlic and onions, peeled and cut into cubes. To taste, add a little salt, if you like spicy food, we advise you to slightly pepper the dish (use red or black ground pepper). Whip the ingredients. Now in a separate bowl, combine the olive oil with the wine vinegar, pour the resulting mixture into the above products. Mix again thoroughly. Transfer the soup into a deep saucepan and put it in the refrigerator. On average, gazpacho insists about three to four hours. We think, now you are convinced that the recipe for tomato soup is ridiculously simple. If desired, you can slightly diversify the classic version, for example, add your favorite dried seasonings, fresh from the perfect basil, as well as the leaves of marjoram. Remember, the dish is very thick, like a semi-liquid puree. If you want to slightly dilute the soup, you can use chilled tomato juice or water for this. The dish is served with bread crumbs, for preparation of which it is necessary to cut bread into cubes of the same size, salt them and sprinkle with dried seasonings, then fry in a dry frying pan. You do not need to add oil. There is another option - to bake bread in the oven. And just before serving, you need to pour soup over the bowls and decorate with finely chopped greens and breadcrumbs. Feel like a native Spaniard - try the delicious, cool gazpacho. We hope that you will like the recipe. delicious gazpacho recipe classic

Vegetable Spanish soup with olives and lemon juice

This recipe is an ideal option for vegetarians. The dish, which will be discussed right now, turns out to be incredibly tender, light, but at the same time nutritious and full of vitamins. After all, the composition of the food includes exclusively fresh vegetables: ripe tomatoes, coriander, cucumbers, celery and others. Lovers of meat will certainly begin to show their discontent - they say, what soup without beef, pork and even without chicken pieces. So you just did not try gazpacho. A thick tomato puree, dressed with a sauce of lemon juice and olive oil, combined with garlic, onions and olives, is a real extravaganza of various flavors and flavors. The home of the dish is faraway Andalusia. In this country, a rather hot summer, so gazpacho before serving well cool. By the way, specially prepared for him rusk from rye or white bread. Well, are you interested? Then let's together go on a fascinating journey through the back streets of Spanish cuisine. The cooking procedure takes 20 minutes, but the result will definitely please you. Ingredients: For soup:

  • kilograms of strong, ripe tomatoes
  • Bulgarian pepper (choose red) - 300 grams
  • 500 grams of fresh cucumber
  • 18 milliliters of olive oil
  • ½ lemon (only juice will be needed)
  • garlic - to taste (usually enough about two or three denticles)
  • 100 grams of white onion
  • 50 grams of celeriac greens
  • fifteen pieces of olives (preferably pitted)
  • ten grams of cilantro
  • four large pinches of salt (orient to your taste)
  • freshly ground black pepper

For crackers:

  • several pieces of rye loaf
  • Dried seasonings (for example, rosemary or basil) - to taste
  • a tablespoon of olive oil or other vegetable oil

Cooking method: To say that there is a unique and unique recipe for fragrant gazpacho will not be entirely true. After all, how many housewives, so many dishes. There is, of course, a classic version of the food, which has a certain composition of products, but as it evolved, Spanish cuisine was modernized, chefs came up with new combinations, each introduced a "zest" in the dish. Thus, to date, the world knows more than thirty varieties of tomato soup. Let's look at one of them. Gaspacho is prepared very quickly, you will not spend half an hour, so carefully read the recipe and mark the time. Soup is made from peeled tomatoes, then it turns out very tender and similar to vegetable puree. Experienced housewives know the way how to easily remove the tomatoes from the tomatoes, but not every novice owns this secret. We will share it with you. So, make a cross-cut on top of each tomato, then alternately immerse them first in hot, and then in cold water. You will notice that the peel has moved away - this is due to a sharp temperature drop. Carefully remove it, and chop the remaining pulp into large pieces. Peel the cucumbers with straw, if necessary, remove the seeds from them. Now let's turn red pepper: cut the core out of it, then cut it into cubes. Remove the husks from onions and garlic, chop each product as small as possible. By the way, some vegetables should be left whole, so put one pepper, tomato and cucumber. The rest is poured into a blender and crushed. If you do not have a food processor, use a regular meat grinder. Chop fresh cilantro and celery. Do you like parsley or dill? Feel free to add them to the dish. Now in a separate bowl pour ½ cup of cold water, freshly squeezed lemon juice, to your taste, pour a couple of pinch of salt and spices. Thoroughly mix with a spoon, so that all ingredients are dissolved, then put the resulting liquid into the vegetable purée, which was previously whipped in a blender. Do not forget about the oil: add it to the dish, then whisk again several times. The remaining cucumber, pepper, and also tomato cut into medium cubes, transfer them into a deep saucepan and pour over the resulting tomato puree. Stir and remove the gazpacho in a cold place. That's the whole recipe, you see, it's very simple, but how delicious, you'll find out a little later. Once the soup is infused - after about two hours - pour it over the bowls. Then decorate each serving with fresh herbs and olives. Of the latter, if necessary, remove the bones in advance. If you want to immediately serve freshly prepared food for guests, enter into it a few ice cubes. Then do not have to wait until it cools. And finally one more nuance: traditionally the dish is put on the table with a bowl filled with croutons. Of course, you can use the store product, but it will be tastier if you make it yourself, especially since it will take a minimum of time. Chop the bread in small cubes, then lay it on the parchment covered baking sheet, sprinkle with olive oil, sprinkle with spices for flavor and steam off into the oven for a few minutes. The crackers are baked at a temperature of 190-200 degrees. When they are browned, remove them from the oven, cool and serve to the soup. Bon Appetit! recipe gazpacho classic

Fruit gazpacho: the perfect classic

And here is another traditional recipe for the unusualSpanish soup, which will appeal to lovers of fruit. This time, classic tomatoes will replace apples. Going to the store, we recommend choosing sour-sweet varieties, besides you will need peanuts. The latter, if necessary, can be replaced with walnuts or, for example, almonds. Believe me, this dish is rather unusual and specific to the taste, but in life there must be a place for experiments. So why not start acting right now? Feel yourself for a few minutes a resident of Spain - prepare a gentle gazpacho. Good luck! This time, no crackers will be needed - the dish is served without them. Ingredients:

  • homemade egg
  • a loaf of white, fresh bread or a loaf
  • 140 milliliters of olive oil
  • 380 grams of peeled apples
  • fifteen grams of garlic
  • Freshly squeezed lemon juice - six tablespoons
  • salt
  • one and a half glasses of purified water (it should be cool)
  • 70 grams of fried peanuts

Cooking method: First, carefully cut the bread from the bread, and chop the remaining pulp, then pour water. When it softens, carefully squeeze it and put it into the blender bowl. With garlic cloves remove the husks and crush them with a special press. Then, in a separate bowl, connect the ingredient with the egg and whisk, actively working with a whisk. The resulting mixture is poured into a blender, here by drop drop the oil, salt and, if desired, season with spices. A little more, and the dish will be ready. Now, add to the previous ingredients lemon juice, it should only be freshly squeezed, so gently squeeze it out of the fruit. Beat products at maximum power for three to four minutes. As a result, you should get a thick and homogeneous mass. If the soup seems too dense, dilute it with some cool water. It remains to take care of the food. Peel the peanuts and fry it in a frying pan or in a saucepan without adding oil. In the case of walnuts, do the same. Now grind the ingredient with a hammer or mortar, you can use the combine. With apples peel off, remove the middle, then chop them into thin slices. So that they do not darken, lightly sprinkle with lemon juice. Each portion of gazpacho sprinkle with peanuts and decorate with fruits. There are a lot of variations on the theme of Spanish soup. The cooks of this country, who worked on its creation, should pay tribute - the dish went to glory. Over time, it even became a kind of symbol of Spain, because many tourists who visit these places, consider it their duty to go to a national restaurant and taste the local soup. There are a lot of cooking options, and every recipe deserves praise. The classic dish is tomatoes, greens and cucumbers, crushed and dressed with olive oil. A little away from the traditions, you can enter a little lemon juice, add celery, dried or fresh spices, which will give the dish a unique flavor. For those who prefer culinary experiments, a more original gazpacho with fruit notes will do. Modern masters often cook it with apples, a very appetizing and popular option - tomato soup with strawberries. With us you will learn a lot more interesting. We will teach you how to cook the most expensive and refined and more economical and modest dishes of Spanish and other cuisines of the world.