Andalusian gazpacho
The classic recipe for preparingcold tomato soup, is considered to be a variant of Andalusian cuisine, which is quite natural, since this country is considered the birthplace of such a popular and tasty dish. Well, are you ready to find out what exactly the Roman legionnaires and Spanish muleteers ate to satisfy their hunger? Once you try their gazpacho, it is difficult not to believe in the statement that at the heart of any brilliant idea lies a simple and understandable thought. Ingredients:
- tomatoes (ripe) - 6 pieces
- pepper bulgarian - 2 pieces
- cucumbers - 2 pieces
- garlic - 2 cloves
- loaf stale - 2 slices
- wine vinegar - 50 milliliters
- olive oil - 100 milliliters
- salt - two pinch
- fresh basil - 5 leaves
Method of preparation:The first thing you need to do to make a classic Spanish cold soup is to peel the tomatoes. The easiest way to do this quickly and easily is as follows: put a saucepan of water on the fire, and when it boils, just dip the tomatoes in for about 30 seconds. Then use a knife to lift the skin and easily remove it, don’t forget to cut out the cores. The cucumbers also need to be peeled, but do it in a slightly careless style, leaving small strips here and there. This will give the gazpacho a real rustic flavor. You don’t need to peel the peppers, just remove the seeds. Dip slices of stale bread in cold water to soften them a little. Cut all of the above ingredients into large pieces and place them in a blender, add garlic, salt, olive oil and wine vinegar. By the way, the last component — wine vinegar — in the classic recipe should be sherry. Whisk everything into a fairly homogeneous mass, but small pieces of vegetables should definitely be felt in it. Extra flavor notes will be given to Spanish gazpacho by such additional ingredients as oregano, capers or anchovies. But the classic recipe does not require them. Cool the soup, garnish with basil leaves and half a boiled egg before serving. It would also be nice to complement the dish with croutons or a spoon of finely chopped fresh vegetables. These can be cucumbers or green bell peppers.
Italian cold soup
Since gazpacho is popular all over the world,It is not surprising that in each country its recipe acquires new flavor combinations inherent to a particular nationality. The Italians are no exception, whose cuisine can satisfy the demands of the most sophisticated gourmets. Thus, this temperamental nation slightly expanded the list of vegetable components on the basis of which the cold soup is prepared. According to the Italians, cucumbers and tomatoes would be good to dilute with celery and onions. But first things first! Ingredients:
- tomatoes ripe - 1,5 kg
- cucumber - 500 grams
- white bread - 300 grams
- olive oil - 120 milliliters
- sweet red pepper - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- lemon juice - 1 tablespoon
- leaves of one celery
- coriander
- salt - a pinch
- ground pepper
Method of preparation:Italian gazpacho also requires stale or dried bread and fresh vegetables. But the wine vinegar in it is replaced by lemon juice, and the set of spices is somewhat richer than in the Spanish recipe. This cold soup differs from the original in its special delicacy. And although it is prepared in approximately the same way, the algorithm of actions has a number of differences. First, you need to cut the dried bread into cubes and put it separately in a bowl. Dip the tomatoes in boiling water for 10 seconds, then in cold water, now carefully remove the skin. Cut the peeled tomatoes into pieces and grind in a blender until puree, put the mass in a separate bowl. As you can see, Italian gazpacho involves working with some components one by one. Peel the pepper from seeds, and remove the green skin from the cucumbers. Cut the vegetables into pieces. Garlic and onion also need to be peeled and chopped in a blender together with pepper and cucumbers. Combine the resulting mass with tomato puree, add olive oil, coriander and lemon juice. Make the mixture homogeneous using a blender, simultaneously adding pepper and salt. The finished Italian soup should be infused in the refrigerator for at least 1 hour. When serving, sprinkle the dish with bread cubes and chopped celery. This will be its final touch, giving gazpacho individuality and a special taste.
Tomato gazpacho
As already mentioned, cold soup can becook in completely different ways. By keeping the basic ingredients and adding a few new ones, you can get unique flavors and combinations. For example, here is a recipe using tomato juice and a lot of garlic. The dish turns out aromatic and quite spicy, but when chilled it is delicious! Ingredients:
- tomatoes ripe - 10 pieces
- pepper bulgarian red - 3 pieces
- pepper bulgarian green - 1/2 pieces
- cucumber - 2 pieces
- onion - 1 piece
- tomato juice - 1 glass
- olive oil - 2 tablespoons
- vinegar - 1 tablespoon
- garlic - 1 medium-sized head
- white bread fresh - 2 slices
- white bread stale - 2 slices
- salt, pepper - to taste
- ice cubes
Method of preparation:To make the base for this tomato soup, soak stale bread in water, then squeeze it out well. Pour boiling water over the tomatoes, peel them and cut all but one into pieces. Peel the cucumbers and chop one into cubes. Peel the red bell pepper, peel the onion and garlic and cut everything into pieces. What is typical for this recipe is that you don’t have to use a blender. If you can chop everything very thoroughly by hand, you don’t need to achieve a very smooth consistency. Just mix the finely chopped vegetables and soaked bread and add the tomato juice. Pour the resulting mass into a large bowl, add pepper and salt to taste, and then add ice cubes. But that’s not all, because this recipe requires the preparation of a special tomato dressing. To do this, fry finely chopped white bread in olive oil. Chop one tomato, half a green pepper and cucumber, mix. Cool the tomato soup, but the dressing should be served in a separate bowl.
Tomato gazpacho cream soup with celery
Quantities of the ingredients belowindicates that the dish is designed for two people. As you can see, there is no garlic in the recipe, so by making such a cold soup a component of a romantic dinner, you will be able to enjoy kisses from your loved one without interference. In addition, gazpacho will perfectly complement the main hot meat dish, as it is quite light and consists of only vegetables. The soup is very easy to prepare. Ingredients:
- Ripe tomatoes - 4 pieces
- cucumbers - 1 piece
- green sweet pepper - 1/2 pieces
- orange sweet pepper - 1/2 pieces
- stalk of celery - 1 piece
- olive oil - 2 tablespoons
- salt - a pinch
Method of preparation:First, peel the cucumber, remove the seeds from the peppers and cut everything into cubes. Finely chop the celery. Pour boiling water over the tomatoes, peel them, chop them, preserving the juice, and chop them in a blender. Then add the remaining vegetables, reserving a couple of tablespoons for garnish, and olive oil. Whisk the tomato puree until smooth. Cool the finished gazpacho and add salt to taste. Serve the dish in a deep bowl, sprinkled with diced pepper, cucumber and celery.
Gazpacho green with white wine
If you want to appreciate the whole thingpiquancy of a cold soup, then you should definitely take advantage of the opportunity to make gazpacho according to this recipe. You probably think that the name excludes the presence of tomatoes in the dish, and you are absolutely wrong. There are tomatoes in the soup, but they are... green, so they do not affect its color in any way. This recipe cannot be called very common, but its taste is so harmonious that you simply cannot help but like it. Ingredients:
- green tomatoes - 8 pieces
- green sweet pepper - 1 piece
- garlic - 2 cloves
- white bread - 2 slices
- olive oil - 1/4 cup
- onion - 1/2 head
- salt - 1/2 teaspoon
- vinegar - 2 tablespoons
- cumin - on the tip of the knife
- iced water - 3/4 cup
- white dry wine - 1/2 cup
Method of preparation:Take slices of white bread, remove the crust, cut into cubes and put in the oven for a few minutes to dry out a little. Then rub the croutons with garlic and sprinkle with olive oil. Peel the tomatoes. To do this, immerse them in boiling water for about 30 seconds. Cut the peeled tomatoes into 4 pieces. Remove the seeds from the green pepper, and leave the cucumber in its skin. Grate half an onion on a fine grater. Place all these vegetables in a blender and mix. In a separate bowl, combine vinegar, salt, cumin, bread cubes soaked in oil and add them to the vegetable mixture in two batches, turning everything into a homogeneous mass. Cool the finished soup in the refrigerator. Before serving, dilute it with a mixture of water and wine and garnish with diced green tomatoes or onions.
Yellow gazpacho with almonds and mint
Sunny color for this version of Spanish soupyellow tomatoes give it its tender taste, cream gives it its tenderness, and almonds give it its originality. You must admit, this is a very unusual combination. But, oddly enough, it is so harmonious and fresh that you will definitely like it. In addition, the golden color of the dish goes well with fine summer days. Ingredients:
- tomatoes ripe yellow - 300 grams
- pepper bulgarian yellow - 1 piece
- cucumber - 150 grams
- onion - 1 piece
- garlic - 2 cloves
- stalk of celery - 1 piece
- olive oil - 3 tablespoons
- lemon juice - 2 tablespoons
- cream of any fat content - 200 milliliters
- almonds chopped - 1 handful
- salt - to taste
- ground pepper
- mint - for decoration
Method of preparation:As in all the recipes described above, you must peel the tomatoes. Dip them in boiling water for half a minute, and this process will not be difficult for you. Peel the peppers from seeds, peel the cucumbers, and peel the onion and garlic. Put a couple of tomatoes and 1 cucumber on a separate plate, which will be needed for serving the dish. Place the remaining vegetables in a blender, add cream and mix well. Then add lemon juice, celery leaves, salt and pepper. Whisk everything again. Pour the finished puree into a tureen or saucepan and put it in the refrigerator for a couple of hours. Before serving, yellow gazpacho should be beautifully served. Pour it into plates, garnish with diced tomatoes and cucumber, mint leaves and sprinkle with chopped almonds on top.
Gazpacho with beets
And this recipe will appeal to loversbeetroot soup. By the way, cold borscht made from this vegetable is a great refreshment in the summer heat. But if you are tired of its monotony, try making a new dish. The combination of familiar notes of beetroot and tomatoes will definitely win you over with its harmonious taste, and the piquant spiciness will please and surprise you. In addition, such a cold soup is also very healthy. Ingredients:
- Ripe tomatoes - 3 pieces
- medium-sized beetroot - 1 piece
- pepper bulgarian - 1 piece
- onion - 1 piece
- garlic - 1 piece
- balsamic vinegar - 3 tablespoons
- olive oil - 3 tablespoons
- Salt, ground pepper - to taste
First of all, you need to boil the beets.until done, let it cool, then peel and cut into medium-sized pieces. Bell peppers should be pre-baked and placed hot in a plastic bag. When they cool to a warm state, the skin can be removed quickly and without problems. Peel the onion and chop coarsely. Cut the pepper into pieces. Scald the tomatoes with boiling water, peel them. Be sure to remove all the cores, trying not to squeeze out the juice. Tomatoes also need to be carefully chopped. Place all the vegetables in a blender, add spices, olive oil, vinegar and beat well. When finished, taste it, and if the taste is sour, then eliminate this with a pinch of sugar. Place the gazpacho in the refrigerator for several hours. This will give the dish a chance to infuse and acquire the right temperature necessary for serving. You can speed up the process by adding a few ice cubes.
Gazpacho with berry juice and spirals of unleavened dough
And this cold soup recipe is not at allinvolves the use of tomatoes. Although the dish turns out very tasty and unusual. It owes this result to the berry juice, which brings pleasant summer notes. Another interesting detail of this gazpacho is the spirals baked from unleavened dough. They serve as an excellent substitute for white bread. Ingredients:
- medium beetroot - 2 pieces
- berries of raspberry - 3/4 cup
- currant berries - 1/4 cup
- garlic - 1 piece
- Balsamic vinegar - 1 teaspoon
- lemon juice - 1 teaspoon
- olive oil - 3 tablespoons
- Salt, ground pepper - to taste
- flour - 1/2 cup
- water - by the eye
Wash the raspberries and currants thoroughly,Grind them and squeeze out the juice. Be sure to strain it to avoid getting small seeds. Peel the raw beets, chop and place in a blender. Add olive oil, berry and lemon juice, garlic, balsamic vinegar, beat everything well. Then taste and add spices to taste. You can remove the acidity with sugar. Put the finished gazpacho in the refrigerator. It's time to make the spirals. Knead the dough from flour and water, add a little salt. Take sushi sticks, put them in water, then wipe dry and sprinkle with flour. Roll out the dough thinly, cut into thin strips and wind them onto the sticks. Place the future spirals on a baking sheet covered with parchment paper and bake in the oven for 10 minutes at 180 ° C. The finished products should be removed from the sticks while hot. Pour the chilled gazpacho into deep plates and put the crispy spirals on top. It will look beautiful, unusual and very appetizing.
Delicate gazpacho with shrimps
The love for seafood couldn't help but showon the recipes of most popular dishes. Cold soup in Spanish also did not escape this fate. Thus, a very delicate dish appeared - gazpacho with shrimp. If you are also one of those who love seafood, then be sure to cook this cold soup, refreshing and incredibly pleasant. Ingredients:
- cucumber - 1 kilogram
- garlic - 1 piece
- white bread or loaf - 4 slices
- sweet green pepper - 1 piece
- lemon juice - 3 teaspoons
- olive oil - 3 teaspoons
- sour cream - 2 tablespoons
- shrimps (boiled) - 125 grams
- dill - a few twigs
- Salt, ground pepper - to taste
- water ice - 1-2 cups
- pieces of ice
Method of preparation:Peel the cucumbers, cut them lengthwise and, if there are large seeds, carefully remove them. Cut off the crusts from the slices of white bread, soak the crumb in cold water. Remove the seeds from the sweet pepper. Place the sliced cucumbers, pieces of bread and garlic in a blender. Add the pieces of sweet pepper there too. Drizzle with olive oil and lemon juice, salt and pepper. Beat all the ingredients until smooth and dilute with ice water to give the desired thickness. Take portioned glasses or deep glass plates. Put a few shrimps on the bottom and pour gazpacho over them. Garnish the dish with a sprig of dill and put it in the refrigerator for 15 minutes. Before serving, throw a couple of pieces of ice into each serving and add a little sour cream. That's it, you can enjoy the tenderness of gazpacho with a seafood accent. Enjoy!
Gazpacho on chicken broth
This soup is so cold, unlike the others.recipes, will definitely not be included in the menu of vegetarian cuisine fans. But for those who are used to eating meat and its "derivatives", the dish will probably seem very tasty, satisfying and quite light. Gazpacho on chicken broth does not include tomatoes, so it has a completely different color. This does not affect the quality and taste of the dish. Try it and see for yourself. Ingredients:
- leaves of green salad - 100 grams
- spinach - 100 grams
- green onions - 3 pieces
- cucumbers - 1 piece
- parsley (finely chopped) - 1 tablespoon
- sour cream - 1/2 cup
- mayonnaise - 1/2 cup
- chicken broth - 2 cups
- mint leaves (finely chopped) - 1 tablespoon
- salt, white ground pepper - to taste
Method of preparation:First, cook the chicken broth in the most usual way. If the bird you are using is very fatty, then drain the first water after boiling, and continue to boil the meat or bones in new water. When the broth is ready, be sure to strain it, cool it to room temperature and put it in the refrigerator for about an hour or two. It is better to start making this gazpacho in the evening, then the base will cool well, and it will not take much time. Wash and dry the green salad leaves, spinach, parsley, green onions and mint well. Peel the cucumber and remove large seeds, if any. Place the vegetables and greens in a blender and turn them into a puree. Then add the remaining ingredients provided in the recipe: sour cream, spices, mayonnaise and cold chicken broth. Mix everything well in a blender and serve, pouring into deep plates. You can separately prepare homemade croutons from white bread.
Gazpacho with honey and avocado
An unusually tasty popular cold soupmakes honey. Avocado with its oily pulp perfectly complements this dish. In principle, the rest of the ingredients are very similar to the classic recipe, but in combination with new products, the well-known old one sounds fresh, original and bright. The beauty of this gazpacho is that all its components are combined very harmoniously, giving real pleasure to any gourmet. Ingredients:
- tomatoes ripe - 5 pieces
- avocado - 1 piece
- pepper bulgarian - 1 piece
- stalk of celery - 5 pieces
- basil - 1 beam
- onion - 1 piece
- garlic - 2 cloves
- parsley (finely chopped) - handful
- olive oil - 50 milliliters
- honey - 1 tablespoon
- lemon juice - 50 milliliters
- Salt, ground pepper - to taste
- cold water - 100 milliliters
First, peel the tomatoes by dipping themthem for 30 seconds in boiling water. Then cut them into large pieces and put them in a blender, add garlic cloves, olive oil, lemon juice, basil, honey and water. Beat everything until smooth, pepper and salt, achieving a pleasant taste. Pour the mixture into a large container and put it in the refrigerator for about an hour and a half. Cut the bell pepper, onion, celery and avocado into small or medium cubes. Take the cooled tomato base out of the refrigerator, pour into deep plates, put the vegetable mix on top and sprinkle the dish with finely chopped parsley. As an additional touch, you can serve homemade crispy croutons made of white or black bread. And those who care about a slim figure will like gazpacho without them.
Gazpacho with goat cheese
Vegetable salads with tomatoes and goat cheese -it is difficult to surprise anyone with this. Such dishes, along with pizza and lasagna, have become a part of our menu, adding Italian accents to it. But not everyone has probably tried cold spicy gazpacho, complemented by tender delicate cheese. The recipe surprises with its simplicity, and the taste of the soup amazes with its richness and variety of shades. Be sure to try to cook this dish with Italian notes. Ingredients:
- tomatoes ripe - 1 kilogram
- onion - 1/2 head
- sweet green pepper - 1/2 pieces
- cucumbers - 1 piece
- bread crumbs - 250 grams
- olive oil - 175 grams
- vinegar wine (white) - 2 tablespoons
- goat cheese - 100 grams
- olives - 6 pieces
- basil - 3 sprigs
- Salt, ground pepper - to taste
Place the tomatoes in boiling water and remove them.Peel the cucumber, remove the seeds from the pepper. Chop all the vegetables and place them in a blender. Add the onion, half of the bread crumbs, olives (pitted), add olive oil and wine vinegar. Blend all these ingredients into a homogeneous mass, if it turns out too thick, dilute with a small amount of cold water. Salt and pepper, bringing to the desired taste. Pour the future soup into a deep container and put in the refrigerator for at least 2 hours. Roll small balls from the goat cheese, dip each of them in olive oil one by one and roll in bread crumbs. Finely chop the basil. Pour the cooled soup into deep plates, arrange the cheese balls and sprinkle the portions with basil. The first course, which looks so appetizing, will definitely please you and your loved ones so much that it will firmly establish itself on the menu for the entire season, while ripe home-grown tomatoes are on the shelves of markets and stores. If you have not yet cooked gazpacho, and your family loves cold soups, then be sure to master the recipe for this wonderful and completely simple dish. It will be especially useful in the summer: when there is unbearable heat outside, a plate of refreshingly cool first course will come in handy. And the realization that with each spoon your body is saturated with a whole complex of vitamins will become another pleasant moment and an incentive to cook gazpacho more often. We recommend reading:
