gazpacho Homeland of cold soup gazpacho isAndalusia, but it was to the taste of all the Spaniards, as well as the Portuguese and Hispanics. To prepare this dish by the very first known recipes, it is enough to take water, crushed stale bread, garlic, olive oil and vinegar. These are the ingredients used for white gazpacho in Spanish. Later, when the great Columbus discovered America and tomatoes and peppers appeared in Europe, in Spain they tried out new variations of cold soup - already with tomatoes. According to some historians, originally this dish was an integral part of the ration of mule drivers. They liked the simplicity of the recipe, because to mix tomatoes, garlic, olive oil, pepper, cucumber and stale white bread could easily and in nomadic conditions. And they managed to cool the soup by wrapping a clay pot with wet clothes. As a result, it turned out a satisfying simple and very tasty dish, the so-called okroshka in Spanish. Another part of the historians came to the conclusion that the gazpacho soup was invented by Roman legionaries, stationed at that time in Andalusia. They were forced to do this by the scarcity and monotony of a daily ration. Salt, garlic and vinegar, combined together, did not allow the warrior's body to lose a lot of moisture, and the olive oil and bread included in the recipe served as a source of necessary calories. And only afterwards, with the passage of time, many new recipes for gazpacho appeared: the dish was modified to accommodate different tastes and preferences. Began to add and such ingredients as tomato, pepper, cucumber and others. Soup puree in Spanish is rich in useful substances, it is nutritious and has good taste. Its value is that in the recipe there is no heat treatment of products, so the human body receives a maximum of vitamins from fresh vegetables. But, unlike the usual soups for all of us, the cold gazpacho looks like a thick mashed potato with the addition of ice. For example, in restaurants such a dish is usually served as a drink in a large glass as a supplement to hot or after a meal. Whatever it was, but soup-puree in Spanish won the love of gourmets far beyond their homeland. And to try it, there is no need to go to a restaurant, because you can cook this dish at home, and this will not be difficult, and the variety of recipes will allow you to enjoy the taste of okroshka in Spanish with new notes every time.

Andalusian gazpacho

A classic recipe for preparingtomato cold soup, it 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 delicious dish. Well, are you ready to find out what exactly the Roman legionaries and Spanish mule drivers used to satisfy? Once having tried their gazpacho, it's hard not to believe in the assertion that the basis of any brilliant idea is a simple and understandable thought for everyone. 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

Cooking method: The first thing you have to do to prepare a cold soup in Spanish according to the classic recipe is to peel the tomatoes from the skins. The easiest way to do this quickly and simply is to put a pan of water on the fire, and when it boils, simply dip the tomatoes for 30 seconds. Then knead the pelt with a knife and remove it easily, do not forget to cut the cores. Cucumbers also need to be cleaned, but do it in a slightly careless style, in places leaving small strips of it. This gives you gazpacho a real country color. You do not need to remove the skin from the pepper, just remove the seeds. Slices of stale loaf are dipped in cold water so that they soften a little. All the ingredients listed above are cut into large pieces and placed 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 in a fairly homogeneous mass, but it should definitely feel small pieces of vegetables. Unusual flavor notes will give gazpacho in Spanish additional ingredients such as oregano, capers or anchovies. But their mandatory availability of a classic recipe does not provide. Cool the soup, before serving, decorate with basil leaves and half boiled egg. It's also a good idea to add croutons or a spoon of finely chopped fresh vegetables to the dish. It can be cucumber or sweet pepper green. gazpacho recipe

Italian cold soup

Since gazpacho is popular all over the world, it is notit is surprising that in each country its recipe acquires all the new flavor combinations inherent in one or another nationality. The Italians, whose cuisine is able to satisfy the demands of the most sophisticated gourmets, were no exception. So, this temperamental people slightly expanded the list of vegetable ingredients, on the basis of which cold soup is prepared. According to the Italians, it would be a good idea to dilute cucumbers and tomatoes 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

Cooking method: Gazpacho in Italian also requires stale or dried bread and fresh vegetables. But the wine vinegar in it replaces the juice of lemon, and the spice set is somewhat richer than the Spanish recipe. This cold soup differs from the original with a special delicacy. And although it is about the same, but the algorithm of action has a number of differences. First you need to cut the dried bread cubes and put it separately in the bowl. Tomatoes lower for 10 seconds first in boiling water, and then in cold water, now gently peel. Cut the peeled tomatoes into pieces and chop the blender into a puree state, lay the mass in a separate bowl. As you can see, gazpacho in Italian provides for alternate work with some components. Pepper clear of seeds, and cucumbers - from green skin. Cut the vegetables into pieces. Garlic and onions must also be peeled and chopped together with peppers and cucumbers in a blender. Combine the resulting mass with tomato puree, add olive oil, coriander and lemon juice. Make the mixture homogeneous with a blender, while pepper and salt. Ready Italian soup should be infused in the refrigerator for at least 1 hour. When serving on the table, sprinkle the dish with bread cubes and chopped celery. This will be his final touch, giving gazpacho personality and special taste.

Tomato gazpacho

As already mentioned, cold soup cancook quite differently. Maintaining the main ingredients and adding a few new ones, it is possible to obtain unique tastes and combinations. Here, for example, a recipe using tomato juice and a large amount of garlic. The dish turns out fragrant and rather sharp, but in the cooled form 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

Cooking method: To make the basis for the tomato soup for this recipe, soak the stale bread in water, then squeeze it well. Tomatoes are covered with boiling water, peeled and cut everything except one. With cucumbers, peel and crumble one of them with cubes. Remove the red Bulgarian pepper from the seeds, remove the husks from the onion and garlic and cut them into pieces. What is characteristic of this recipe, it is not necessary to use a blender. If you can very carefully crush everything manually, then too homogeneous consistency can not be achieved. Simply mix the vegetables cut into small pieces and soak the bread and add the tomato juice. Pour the resulting mass into a large bowl, pepper and salt to taste, and then put ice cubes. But this is not all, because such a recipe requires the preparation of a special tomato dressing. To do this, fry the finely chopped white bread in olive oil. Crumble one tomato, half a green pepper and cucumber, mix. Tomato soup cool, but the dressing to it should be served in a separate bowl. prescription gazpacho

Tomato gazpacho cream soup with celery

The number of ingredients listed below saysthat the dish is designed for two people. As you can see, there is no garlic in the recipe, therefore, making such a cold soup a component of a romantic dinner, you can enjoy kisses of your loved one without interference. In addition, gazpacho will perfectly complement the main hot meat dish, as it is rather light and consists of vegetables alone. Preparing the soup is very simple. 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

Cooking method: To begin with, peel the cucumber from the peel, remove the seeds from the peppers and cut them into cubes. Celery chop finely. Tomatoes are covered with boiling water, remove the skin from them, cut them, keeping the juice, and grind in a blender. Then add the remaining vegetables, leaving a couple tablespoons to decorate, and olive oil. Whisk the tomato soup until smooth. Ready gazpacho cool and salt to taste. Serve the dish in a deep bowl, sprinkled with a cube of pepper, cucumber and celery.

Gazpacho green with white wine

If you want to appreciate all thepiquancy of cold soup, then be sure to take advantage of the opportunity to prepare gazpacho according to this recipe. You probably think that the name excludes the presence of tomatoes in the dish, and completely in vain. Tomatoes are in soup, but they are ... green, so they do not affect its color in any way. This recipe can not be called very common, but its taste is so harmonious that it simply can not 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

Cooking method: Take slices of white bread, remove the crust, cut into cubes and send for a few minutes in the oven to dry it a little. Then grate the rusks with garlic and sprinkle with olive oil. With tomatoes you need to remove the peel. To do this, immerse them in boiling water for 30 seconds. Cut already cut tomatoes into 4 parts. Green pepper needs to be freed from seeds, the cucumber can be left in the peel. Half of the onions grate on a fine grater. All these vegetables put in a blender and mix. In a separate bowl, combine the vinegar, salt, cumin, oil-impregnated bread cubes and in two sets, send them to the vegetable mix, turning everything into a homogeneous mass. Finished soup cool in the refrigerator. Before serving, dilute it with a mixture of water and wine and decorate with diced green tomatoes or onions. soup gazpacho recipe

Yellow gazpacho with almonds and mint

Sunny color for this version of Spanish soupgive the yellow tomatoes, its delicacy is due to cream, and the originality - almonds. Agree, this is a very unusual combination. But, strangely enough, it is so harmonious and fresh that you will definitely have to taste it. In addition, the golden color of the dish is perfectly combined with the summer fine 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

Cooking method: As in all the recipes described above, you need to peel the peel from the tomatoes. Dip them for half a minute in boiling water, and this process will not be difficult for you. Pepper clear of seeds, with cucumbers also cut skin, and onions and garlic free from the husks. Put aside a couple of tomatoes and 1 cucumber in a separate plate, which will be required to serve the dish. Put the remaining vegetables in a blender, add cream there and mix well. Then enter the lemon juice, celery leaves, salt and pepper. Again, whip all. Pour the mashed potatoes in a soup tureen or pots and send for a couple of hours in the fridge. Before serving, the yellow gazpacho should be beautifully served. Pour it into plates, decorate with cubes of tomatoes and cucumber, mint leaves and sprinkle with chopped almonds.

Gazpacho with beets

And this recipe will appeal to fansbeetroots. By the way, the cold borscht from this vegetable is perfectly refreshing in the summer heat. But if you are tired of its monotony, try to prepare a new dish. The combination of familiar notes of beet and tomatoes necessarily win you a harmonious taste, and piquant witticisms will please and surprise. In addition, such a cold soup is also very useful. 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 beetsuntil ready, let it cool, and then clean and cut into medium sized pieces. Bulgarian pepper must be baked beforehand and put hot in a plastic bag. When it cools down to a warm state, the peel can be removed quickly and without problems. Onions are freed from the husks and chopped large. Cut the pepper into pieces. Scald the tomatoes with boiling water, clean them. Be sure to remove all the cores, try not to squeeze out the juice. Tomatoes must also be carefully cut. All the vegetables are placed in a blender, add spices, olive oil, vinegar and whisk well. When finished, remove the sample, and if the taste turns sour, then remove it with a pinch of sugar. Gazpacho put in the refrigerator for several hours. This will give the dish the opportunity to brew and purchase the right temperature for the feed. Accelerate the process by adding a few ice cubes. gazpacho soup

Gazpacho with berry juice and spirals of unleavened dough

And this recipe for cold soup does notprovides for the use of tomatoes. Although the dish is very tasty and unusual. This result is due to berry juice, which brings a pleasant summer note. Another interesting detail of this gazpacho are 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

Thoroughly rinse the berries of raspberries and currants,grind them and squeeze out the juice. Be sure to strain it to avoid getting small pits. With raw beets, remove the skin, cut and place in a blender. There, too, add olive oil, berry and lemon juice, garlic, balsamic vinegar, all whisk thoroughly. Then try and add spices to taste. The acid can be removed with the help of sugar. Put the gazpacho into the refrigerator. It's time to make spirals. Knead the dough from flour and water, add a little salt. Take sticks for sushi, put them in water, then dry them and sprinkle with flour. Dough thinly roll, cut into thin strips and wind them on sticks. Lay the future spirals on a baking sheet covered with parchment paper, and bake in the oven for 10 minutes at 180 ° C. Remove the finished products from the sticks need hot. Chop the cooled gazpacho on deep plates, and put crispy spirals on top. It will turn out beautiful, unusual and very appetizing.

Delicate gazpacho with shrimps

Love of seafood could not help but show upon the recipes of most popular dishes. Cold soup in Spanish also did not escape this fate. So there was a very delicate to your taste dish - gazpacho with shrimps. If you are also among the lovers of seafood, then be sure to prepare this cold soup, refreshing and extraordinarily 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

Cooking method: Peel the cucumbers from the skin, cut them along and if there are large seeds, gently remove them. In slices of white bread, cut the crusts, soak the crumb in cold water. Remove the seeds from the sweet pepper. Place in the blender chopped cucumber, slices of bread and garlic. Then send pieces of sweet pepper. Pour everything with olive oil and lemon juice, salt and pepper. Whisk all ingredients until smooth and dilute with ice water to give the desired density. Take the serving glasses or deep glass plates. At the bottom lay a few shrimp and fill them with gazpacho. Decorate the dish with a sprig of dill and place it in the refrigerator for 15 minutes. Before serving, drop into each serving a couple of slices of ice and add a little sour cream. That's all, you can enjoy the tenderness of gazpacho with a marine accent. Bon Appetit!

Gazpacho on chicken broth

Such cold soup, unlike the restrecipes, just will not go into the menu of fans of vegetarian cuisine. But those who are accustomed to eating meat and its "derivatives", the dish for sure will seem very tasty, satisfying and rather easy. Gazpacho on chicken broth does not provide for the presence of tomatoes, so it has a completely different color. The quality and taste characteristics of the dish does not affect it in any way. Try 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

Cooking method: First, cook the chicken broth in the most usual way. If the bird you use is very oily, then drain the first water after boiling, and continue to boil the meat or bones in a new one. 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. Such a gaspacho is better to start doing in the evening, then the base will cool well, and there will not be much time left for this. Wash well and dry the leaves of the green salad, spinach, parsley, green onions and mint. With cucumber, remove the skin and remove large seeds, if any. Place the vegetables and herbs in a blender and turn them into mashed potatoes. Then add the remaining ingredients provided in the recipe: sour cream, spices, mayonnaise and cold chicken broth. Well stir everything in the blender and serve, pouring on deep plates. Separately, you can prepare homemade croutons from white bread.

Gazpacho with honey and avocado

Extremely tasty popular cold soup makeshoney. Perfectly complements this avocado dish with its oily pulp. In principle, the rest of the set of ingredients is very similar to the classic recipe, but in combination with new products, the well-known old sounds fresh, original and bright. The beauty of this gazpacho is that all its components combine 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 remove the peel from the tomatoes, lowering themfor 30 seconds in boiling water. Then cut them into large pieces and put them in a blender, add cloves of garlic, olive oil, lemon juice, basil, honey and water. Whisk everything to a homogeneous state, pepper and salt to achieve a pleasant taste. Pour the mixture into a large container and put in the refrigerator for about an hour and a half. Cut the sweet peppers, onions, celery and avocado into small or medium cubes. Take out the cooled tomato base from the refrigerator, pour into deep plates, put the vegetables on top and sprinkle the dish with finely chopped parsley. As an additional touch, you can serve homemade crispy toast from white or black bread. And those who care about the slender figure, gazpacho will like without them.

Gazpacho with goat cheese

Vegetable salads with tomatoes and goat cheese - thisit is already difficult to surprise someone. Such dishes, along with pizza and lasagna, are quite tightly included in our menu, placing Italian accents in it. But a cold sharp gazpacho, supplemented with delicate delicate cheese, certainly not everyone tried it. The recipe surprises with its simplicity, and the taste of soup amazes with the richness and variety of shades. Be sure to try to prepare 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
  • black olives - 6 pieces
  • basil - 3 sprigs
  • Salt, ground pepper - to taste

Tomatoes dip in boiling water and remove from thempeel, clean the cucumber, remove the seeds from the pepper. All vegetables cut and put into a blender. There also put onions, half of bread crumbs, olives (pitted), add olive oil and wine vinegar. Turn all these ingredients into a homogeneous mass, if it is too thick, dilute with a little cold water. Salt and pepper, bringing to the desired taste. Pour the future soup into a deep bowl and refrigerate for at least 2 hours. From goat cheese roll small balls, dip each of them alternately in olive oil and roll in bread crumbs. Basil finely chopped. Chopped soup on deep plates, spread cheese balls and sprinkle portions of basil. The first one, which has such an appetizing look, is sure to please you and your family so much that it will firmly settle in the menu for the whole season, while ripe home-made tomatoes lie on the shelves of markets and shops. If you have not yet cooked gazpacho, and your family likes cold soups, then be sure to master the recipe for this wonderful and quite simple dish. It is especially useful in the summer: when in the street there is unbearable heat, a refreshingly cool first plate will have to 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 prepare gazpacho more often. We advise you to read:

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