Homemade gazpacho recipes

In the summer, Spanish gazpacho soup becomes very popular; the traditional recipe involves the use of only the ripest vegetables. The first course, balanced in composition, not only perfectly tones, but also relieves hunger. Due to the fact that the soup is vegetable, it does not overload the stomach. Once you learn how to cook the dish, you can often include it in your summer diet.

The soup is very interesting not only in its composition, but also in the method of serving. It can be served to the table in ordinary plates, small bowls or glasses. There are several options for cool soup. More often, the dish is prepared on the basis of burgundy vegetables: sweet peppers and tomatoes.

Reddish gazpacho: traditional recipe

It will take only 20 minutes to make gazpacho; the recipe is prepared at home using high-quality unrefined olive oil. Before serving, the dish should be left to steep for about 1.5-2 hours.

The traditional version is prepared in the form of soup. But you can create the first dish in the form of a cocktail, adding alcohol, or a salad, including seafood and vegetables in the recipe.

Ingredients:

· Ripe large tomatoes – 10 pieces;
· Cucumbers – 3 pieces;
· Sweet peppers – 3 pieces;
· Garlic – 5 cloves;
· Reddish onion – 1 head;
· Olive oil – 125 ml;
· Wine vinegar -4 tablespoons;
· Salt – 1 tablespoon.
It is better to take coarse salt or sea salt enriched with minerals; · Parsley – 1 small bunch;
· Tomato juice or reddish wine - to taste;
· Stale bread with bran – 3 slices.

Reddish gazpacho: traditional recipe

Cooking method:

Peel the garlic and grind it together with salt in a mortar;
Grind the bread and, without stopping working with the pestle, add olive oil in a stream and grind until smooth. Let the mixture sit for about 1.5 hours;
While the mixture is infusing, finely chop the onion into a separate bowl and add vinegar;
Peel the tomatoes, remove the seeds along with the watery part, cut into small pieces;
Peel the cucumbers and cut into small cubes;
Grease the pepper with vegetable oil and place in the oven for 10 minutes (temperature 200 degrees). As soon as scorch marks begin to appear, take out the pepper and cover it. We wait 5-6 minutes, after which we remove the skin and seeds;
Chop the parsley with a knife;
Place the vegetables in a blender bowl in parts and grind until smooth. Lastly, add the contents of the mortar;
Place the soup in the refrigerator to steep for 8 hours;
It must be served slightly diluted with water or a mixture of water and reddish wine.

Secrets of making gazpacho at home

Spanish gazpacho soup is popular all over the world; a homemade recipe with a photo will allow you to experiment with the serving method. For the first dish to be successful, you need to know the main secrets of its preparation:

Secrets of making gazpacho at home

You can puree only part of the components, and add the others chopped to the soup. In this case, the dish will turn out to be the most unusual. You can cut vegetables into cubes or slices;
To speed up the process of preparing soup, instead of vegetables, you can use vegetable puree from recognizable manufacturers. Some housewives prepare vegetables for soup for future use and can them;
If you want to create the most refreshing soup, serve it with ice cubes;
Be sure to remove the skin from the tomatoes. You can create this using a vegetable peeler. Some housewives make a cut with a cross on the bottom of the tomatoes and lower them into boiling water for 1 minute. After such manipulation, the skin is simply removed with an ordinary knife;
Seasonings and spices should be added to the composition before cooling;
The soup should be stored in a clay container. The next day it only becomes more fragrant.

Despite the fact that the soup is quite fragrant, it can be supplemented with different toppings. Sour cream, unsweetened yogurt or cream are perfect. These ingredients, as well as seeds, nuts or croutons, should be added just before tasting!

Vegetable gazpacho with shrimp

A good alternative to the traditional recipe is shrimp soup. It prepares very quickly and does not require special abilities. The soup should be served cool. Thanks to seafood, the soup becomes the most nutritious. Large shrimp or langoustines are perfect.

Ingredients:

· Bell pepper – 1 piece;
· Large tomatoes – 4 pieces;
· Garlic – 2 cloves;
· Paprika – 1 teaspoon;
· Fresh cucumber – 1 piece;
· Lemon juice – 1 tablespoon;
· Tomato paste – 1 tablespoon;
· Peeled shrimp -300 gr.
Shrimp should be taken chilled or fresh frozen; · Parsley – 1 small bunch;
· Salt, sugar, dark pepper - to taste;
· Vegetable oil – 1 tablespoon.

Vegetable gazpacho with shrimp

Cooking method:

In a frying pan, heat the vegetable oil, in which we fry the shrimp under a closed lid for 2-3 minutes;
Wash the vegetables. Remove the stem and seeds from the pepper. We peel the cucumbers and use only the fleshy part; the seeds should be removed.
Tomatoes are peeled. Their seeds and watery part should be removed;
We cut the vegetables into small cubes, then chop them with a blender;
Add garlic, paprika, lemon juice, tomato paste, sugar, salt and pepper to the vegetables. Puree the mass again;
Chop some of the shrimp and add to the soup, which we put in the refrigerator for 2-3 hours;
Serve the soup topped with the remaining shrimp.

Cucumber gazpacho

One of the most unusual options for cool soup is cucumber gazpacho. The first dish comes out a beautiful greenish color. The soup is light and nutritious. It is perfect for those who are on a diet (Diet is a set of rules for human consumption of food) and promotes weight loss.

Cucumber gazpacho is perfect for dinner or as a snack. It can be supplemented with sesame or flax seeds.

Ingredients:

· Cucumber – 5 large pieces;
· Avocado – 1 piece;
· Celery root – 3 pieces;
· Drink – 1 glass 250 ml;
· Salt and dark pepper - to taste.

Cooking method:

Peel the cucumber and remove the seeds. Cut the rest into cubes;
Peel the avocado, remove the pit and skin, cut into cubes;
In a blender, blend cucumber, avocado and celery. After the mass becomes homogeneous, add the drink and beat with a blender again;
Place the soup in the refrigerator for a couple of hours and you are ready to serve!

There are a huge number of gazpacho recipes. There is a fruit soup based on melon and sweet pepper. An equally tasty option is watermelon gazpacho based on watermelon and cucumber. In the summer, when there is an abundance of fruits and berries, you should prepare light, refreshing dishes. Gazpacho is an impeccable example of a cool soup that you and your loved ones will probably enjoy.

Traditional tomato soup Gazpacho at home, recipe with photo

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How to cook traditional gazpacho, recipe with step-by-step photos

Gazpacho is a dish with such a wonderful and aristocratic name! Well, who would have thought that this soup was once the food of the poor. And at the moment it is served in the best restaurants around the world. Gazpacho gained its popularity due to the ease of preparation and availability of ingredients. The exciting combination of flavors and refreshing quality of this cream of soup is perfect for hot weather. And while it’s hot days outside, and you just want to try something cold and fresh, housewives come to the aid of a recipe for a famous dish from sunny Spain - cool tomato soup gazpacho.

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Despite the fact that gazpacho is considered a traditional tomato soup, tomatoes began to be added to it only at the beginning of the nineteenth century. Previously, it was prepared from water, olive oil, vinegar, garlic and stale bread. Nowadays many varieties of gazpacho are prepared: with celery, shrimp, crab, and even with strawberries and grapes. I will give a traditional recipe for gazpacho, which is based on the freshest and juiciest tomatoes.

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Ingredients:

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700 g of meaty and juicy tomatoes;
300 g reddish bell pepper;
200 g cucumbers;
100 g reddish onion;
juice of half a lemon;
Tabasco sauce;
2 tbsp. olive oil;
2 cloves of garlic;
4 slices of yesterday's loaf;
salt, pepper to taste.

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Traditional recipe for tomato gazpacho soup

1. It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than the greenhouse ones. If there are no ground tomatoes, you can use cherry tomatoes. I used ordinary ground tomatoes of the “cream” variety in the recipe. They are quite tasty, juicy and meaty. First, we need to wash all the tomatoes under running water and make pricks with a toothpick in several places. This will help quickly remove the thick and hard skin from the tomatoes.

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2. But in order for the skin to simply be removed, you first need to put all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

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3. Then rinse the tomatoes again under cool water. Now the skin comes off much easier.

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4. Peel the bell pepper from the seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

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5. Wash the cucumbers, peel them and chop them coarsely.

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6. Remove the top layer of peel from the reddish onion. We cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle the soup with this onion for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

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7. Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

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8. Grind with a blender to a puree soup mixture.

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9. To make the tomato soup as tender as possible and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

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10. Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

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11. Add and mix.

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12. Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

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13. We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

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14. Place in a heated frying pan and sprinkle olive oil on top.

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15. Place the frying pan over low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred several times).

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Pour the finished cool tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

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Cooking gazpacho soup: recipe at home

Gazpacho, the recipe for which we want to offer at home in this article, is easy to prepare. In hot summer weather, the desire to eat a plate of roast does not arise. And almost everyone will enjoy cooking something refreshing and uncomplicated.

First courses in hot weather

In the cuisine of almost all countries there are similar cool soups, the preparation of which does not require heat treatment:

In Russia it’s everyone’s favorite okroshka, in Belarus it’s cool borscht.
The Bulgarians have tartare, in Spain there is the usual gazpacho.

Gazpacho: homemade recipe

The first one will turn out unusually tasty if you pay special attention to the choice of vegetables. The ingredients for gazpacho soup must be the freshest. The usual set of vegetables consists of tomatoes, cucumbers, sweet peppers and a huge amount of greens.

Tomatoes should be chosen that are ripe and juicy, with a huge amount of pulp. The color of the tomatoes doesn't matter. To achieve the traditional color of the finished gazpacho, you need to take a reddish bell pepper and tint the soup in this way.

It is better to take cucumbers that are small, elastic, and retain their freshness, just like cooked fresh herbs. They can be placed in cool water with the herbs in advance to keep them fresh. For preparation you will need:

3–4 pcs. sweet bell pepper;
8 medium sized tomatoes;
2 medium sized cloves of garlic;
1 onion, – 2-3 small cucumbers;
2 tbsp each lemon juice and olive oil;
salt, a bunch of herbs (dill, parsley, basil);
2 slices of dried white bread.

Because in the preparation of this dish the sequence of actions matters, the traditional gazpacho recipe looks step by step as follows :

Cut the crusts off the bread slices and cut the slices and crusts into small cubes. Fry over low heat in a frying pan without oil until golden brown.
Place the tomatoes in boiling water for one minute and then in cool water. Remove from cool water and remove skins from vegetables.
Place chopped onions, garlic, tomatoes, and bell peppers in a blender bowl. Grind until smooth. Add olive oil, lemon juice and salt to taste. Experienced chefs advise chopping vegetables so that small pieces of vegetables can be felt in the paste. This will make the gazpacho tastier.
Cut the cucumbers into small cubes, chop the greens. Place cucumbers and herbs into plates in portions, pour in the vegetable mixture. Place croutons on top and garnish with basil.

Gazpacho with almonds and grapes

The recipe for dietary gazpacho, in addition to almonds, includes snow-white grapes and milk; it would seem like completely incompatible tastes. But the soup comes out very tender and fragrant. For cooking you will need:

1 tbsp. milk - 0.5 tbsp. almond grains;
2 tbsp. light grapes;
0.5 lemon, 1 tbsp. olive oil;
salt, pepper, a few green onions.

Manufacturing step by step:

Grind the almonds in a blender until crumbly. Remove the seeds from the grapes and also chop with a blender.
Squeeze the juice from the lemon. Place crushed almonds and grapes in a large bowl, add all other ingredients and beat with a mixer until smooth.
Cool the finished soup in the refrigerator, garnish with herbs and grape slices and serve.

Homemade tomato soup

It is not always possible to have the required amount of tomatoes on hand to prepare your favorite dish. In this case, a recipe for gazpacho with tomato juice is suitable. For cooking you will need:

¼ tbsp. wine vinegar, – 1 tsp Tabasco sauce;
2 pcs. cucumbers and bell peppers;
4 things. tomatoes, 5 glasses of tomato juice;
¼ tbsp. olive oil, 7 cloves garlic, salt, pepper.

Conventional cooking method:

Lightly fry the unpeeled garlic cloves in a frying pan without oil until they become soft. Cool.
Cut the vegetables and peeled garlic into pieces and grind in a blender until smooth.
Add olive oil, spices, Tabasco and wine vinegar. Pour in tomato juice. Mix everything very well and cool in the refrigerator.
Serve with white bread croutons or croutons, garnish with herbs.

Gazpacho from tomato juice is prepared very quickly, this allows you to prepare a light soup in almost a couple of minutes.

Which gazpacho should you choose? This issue is decided by the hostess independently, taking into account the tastes of her own family. You can make dessert fruit soup using fruits. For example, strawberry, watermelon or cherry gazpacho with whipped cream.

Greenish tomato gazpacho

You can depict something unusual, for example, gazpacho made from greenish tomatoes. Despite the unusualness of the main ingredient, the taste of the dish is tender. The soup requires more cooking time, but the end result is worth it. Ingredients:

8–10 pcs. greenish tomatoes;
2 bell peppers, 2 cloves of garlic;
1 piece each onion and cucumber;
3 tbsp. olive oil;
1/2 tsp. cumin, ½ tbsp. snow-white table wine;
salt, pepper, 2 tbsp. balsamic vinegar, 1 egg.

Secrets and advice from professionals

Gazpacho from new tomatoes according to the recipe at home can be prepared very quickly. The main thing is to have all the necessary ingredients on hand. The traditional option is suitable for those who prefer ordinary tastes.

But spicy lovers can try making gazpacho with hot pepper. In this case, you need to properly peel the pepper and it is better to do this while wearing gloves. Properly peeled hot peppers will not add powerful heat to the dish. It will add a specific taste and smell to the overall taste palette.

To do this, you need to remove all the seeds and internal snow-white partitions from the pepper. Specifically, they contain capsiacin, which gives the pepper its heat. The peppers, peeled in this way, are cut into small pieces. Then add to the remaining vegetables in the blender bowl.

A good amount would be one or two hot peppers per indicated amount of ingredients. If gazpacho is made in hot weather, it is recommended to cool the soup in the refrigerator before serving.

Specifically, add a few ice cubes to the plates. It needs to be prepared in advance. To do this, pour a glass of unstained water into molds and place in the freezer.

The methods for preparing this unusual soup and its ingredients are so different that anyone can choose the dish to suit their own taste. The color of gazpacho can be reddish due to tomatoes, snow-white due to almonds and other types of nuts, or greenish due to a huge amount of greenery.

Gazpacho

Spanish ice gazpacho soup is a catchy representative of refreshing dishes for the hot season. The wealth of new tomatoes, vegetables and herbs is a good reason to cool the body in the summer heat. In addition, this cool soup does not take much time to prepare. At the same time, it is not at all necessary to follow the recipe correctly - the soup must be your own and special.

In world cuisine, it is clear that there is a huge number of cool soups that do not require heat treatment. This is okroshka with kvass or beetroot soup, in Bulgaria there is cool tarator soup on a fermented milk base, in Turkey there is cool okroshka dzhadzhik, in Belarus there is cool borscht or beetroot soup, etc. Not far from Valencia in the municipality of Buñol, on the last Wednesday of August the Tomatina festival takes place ( La Tomatina), in other words, tomato fights. And the whole city becomes like gazpacho soup.

The base of the soup is raw ripe tomatoes pureed and chopped vegetables. No one really understands where the word gazpacho came from. There are theories that this word comes from a term meaning “leftovers” - meaning, “everything that is in the refrigerator,” like Russian pizza. In addition, almost everyone believes that the term comes from the Hebrew “cut” or “crushed.” In fact, it all captures the essence of the soup - the crumbled ingredients.

Authentic recipes, most of which belong to common folk cuisine, include the crumb of snow-white bread or stale bread. Apparently, cool soup was the only dish for lunch for ordinary people, so adding bread simply increased the satiety of the dish and its calorie content. But times have changed, the popularity of soup has gone far beyond the boundaries of the circle of poor people.

Making gazpacho soup is easier than usual. Peel ripe tomatoes, of any color, and puree them. Mix the tomato with spices and ice, and pour it over the chopped vegetables. Well, of course, add greens. To a first approximation, that’s all!

Ice soup - cannot be cooked, for example salmorejo. In fact, this is very chilled tomato puree with spices and ice, which is poured over chopped vegetables - cucumbers, onions, garlic, herbs. Lemon juice and balsamic vinegar are constantly added to the soup. Also parsley. If desired, the cool soup can be hot or spicy. In addition, the color of the soup is not at all important; it can be from pale to blood red.

Ingredients for gazpacho

Ripe tomatoes 3-4 pcs.
Young greenish cucumbers 3-4 pcs.
Green onion 1 piece
Lemon 1 piece
Hot pepper 1-2 pcs
Garlic 2-3 cloves
Olive oil 2-3 tbsp. l.
Parsley 4-5 sprigs
Salt, dark pepper to taste

How to cook gazpacho

Let me make a reservation right away: I didn’t like the gazpacho soup with the addition of bread crumbs. He remembers something about prison. The addition of crackers, like in pea soup, also did not cause ecstasy. That's why I make this dish only from new vegetables. For the soup, you should choose the most ripe and juicy tomatoes, preferably with small seed sacs. The color and color of tomatoes is not particularly important. Often in Spain itself, soup is colored with vegetable dyes - for example, reddish pepper.

Ripe tomatoes, vegetables and lemon for soup

Peel tomatoes, garlic and peppers and place in a blender

Grind vegetables into puree

Cut cucumbers and green onions, add ice

Mix vegetables and tomato puree, then cool