What is gazpacho and how to cook it. Soup from Gordon Ramsay

Spaniards use white to make gazpacho. wheat bread(tastes best homemade). I had delicious malt bread from wheat and rye flour. The bread is delicious, so I made gazpacho with it. Bread must be stale, therefore, it is better to put pieces of bread to dry in a day or two. Delicious if the bread is dried in the oven.

As a child, my mother often made us such a quick and tasty dish: stale white bread, a few cloves of garlic, a couple of tablespoons vegetable oil and a few tablespoons of water. Garlic was rubbed with salt in a makitra (a deep clay pot with a wide neck), broken bread, butter and water were added there. Everything was mixed up and after 5 minutes the children ate delicious "shulyki" (that's what their mother called them).

I do not think that the inhabitants of the Ukrainian village knew about the Spanish gazpacho, but it was precisely the original version of this dish, and this is how the preparation of modern cold Spanish soup begins.

Cooking:

Break the bread into small pieces, crush the garlic in a garlic press or grind with salt in a mortar. Mix bread, garlic, 3 tbsp. tablespoons of olive oil and 5 tbsp. spoons of water. Leave for 15 minutes.

Peel the cucumber (optional). Cut a few cucumbers and peppers into small cubes to decorate the gazpacho.

Cucumber and pepper cut into small pieces.

Grind in a blender or pass through a meat grinder. You can also finely chop and crush in a mortar.

Onion and soaked bread with garlic also chop in a blender. If the onion is very bitter, you can first put it (in chopped form) for 5 minutes in boiling water, or mix the chopped onion with 1 tbsp. a spoonful of lemon juice, a pinch of salt and a pinch of sugar and leave for 20 minutes.

Grind the tomatoes in a blender, after removing the skin from them. If the tomatoes are thick-skinned, small cuts should be made on them and placed in boiling water for 5 minutes. The skin will come off easily.

Mix all ingredients, add salt and vinegar(for lack of such, I use lemon juice). The amount of acid depends on the degree of acidity of the tomatoes and your taste. If it turns out very sour, you need to add sugar. I also add a slightly cut pod of hot red pepper. The larger the pod and the longer it sits in the soup, the spicier the dish will be.

You can add cumin. Place in the refrigerator to infuse for at least 2 hours. If the soup is too thick, you can thin it out. cold water Or add some crushed ice.

Serve soup with parsley and basil, as well as toasted white bread.

Well, no one will forbid you to connect to this basic recipe your imagination and add Tabasco sauce, sour cream, egg, white wine, celery, soy sauce, ham...

Classic gazpacho is a dish of Spanish cuisine, which used to be the main food of poor peasants working in the fields in the incredible heat, as it quenched their thirst and satiated well. With a low calorie content, the soup did not tire and disposed to further work.

In the modern world, it is prepared by many people as an alternative to other cold soups.

Secrets of making gazpacho

The composition of the products used in its preparation involves obtaining a mass of vitamins and the simultaneous "cooling" of the body in the heat. The latter, by the way, has a beneficial effect on the process of weight loss, since the intake of almost any cold food leads to weight loss.

Cold soup is not the most common dish in cooking. This is why gazpacho has become so popular because of its simplicity and rich taste.

Gazpacho is served in chilled glass bowls or bowls, always with ice. You need to store it in the refrigerator in a special clay pot, so it enhances its unique taste. And the true taste of the soup appears the next day after cooking. They eat gazpacho only in summer, in the heat, when ripe natural vegetables are in abundance in the markets.

How to make gazpacho at home? We'll tell you the recipe!

The composition of the cold soup includes mashed tomatoes, olive oil, cucumbers, Bell pepper, stale white bread, garlic, lemon juice, wine vinegar, hot pepper. The dish is of Andalusian origin, and is a typical representative of Mediterranean soups.

In principle, there is no single recipe for gazpacho - how many housewives prepare it, so many different interpretations it has. Each chef has his own secret to making delicious cold soup and adds his own favorite ingredient in his family. Gazpacho can be prepared with fish, meat, strawberries and melons, shrimps and capers, grapes and sour cream.

Classic gazpacho recipe

cook by classic recipe gazpacho is not difficult - the main thing is that the products are at hand, and certainly fresh. If there are no tomatoes in the house, they can be easily replaced tomato juice. You can also fantasize and experiment on the rest of the components. When serving, be sure to serve croutons with or without garlic, you can use small cubes, you can use slices.

The soup must be cold, for this there may be ice on the table. The base of the soup should be crushed and pureed, and a small part of the ingredients should be cut into cubes or plates. All types of gazpacho should have olive oil (even if you cook it in reserve for the winter), it softens the taste and gives satiety to the dish. The presence of vinegar keeps the soup from fermenting and also gives a peculiar flavor accent.

Ingredients:

• Tomatoes (slightly overripe) - kilogram;
• Sweet yellow pepper - 2 pieces;
• Long cucumber - 1 piece;
• Spanish red onion - 1 piece;
• Garlic - 2 cloves;
• White stale slice of bread (preferably white);
• Wine vinegar - a tablespoon;
• Olive oil - 2 tablespoons;
• Salt, sugar - to taste.

Cooking:

Wash the tomatoes, then peel the skin with boiling water (lower for 2 minutes, after making cross-shaped incisions from the side of the leg; after boiling water, cool sharply with cold water). This makes tomatoes easy to peel. Next, you need to cut and remove the stalk and seeds. Remove stems and seeds from peppers, cut into cubes. Crush the garlic with a knife or pestle. Peel and chop the onion.

Peel the cucumber and cut into large cubes. Break the bread into several pieces. Grind everything in a blender until smooth, bring to taste with salt, vinegar, sugar, lemon and Tabasco sauce. Can be rubbed through a sieve, but not required. Season the soup with olive oil, mix, pour into an earthenware jug. Refrigerate until next day, or at least 3 hours to chill.

It is customary to serve freshly prepared white bread croutons with this first course. To prepare them, bread must be cut into large squares and fried in olive oil. When serving, decorate the dish with finely chopped sweet green pepper, drizzle with olive oil and add a couple of pieces of ice.

Tomato soup for lovers of "spicy"

For lovers of spicy food, you can cook cold tomato soup with hot pepper. For four servings of soup, you need to take a liter of fresh tomato juice, two cucumbers, two hot peppers, two onions, 50 grams of white vinegar, Tabasco sauce to taste, salt, ice.

Peel all vegetables, chop, chop in a blender, then rub through a sieve and bring to necessary taste with herbs and spices. If you are a fan of very "burning" dishes, put more Tabasco sauce. Cool the resulting mixture in the refrigerator for at least three hours. We put ice in glasses (preferably crushed), and pour portions of soup on top, decorate with chopped cucumber and herbs.

Of course, those people who have gastritis or stomach ulcers are strongly discouraged from eating such dishes. But for those who have low acidity of gastric juice, they will come in handy.

Gazpacho cannot be called an exotic dish, but it is clearly not going to be a regular guest on your table. Perhaps, before today's close acquaintance with this tasty and healthy dish, you did not even know about it.

The main notable quality of this dish is the preservation of all its main components in their original form, which is why they continue to carry all their main valuable properties. Bon appetit!

cold soups

Looking for original recipe cold soup? Prepare a classic Spanish gazpacho signature recipe with step by step photos and an accessible video guide.

35 min

215 kcal

5/5 (2)

A few years ago, when I learned about the classic Spanish cold soup gazpacho, it seemed to me that “the game is not worth the candle” - the efforts to prepare such a dish were clearly not worth the time and effort spent. After all, we have okroshka, which is perfect for satiation in the summer heat, when you don’t want anything hot. However, everything changed when I visited Spain and tried gazpacho in one of the local restaurants - that's when I realized why so many people love this dish, preferring it to traditional Russian cold soups.

Kitchen tools

Prepare in advance all the necessary appliances, tools and utensils that you will need during the manufacture of the famous Spanish gazpacho:

• a pan with a non-stick coating with a volume of 4 liters or more;
• a spacious baking sheet with a diagonal of 23 cm;
• several bowls (deep) with a capacity of 300 to 800 ml;
• tablespoons;
• teaspoons;
• measuring cup or kitchen scale;

• cut parchment paper length from 30 cm;
• several linen or cotton towels;
• sharp knife;
• cutting board;
• grater medium or large;
• kitchen potholders;
• wooden spatula.

To facilitate and speed up the process of making soup, I advise you to also keep a blender or food processor with a chopper ready.

Did you know? It is very important that on the dishes that you intend to use for preparing and storing gazpacho soup there are no traces of old fat that could remain from previous products - rancid fat will not only be absorbed into your dish, but will also adversely affect its shelf life in refrigerator.

You will need

The basis:

Important! In the absence of fresh tomatoes, canned tomatoes can be added to the soup. own juice tomatoes - by the way, these can be found in most supermarkets, they even have a special marking: “for gazpacho”. In this case tomato sauce you can not add, it will perfectly replace the juice from the jar.

Seasonings:

• 2 - 3 cloves of garlic;
• 6 g of table salt;
• 8 g black ground pepper.

Did you know? If you wish, add your own spices to the gazpacho, such as a mixture of Provence or Catalan herbs, as well as basil, oregano, thyme or rosemary.

Crackers:

• 2 - 3 slices of bread;
• 20 ml of olive oil;

• 6 g of table salt;
• 1 tsp ground dried garlic.

Cooking sequence

Preparation

Important! To simplify the process of making gazpacho as much as possible, you can add all the ingredients without cutting into the bowl of a blender or food processor. However, in this case, you risk getting not a homogeneous soup, but an unintelligible stew with floating skins from cucumbers and tomatoes.

The first stage of preparation

1. We move the prepared cucumbers, tomatoes and onions into the bowl of a food processor.
   
   
2. We scroll the mass at the highest speed for about five minutes.
   
   
3. Add tomato juice, grind the mass for about two more minutes.
   
   
4. After that, add garlic, black pepper and salt, turn on the processor at medium speed.
   
   
5. While the vegetable mass is chopped, finely chop bell pepper.
   
   
6. Without turning off the combine, lay it out to the rest of the components, again increase the speed of the device.
7. The next step is to pour the olive oil and wine vinegar into the bowl.
8. At the very end, we try the dish for salt and seasonings, if necessary, add both.
   
   
9. Pour the finished gazpacho into a saucepan, cover it with a lid and send the soup to the refrigerator for proofing.

   Did you know? If it seemed to you that the cooked gazpacho gives too much sourness, do not rush to pour it into the mass granulated sugar- the ingredients must first brew normally, “play” with each other. After proofing, try the soup again - the unpleasant sourness should disappear almost without a trace.

The second stage of preparation

1. The oven is set to heat up to 150 degrees.
2. Carefully line the baking sheet with baking paper, cut or tuck the edges.
3. Cut the bread into neat cubes with a sharp knife.
   
   
4. After that, we transfer the bread blanks to the prepared baking sheet.
   
   
5. Gently spread them over the entire surface of the baking sheet.
6. Pour the future croutons with olive oil on top, sprinkle with salt and dried garlic.
   
   
   

   Important! No need to try to pour literally every crouton with olive oil - during the heat treatment, the oil will become more liquid and spread over the entire surface of the baking sheet, soaking those loaves on which it had not previously fallen.

7. We place the baking sheet in the oven and bake the blanks for about ten minutes.
   
   
8. As soon as the crackers are browned and begin to exude a pleasant garlic aroma, remove the baking sheet from the oven.
   
   
9. Pouring cold gazpacho into portioned plates, adding a handful of warm crackers to each.
   
   

That's all, your amazing gazpacho, prepared according to the rules classical technology, completely ready!

In addition to the crackers that we have just prepared, the soup can be decorated with a small amount of the remaining finely chopped vegetables - bell pepper, cucumber or garlic. However, make sure that the dish always remains cold, because, even if room temperature, it is not so tasty and fragrant.

There is an opinion that gazpacho cannot be stored, since the soup quickly loses all its properties - this is a complete delusion. In my refrigerator, he did not stay long, but he stood for two whole days and did not worsen a single gram.

Gazpacho soup video recipe

Watch the suggested video carefully to make sure you did everything correctly and exactly in order.

If you liked the above recipe, then you were able to appreciate not only the beauty of Spanish gazpacho, but also the attractiveness of lean vegetable soups. I will try to develop this topic by offering you some more great recipes.

For example, cook a very tasty one that can be cooked quite quickly and simply, and the result will definitely please you. Don't miss out on the dietary one too, perfect for those who like the idea of ​​supporting their digestive system low calorie and very healthy meals. In addition, take on the excellent, very fragrant and unusual, so far underestimated by our hostesses. At the very end, I would like to advise my latest find: which recently made a splash in our family.

Have a nice day and successful experiments in the kitchen! I really hope that you will write me some feedback on the recipe, as well as advise on your methods of making gazpacho, so that we can choose the best and most suitable option for everyone. Bon appetit everyone!

Gazpacho is great for hot weather. summer days. And it can also be used as a low-calorie product for weight loss. The gazpacho recipe can be varied and supplemented, and if desired, some ingredients can be excluded from its composition. An obligatory component is tomatoes, you can safely experiment with other products and spices.

When to cook

Refreshing gazpacho, the classic recipe of which came to us from hot Spain, can become great alternative okroshka, which occupies such an important place in the summer holiday tables. But if the latter can be prepared in the winter, having obtained greenhouse cucumbers in the supermarket, then the first in our region is easiest to treat yourself to in summer and autumn, because several vegetables are required for its preparation. And the classic gazpacho has another advantage for the hot season: to cook it, you do not need to hang around the red-hot stove, languishing from the unbearable heat.

Gazpacho: a classic recipe

Many similar recipes are based on approximately the same technology: vegetable puree, kneaded in a meat grinder or chopped using kitchen appliances. Some of the vegetables are crushed into cubes and added to the pureed ones.

Products for gazpacho

The classic recipe requires fresh tomatoes, cucumbers, celery, bell peppers and greens. Most cooks add garlic, herbs and olive oil to gazpacho. The options are very tasty, in which canned olives, pickled mushrooms, lime slices, sesame, rubbed garlic crackers are connected to the classic set of vegetables.

Product proportions:

• tomatoes (ripe, red) - about a kilogram;
• cucumbers (preferably ground) - half a kilo;
• Bulgarian pepper of different colors - 0.3 kg;
• onion - 1 pc.;
• garlic - 2-3 medium cloves;
• olive oil, chopped herbs, pepper and salt, and ice.

Preparing gazpacho. Procedure

1. First of all, we choose the best seasonal vegetables without visible damage. Wash them and dry them with paper towels.
2. Remove the skin from the tomato. To do this, blanch them in boiling water for half a minute or steam them for 1-2 minutes in a double boiler. Immediately after this, dip into very cold water, then the skin will be easy to remove.
3. We clean the cucumbers, cut off the tips that can be bitter.
4. We clean the bell pepper from the centers with seeds.
5. We put aside 2 tomatoes, one small cucumber and several cloves of pepper of all colors that we managed to get.
6. Add some olive oil, lemon juice. Now it is desirable to beat the mass in a blender.
7. The main part of the vegetables, including the onion and garlic cloves, are cut into pieces and mashed from them.
8. Deferred vegetables chop into small cubes, add to the pureed base.
9. Now you can add greens and pieces of olives.

How to submit?

Gazpacho, the classic recipe of which is quite simple, is served cold in deep plates, bowls and even glasses. Often a couple of cubes are added to each serving with soup. regular ice. This dish goes very well with rye, black or whole wheat bread, croutons, toast.

Drawing analogies with Spain, it is this dish that comes to our mind in the first place, because its popularity has long spread beyond the borders of the homeland. What is so hooked tomato soup gazpacho gourmets around the world; the answer is simple, the dish turns out to be really very tasty, and what recipe with a photo or video you don’t study is easier not to find. Paradoxically, but the fact remains, it was the Spaniards who were able to make a masterpiece out of banality, which conquered world cuisine its chic, refined simplicity.

According to historical records, the age of gazpacho in its original form is more than two thousand years. Someone may be skeptical about this information, because, as you know, tomatoes were first cultivated only in the 16th century, and until that time they were considered poisonous.

But we hasten to dispel all doubts. The very first cream soups in Spain were white and prepared without tomato at all, based on almonds, bread, butter and garlic. Today, white gazpacho is also made in some areas of Spain, but only the more modern tomato version has been able to deservedly reach unprecedented culinary heights.

Fresh tomato gazpacho

Ingredients

• - 1 kg + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pcs. + -
• — 2 small heads + -
• - 50 ml + -
• - 2-3 tablespoons + -
• - 1/2 tsp + -
• — 1/2 tbsp or to taste + -
• Tabasco sauce - 4 drops + -
• - 200 g + -

How to make Tomato Gazpacho Soup

A quick, simple, affordable and most importantly delicious lunch is the dream of every housewife. When time is really running out, and there are only a few minutes left before the guests arrive, then this step-by-step recipe with a photo on how to cook Spanish tomato puree soup will be your salvation.

All the ingredients for this dish are almost always at hand. Here you do not need to stand idle at the stove for hours, the entire cooking will take no more than 15 minutes. But the treat itself is the height of aesthetics and taste, at least bring it to the exhibition.

1. To begin with, we need to peel the tomatoes from the film, for this we cut them shallowly on one side and dip them in boiling water for a couple of minutes, and then cool them sharply. The skin with such a shock treatment will be easily separated by itself.
2. Now let's prepare the rest of the ingredients. We clean the pepper from seeds and cut it into slices, cut the skin from the cucumber and cut it into small sticks, peel the garlic and rub it with salt to a gruel, and break half of the bread into several slices.
3. All chopped ingredients (vegetables, grated garlic and bread), as well as tomatoes cut into small slices, are sent to a blender and mashed.
4. Then we need to grind the resulting mass through a fine sieve in order to weed out grains and coarse elements that have not been broken by the blender.
5. Add Tabasco sauce, granulated sugar, salt to taste, olive oil and lemon juice to the resulting cream soup, and then beat with a mixer until the ingredients are completely mixed.
6. The gazpacho base is ready and now we need to send it to the cold for 2 hours.
7. In the meantime, we will crush the remaining bread into very small cubes and fry them in oil until crispy.

Serve gazpacho as follows: pour a portion of cream soup into a soup bowl, sprinkle a little very finely chopped young onion and crackers prepared with your own hands on top.

Hot tomato gazpacho in own juice

Did you know that traditional Spanish gazpacho soup at home can be made not only from fresh tomatoes, but also from canned ones? No?! Then this version of the Mediterranean dish will pleasantly surprise you. For the most part, this recipe is an adaptation for Russian gourmets, because here we can meet potatoes dear to our hearts and zucchini no less close to us.

Ingredients

• Tomatoes in their own juice - 3 l;
• Large potatoes - 2 root crops;
• Onion - 1 onion;
• Chicken thighs - 2 pcs.;
• Broth - 1.5 tbsp;
• Filtered water - 0.3 l;
• Zucchini - 1 pc.;
• Olive oil - 60 ml;
• Wine vinegar - 10 g;
• Fresh dill - 1 bunch;
• Crushed black pepper - ¼ tsp;
• Extra salt - to taste;

How to cook gazpacho with pickled tomatoes

1. Pour chicken thighs with water, add salt and send to cook for 40 minutes at medium temperature until tender. Then we separate the meat from the bones, finely chop and fry in oil until golden brown, and filter the broth through a strainer.
2. Chop the peeled zucchini and onion into small cubes and fry until tender in olive oil.
3. Rub the pickled tomatoes through a sieve to separate the skins and seeds. As a result, we get a semblance of thick tomato juice.
4. In a deep narrow container, mix the fried onions and zucchini with finely chopped potatoes and grind them with a blender into a homogeneous paste. Then pour tomato puree, again we break through everything with a blender and after that we dilute everything with chicken broth.
5. We send the puree soup to the stove and cook it at a low temperature for 20 minutes. When the gazpacho is almost ready, we shift the fried chicken fillet, finely chopped dill, pour vinegar, add pepper and salt to taste (do not forget that our tomatoes and broth were already salted) and cook for another 10 minutes.
6. Serve gazpacho prepared according to this recipe should be hot.

Tomato soup gazpacho with cheese

It is rare to find a dish whose composition and recipe is the simplest, and the taste is quite complex, incomparable, causing affection literally in the first spoon. Like most Spanish dishes, creamy gazpacho soup is distinguished by sophistication and sophistication. But more striking is the fact that from the most common ingredients, such as tomato, pepper and cucumber, you can create a true masterpiece with your own hands.

Ingredients

• Fresh tomatoes - 0.6 kg;
• Tomato juice - 0.4 l;
• Bulgarian red pepper - 1 pc.;
• Long cucumber - 1 pc.;
• Onion red onion - ½ head;
• Olive oil - 180 ml;
• Stale bread crumb - 250 g;
• White wine vinegar - 30 ml;
• Hard cheese - 100 g;
• Garlic - 1 clove;
• Mayonnaise - 1 tbsp;
• Pitted black olives - 6 pcs;
• Purple basil - 2 sprigs;
• Salt - to taste;

How to make tomato gazpacho soup

1. Peeled and cut into large pieces of tomatoes and cucumber put in a deep container. There we also send bell pepper, peeled from seeds and chopped into arbitrary slices, and onion, chopped into slices.
2. Puree all vegetables with a blender at full power for 5-7 minutes, achieving a uniform composition.
3. Next, add bread crumb, vinegar and oil to the mass and again thoroughly punch everything until a creamy state.
4. Now vegetable puree can be diluted with tomato juice, salt to taste and put in the refrigerator for 3 hours.
5. In the meantime, prepare the cheese balls. We rub the cheese on the smallest grater, mix it with grated garlic and mayonnaise. From the resulting plastic mass, we roll cheese balls the size of a large cherry and also put them in the refrigerator.

To serve, pour gazpacho tomato soup into a wide deepened plate, and put 3-4 cups in the center of the soup. cheese ball and a couple of basil leaves.

Suggested today step by step gazpacho recipes from fresh tomatoes will add variety to your daily menu and become the hallmark of your home.