The gazpacho recipe is original. The process of making classic gazpacho at home

cold soups

Looking for an original cold soup recipe? 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 effort and time 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 foundation:

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 desired, 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

Training

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 crushed, finely chop the 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 into the bowl. olive oil and wine vinegar.
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 a dish with such a beautiful and aristocratic name! Well, who would have thought that once this soup was the food of the poor. And now it is served in the best restaurants around the world. Gazpacho gained its popularity due to the ease of preparation and the availability of ingredients. The interesting combination of flavors and refreshing properties of this creamy soup are perfect for hot weather. And while it’s hot days outside, and you just want to taste something cool and fresh, the recipe for the famous dish of sunny Spain comes to the aid of the housewives - cold tomato soup gazpacho.

Despite the fact that gazpacho is considered a classic tomato soup, tomatoes began to be added to it only at the beginning of the nineteenth century. And up to this point, it was prepared from water, olive oil, vinegar, garlic and stale bread. Today, many varieties of gazpacho are prepared: with celery, shrimp, crab, and even with strawberries and grapes. I will bring classic recipe gazpacho, based on fresh and juicy tomatoes.

Ingredients:

• 700 g of fleshy and juicy tomatoes;
• 300 g red bell pepper;
• 200 g cucumbers;
• 100 g red 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.

Classic Tomato Gazpacho Recipe

1. It is better to take ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse ones. If there are no ground tomatoes, then you can take cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and prick with a toothpick in several places. This will help to quickly remove the thick and tough skin from the tomatoes.

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

3. Then we wash the tomatoes again under cold water. Now the skin is removed much easier.

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

5. We wash the cucumbers, peel and also chop coarsely.

6. Remove the top layer with the husk from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And the second half is cut very finely, with this onion we will sprinkle the soup for beauty. Cover finely chopped onion cling film and put in the refrigerator.

7. Immerse all the chopped vegetables in the blender bowl. Here we squeeze 2 cloves of garlic.

8. Grind with a blender to the consistency of mashed soup.

9. To make the tomato soup more tender and avoid tomato seeds and other poorly ground pieces, wipe the soup through a sieve.

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

11. Add, mix.

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

13. And we will serve the soup with croutons or croutons - as you like. To prepare them, cut the loaf slices into small cubes.

14. Spread on a preheated pan and sprinkle with olive oil on top.

15. Put the pan on a slow fire 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 mixed a couple of times).

Ready cold tomato puree soup Pour into bowls and sprinkle with finely chopped onions. Serve with croutons. delicious refreshing summer lunch ready. Enjoy your meal! 🙂

The weekend promises to be hot, which means that this recipe will be just in time for the yard. Gazpacho (but the spelling "gazpacho", by the way, is incorrect) - cold soup originally from Andalusia, in Spain. Like any other dish that does not require much work and allows certain liberties in cooking, now this soup has gained popularity around the world. In addition, there is probably no more useful first course than gazpacho. It is best to let it sit in the refrigerator for at least a couple of hours so that all the flavors blend properly.

Probably, the one who first came up with the idea of ​​​​cooking soup did not do it from a good life. Take some good, tasty things and throw them in a large number of water, so that there is something to fill the stomach - of course, from the abundance of products you will not do this. What can we say to this man who thought in this way to overcome hunger? Of course, our sincere thanks, what else!

Soup as a dish is wonderful, no matter how you look at it. Fragrant, hot (or icy, if it's hot outside), it gives strength like nothing else. It is no coincidence that cabbage soup occupies a central place in Russian cuisine - according to modern classification, this is soup, although one can argue. So, today, friends, I offer gazpacho soup recipe at home, see below ...

Although the recipe for this cold soup is simple, there are ingredients without which it cannot be prepared. The mandatory components include fresh tomatoes, other vegetables, garlic, olive oil, vinegar, bread. All other components can be changed.

Gazpacho soup recipe at home

Gazpacho in Madrid

So, let's talk about how to cook stew at home.

Ingredients

• 6 tomatoes
• 3 red bell peppers
• 1 head of onion
• 2 garlic cloves
• 3 art. spoons of olive oil
• twigs of basil
• pepper, salt

Cooking process

Scald tomatoes, peel, cut. Chop the onion. Bake seedless peppers on a wire rack for 15 minutes at 160°C. Put in a plastic bag for 10 minutes, remove the skin. Place prepared onions, peppers, tomatoes, garlic, salt, oil in a blender, and then bring to a homogeneous state. Leave in the refrigerator for 2 hours. Decorate bowls with basil.

Gazpacho soup with onions

Interestingly, gazpacho is served in different ways. For example, it can be an appetizer - in this case, tomato soup is poured into small glasses and supplemented with crispy crackers and bacon pieces. But cold soup can be a full meal if you increase the portion.

Ingredients

• 6 tomatoes
• 2 heads of onion
• 1 cucumber
• 2 red bell peppers
• 1 st. a spoonful of olive oil
• 2 cups vegetable broth
• 1 teaspoon wine vinegar
• 2 garlic cloves
• a pinch of ground red hot pepper
• herbs and salt to taste

Cooking process

Scald the tomatoes, peel and grind in mashed potatoes. Cut the onion into rings (set aside 4-5), bell pepper without seeds and cucumber without skin - into strips. Stew prepared vegetables covered for 15 minutes with oil, salt, vinegar and 150 ml of broth. Pour in the remaining broth, season with pepper and crushed garlic, bring to a boil. In plates, garnish with onion rings and chopped herbs.

Gazpacho in a slow cooker

Ingredients

• 4 tomatoes;
• 1 bell pepper;
• 2 cucumbers;
• 1 onion;
• 25 m of milk;
• 3 teaspoons l. vinegar;
• 100 ml vegetable oil;
• 2 teaspoons l. Tabasco sauce;
• Salt, spices to taste.

The cooking scheme is as follows:

Wash vegetables under running water. Remove the skin from the cucumber, cut it in half, then clean out the seeds. We also remove seeds from peppers and tomatoes, cut into small pieces. Mix with butter, sauce and milk, do not forget about vinegar. Mix well, then leave to marinate in the refrigerator for an hour and a half. Then grind in a blender for about 3 minutes, until a puree is obtained. Pour it into a multicooker bowl, if necessary, dilute with a small amount of water if the consistency is very thick. Add salt, spices. Select the "Soup" mode and cook for 15-20 minutes. Then let the soup cool down. You can serve with crackers.

White gazpacho

Ingredients

• Dried white bread (with a cut crust) - 4 slices;
• Garlic - two cloves;
• Wine vinegar (red) - 50 ml;
• Ground almonds - 100 g;
• Olive oil - 100 g;
• Salt.

cooking process

Soak the bread pulp in cold water, then squeeze.

Using a food processor or blender, beat the almond crumbs, finely chopped garlic and salt, then add the bread crumb and continue beating until a homogeneous consistency.

Without stopping the process, add olive oil and wine vinegar, then a little cold water again, mix thoroughly.

To obtain the desired consistency, the soup can be further diluted with water, then you need to put it in the refrigerator.

The dish is served cold and garnished with fresh green grapes.

Traditional Italian Gazpacho

Another interesting recipe, worthy of attention. It turns out an original cold dish that will definitely not leave you indifferent.

Ingredients

• 1 sweet bell pepper,
• 2 heads of onions,
• 1 cucumber
• 450 g tomatoes,
• 1 st. l. wine vinegar,
• 100 g toast from white bread,
• 2 tbsp. l. olive oil,
• ½ tsp paprika,
• 1 garlic clove
• 10 g parsley,
• 1 tsp salt

Cooking

Peel off the skin and then finely chop the tomatoes. Cut the pepper, after removing the stalk and seeds. Chop the onion, cucumber and garlic. Combine chopped vegetables and mashed tomatoes. Pour 400 ml of cold boiled water and 2 tbsp. l. vinegar, salt, mix. Pour in 2 tsp. oils. Add paprika, beat. Cover the soup with a lid and refrigerate for 2 hours.

Before serving, mix the gazpacho well, pour into chilled plates, put the croutons, sprinkle with finely chopped parsley.

Gazpacho soup with celery

Cold gazpacho soup can be prepared in just a few minutes. It's useful low calorie meal, which is allowed to be used even during a diet.

Ingredients

To prepare gazpacho soup, you need to use the following products:

• 4 ripe tomatoes
• 3 cucumbers
• 1 red pepper
• 1 yellow pepper
• 1 stalk celery
• 1 small onion
• 2 garlic cloves
• 1 tbsp red wine vinegar
• 1 bunch greens half a loaf of white bread

Cooking method

The process of making cold gazpacho soup consists of the following sequence of actions:

Remove skins from tomatoes, celery and cucumbers, and remove membrane and seeds from peppers. Combine tomatoes, garlic, celery, 2 cucumbers in a blender, chop half of each pepper and onion until smooth. Taste, add vinegar, season to taste with salt and freshly ground black pepper, dilute with cold water to the desired consistency (or not dilute). Mix well and put the soup in the refrigerator.

Bread (best if it is a little stale) cut into cubes and fry in the oven. The remaining vegetables - cucumber, pepper and onion - finely chop, arrange on separate plates so that everyone can mix them in their plate to their liking. Remove the gazpacho from the refrigerator, pour into plates, pour a spoonful of olive oil into each, garnish with croutons, and then sprinkle with finely chopped herbs - parsley, cilantro, dill, basil. If the heat is simply unbearable, you can add a few ice cubes.

Fruit gazpacho with watermelon

Ingredients

• 400 g of watermelon pulp;
• 200 g of red currant;
• 3 art. spoons of lime juice;
• 3 cucumbers;
• 2 celery stalks;
• 1 red Bell pepper;
• 1 red onion;
• mint leaves;
• ground black pepper,
• salt.

Cooking

Slice the flesh of the watermelon for the gazpacho. Squeeze out the juice from the currant with a juicer. Whisk watermelon pulp, currant and lime juice in a blender. Salt, pepper. Finely chop the cucumbers and celery stalks. Cut the sweet pepper in half, remove the seeds and stem, peel the onion. Cut vegetables into cubes. Mix the chopped ingredients, pour over the watermelon mixture, refrigerate for 20 minutes. Place mint leaves in each bowl of gazpacho before serving.

Green gazpacho video

We need:

• 1 piece of stale white bread;
• 1 green bell pepper;
• 2 cucumbers;
• Parsley;
• garlic clove;
• 1 tablespoon of dry white wine;
• 2 tablespoons of olive oil;
• Ground black pepper, salt;
• ½ cup cold boiled water.

Soak bread pulp without crusts in boiled water, then squeeze well.

Peel cucumbers and finely chop. We remove the core from the bell pepper, shake out all the seeds and cut it into small cubes.

We send all the prepared ingredients to a blender and grind them until smooth.

After pouring the resulting emerald soup into bowls or wide glasses. If desired, you can add pieces of ice, decorate it all with cucumber slices.

Now you have learned how to make green gazpacho. The video will help you do it right and quickly.

Just imagine: after all, you can vary the composition of vegetables, replace vinegar with lemon juice, add your favorite seasonings, or even chicken bouillon, decorate it all with slices of ham and so on! In a word, the variety is indescribable, so if you like gazpacho, you will have something to do. At least until the end of summer.

Now in your culinary "arsenal" there are recipes for this amazing Spanish dish that will help you survive the heat by adding new flavors.

Enjoy your meal!

Summer is coming, and with it the hot days, in which you do not want to eat hot food at all. These days, cold soups will come in handy, which refresh on a hot day, and at the same time saturate the body. useful substances. After all, cold soups are prepared mainly from various vegetables.

Homeland Gazpacho - the south of Spain, Andalusia. And this soup was prepared back in the Middle Ages, when Spain was still part of the Islamic State. At that time it was called Ajo blanco and consisted of bread, water, garlic, olive oil, almond nuts, wine vinegar and salt. And this dish acquired a red color thanks to Columbus, who brought tomatoes and peppers to Spain from South America.

Today, such a refreshing dish has become popular, especially in the hot season. It is prepared incredibly quickly and simply, and everyone, without exception, enjoys it.

The basis of the classic recipe is made up of only three products - tomatoes, sweet peppers and cucumbers, and the rest of the improvisations depend on our imagination. This recipe is the easiest and without bread. Although many chefs claim that white bread is a must, let me disagree. I like this lightweight version.

Ingredients:

• tomatoes - 500 gr.
• cucumbers - 300 gr.
• sweet red pepper - 300 gr.
• onion - 150 gr.
• 1-2 garlic cloves
• ½ lemon
• salt - to taste
• black ground pepper- taste
• parsley and basil

You can add white bread to Gazpacho soup, then it will be a real classic recipe, but I deliberately prepared a lighter version.

Tomatoes in Gazpacho pick up ripe, fleshy, red. Then the soup will turn out beautiful and rich.

It's best to use a blender. To do this, we cut all the vegetables arbitrarily and quickly chop the tomatoes, cucumbers, sweet peppers and onions.

Mix all vegetables, add salt, black pepper, minced garlic and olive oil.

Squeeze the juice from ½ lemon and pour into the vegetable mass. You can add a little cold water (1/2 cup), although I prefer to thicken the soup.

Everything is ready, pour into portioned plates and decorate with parsley and a sprig of basil.

The prepared soup should be cooled for 10-15 minutes in the refrigerator. If desired, during this time, you can fry crackers and serve separately.

Delicious cold tomato soup

A feature of this soup is that sweet peppers are pre-baked in the oven. This results in an original and richer taste. Although many may argue with this. I can say one thing to all objections - cooking allows improvisation, it is thanks to it that so many recipes were born.

Ingredients:

• red ripe tomatoes - 8-10 pcs.
• sweet red pepper - 2 pcs.
• cucumbers - 3 pcs.
• onions - 1-2 pcs.
• garlic - 2 cloves
• whole grain bread - 2 slices
• balsamic vinegar - 3 tbsp. l.
• olive oil (can be replaced with sunflower) - 80 ml
• salt, pepper - to taste
• parsley or dill

We start cooking by roasting peppers. We place them in an oven preheated to 180 degrees for 15 minutes. The peppers should darken slightly and become soft.

In this recipe we use whole wheat bread or wholemeal bread, although this does not matter at all. Cut the bread into slices and dry a little in the oven. In a blender, grind a few cloves of garlic and bread. Should be crumbs.

Finely chop the red onion and add balsamic vinegar leave the onion to marinate.

Let's start preparing vegetables. Remove the skin from cucumbers with a knife. But in order to remove it from the tomatoes, scald them with boiling water. After that, the skin is removed very easily.

The peppers are already baked, let them cool a little and take out the core with the seeds.

We cut the vegetables a little with a knife, and then chop them with a blender. Add salt and pepper to taste.

In this mass we put chopped parsley or dill, you can do both and chop again with a blender.

We have marinated onion, add it to the soup and chop.

Pour the bread mass together with garlic into the base for Gazpacho, again mix everything with a blender.

This is so delicious and fragrant soup turned out. AT original recipe it is proposed to send this mass to the refrigerator for 8 hours. I confess I didn't wait that long. I added a little cold water when serving and garnished with a sprig of greens.

And to make the dish really refreshing, I added a few ice cubes directly to the plate.

It remains to wish Bon appetit!

Video from Julia Vysotskaya on how to cook real Spanish Gazpacho

I love watching Julia cook, quickly and with inspiration. She is a true connoisseur mediterranean cuisine, so I recommend watching this video to get inspired by the recipe.

Refreshing soup with tomato juice

The classic Gazpacho recipe calls for using only fresh vegetables. But often the vegetable mass for the soup turns out to be thick and should be diluted with liquid. Water is fine for this, but tastier soup turns out with tomato juice. I know that sometimes they even dilute it with dry red or white wine.

Ingredients:

• sweet red pepper - 2 pcs.
• cucumbers - 3 - 4 pcs.
• onions - 1-2 pcs.
• garlic - 2 cloves
• wine vinegar - 1 tbsp. l.
• olive oil (can be replaced with sunflower) - 100 ml
• tomato juice - 1 liter
• salt, pepper - to taste
• hot chili pepper - to taste

As usual, we begin to grind our vegetables one by one with a blender.

First, we throw garlic, onions and hot peppers to taste into the blender bowl, grind them to a gruel state.

Then we cut the cucumbers at random (we do not remove the skin in this recipe). Pieces of red sweet pepper are also sent to the blender to the cucumbers and grind everything. I try not to grind vegetables in full of porridge, and leave the pieces, so it seems to me, tastier.

Finally, chop the tomatoes. They give the most juice, but still the soup is quite thick.

We dilute it with tomato juice. It will take about 1 liter of juice, but adjust the amount yourself.

Now salt, pepper, pour wine vinegar and olive oil. Stir and put in the refrigerator to cool.

When serving, cut a finely chopped cucumber into each plate, add greens if desired.

Raw food recipe for first course with tomatoes

All the proposed Gazpacho recipes are lean, because we prepare them exclusively from fresh vegetables. Raw foodists can safely take note of this recipe, the dish is prepared without heat treatment.

Ingredients:

• red ripe tomatoes - 0.5 kg
• sweet red pepper - 1 pc.
• cucumbers - 1-2 pcs.
• basil - heavy bunch
• spicy adjika - to taste
• juice of 1 lemon
• sunflower seeds - 100 gr.
• thyme - a pinch
• green onions - a couple of feathers
• fresh herbs
• salt, pepper - to taste

The ingredients are similar, only instead of olive oil we will use sunflower seeds, and adjika instead of garlic.

The soup is supposed to be served with chopped vegetables. Therefore, before cooking, cut into small cubes a little sweet pepper, tomatoes and cucumber. I do not indicate the quantity, take it arbitrarily, but not much.

Soak the sunflower seeds in water first.

Grind the rest of the vegetables in a blender. Add basil, onion and parsley or dill.

From my own experience, I do not advise using purple basil - the soup takes on an ugly brown color. It is better to decorate a dish with such basil when serving.

Adjika will spice up such a dish, add 1 tablespoon. And for the aroma, add a pinch of thyme.

We drain the water in which the sunflower seeds were soaked and also send them to a blender. Note that they give a different color to this soup, yellowish. But we care about taste.

Squeeze the juice of 1 lemon, add salt and pepper. Ready!

Cooking Summer Spanish Soup with Gordon Ramsay

Could not miss the virtuoso performance of a wonderful dish by Gordon Ramsay. The ingredients for Gazpacho are the same as in other recipes, but the taste and color are different. Try it.

I hope that I was able to interest you in this delicious, light and simple soup, which will be in great demand in the summer. Try to cook not only okroshka, but also a dish with beautiful name— Gazpacho. And don't forget to stock up on hot days with ice cubes.

I hope that we all have time to enjoy the hot summer days.

Gazpacho soup made with tomatoes is a great lunch on a hot day! Try at home.

Gazpacho vegetable soup is one of the most popular Spanish dishes. It is a cold soup made from grated tomatoes with the addition of other vegetables.

In each historical part of Spain, gazpacho soup can be prepared in different ways. Sometimes, locals consider it a drink at all, and not a soup at all, and are served in glasses. Another variation of the dish is finely chopped vegetables filled with grated tomatoes. It turns out that something like a liquid salad. Next, the mixture is seasoned with pepper, salt, garlic is added and allowed to brew from several hours to one day, in order to acquire the most harmonious taste for the dish. Main component this dish- this, of course, is ripe, juicy tomatoes, which are not only in Spain, but also in our country are no worse. This time I want to cook the second version of this dish.

• Tomatoes - 300 gr.
• Vegetable (or tomato) juice - 1 l
• Cucumber - 1 pc.
• Sweet pepper - 1-2 pcs.
• Soy sauce - to taste
• Garlic - 1 prong
• Salt, black pepper - to taste
• Parsley - to taste

Prepare all the necessary components (ingredients) for vegetable gazpacho soup.

Wash the tomato, pour boiling water over it so that the skin peels off and chop.

Wash and finely chop other vegetables - pepper and cucumber.

Mix all the chopped vegetables, pour over the juice. Add a few tablespoons soy sauce(taste). Add chopped garlic clove, parsley, pepper, salt to gazpacho.

Recipe 2: gazpacho soup with croutons at home

Cold vegetable soup the perfect dish in hot weather. This is a great light snack that saturates the body with a minimum of calories! Today we invite you to try just such a healthy and refreshing dish - Spanish tomato gazpacho soup.

We will puree the ingredients with a blender, and pass the resulting thick mass through a fine sieve to obtain the most pleasant consistency. We will definitely cool the final tomato soup, and we will serve gazpacho, of course, with crackers.

• fresh tomatoes - 4-5 pcs. (about 500 g);
• red bell pepper - 1 pc. (about 150 g);
• cucumber - 1 pc. (about 100 g);
• white bread - 30 g;
• olive oil - 1-2 tbsp. spoons;
• garlic - 1-2 teeth;
• red wine vinegar - 1 tbsp. spoon (can be replaced with lemon juice);
• salt, pepper - to taste.

For crackers:

• white bread - 2-3 slices;
• vegetable oil- 1-2 tbsp. spoons.

For gazpacho, we choose the most ripe, bright and juicy tomatoes. We wash them, and then with a sharp knife we ​​make cross cuts on the peel, after which we place them in a bowl of boiling water for a couple of minutes.

Remove the heated tomatoes with a slotted spoon and immediately place in another bowl of ice water. We remove the already softened skin from the chilled juicy fruits - for gazpacho we need only vegetable pulp.

After removing the stalk, seeds and soft partitions, cut the red bell pepper into medium-sized pieces.

After cutting off the peel, cut the cucumber into arbitrary cubes or circles.

After cutting the stalks, we divide the tomatoes into quarters and then lay them in the blender bowl. We also send slices of sweet pepper and cucumber slices there. Crush the peeled garlic cloves with a knife and add to the rest of the ingredients. We grind the vegetable "assorted" into a homogeneous red mass. If all the ingredients do not fit in the blender bowl at once, put the vegetables in batches.

We soak the bread in water for 5-7 minutes, after which we add it to the bright vegetable "mashed potatoes". Add olive oil and puree again. Throw salt, pepper and season gazpacho wine vinegar to taste (or lemon juice).

Grind the resulting mixture through a fine sieve to obtain the smoothest texture. This is optional: if you prefer thick, pureed soups, feel free to skip this step.

Cover the bowl with vegetable soup with cling film or a lid and put it in the refrigerator for a couple of hours. In the meantime, prepare the croutons for serving the first course. After cutting off the crusts, cut slices of white bread into medium-sized cubes. In a thick-bottomed frying pan, heat the vegetable oil, lay out the bread slices and fry until lightly browned.

Pour the chilled soup into portioned containers and, adding croutons, serve immediately.

Cold tomato gazpacho soup is ready! Enjoy your meal!

Recipe 3: Tomato Garlic Gazpacho Soup (with photo)

Gazpacho is the most famous Spanish tomato soup. Just like our native okroshka, it is refreshing in hot weather. summer days when one thought of rich hot borscht makes you sweat. There are many gazpacho recipes with various additives, vegetables and even fruits, but the soup is always based on tomatoes. If you have a blender, preparing such a soup will not be difficult, and your loved ones will definitely ask you to repeat this bright dish.

• 2-3 tomatoes
• cucumbers 2 pcs
• red bell pepper 0.5 pcs
• garlic 1-2 cloves
• tomato juice 1 cup
• french loaf (or white bread) 2 slices
• olive oil
• ground black pepper

Start your gazpacho by choosing tomatoes. They should be large and very ripe.

Place pieces of a white loaf on the bottom of a pot or bowl. Bread gives this dish density and richness, turns a vegetable cocktail into a soup.

Top with cucumber slices - peel the skin if it is bitter.

Add diced bell pepper.

Tomatoes cut into pieces.

Don't forget the garlic.

Now fill the soup blank with tomato juice.

Add salt, pepper and olive oil, stir. The future soup should stand for 30-40 minutes so that the vegetables release juice and the bread is well soaked.

Beat everything with a blender until smooth.

Pass the soup through a sieve to separate the vegetable skins.

Gazpacho is ready! Before serving, the soup must be cooled in the refrigerator, you can add ice to it.

A very pleasant sour soup, rich in vitamins and refreshing in the heat. Thanks to the bread, it turned out quite thick and satisfying. Enjoy your meal!

Recipe 4, step by step: cold tomato gazpacho soup

• tomatoes - 15 pcs (juicy, ripe and fleshy)
• cucumber - 4 large pieces
• bell pepper - 3 pcs (red)
• garlic - 4 large cloves (preferably young)
• bread - 3 large pieces(white or bran, stale)
• onion - Crimean - 1 pc or shallot - 5 small pcs
• vegetable oil - olive - 125 ml
• vinegar - balsamic or red wine - 4 tbsp
• sea ​​salt - 1 tbsp (without a slide!)
• greens - parsley - 1 bunch
• Tabasco - hot sauce - a few drops optional

• purified water - to taste
• tomato juice - to taste
• wine - red dry - to taste

So, how to cook Gazpacho soup? The recipe for tomato soup is simple, but contains many processes. First, peel the garlic and place in a mortar or blender.

We fall asleep garlic sea ​​salt and crush in a mortar or grind in a blender grinder.

Add pieces of stale bread, broken into small pieces. I didn’t have stale bread, so I made quick crackers: I put the pieces of bread in the oven, heated to 200 degrees for 15-20 minutes and cooled. Grind crackers with garlic and salt, and then add olive oil and again carefully grind or grind. Cover with a napkin and leave the workpiece to infuse for 1.5 hours. Gazpacho is a tomato soup, and garlic will add spices and spiciness to it, and bread will add thickness and satiety.

While the bread and garlic preparation is infused, we continue to prepare other ingredients for Gazpacho. The recipe includes roasted peppers, so let's start with them. We turn on the oven at 200 degrees to warm up, wash the peppers, put them on a baking sheet.

We put Paprika to bake for 10-20-30 minutes, until the pepper begins to blacken around the edges. The time depends on your oven, they are all different! Remove from oven and immediately cover with a lid or towel and leave to rest for 10 minutes. This will make it easier to peel the bell pepper from the skin. At this moment, the aroma of baked bell pepper will fill your apartment, and it is simply magical! There are recipes without roasting peppers, but trust me, roasting is worth it! If you don't know how to make Gazpacho soup, you won't find a better recipe, honestly!

After 10 minutes, we begin to remove the skin from the peppers and peel it from the cuttings and seeds. This will be quite simple to do, the main thing is not to burn yourself, because the fruits are still hot. The Gazpacho recipe includes this peeled paprika pulp:

We continue to prepare soup from tomatoes. Peel the onion and chop it very finely. Put in a bowl and fill with balsamic or wine vinegar, stir and leave aside. You can do this before roasting the peppers.

Now we peel the cucumbers from the skin and cut into large pieces. Tomato soup Gazpacho will be filled with freshness and lightness precisely due to cucumbers.

The next step in cooking Gazpacho will finally be tomatoes, after all, this is a tomato soup. It is necessary to peel them from the skin and cut out the seeds from half.

The last ingredient is parsley. Coarsely chop the leaves. Put the prepared cucumbers, the pulp of peppers and tomatoes into a 3-liter saucepan and grind everything with an immersion blender. If there is no submersible, put, of course, everything in a glass of a blender. Grind thoroughly, Gazpacho tomato soup should be homogeneous. Then we put the parsley and grind everything again.

We put the soaked onion along with vinegar, grind, put the bread and garlic preparation, grind, drip a few drops hot sauce Tabasco at will and to taste and grind everything again.

And put the Gazpacho tomato soup in the refrigerator for at least 8 hours!

Now you know how to make Gazpacho soup from tomatoes, cucumbers and bell peppers! When serving, pour into plates and dilute a little with water, tomato juice or dry red wine. I highly recommend diluting with water, it tastes so much better! Decorate with parsley leaves.

Recipe 5: Gazpacho Soup with Tomatoes and Bell Peppers

Gazpacho soup appeared in Andalusia (Spain) many years ago, now it is cooked all over the world. Gazpacho is a cold vegetable soup. Commonly used tomatoes, cucumber, bell peppers. But not only these vegetables can be used to make gazpacho. AT this recipe we took sweet Bulgarian peppers as a basis, baked them and made soup from the pulp, adding tomatoes and bread crumb. This dish is delicious to eat with curd cheese, it sets off well sweet taste peppers.

• bell pepper (red sweet) 4 pcs.
• garlic clove 1 pc.
• tomatoes (2 pcs. medium size) 120 gr.
• olive oil (3 tablespoons) 30 ml.
• loaf of white bread (200 gr. dry white bread) 1 pc.
• sherry vinegar 2 c. l.
• goat cheese (fresh) 60 gr.

Preheat the oven to 210-215 degrees (Function "Grill with convection")

Pierce the peppers in several places with a fork, put on a baking sheet with a rug or paper, you can just on the wire rack. Bake for about 30 minutes, turning once after 15 minutes. The peppers are ready when they are soft and well browned.

Remove the peppers, place them in a bag, close tightly and leave for 10 minutes - it will be easier to remove the skin later. Remove the vegetables from the bag, remove the skin from them and remove the seeds.

Clean the garlic.

Cut the tomatoes into slices, bread into small pieces.

Put peppers, garlic, tomatoes, bread in a blender bowl or bowl.

Add olive oil, vinegar, salt and pepper and beat until smooth. If the soup is very thick, you can add a little water or tomato juice.

Recipe 6: Classic Spanish Gazpacho Soup

To prepare a classic gazpacho, we need:

• 1 kg ripe tomatoes
• 2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
• 2-3 garlic cloves or to taste
• 1 small onion or half a medium
• 2 sweet peppers
• 2 tbsp. l. lemon juice(or balsamic bite to taste)
• 3 art. l. olive oil
• salt, pepper - optional

Peel the sweet pepper and remove the core.

Peel the garlic and onion. Cut into small pieces.

Prepare tomatoes. There are two ways to peel tomatoes: pour boiling water over the tomatoes (or dip in hot water for 5-7 seconds) or remove the skin with your hands (for example, using a grater: grate the pulp on a coarse grater). If you want the cold gazpacho recipe to be raw and retain maximum vitamins, then it is better to peel the tomatoes without resorting to hot water.

Cut off the skin of the cucumber.

Now you can put all the vegetables in a blender.

Add vinegar, olive oil, salt and pepper. And beat until smooth.

The puree should be smooth and slightly foamy.

It remains only to cool the gazpacho. You can put the tomato soup in the refrigerator or serve it with ice cubes.

Don't forget to garnish the cold gazpacho with a sprig of fresh basil.

Enjoy your meal!

Recipe 7: Gazpacho Soup - Simple and Delicious (Step by Step)

Gazpacho soup is a cold dish of Spanish origin, and in ancient times was often found on the menu of peasants, the center and north of Spain. However, today, he has firmly taken one of the leading places among chilled first courses all over the world.

This dish is prepared on the basis of raw grated tomatoes with a blender or manually through a sieve. Others can be added to tomatoes raw vegetables like cucumbers, onions, garlic, herbs, sweet peppers. The resulting vegetable mass is seasoned with vinegar, olive oil and all kinds of spices to taste. Ready soup poured into plates, decorated with herbs, put in it a slice of tomato and served at the table.

At the same time, the degree of grinding of products in each recipe may be different. For example, in one recipe it is proposed to chop the vegetables to a puree state, and in the other - finely chop, like a salad. It is very convenient to cook gazpacho in large portions, and keep it in the refrigerator, and when thirst sets in, quench it by diluting the soup with water.

In addition, there are 3 varieties of gazpacho in cooking: white, green and red. But today I want to dwell on the last recipe, because. tomato cold gazpacho soup, step by step recipe with a photo of the preparation of which I want to offer - this is the most common among housewives and cooks.

• tomatoes - 500 grams,
• cucumbers - 0.5 pcs.,
• Bulgarian red pepper - ¼ parts,
• onions - 0.5 pcs.,
• garlic - 1 clove,
• cilantro greens - 2-3 sprigs,
• olive oil - 2-3 tablespoons,
• sugar - 1 tsp,
• salt - to taste,
• ground black pepper - to taste,
• lemon - 0.5 pcs.

Wash the tomatoes, cut into 4 parts and dip them into the blender bowl.

Wash vegetables and herbs, peel and cut into any size.

Add the prepared vegetables to the tomatoes in the blender bowl.

Puree all products with a blender until smooth.

Then grind the tomato mass through a sieve. Discard the remaining pulp.

AT tomato puree Pour in the olive oil and the juice of half a lemon. Season with salt, pepper and sugar. Mix well and store the soup in the refrigerator.

When you feel like cooling down, dilute the gazpacho with drinking filtered water in proportions of 2:1 (gazpacho:water) and pour it into bowls. Although these proportions are conditional, so you can adjust the consistency and taste of the soup yourself.