How to cook gazpacho soup: 11 recipes

Gazpacho is considered a Spanish national dish. The main ingredient is ripe tomatoes. In modern culinary, there are many variations of cold soup. It is often added to sweet or hot peppers, ice. Gazpacho is especially in demand in the hot season. Despite the ingredients of the product, the soup is considered light.

Gazpacho: classics of the genre

• tomatoes - 500 gr.
• onions - 45 gr.
• pepper (pickled) - 1 pc.
• Fresh coriander - 40 g.
• Tabasco (dressing) - to your taste
• oil (vegetable, olive) - 55 gr.
• Vinegar (preferably red wine) - 80 ml.
• natural tomato juice - 700 ml.
• fresh cucumber - 60 gr.

1. Take half of the whole mass of tomatoes, wash thoroughly. Next, cut in half the onion and cucumber. Chop the tomatoes into small pieces.
2. Send the red pepper and prepared vegetables to a bowl of a blender or combine. Bring the ingredients to a homogeneous slurry.
3. Pour tomato juice, chopped cilantro, olive oil, vinegar and 4 oz. Tabasco sauce. Stir the ingredients in a common bowl.
4. Dice chopped onion turnip, cucumber and remaining tomatoes, get rid of the seeds. Add the ingredients to the resulting soup, send it to the fridge. Pepper, salt to taste before use.

Gazpacho with tarragon

• garlic - 5 teeth
• Sweet pepper (red) - 350 gr.
• onion - 120 gr.
• tomato paste - 55 gr.
• tomatoes - 415 gr.
• olive oil - 55 ml.
• cucumber - 270 gr.
• fresh tarragon - 25 gr.
• Tomato juice - 650 ml.
• crushed cayenne pepper - 6 gr.
• lemon - ½ pcs.
• wine red vinegar - 55 ml.

1. Rinse the tomatoes, if necessary, get rid of the stalk. Chop the tomatoes into small pieces. Also peel and chop the slices.
2. Leave some vegetables for gazpacho decoration. Peel the garlic, finely chop, do the same with the remaining vegetables and herbs.
3. Send the prepared products to the blender.Crush them, leaving small pieces. No need to bring the mixture to homogeneity.
4. Pour the gruel into a suitable container, add vinegar, tomato and lemon juice to the mixture. Pour the cayenne pepper and some of the salt on your personal taste. Stir the soup, let it stand for 3-4 hours. Decorate the gazpacho with pieces of vegetables.

Gazpacho with red onions

• salt to your taste
• olive oil - 75 gr.
• wine vinegar - 120 ml.
• tomato juice - 0.5 l.
• Red onion - 140 gr.
• Bulgarian pepper - 2 pcs.
• Tomato - 430 gr.
• cucumbers - 370 gr.
• Tabasco (dressing) - 5 gr.

1. Wash the vegetables. Finely chop the tomatoes, peppers, onions and cucumbers. Pour in olive oil, Tabasco, vinegar and tomato juice.
2. Combine all ingredients in a common container. Add pepper and salt. Stir the ingredients thoroughly. Half of the mass should be poured into the bowl of the blender.
3. After that, grind foods into a homogeneous mixture. Connect both masses with each other, mix again. Send gazpacho in the refrigerator for 5 hours.

Gazpacho with wine vinegar

• cucumbers - 1 pc.
• garlic - 5 teeth
• ripe tomatoes - 7 pcs.
• drinking water - 120 ml.
• Bulgarian pepper - 1 pc.
• salt - 15 gr.
• olive oil - 110 ml.
• Wine vinegar - 85 ml.

1. Remove the peel from the cucumber and tomatoes, then chop finely. Peel the Bulgarian pepper, get rid of the seeds, then cut the product into pieces.
2. Peel the garlic, and chop finely. Combine it in a common bowl with vinegar, salt, water, sweet peppers and olive oil. Stir the ingredients thoroughly through a blender.
3. If the components do not fit in a blender, divide the ingredients into chunks. Send the total mass to cool for 4 hours. Before use, add salt to taste.

Gazpacho with mint

• natural tomato juice - 1 l.
• sweet pepper (red) - 2 pcs.
• onion - 1 pc.
• tomatoes - 5 pcs.
• sweet pepper (green) - 2 pcs.
• celery - 1 pc.
• basil - to taste
• cucumber - 1 pc.
• fresh mint - 35 gr.
• ice - in fact

1. Rinse and peel the vegetables in the usual way. Chop products into small cubes.
2. Pass the vegetables through a blender, pour the mass into a suitable bowl. Put in the refrigerator. Before serving, gazpacho must be decorated with mint leaves.

Gazpacho with zucchini

• Red pepper - 60 gr.
• yellow pepper - 50 gr.
• fresh tomatoes - 6 pcs.
• zucchini - 70 gr.
• garlic - 5 teeth
• Onions - 20 gr.
• cucumbers - 40 gr.
• cayenne pepper - 4 gr.
• olive oil - 95 ml.
• parsley - 15 gr.
• Table vinegar - 45 ml.

1. Wash vegetables with running water, chop tomatoes into cubes, chop fresh peppers, cucumber, zucchini, garlic and onions. Send the products to a suitable cup. Stir the ingredients thoroughly.
2. In a separate small container combine finely chopped parsley, olive oil, cayenne pepper and vinegar. Stir the compound thoroughly, pour in to the main ingredients.
3. Take from the total mass of half the products, pass through a blender. Add the resulting slurry back and mix. Place the finished soup in the fridge until it is completely cooled.

Gazpacho with lemon

• sweet pepper - 1 pc.
• tomatoes —5 pcs.
• garlic - 2 teeth
• ciabatta - 1 pc.
• onion - 40 gr.
• cucumbers - 1 pc.
• cilantro - 30 gr.
• salt to taste
• lemon - 1 pc.
• olive oil - 100 ml.
• pepper mix - 7 gr.

1. Wash the tomatoes, remove the stem (if necessary), lightly slit them crosswise. Peel Bulgarian pepper, exclude seeds, cut into small slices.
2. Peel the garlic, send in a special press.Remove the husks from the bulb, finely chop it. Peel the cucumber, chop into cubes.
3. If necessary, soften ciabatta in lukewarm water. Send tomatoes to the container with boiling water. Bulgarian pepper, garlic, onions and cucumbers skip through a blender.
4. Rinse the greens, allow all the liquid to drain, then finely chop it. Send the cilantro with ciabatta breadcrumbs to a blender.
5. After 30 seconds, remove the tomatoes, send them in cold water for 1 minute. Remove the skin, chop it in half, send it to the blender.
6. After some time, add olive oil, salt, freshly squeezed lemon juice and pepper mixture to the household appliance bowl. Beat in a blender.
7. Pour the gazpacho into a suitable dish, mix again. Send the dish to the next morning in the fridge. Soup is recommended to use after infusion.

Gazpacho with croutons

• cucumber - 1 pc.
• ripe tomatoes - 4 pcs.
• Bulgarian pepper - 1 pc.
• garlic - 3 teeth
• white bread - 2 slices
• Onions - 45 gr.
• olive oil - 55 gr.
• sea ​​salt - to taste
• wine vinegar (red) - 30 ml.
• allspice - 4 gr.
• Tabasco sauce - to taste
• avocado - 1 pc.
• Manchego cheese - 60 gr.

1. Chop the washed tomatoes into several equal sections. Cut pepper, bread, cucumber into small squares. Cleaned garlic send in the press. Connect the components in a common container, add olive oil, 10 gr. sea ​​salt and vinegar.
2. Thoroughly mix the ingredients, send the bowl with the contents in the refrigerator for 1.5 hours. After a certain time, send the ingredients to the blender bowl. Achieve homogeneous gruel from products.
3. After the manipulation, add ground pepper and Tabasco sauce, and if necessary, add a little salt. Stir the composition, again send in the refrigerator for 2 hours. Next, start cooking toasts.
4. Take the number of slices of bread based on your tastes and needs. Place a thick-bottomed frying pan on the stove, heat it. Pour in olive oil, distribute the composition over the entire plane.
5. As soon as the oil is fully heated, pour the bread chopped into cubes in the pan, fry until crisp. Cooking time will be about 7 minutes. Serve gazpacho with croutons, a small amount of olive oil, grated cheese and avocado chopped into cubes.

Gazpacho with crab

• snow crab - 250 gr.
• fresh cucumbers - 450 gr.
• sweet pepper - 2 pcs.
• tomatoes - 1 kg.
• garlic - 4 teeth
• red onion - 1 pc.
• Parsley - 30 gr.
• chili pepper - 1 pc.
• cilantro - 25 gr.
• Tomato juice - 0.5 l.
• olive oil - 80 ml.
• lemon juice - 50 ml.
• granulated sugar - 25 gr.
• fine salt - to taste

1. Rinse and chop the vegetables. Chop the tomatoes with the cucumbers. Do the same with pepper, onion, garlic, parsley. Send the products to a blender, get from the composition of a homogeneous slurry.
2. If necessary, thaw the crab, divide the meat into fibers. Connect the product with 30 ml. olive oil, 25 ml. lemon juice and a small amount of cilantro. Mix thoroughly.
3. Pour in the bulk of the remaining oil, tomato and lemon juice, granulated sugar, pepper, salt. The resulting composition must again pass through a blender.
4. Before serving, gazpacho should be cooled. Pour the soup into portions, mix the mixture with a mixture of snow crab and cilantro leaves.

Gazpacho with honey

• fresh tomatoes - 5 pcs.
• olive oil - 55 gr.
• garlic - 4 cloves
• lemon juice - 45 ml.
• poured honey - 30 gr.
• avocado - 1 pc.
• fresh basil - 25 gr.
• sweet pepper - 1 pc.
• celery stalks - 5 pcs.
• parsley - 20 gr.
• onion —35 gr.
• filtered water - 100 ml.

1. Chop the tomatoes, move to a bowl of blender along with olive oil, honey, garlic, lemon juice, basil and salt. Pour in 100 ml. water, bring the mixture to homogeneity.
2. Pour the mass into a convenient cup for you, add to the total mixture finely chopped avocado, onion, pepper and celery. Place the ingredients, sprinkle with parsley. Put gazpacho in the fridge.

Gazpacho with peaches

• crushed ice - 60 g.
• peaches - 500 gr.
• onions - 25 gr.
• fleshy tomatoes - 800 gr.
• olive oil - 50 gr.
• tarragon (leaves) - 40 gr.
• vinegar (it is better to take white) - 45 gr.
• filtered water - 120 gr.
• salt - 12 gr.

1. Rinse the tomatoes, skip 0.5 kg. through a blender, likewise act with half peaches, ice, finely chopped onions, 30 gr. olive oil, 25 ml. vinegar, 20 gr. tarragon, 8 gr. salt and 3 gr. ground pepper.
2. Turn on the device, achieve homogeneity from the products. It is recommended to skip the finished puree through a fine sieve. Next, water is added (optional) to acquire the desired consistency.
3. Chop the remaining tomatoes and peaches into small cubes, send the products into a separate container. Add the ingredients to them. Cool both ingredients in the refrigerator. Serve on the table, add a fruit and vegetable mixture on top.

Gazpacho is considered the national Spanish soup. Gradually try all the recipes for cold dishes, reveal the ideal for yourself. The most common are technologies with peaches, honey, crab, croutons, zucchini, mint, wine vinegar, and lemon. Treat family and friends, vary the amount of spices to your taste.

Video: Gazpacho (cold tomato soup)