Gazpacho soup refers to delicious dishes Spanish cuisine and it is, without exaggeration, the most famous cold soup in the whole world. This Spanish tomato dish has existed for more than two thousand years and still wins the hearts of the inhabitants of our planet with its unusual taste. There are a great many recipes for this dish, it is prepared in different options experimenting with products. On a sunny and hot day, you really want a light and refreshing soup. Tomato Spanish masterpiece in this case will be just a godsend for you. Consider step by step and with a photo how to cook gazpacho at home.
Classic gazpacho
The soup contains fresh vegetables, so it is great for people who use healthy diets.
Composition of products:
- Four bell peppers;
- Three slices of white bread (take stale);
- ten tomatoes;
- two cucumbers;
- One bulb;
- Two cloves of garlic;
- Lemon juice - two large spoons (or 6% vinegar - one large spoon);
- Olive oil - two tablespoons;
- Salt - to taste.
The cooking scheme is as follows:
- We take pieces of stale bread, separate the crusts from them, cut them into cubes with part of the bread, then brown them for several minutes in a heated dry frying pan;
- We make cruciform cuts on the tomatoes and place them in boiling water for 2 minutes. We remove the skin from them and cut the tomatoes themselves into large pieces;
- We clean the garlic, pepper and onion and cut into slices. We put all the vegetables in a blender, add bread slices and lemon juice to them, add to taste. We puree all the components and let it brew a little;
- Cucumbers cut into small cubes;
- Add olive oil at the end of cooking to preserve a beautiful bright red color. Mix everything thoroughly;
- We serve the soup in portioned plates, put the chopped cucumber, croutons on top. Add fresh basil if desired.
The dish turns out to be very satisfying with the addition of white bread. The classic recipe for gazpacho soup does not require much time to cook, and this is very important for busy housewives.
Sun-dried tomato Gazpacho
This option deviates a little from the classic cooking instructions, but it is just as simple, and at the same time it opens up new taste sensations.
You will need:
- Two types of tomatoes: dried (6 pcs) and fresh (2 pcs);
- One avocado;
- Pepper, lemon juice, salt - to taste.
How this Spanish gazpacho is made:
- Soak sun-dried tomatoes in water for an hour;
- We free fresh tomatoes from seeds and leave clean pulp;
- Remove the pit and skin from the avocado.
- We puree all the ingredients in a blender, add salt, pepper and add lemon juice to taste;
- Dilute the resulting mass with cold water and serve the finished soup to the table. You can decorate it further.
Gazpacho fruit and vegetable
This recipe will be a godsend for those who like to experiment in the kitchen and try to pick up unusual combinations of ingredients.
Grocery list:
- Strawberries - 2 cups (you can take frozen);
- Tomatoes - 4 pcs;
- A small red onion, young zucchini, yellow bell pepper - one each;
- A glass of watermelon pulp, cut into small cubes;
- Lemon juice - a large spoon;
- Red wine vinegar - 1/4 cup;
- Chopped parsley and basil - a large spoon each;
- Tomato juice (unsalted) - a glass;
- Olive oil - 2 small spoons;
- Clove of garlic;
- Half an avocado;
- Natural yogurt without additives (low fat) - 4 tablespoons;
- Soy and red hot pepper - half a teaspoon each.
Cooking process of Gazpacho:
- Cut half a glass of strawberries, zucchini, Bulgarian berets and avocado into cubes, finely chop the onion;
- Divide three tomatoes in half, cut the rest into cubes, as well as the ingredients of the previous step;
- We crush the garlic in a mortar or “drive” it through a press;
- We put the tomato halves, the remaining whole strawberries, garlic, wine vinegar, herbs, lemon juice and olive oil, as well as 3/4 cups of watermelon pulp (leave a quarter). Grind all these ingredients to a homogeneous consistency;
- We lay the remaining vegetables, add hot red pepper, add salt, pour in tomato juice. Turn on the blender again and mix everything;
- Add strawberry cubes, avocado and the rest of the watermelon pulp to the pureed mixture;
- We distribute the finished delicious Gazpacho on plates, additionally adding a tablespoon of natural yogurt to each.
Green gazpacho
The popular Spanish soup does not have to be cooked on your own only from tomatoes. You can do without them completely. For this there is a special green option Gazpacho. It will be especially relevant on hot summer days.
You need:
- One green bell pepper;
- A stale slice of wheat bread (no crust);
- Clove of garlic;
- two cucumbers;
- parsley greens;
- Half a glass of boiled cold water;
- Olive oil - 2 large spoons;
- Dry white wine - a tablespoon;
- Salt and pepper - to taste.
Step by step recipe homemade gazpacho:
- Soak the bread crumb in boiled water, then remove and squeeze thoroughly;
- Peel the skin off the cucumbers and finely chop them. We free the pepper from the core and seeds, chop it into small straws;
- Finely chop the garlic and parsley;
- Put the ingredients prepared above into a blender bowl and turn into a homogeneous puree;
- Without stopping the process of whipping, add olive oil, cold water and white wine, and also add salt and pepper the mixture;
- You should get an emerald-colored soup. Pour it into deep bowls, decorate with cucumber slices and pieces of ice.
White Gazpacho
Another interesting recipe, worthy of attention. It turns out an original cold dish that will definitely not leave you indifferent.
Grocery list:
- withered White bread(with cut crust) - 4 slices;
- Garlic - two cloves;
- Wine vinegar (red) - 50 ml;
- Ground almonds - 100 g;
- Olive oil - 100 g;
- Salt.
We prepare in stages:
- Soak the pulp of bread in cool 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, mix everything thoroughly again;
- 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 the freshest green grapes.
Now in your culinary "arsenal" there are recipes for this amazing spanish dishes, which will help you survive the heat by adding new flavors.
Video: Recipe for cold gazpacho soup
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. Until that moment, 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 give you a classic gazpacho recipe 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 the finely chopped onion with cling film and put it 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).
Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious refreshing summer lunch is ready. Enjoy your meal! 🙂
Cold gazpacho soup came to us from Italy. Over time, it gained popularity all over the world. Although in fact the translation of the name sounds like “soaked bread”, because. before it consisted only of bread, water, garlic, olive oil. Poor peasants cooked stew to refresh themselves and refresh themselves in the heat. Modern classic version also contains croutons, but tomatoes, cucumbers, bell peppers, and other vegetables also appeared in the composition.
The best gazpacho is cold tomato soup. rave reviews unanimously confirm its rich taste and ability to quench thirst. In addition, it does not undergo heat treatment and can be considered completely raw food. We bring to your attention a step-by-step recipe for this healthy dish.
Ingredients for making classic gazpacho at home:
The process of making classic gazpacho at home
So, let's talk about how to cook stew at home. First, thoroughly wash all vegetables. On each tomato, on the side of the stalk, we make cross-shaped incisions, lower them into boiling water for a couple of minutes. After that, we immediately dip the fruits in ice water, peel them, cut out the stalk. Cut the pulp into arbitrary pieces, transfer to the blender bowl.
We also send pieces of red pepper, peeled and chopped cucumber, peeled and crushed garlic cloves there. We puree all this, throw a broken slice of bread. After 5-7 minutes, when the crumb swells, we interrupt the mass again.
You can read about the emergence of Spanish soup in the article
We bring the resulting mixture to taste by adding a little Tabasco, sugar, salt, lemon juice, vinegar.
Pour the Italian soup into a sieve, grind it to get rid of the seeds and peel. In principle, the classic step-by-step recipe does not oblige you to wipe the mass, but the consistency of such a cold tomato dish much nicer.
Add a couple of tablespoons of olive oil to the Spanish tomato soup, mix, leave to cool for three to four hours.
We continue cooking, namely, fry the croutons for serving. To do this, cut off the crusts from the bread, cut it into small cubes. Put in a frying pan with hot oil, fry until light golden brown.
We clean, wash the green pepper with red onion, cut the vegetables into small cubes.
Because the dish is prepared without cooking, then the preparation of cold food is almost over.
Cooled delicious puree soup pour into bowls, sprinkle with cubes of sweet pepper, onion and croutons.
On this story with a photo on how to cook at home diet soup – the best recipe for the summer, over.
If you make a stew from tomato juice or tomato paste, then such a dish will radically differ in taste from fresh tomato stew. Yes, and the benefits of such food will be questionable.
What vegetable is the base of gazpacho soup
There are three main types of gazpacho: red, green, white. Which one you choose will depend on which vegetable will become the basis.
For the red version, the base consists of tomatoes, peppers, cucumber.
Vegetables for a green look - green tomatoes, cucumber, avocado, mint, other greens.
White is prepared on the basis of grated almonds, adding garlic, bread, olive oil.
What not to cook Spanish soup without
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.
Andalusian recipe
In the homeland of Andalusia, the dish is prepared in almost the same way as the classic version. Only the consistency of the dish is much less common, because. it is diluted with water. After cooling, Andalusian gazpacho is poured into glasses and drunk as a cooling drink. For satiety, ham, smoked meat, seafood, cheese, even berries are served separately.
In this area, there are many other options for the dish: watermelon, from berries or nightshade, from green tomatoes and melons, and others.
Gazpacho is great for hot 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 crushed with kitchen appliances. Some of the vegetables are crushed into cubes and added to the pureed ones.
Products for gazpacho
The classic recipe involves the presence of fresh tomatoes, cucumbers, celery, bell peppers and herbs. Most cooks add garlic, herbs and olive oil to gazpacho. Very tasty options in which they connect to the classic set of vegetables canned olives, pickled mushrooms, lime wedges, sesame seeds, garlic grated breadcrumbs.
Product proportions:
- tomatoes (ripe, red) - about a kilogram;
- cucumbers (preferably ground) - half a kilo;
- bell pepper 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
- First of all, we choose the best seasonal vegetables without visible damage. Wash them and dry them with paper towels.
- 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.
- We clean the cucumbers, cut off the tips that can be bitter.
- We clean the bell pepper from the centers with seeds.
- We put aside 2 tomatoes, one small cucumber and several cloves of pepper of all colors that we managed to get.
- Add some olive oil, lemon juice. Now it is desirable to beat the mass in a blender.
- The main part of the vegetables, including the onion and garlic cloves, are cut into pieces and mashed from them.
- Deferred vegetables chop into small cubes, add to the pureed base.
- 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. ordinary ice. Rye, black or whole grain bread, croutons, toast goes very well with this dish.
The classic Spanish gazpacho soup is a first course of ripe tomato fruits, cucumbers, peppers and other vegetables seasoned with olive oil and fragrant spices. Summery, bright, refreshing and so easy to make. There are many recipes for this treat, each has its own peculiarity. Diversify your family's menu, try making Spanish tomato puree soup.
What is gazpacho
Gazpacho soup is known all over the world, which is made from grated raw vegetables. Such a dish gives energy, energizes, quenches thirst. Although its name sounds solemn, the soup looks exquisite in the photo, and millions of people admire its taste, preparing the dish is as easy as shelling pears. Bright scarlet soup is the pride of Spanish cuisine. It is prepared during the period when the vegetables are the most ripe and juicy.
The history of the appearance of the dish
Refreshing gazpacho soup originated in Spain. In those days, there were no refrigerators and air conditioners, and in a hot climate, we had to find ways to withstand the exhausting weather. So in the Spanish province of Andalusia, they came up with a treat that can satisfy both hunger and thirst. It was originally a stew of garlic, bread, salt, vinegar, and olive oil. Only over time, tomatoes appeared in Spain, which began to be added to other ingredients. They made the treat the way it is cooked today.
How to make gazpacho at home
Gazpacho is often referred to as "Spanish okroshka". Although the components of cold first courses are different, they are united by cooking without heat treatment. All components of gazpacho are ground to a state of homogeneous mass. The consistency of the dish is a thick puree. Another step not to be skipped is cooling. At least half an hour, the mass should stand inside the refrigerator. So the components will not only cool down, but also their tastes will combine with each other.
Food preparation
The main component of the Spanish treats are tomatoes. They need to be prepared very carefully. In order not to disturb the delicate texture with pieces of skins, tomatoes must first be peeled.. To do this, make cross-shaped cuts on the tomatoes and send them for 1 minute in boiling water, and immediately after - in ice water. After this procedure, the skin can be easily removed. Cucumbers can also be peeled, and if necessary, seeds. The way vegetables are cut rarely matters, because the pieces are further crushed into a puree.
gazpacho recipe
There are hundreds or even thousands of recipes for gazpacho soup. A variety of (sometimes unusual) ingredients are added to the dish: veal broth, cornmeal, strawberry, dry wine and much more. Some products are needed to thicken the stew, others - to give a special taste. The key ingredient in this treat is ripe juicy tomatoes. Although the classic version is vegetarian, there are many cooking options that will appeal to meat lovers.
Classic tomato soup
- Time: 10 min.
- Number of servings: 6 persons.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
AT classic recipe gazpacho soup only seasonal vegetables and available spices. From the usual products and seasonings in your kitchen, you can prepare a spicy and unusual Mediterranean first course in a matter of minutes. Instead of the lemon juice indicated in the recipe, you can use wine or regular vinegar. Fans of spicy soup may not have enough garlic or hot pepper Chile. Add them to your taste for a real Mediterranean lunch experience.
Ingredients:
- tomatoes - 4 pcs.;
- cucumbers - 3 pcs.;
- salad peppers - 0.5 kg;
- garlic - 1 tooth;
- onion - 1 onion;
- olive oil - 1 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- salt - a pinch;
- white bread - 2 slices.
Cooking method:
- Peel the tomatoes and cucumbers.
- Peel the onion, remove the seeds from the pepper.
- Peeled tomatoes and other vegetables cut into cubes.
- vegetable pieces, bread, lemon juice, garlic and salt should be beaten with a blender until puree.
- Pour into a container, fill with olive oil. Put in the refrigerator for 2 hours.
- Garnish with your favorite greens when serving.
spanish gazpacho
- Time: 10 min.
- Servings: 10 persons.
- Calorie content of the dish: 45 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
For true gourmets who are ready to wait 12 hours for their amazing lunch, an authentic Spanish version of gazpacho soup. The leisurely people of Spain have found a way to turn the most simple products into hearty, bright, refreshing and useful first dish. A long cooling period is the secret, thanks to which all vegetables transfer all their taste and aroma to the finished treat.
Ingredients:
- tomatoes - 1.2 kg;
- bell pepper - 0.5 kg;
- onion - 1 onion;
- garlic - 1 tooth;
- olive oil - 120 ml;
- wine vinegar - 1 tbsp. l.;
- sherry - 90 ml;
- pepper, salt - to taste;
- stale baguette - ½ pc.;
- rosemary - ½ branch.
Cooking method:
- Wash and clean vegetables. Cut them into small pieces.
- Soak the baguette in water. After 15 minutes, put the bread pulp in a large bowl with vegetables, kneading them with your hands.
- Add remaining ingredients, mix.
- Refrigerate for 12 hours, stir and garnish with rosemary before serving. Add a few ice cubes if necessary.
Hot tomato gazpacho
- Time: 30 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 40 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
The favorite treat of the Spaniards is suitable for the cold season, if you take its hot variation for cooking. It is just as easy to cook as cold. A feature of this soup is an additional component - an orange. Its amazing combination with vegetables will not leave you indifferent. You do not need a recipe with a photo, because all the cooking steps are simple and straightforward.
Ingredients:
- tomatoes - 1 kg;
- orange - 1 pc.;
- green or yellow pepper - 1 pc.;
- stale wheat bread - 150 g;
- garlic - 1-2 teeth;
- wine vinegar - 20 ml;
- fresh basil, salt - to taste;
- olive oil - 100 ml.
Cooking method:
- Peel the tomatoes.
- Place the bread in a bowl, add a small amount of water and tomatoes.
- Heat the tomato-bread mixture, then mash with a fork.
- In a blender, mix all the ingredients, except for the orange and oil. Stir until you get a uniform consistency. Add oil.
- Put the mass on the fire and wait for it to boil.
- Squeeze out the juice from the orange. Add it directly to your bowl before serving.
Recipe from Yulia Vysotskaya with celery
- Time: 30 min.
- Servings: 2 persons.
- Calorie content of the dish: 42 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
Even in Spain, every housewife prepares gazpacho soup in her own way. New components bring new notes to classic dish, otherwise reveal its taste. One of the options for gazpacho soup with an expanded range of products is offered by Yulia Vysotskaya. Unlike classical ways cooking, in this case, useful celery is added to the puree soup. According to the author of this recipe, gazpacho only benefits from such an addition.
Ingredients:
- large tomatoes - 4 pcs.;
- cucumbers - 3 pcs.;
- eggs - 3 pcs.;
- red, yellow and green bell peppers- 1 pc.;
- green chili - ½ pc.;
- red onion - 1 pc.;
- celery - 2 tbsp.;
- garlic - 2 teeth;
- green onion feathers - 4 pcs.;
- olive oil - 2 tbsp. l.;
- ground black pepper, salt - a pinch each.
Cooking method:
- Remove the seeds from the peppers, remove the skin from the tomatoes. Cut the skin off the cucumbers if it is too thick.
- Peel garlic and onion.
- Finely chop the prepared ingredients (except tomatoes), but do not mix.
- Put the tomatoes in a blender. Send half of the chopped vegetables, the whole chili, olive oil, garlic here.
- Whisk everything into a puree, salt and pepper. Send for 1 hour in the refrigerator.
- Boil eggs and finely chop.
- Serve the remaining vegetables and eggs in separate bowls with the gazpacho soup.
Soup from Gordon Ramsay
- Time: 15 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 47 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
Popular chef Gordon Ramsay also offers a refreshing summer gazpacho soup in the heat. His secret of cooking is in the harmonious combination of spices and long marinating of products. Try Ramsey's proven gazpacho recipe. Follow the proportions, if necessary, arm yourself with a recipe with a photo to achieve a delicious result.
Ingredients:
- cucumbers - 2 pcs.;
- tomatoes - 6 pcs.;
- red onion - 1 pc.;
- garlic - 1 tooth;
- red bell pepper - 1 pc.;
- lemon - ½ pc.;
- vegetable or chicken bouillon- 300 ml;
- tomato juice - 300 ml;
- ground black pepper, sea salt - a pinch each;
- Worcestershire sauce, Tabasco - to taste;
- basil, tarragon - a few branches;
- pitted olives - 50 g.
Cooking method:
- Peel cucumbers, remove seeds, finely chop the flesh.
- Remove the skin from the tomatoes, chop them.
- Peel the fruits of red bell peppers, cut them into pieces.
- Add chopped onion and garlic to vegetables.
- squeeze on vegetable mix lemon juice, pour in Tabasco and Worcestershire sauces, add tarragon and basil.
- Pour in the tomato juice, broth, cover with a lid. To cool the dish, send it to the refrigerator for 2 hours (you can overnight).
- Serve in chilled bowls. Set olives separately.
Andalusian gazpacho
- Time: 45 min.
- Servings: 2 persons.
- Calorie content of the dish: 43 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
Andalusian gazpacho is hearty, cheap, fast. This soup will refresh even in the most intense heat. Bright, saturated color is another advantage of the treat.. Treat yourself and your family to a treat by making it for dinner. Minimum effort, affordable products and refreshing taste. What else do you need on a hot July day? Another plus is a small amount of calories, those who follow their figure will like this fact.
Ingredients:
- tomatoes - 1 kg;
- zucchini - ½ pc.;
- cucumber - 1 pc.;
- bell pepper - 1 pc.;
- onion - 1 pc.;
- lemon - ½ pc.;
- basil - 5 leaves;
- olive oil - 2 tbsp. l.
Cooking method:
- Boil the peeled zucchini for a couple of 30 minutes.
- Remove skins and seeds from tomatoes.
- Remove the seeds from the pepper, put it on the grill grate. When the skin tightens, pull them out and clean them.
- Place ¾ tomatoes and ½ other vegetables, lemon juice, olive oil and garlic in a blender.
- Salt, pepper, whisk until smooth.
- If the mass is thicker than necessary, add tomato juice.
- Put in the refrigerator for 3-4 hours.
- Chop the remaining vegetables, offer them as a side dish for soup.
With shrimps
- Time: 20 min.
- Servings: 3 persons.
- Calorie content of the dish: 51 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
One of the delicious variations of gazpacho is made with shrimp. cook gourmet dish Spanish cuisine will be within the power of even a beginner who only learns the basics of culinary art. The recipe does not contain the traditional bread for this dish, but there are seafood loved by many - shrimp. The treat will turn out hearty, festive and incredibly beautiful.
Ingredients:
- tomatoes - 1 kg;
- red and yellow bell peppers - 1 pc.;
- cucumbers - 2 pcs.;
- peeled shrimp - 250 g;
- olive oil - 50 ml;
- white wine vinegar - 2 tbsp. l.;
- salt, ground pepper - a pinch each.
Cooking method:
- Boil the shrimp in salted water, peel them from the shell.
- Remove the skin from the tomatoes, chop coarsely.
- Cucumbers also get rid of the skin, cut.
- Peppers cut into pieces, pre-clean them from seeds.
- Put the prepared vegetables in a blender.
- Pass the mixture through a fine sieve to get rid of large pieces.
- Add oil, vinegar, salt and pepper to the soup.
- Refrigerate the dish for 2 hours in the refrigerator.
- Divide puree between bowls; sprinkle with shrimp.
With meat
- Time: 15 min.
- Servings: 3 persons.
- Calorie content of the dish: 62 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
If even in the summer heat you cannot do without a piece of meat, this recipe was created especially for you. low calorie but hearty soup, is a great choice for a family meal. Ripe vegetables, tender meat, little herbs- a harmonious flavor composition with which you can diversify the daily menu. If desired, the taste of the soup can be emphasized with a few drops of Tabasco sauce.
Ingredients:
- boiled beef - 250 g;
- tomatoes - 0.6 kg;
- Bell pepper- 1 PC.;
- celery - 30 g;
- onion - 1 pc.;
- garlic - 1 tooth;
- chili pepper, salt, dill - to taste.
Cooking method:
- Peel onions, tomatoes. Remove seeds from peppers.
- Place all ingredients except meat in a blender. Grind to a homogeneous gruel.
- Cut the meat into slices.
- Divide the soup between bowls and add the meat slices to each.
with crab
- Time: 1 hour.
- Servings: 2 persons.
- Calorie content of the dish: 68 kcal / 100 g.
- Destination: for lunch.
- Cuisine: Mediterranean.
- Difficulty: easy.
Gazpacho is made from tomatoes, to which chefs can add a wide variety of ingredients. One of the exquisite and incredible delicious options preparing with crab meat. An unusual addition to the dish will be strawberries. The red berry will surprisingly reveal the taste of the ingredients. Do not be afraid to experiment, cook unusual dishes, give your loved ones the joy of an impeccable dinner.
Ingredients:
- king crab meat - 100 g;
- tomato juice - 200 ml;
- sweet pepper - 2 pcs.;
- cucumbers - 2 pcs.;
- celery - 1 stalk;
- garlic - 2 teeth;
- tomatoes - 2 pcs.;
- basil - 2-3 branches;
- cilantro - 1-2 branches;
- olive oil - 2 tbsp. l.;
- strawberries - 3-4 pcs.;
- salt, pepper - to taste.
Cooking method:
- Wash vegetables, peel, cut into small cubes.
- Pass the garlic through a press, mix with vegetables, pour the mass with tomato juice, salt and pepper.
- Leave the soup to infuse for 8 hours in the refrigerator.
- Boil crab meat in salted water.
- Divide soup among bowls. Add pieces of crab to each, garnish with a small portion of strawberries, sprigs of cilantro and basil.
How beautiful to serve cold tomato gazpacho soup
If from dishes Italian cuisine pizza is known to the world, then from Spanish - gazpacho. This treat is the pride of the inhabitants of the warm region. Give him credit by making the serve special. Grind separately the green and red ingredients from the list. You will get two masses of saturated color. Take a sheet of cardboard, grease it with oil. Place the sheet vertically in the middle of a deep plate. Pour the green mixture into one half and the red mixture into the other. Garnish with mint leaves, parsley, or whatever you like.
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