Gazpacho at home

Gazpacho is a classic Spanish soup that can be easily prepared at home. The first course is prepared from fresh vegetables and fruits and served cold. Gazpacho is especially relevant in the summer heat.

Gazpacho at home - a classic recipe

The classic gazpacho recipe came to us from Spain; it is distinguished by its originality and unusual combination of products. It is served very cold.

1. 
   Gazpacho can be easily prepared at home. Peel the onion, finely chop and add vinegar, leave for 15 minutes. After this, drain the vinegar.
2. 
   Wash the bell pepper, place it on a baking sheet greased with vegetable oil, bake it in the oven at 200 degrees for 15 minutes.Then cool the pepper, remove the outer skin and chop the pulp.
3. 
   Wash the greens, dry and finely chop. Pass the garlic through a press. In a bowl, combine herbs, garlic and salt.
4. 
   Pour olive oil into a bowl, stir and leave for 10 minutes.
5. 
   Wash the cucumbers and cut into small cubes. Make a cross on the tomatoes, pour boiling water over them for 3-5 minutes, then remove the skin and cut into pieces. Place all crushed ingredients in a blender bowl and blend.
6. 
   Place the gazpacho in the refrigerator for an hour.
7. 
   Then pour the soup into bowls, add cucumber slices, fresh herbs and croutons.

Bon appetit!

Italian tomato soup gazpacho like in a restaurant

Recipe for classic Italian tomato soup gazpacho. Initially, Italians perceived this dish as a cold drink and it was served in a glass. Today this first dish can be tasted in any restaurant on the planet.

Cooking time: 2 hours.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Large tomatoes – 5 pcs.
• Cucumbers – 4 pcs.
• Bell pepper – 3 pcs.
• Stale white bread – 100-150 gr.
• Onion – 1 pc.
• Olive oil – 125 ml.
• Red wine vinegar – 4 tbsp.
• Salt – 1 tbsp.
• Parsley – 1 bunch.
• Water or tomato juice - to taste.
• Garlic – 1-2 teeth.

Cooking process:

1. Pour salt into a mortar, add chopped garlic and stale bread. Grind the ingredients with a pestle.

2. Without stopping stirring, add olive oil, stir and leave for 1.5 hours.

3. Peel the onion, chop finely and pour vinegar over it.

4. Scald the tomatoes, peel and chop. Also peel the cucumbers and cut into cubes.

5. Grease the peppers with vegetable oil and bake in the oven at 200 degrees for 10 minutes. Then remove the skin and chop the pulp.

6.Place chopped vegetables and parsley in a blender and chop. Then add the onion and the contents of the mortar, beat the mixture in a blender again.

7. Place the gazpacho in a saucepan, dilute it with water or tomato juice, and place in the refrigerator for several hours.

8. Serve gazpacho cold.

Bon appetit!

Refreshing summer gazpacho soup with tomato juice

This soup will be very popular in hot weather and will compete with traditional cold soup. The vitamin composition of the soup not only refreshes, but also fills with energy. The gazpacho recipe is very simple.

Cooking time: 80 min.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Tomato juice – 1 tbsp.
• Bell pepper – 50 gr.
• Cucumbers – 100 gr.
• Mixture of seeds – 1 tsp.
• Garlic - 1 tooth.
• Greens - to taste.
• Olive oil – 1 tsp.

Cooking process:

1. Tomato juice can be used natural or purchased.

2. Finely chop the bell peppers and cucumbers.

3. Any seeds are suitable for gazpacho: sunflower, pumpkin, sesame or others.

4. Finely chop the greens and garlic with a knife.

5. Place chopped vegetables, seeds, herbs and garlic into a bowl, add a little oil and salt, pour in tomato juice.

6. Place the gazpacho in the refrigerator for 1 hour, then serve.

Bon appetit!

Delicious gazpacho soup with shrimp

Gazpacho is famous far beyond its homeland and has long been included in the menu of many restaurants around the world. It gives a feeling of fullness and quenches thirst on a summer day. It is not difficult to prepare it at home.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Tomato juice – 350 ml.
• Olive oil – 30 ml.
• Avocado – 1 pc.
• Green pepper – 0.5 pcs.
• Ground black pepper - to taste.
• Cucumber – 1 pc.
• Garlic – 1 tooth.
• Almonds – 5 pcs.
• Tomato – 1 pc.
• Wine vinegar – 30 ml.
• Boiled shrimp – 200 gr.
• Lemon juice – 3 tbsp.
• Salt - to taste.

Cooking process:

1. Pour lemon juice over the shrimp, add a little salt and freshly ground pepper, stir and leave for 15 minutes. Then fry in olive oil and put in the refrigerator.

2. Grind the garlic and almonds in a mortar.

3. Cut the pepper and cucumber into small cubes. Scald the tomatoes with boiling water, remove the skin and chop the pulp.

4. Cut the avocado into small cubes.

5. Place the vegetables in a saucepan, add tomato juice, wine vinegar and olive oil, stir and refrigerate for an hour.

6. Pour cold gazpacho into plates, garnish with shrimp and serve.

Bon appetit!

Original recipe for gazpacho with cheese at home

There are a lot of recipes for gazpacho soup. It contains not only vegetables, but also fruits, seafood and cheeses. We invite you to try gazpacho with an interesting taste and original presentation.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 3.

Ingredients:

• Cucumber – 1 pc.
• Bell pepper – 1 pc.
• Green onions - to taste.
• Fresh mint – 10 gr.
• Watermelon – 400 gr.
• Olive oil – 2 tbsp.
• Feta cheese – 100 gr.
• Lime – 1 pc.
• Wine vinegar – 2 tbsp.

Cooking process:

1. Wash the bell pepper, remove seeds and membranes, cut into small cubes. Set aside ¼ of the mixture and place the rest in a blender bowl.

2. Cut the cucumbers into small cubes. Set aside ¼ of the mixture and place the rest in a blender bowl. Also add onion, mint, olive oil and lime juice to the blender bowl. Grind the ingredients until smooth.

3. Cut the watermelon pulp into small cubes.

4.Add the watermelon to the blender and blend the vegetable mixture again.

5. In a large container, mix the reserved vegetables, pour in the vegetable puree, vinegar and add salt to taste, stir. Cool the gazpacho, then pour into glasses, add a ball of feta cheese and serve.

Bon appetit!

Refreshing and incredibly tasty gazpacho soup with watermelon

Gazpacho is a cold vegetarian soup made from vegetables and fruits. Traditionally it is prepared with a tomato base, but sometimes watermelon is added to it. The soup is beautiful, bright and refreshing.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Tomatoes – 4 pcs.
• Bell pepper – 2 pcs.
• Cucumber – 2 pcs.
• Olive oil – for frying.
• Watermelon – 400 gr.
• Salt - to taste.
• Spices - to taste.
• Garlic – 2 teeth.
• Greens - to taste.

Cooking process:

1. Pour boiling water over the tomatoes for 5-7 minutes, then remove the skin and cut them into halves.

2. Wash the pepper, remove membranes and seeds, cut into quarters. Fry the peppers in olive oil.

3. Cut the watermelon pulp from the peel and remove the seeds.

4. Wash the cucumbers, peel them and cut into large pieces.

5. Grind the prepared ingredients in a blender until pureed. Salt and season the mixture to taste.

6. Place the gazpacho in the refrigerator for an hour, then pour into bowls, garnish with herbs and serve.

Bon appetit!

Delicious and healthy tomato gazpacho soup with avocado

Gazpacho with avocado is a delicious and healthy puree soup that is served chilled. It has a pleasant aroma and a beautiful appetizing color. The soup is suitable for a vegetarian menu and a healthy diet.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Tomatoes – 4 pcs.
• Cucumber – 1 pc.
• Bell pepper – 2 pcs.
• Green onion – 10 gr.
• Tomato juice – 3 tbsp.
• Sherry vinegar – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Tabasco sauce – 14 tsp.
• Corn grains – 1 can.
• Avocado – 2 pcs.
• Parsley – 10 gr.
• Radishes – 8 pcs.
• Lime – 2 pcs.

Cooking process:

1. Wash cucumbers, tomatoes and peppers and cut into cubes.

2. Place vegetables in a blender, add green onions and grind all ingredients.

3. Transfer the vegetable mass to a large bowl, add tomato juice, salt, lime juice, pepper, Tabasco sauce and vinegar, stir.

4. Then add corn kernels. Sliced ​​avocado and radish. Place the gazpacho in the refrigerator for an hour.

5. Pour the chilled gazpacho into plates, garnish with parsley and serve.

Bon appetit!

Step-by-step recipe for making gazpacho with crab meat

A great combination of cold Spanish soup and sweet crab meat. Gazpacho with crab deserves to be a signature dish from the chef of an elite restaurant. Don't miss the opportunity and prepare this healthy and tasty dish for your family.

Cooking time: 3 hours.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Tomatoes – 800 gr.
• Cucumbers – 200 gr.
• Bell pepper – 200 gr.
• Onion – 1 pc.
• Garlic – 2 teeth.
• White bread – 50 gr.
• Wine vinegar – 1-1.5 tbsp.
• Olive oil – 1-2 tbsp.
• Lemon juice – 1 tbsp.
• Crab meat – 200 gr.
• Salt – 0.5 tsp.

Cooking process:

1. Wash the tomatoes, make a cross cut on each one and put them in boiling water for 10 minutes.

2. Then, starting from the cuts, peel the tomatoes, cut into pieces and place in a blender bowl. Also cut the peppers and cucumbers into large pieces and place in a blender bowl. Also add chopped onion, garlic cloves and white bread to the bowl.

3.Grind all ingredients to a smooth puree. Add wine vinegar, lemon juice, olive oil and salt to taste, stir.

4. To make the gazpacho more uniform, rub it through a fine sieve.

5. Place the gazpacho in the refrigerator for 2-2.5 hours. Cut the crab meat into cubes. Pour the chilled gazpacho into bowls, add crab meat and serve.

Bon appetit!