The classic gazpacho recipe for fans of Spanish cuisine

The culinary creativity of the peoples of the world includes many favorite varied dishes. Consider the classic gazpacho recipe from the ancient Spaniards. It is made from simple and affordable ingredients as a first course. Gazpacho soup is served to fans of plant food, as well as to those who follow their figure. The exquisite taste of the dish will refresh during the summer heat, strengthen health and give a few minutes of “heavenly pleasure”.

Discovering the classic gazpacho recipe

The famous Spanish dish occupies a special place in the menu of our compatriots.

As it turned out, it is made from fairly simple ingredients:

• fleshy ripe tomatoes;
• sweet bell pepper;
• fresh cucumbers;
• onions (juicy);
• White bread;
• garlic for flavor (a few cloves);
• hot chili;
• vinegar;
• vegetable oil;
• salt;
• a bunch of greens.

Cut the white bread into pieces. Send to the oven and dry.

Tomatoes are washed under the tap. Dip in boiling water for a few minutes. Peel off the crust carefully. Cut into random pieces.

Bell peppers are washed. Spread on a baking sheet greased with sunflower oil and bake in the oven for about 10 minutes. When it cools down a little, remove the stalk, remove the crust. Cut into pieces.

Peel the garlic. Divided into teeth, grated with fine sections.

Onions are chopped as for frying. Pour in wine vinegar. Chili peppers, greens are also finely chopped. Cucumber tinder.

White bread is crumbled into a separate container. Salt and hot sunflower oil are added. Stir and leave for 15 minutes.

Tomatoes cut into slices, grated cucumbers, chopped greens, sweet and hot peppers are placed in the blender bowl. The device is started and a homogeneous mass is obtained. Then add onion pickled with vinegar and bread soaked in oil. The soup is mixed well, poured into a bowl. They are sent to the refrigerator. Served as a complete first course.

Spanish gazpacho puree soup can be made without vinegar. But to emphasize the taste, add curry, lemon juice.

Excellent vegetable soup for lunch

Most of us are used to the fact that the first course must be hot. However, in hot countries of the world, they think differently..

This appetizing cold soup is made from a range of available vegetables:

• ripe tomatoes for juice;
• breadcrumbs;
• white onions;
• garlic;
• ketchup;
• lemon juice;
• table vinegar (if necessary);
• sunflower oil;
• salt;
• spices to taste;
• several branches of parsley;
• cucumbers;
• bell pepper;
• chicken eggs.

Washed tomatoes are cut into pieces. Pass through a manual juicer.

Onions, garlic, parsley are chopped into small pieces. Cucumbers are cut into thin strips. Bell pepper – straws.

Freshly squeezed tomato juice is poured into a spacious blender container. Add garlic, bread crumbs, onions. Beat vigorously. Next, pour in ketchup, vegetable oil, salt, spices, vinegar. Mix thoroughly. At the final stage, pour in lemon juice, sprinkle with parsley. Serve gazpacho with tomato juice with vegetable slices of cucumbers and bell peppers.

To increase the satiety of the dish, puree soup is offered in a company with boiled eggs, which are pre-poured with lemon juice..

The Cucumber Experiment

Although tomatoes are included in the classic gazpacho recipe, their absence does not spoil the taste of an excellent dish. Consider the original way of making traditional “chowder”.

Ingredients needed:

• fresh sweet cucumbers;
• garlic;
• leek;
• a bunch of parsley;
• broth (on vegetables);
• spices (to taste);
• salt;
• olive oil.

Thoroughly washed leeks are cut into pieces. The garlic is passed through a traditional hand press. A double boiler with chopped onions and garlic is placed in a spacious pot of water. Cover and cook for about 5 minutes. During this time, the pungency of vegetables will noticeably decrease..

The cucumbers are washed first. Then peel off the crust and remove the seeds. Cut into large pieces. Parsley is chopped into miniature pieces. The components are placed in the bowl of the food processor. Dilute with vegetable broth, which is cooked in advance. Add olive fat, salt, spices. Beat until a homogeneous gruel is obtained. Poured into a deep plate. Served chilled.

Jamie Oliver’s Green Soup

Famous culinary experts bring their zest to the preparation of traditional dishes.

For Spanish green gazpacho you need:

• a few slices of white bread without a crust;
• garlic;
• green tomatoes;
• bell pepper;
• onions (white);
• olive oil;
• dry white wine;
• salt;
• spices.

Sprinkle slices of white bread with chopped garlic and sprinkle with olive oil. When the product is saturated with liquid, add dry white wine and your favorite spices.

Cut green tomatoes into slices. Send to the blender bowl. Add chopped bell pepper, onions, spices, salt. Mix well and beat. The finished product is poured into slices of bread seasoned with garlic and olive oil. Jamie Oliver’s puree soup is ready. Before serving, it is properly cooled. Sprinkle with herbs on top.

Vibrant color gourmet gazpacho

Fans of yellow tomatoes make Spanish puree soup according to a completely different recipe. Although the main products remain unchanged. Let’s consider step by step how to create a gazpacho of bright color.

First, the ingredients are collected:

• yellow fleshy tomatoes;
• sweet bell pepper;
• cucumbers;
• onion;
• garlic;
• olive oil;
• lemon for juice;
• almond;
• celery (basil);
• salt;
• spices according to preference;
• cream.

Washed tomatoes are dipped in boiling water. After 2-3 minutes, take out and peel off. The pulp is cut into pieces.

The bell peppers are first cut in half. The stalk and seeds are removed. Shred in small squares.

Cucumbers are washed thoroughly. Cut into pieces. Large seeds are removed.

Garlic is passed through a press.

Onions are cut into small particles.

Almonds are pre-ground in a meat grinder. Then the yellow tomato slices and the rest of the vegetables are tossed into the blender bowl. The unit is started. Cream is poured, salted, seasoned with spices. Mix thoroughly.

Olive oil, lemon juice, chopped celery or basil leaves, almonds are added to the finished product. Mix well again. Pour the puree soup into a bulk container. They put it in the cold for a few hours.

Unusual vegetable composition

People say that nothing can spoil beauty. What about a classic dish? It turns out that any idea can make any food taste great. Consider the classic zucchini gazpacho recipe.

You will need a set of components:

• ripe tomatoes of any color;
• small cucumbers;
• young zucchini;
• onions (preferably juicy);
• garlic (one large clove);
• a bunch of parsley;
• olive or sunflower oil (optional);
• wine or balsamic vinegar;
• spices to taste;
• salt.

Tomatoes, cucumbers, zucchini zucchini are washed under the tap. Cut into small pieces. Put in a bowl, stir.

If you want to get red gazpacho, respectively, take exactly this color tomatoes.

Olive oil is poured into a separate container. Throw in finely chopped parsley, spices, vinegar. Insist for about 10 minutes. Then it is poured over the vegetables. Mix and grind well using a blender, taking into account the instructions for using the unit. The resulting mixture is poured into a plate, sent to the refrigerator for 2 hours. Sprinkle with chopped herbs when serving. Eaten with toasted croutons.

Having got acquainted with the classic recipe of Spanish puree soup, I want to cook it in my kitchen. It requires a simple arsenal of ingredients, a blender, and a willingness to practice. Following the proven instructions, a wonderful Spanish dish will appear on the table – gazpacho vegetable puree soup.