The Gazpacho recipe is quite simple and available for cooking at home. Spicy chilled soup will refresh you in the summer heat, and the warmed dish will warm you in the winter cold.
Material Content:
Classic gazpacho
The classic Gaspacho recipe includes the composition of the components:
- large tomatoes - 15 units;
- cucumber - 4 units;
- sweet pepper - 3 units;
- garlic - 4-5 cloves;
- bran bread - 3-4 slices;
- red lettuce - 1 head;
- olive. oil - 125 gr;
- red wine vinegar - 4 tables. l .;
- parsley - a small bunch;
- tomato juice / cold drinking water / dry red wine to taste.
To start with spices. Peeled garlic cloves and salt are combined in a mortar, rub until a gruel is formed. Then add slices of bread, grind. Then gradually pour in the oil without stopping the work with the pestle. When the mass becomes homogeneous, tighten the mortar with a film and leave for an hour and a half.
In the meantime, let's take care of vegetables. Chop the onion into a small cube, put it in a small bowl, pour it with vinegar. Remove the peel from the tomatoes, cut the fruits in quarters, remove the seeds. With a cucumber with a knife, cut off the skin and cut into small cubes. Lubricate the pepper a little with oil and bake in the oven at 200 degrees. within 10 minutes. When black tan marks appear on the surface of the fruit, the pepper can be removed from the oven.
When the fruits have cooled slightly, peel them, cut the core with seeds.
Wash greens, dry and chop finely.
Put a few slices of different vegetables in a blender bowl and chop. Add all vegetables gradually, pickled onions. At the end, put the garlic billet into the total mass and chop it for the last time.
Pour the mass into a saucepan and leave to brew for the night.
Serve in small tureens, diluting the thick mass with a small amount of tomato juice, water or red dry wine diluted with water - as you like.
On a note. To peel tomatoes easily removed, dip them in boiling water for a couple of minutes.
With crackers and spices
- red bell pepper - ½ fruit;
- green pepper - ½ fruit;
- garlic - 2 cloves;
- cucumber - ½ of the fruit;
- shallots - 2 heads;
- tomatoes - 3 medium fruits;
- fresh mint leaves - 10 g;
- chili pepper - ½ fruit;
- wine vinegar (red) - 50 gr;
- bread crumbs - 25 gr;
- ketchup - 1 tea l .;
- drain. oil - 10 gr;
- white bread - 20 gr;
- water - 400 g;
- olive. oil, salt, pepper - to taste.
Wash vegetables and greens thoroughly and dry them with paper towels. Remove seeds from pepper, cut the flesh into small pieces. Cut the cucumber and tomatoes into a small cube. We clean the garlic and onions, rinse and chop finely. Grinded from chili seeds and mint as finely as possible.
We leave 2-3 tablespoons of pepper and cucumber in a separate plate to add them to the finished dish. Combine the rest in a large saucepan, adding vinegar and ketchup. Salt and pepper to taste. Dilute the mass with water and mix. Grind the mass with a blender, let the soup cool in the refrigerator for a couple of hours.
In the meantime, prepare crackers: in a mixture of melted butter and olive, fry the flesh of white bread, diced. In order for the golden crust to be uniform, the crackers must be constantly stirred by shaking the dishes.
We put the soup over the tureens, add the same amount of vegetables to each. Crackers are served in a separate plate.
How to cook hot gazpacho?
Gazpacho hot soup saturates well and cooks quickly:
- sweet pepper (green) - 1 unit;
- bread (stale) - 1 kg;
- garlic - 2 cloves;
- orange - 1 unit;
- tomatoes (ripe) - 4 units.
Rinse the tomatoes and set to cook, without cutting. As soon as the water boils, remove the tomatoes and peel them, then cut into slices and put in a blender bowl.
Put stale bread in a pan with tomato water and continue cooking over low heat, checking its softness. When it becomes soft - break and fold to the tomatoes. Pepper is cleaned from seeds, cut into slices and put to bread and tomatoes. Salt, add peeled garlic cloves. Grind everything with a blender until smooth.
If the soup turned out to be thick - add a decoction of tomatoes and bread to obtain the desired consistency. At the end, pour a little oil, work through a blender, then let it brew for a few minutes, and serve, watering a little with orange juice.
Healthy first course with celery
- red tomatoes - 3 units;
- celery - 2 stalks;
- sweet pepper - 1 unit;
- cucumber - 3 units;
- garlic - 1 clove;
- onion - ½ head;
- fresh herbs, dried basil;
- salt and sugar to taste;
- balsamic vinegar - 1-2 tea l .;
- olive. oil - 1 table. l
Prepare vegetables: peel cucumbers and tomatoes, remove seeds from the pepper core. Coarsely chop everything, including greens with celery. Put all the vegetables in a blender bowl, chop. Leave in the refrigerator for 1-2 hours. In summer, ice cubes can be placed before serving.
Green gazpacho recipe
- sweet green pepper - 1 unit;
- boiled water - 100 ml;
- garlic - 1 clove;
- dry white wine - 1 table. l .;
- cucumber - 2 units;
- parsley - 1 bunch;
- a slice of wheat bread;
- olive. butter - 2 tables. l .;
- salt.
Soak the bread crumb in water.
Peel the cucumbers, remove seeds from the pepper, peel the garlic. Rinse and chop the greens. Combine the prepared foods in a blender bowl and grind. Add oil, wine, water, salt to taste and mix well. Pour over the tureens.
Ducan Soup
- 3-5 ripe tomatoes;
- ½ sweet pepper;
- ½ cucumber;
- 1 onion;
- 1 garlic clove;
- 2 tea l olive. oils;
- ½ tea l balsamic vinegar;
- a little hot red pepper;
- 1 tea l stevia;
- 200 g of water;
- salt, ground pepper.
All products are cleaned, rinsed, cut into small pieces and stacked in a blender bowl. Spices, vinegar and other products listed in the recipe are added to them. It is necessary to grind vegetables, starting from low speed and ending with high, for 4-5 minutes. To quickly cool the dish, you can put it for half an hour in the freezer.
Gaspacho in a slow cooker
- 4 tomatoes;
- 1 bell pepper;
- 2 cucumbers;
- 1 onion;
- 25 m of milk;
- 3 tea l vinegar
- 100 ml of vegetable oil;
- 2 tea l Tabasco sauce;
- salt and spices to taste.
We wash the vegetables under running water. Remove the peel from the cucumber, cut it into halves and clean the seeds. We also remove seeds from pepper and tomatoes, cut into small pieces. Mix with butter, sauce and milk, do not forget about vinegar. Mix well and leave to marinate in the refrigerator for an hour and a half. Then grind in a blender for about 3 minutes, until mashed. Pour it into a multi-cooker bowl, if necessary, dilute it with a small amount of water, if the consistency is very thick. Add salt and spices. Select the “Soup” mode and cook for 15-20 minutes. After letting the soup cool. Serve with croutons.
Secrets and tricks of cooking
Italian Gazpacho soup can pleasantly diversify the diet in the summer season by changing the okroshka familiar in our area, or warm it in the winter if you make it hot.
To cook the most correct Italian soup, pay attention to the following nuances:
- Italian dishes are rich in herbs. They need to be added before cooling - during the stay in the cold grass will give the flavor to the dish.
- Serve the soup with cream, sour cream, herbal oils.
- Peel tomatoes and cucumbers. It will also be correct to remove seeds from them.
- The soup is served with wheat croutons fried in oil with garlic. Especially they go well with hot gazpacho.
