Gazpacho classic recipe and 8 options

This dish belongs to the Spanish cuisine. According to the classic recipe, gazpacho can be cooked in various variations. Depending on the season, a variety of vegetables are used, but ripe tomatoes must be present.

Gazpacho - a classic recipe

Making gazpacho at home is easy. The main thing to follow the sequence is to grind vegetables and herbs first, and then mix them. Use the soup cold. Before serving, it is cooled and insisted for at least three hours, and served with pieces of ice.

Ingredients:

• tomatoes - 460 g;
• black pepper;
• onion - 1 pc.;
• salt;
• cucumber - 1 pc.;
• Tabasco sauce - 5 drops;
• pepper - 1 pc.;
• olive oil - 40 ml;
• tomato juice - 750 ml;
• wine red vinegar - 80 ml;
• cilantro - 0.5 cups.

Cooking:

1. Pour boiling water over the tomatoes. Remove the skin. Half cut into small pieces. Cut the cucumber. The first part will be needed in small pieces. Cut the onion. Chop one part.
2. Place prepared foods in a bowl. Turn on the blender. Grind. Add pepper. Mix.
3. Chop the cilantro. Throw in mashed potatoes. Pour in tomato juice. Pour vinegar, followed by oil. Add Tabasco. Mix.
4. Chop remaining vegetables. The pieces should be as small as possible. Throw in mashed potatoes. To salt. Mix.
5. Put in the refrigerator.

Cooking option with crab

If you decide to treat guests to a gazpacho with a crab, then they will be surprised not only by the sophisticated look, but also by the taste of the dish. They will appreciate your culinary masterpiece.

Ingredients:

• Bulgarian pepper - 2 pcs.;
• crab - 210 g;
• cilantro - 25 g;
• ground black pepper;
• tomato - 1100 g;
• salt;
• cucumber - 550 g;
• sugar - 1 tbsp. a spoon;
• garlic - 3 cloves;
• lemon juice - 40 ml;
• olive oil - 35 ml;
• onion - 1 pc. Violet;
• tomato juice - 600 ml;
• Chile - 1 pc.;
• parsley - 25 g.

Cooking:

1. To boil water. Pour over the tomatoes. This procedure will make it easy to peel.Slice. It will take large pieces.
2. Grind bell pepper in small pieces. Chop the chili pepper.
3. Chop onion finely.
4. Grind garlic cloves and parsley.
5. Send to the bowl. Using a blender, turn into mashed potatoes.
6. Put to cool.
7. Disassemble the crab meat into fibers. Fill with oil. Sprinkle with chopped cilantro. Pour two types of juice. Sprinkle with sugar. To salt. Add pepper. Beat. Use a blender.
8. Pour chilled mashed potatoes into bowls, adding a few spoons of crab mass.

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With shrimps

Delicious tomato soup that will appeal to lovers of seafood. Shrimp gazpacho is tender and aromatic.

Ingredients:

• cumin - 3 g;
• salt;
• vinegar - 1 tbsp. wine spoon;
• black pepper;
• a mixture of vegetable juices - 750 g;
• cucumber - 0.5 pcs.;
• garlic - 3 cloves;
• shrimp - 120 g small;
• cilantro - 4 branches;
• tomatoes in their own juice - 470 g;
• onion - 8 feathers green;
• parsley - 4 branches;
• Bulgarian pepper - 1 pc.

Cooking:

1. Chop the cilantro.
2. Chop garlic cloves.
3. Chop the feathers of green onions in large pieces.
4. Chop the bell pepper.
5. Chop the cucumber.
6. Turn on the blender. Beat tomatoes with juice.
7. Boil the shrimp.
8. Mix all the ingredients. Add pepper, cumin. Pour in the vinegar. To salt. Mix.
9. Put in the refrigerator.
10. Stand for three hours.

Healthy first course with celery

Another option that will help diversify the diet.

Ingredients:

• Bulgarian pepper - 2 pcs. green;
• pepper;
• salt;
• tomato - 4 pcs.;
• Bulgarian pepper - 2 pcs. red;
• ice cubes;
• onion - 1 pc.;
• fresh basil;
• fresh mint;
• celery - 1 pc.;
• tomato juice - 1100 ml;
• cucumber - 1 pc.

Cooking:

1. Pepper is needed in the form of cubes.
2. Pour boiling water over the tomatoes. Remove top coat. Cut into cubes.
3. Grind the cucumber. We need small pieces in size.
4. Chop the onion.
5. Celery is needed in small pieces.
6. Put in the bowl. Use a blender, beat.
7. Grind peppermint with basil. Pour the mashed vegetables with tomato juice. Sprinkle with herbs. To salt. Sprinkle with pepper. Mix.
8. Serve by adding ice.

Hot gazpacho

Traditionally, this soup is served cold, but in the winter, you can please the household with a warm option of cooking your favorite dish.

Ingredients:

• meat - 1000 g;
• tomato - 1 pc.;
• bread cakes;
• garlic - 3 cloves;
• thyme;
• meat broth - 550 ml;
• olive oil - 2 tbsp. spoons;
• rosemary;
• white wine;
• salt;
• laurel - 1 leaf.

Cooking:

1. Peel the tomato. To do this, pour boiling water over the fruit.
2. Chop the garlic cloves. Place in pan, use with high sides. Pour in oil. To fry.
3. Chop the meat. Send to roast. Pour with wine. To fry. Moisture should completely evaporate.
4. Pour the meat broth. Place a laurel. Grind saffron. Add to pan. Boil a quarter of an hour.
5. Smash the tortilla. Send to soup. The mass should be thick and satisfying. Serve hot.

In a slow cooker

A wonderful chowder can be cooked in a slow cooker.

Ingredients:

• tomatoes - 4 pcs.;
• salt;
• Bulgarian pepper - 1 pc.;
• spice;
• loaf - 300 g;
• cucumbers - 2 pcs.;
• Tabasco sauce - 2 tsp;
• onion - 1 pc.;
• milk - 30 ml;
• sunflower oil - 110 ml;
• vinegar - 3 tsp.

Cooking:

1. Cut the tomatoes into four parts. Remove the seeds.
2. Trim the skin from the cucumbers. Remove the seeds.
3. Coarsely chop all the vegetables. Put in a bowl. Fill with oil. Add milk. Pour vinegar and Tabasco sauce. Mix.
4. Put in the refrigerator. Withstand an hour and a half.
5. Send to the blender. Beat. Pour into the bowl of the oven.
6. If the mashed potatoes turned out very thick, then you can pour water. Add salt. Add pepper. Mix.
7. Turn on the “Soup” mode. Time to choose a quarter of an hour.
8. Pour into a container. Put in the refrigerator.
9. Dice the loaf. Send to the oven. Select the “Crust” or “Baking” mode. Time is a quarter of an hour.
10. Pour the cooled mass into the bowls. Sprinkle with crackers.

Spanish gazpacho soup with salsa

To cool off in the hot summer days, prepare a delicious soup. Use only fresh and ripe tomatoes.

The soup is required to be kept in the refrigerator before serving, but if you have patience and serve in a day, the soup will turn out to be incredibly tasty and saturated with aromas.

Components:

• wheat bread - 120 g cubes;
• ice - 8 cubes;
• water - 500 ml cold;
• black pepper;
• tomatoes - 950 g;
• salt;
• cucumber;
• ground red bell pepper;
• Tabasco sauce - 5 drops;
• ground chili pepper;
• lime juice - 30 ml;
• garlic - 2 cloves, chopped;
• lemon juice - 30 ml;
• oil - 35 ml olive;
• basil - 15 leaves.

Crutons:

• wheat bread - 120 g without crusts;
• olive oil - 150 ml;
• garlic - 1 clove, chopped.

Salsa:

• cucumber - 2.5 cm, in cubes;
• avocado - 1 pc.;
• chili pepper - 0.5 pcs. shredded;
• lemon juice - 5 ml.

Cooking:

1. Soak the bread. Soak for five minutes.
2. Pour the boiling liquid over the tomatoes. To clean. Remove seeds. To grind.
3. Cut off the top layer from the cucumber. Cut. Choose seeds. Chop it up.
4. Put cucumber, tomatoes, bell pepper, garlic, chili, juice, oil, tabasco into the bowl. To fill with water. Beat. A completely liquid mass is not needed, small pieces should be felt. To salt. To season. Cool. It will take three hours.
5. Now the turn of the crutons has come. Grate bread with garlic. Slice. The resulting cubes are placed in a container in which oil is poured in advance. To shake. Pieces should be evenly saturated with oil. Place in a pan. Fry. The blank should be a beautiful golden color.
6. For salsa, chop the avocado. Pour the resulting cubes with juice. This will help the avocado maintain color.
7. Chili mix with cucumber. Combine with avocado.
8. Pour chilled mass into bowls. Place portioned ice. Put salsa. Sprinkle with basil. Sprinkle with croutons.

With the addition of avocados

The food is spicy and slightly sweet. Honey helps the dish acquire a velvety and enveloping flavor.

Ingredients:

• basil - 35 g;
• olive oil - 55 ml;
• black pepper;
• water - 100 ml;
• tomatoes - 5 pcs.;
• sea ​​salt;
• parsley - 20 g;
• garlic - 2 cloves;
• purple onion - 1 pc.;
• honey - 15 ml;
• celery - 1 stalk;
• juice - 50 l lemon;
• sweet red pepper - 1 pc.;
• avocado - 1 pc.

Cooking:

1. Pour the boiling water over the tomatoes. Remove top coat. Add juice. Pour in water. Slice.
2. Grind garlic cloves. Chop the basil. Fill with oil. Pour in water. To salt.
3. Turn on the blender. Beat.
4. Peel the avocado. Slice. Chop the onion. Grind the celery stalk. Chop the pepper. All products should be in the form of small cubes.
5. Mix the chopped ingredients with mashed potatoes. Mix.
6. Tear parsley. Add to mass.
7. Sprinkle with pepper.
8. Put to cool.

Andalusian Gazpacho

This famous dish, which can be found today in all restaurants in Spain, was originally prepared by the poor. After all, the stew is cheap, satisfying and very quickly prepared.

Ingredients:

• tomatoes - 2 pcs.;
• parsley;
• Bulgarian pepper - 2 pcs.;
• pepper;
• onion - 1 pc.;
• salt;
• garlic - 1 pc.;
• oil - 75 ml;
• cucumber - 1 pc.

Cooking:

1. All products must be ground. To do this, it is better to use a blender. Place chopped vegetables and greens in a bowl. Beat.
2. Pour in oil. To salt. Sprinkle with pepper. Beat.
3. Cool. It will take at least three hours.