Gazpacho: TOP 3 recipes for cold soup

Gazpacho is a traditional Spanish dish originally from Andalusia. Cooking gazpacho in summer is a great option for lunch and dinner in the hot period, which is a cold grated tomato soup.

Garlic, herbs, bread, cucumbers and other ingredients can be added to this soup, but the main one will still be tomato. Tomatoes should be ripe. Before cooking, you need to remove the skin from the tomatoes. To do this, first pour boiling water over the fruits. Then you need to remove the seeds and cut the tomatoes into small pieces.

3 delicious versions of the gazpacho recipe

Classic Andalusian gazpacho

You will need:

• 700 g of ripe tomatoes
• 2 cucumbers 10 cm long
• 4 green onion feathers
• 1 large bell pepper
• 2 garlic cloves
• 1 tsp chopped fresh basil, marjoram or thyme leaves
• 4 tbsp olive oil
• 1½ tbsp wine vinegar
• salt
• black pepper
• 1 tbsp chopped parsley
• 3 slices of white bread for toast

Step-by-step recipe for classic Andalusian gazpacho:

1. Pour boiling water over the tomatoes and remove the skin after a couple of minutes. Cut the tomatoes in half, remove the seeds and finely chop the pulp.
2. Peel the cucumbers and finely chop them. Finely chop the green onion. Peel the Bulgarian pepper from the seeds and cut into small cubes. Peel and chop the garlic.
3. Sliced cucumbers, green onions and bell peppers were divided into 2 parts: for soup and dressing.
4. Put tomatoes, garlic, one part of cucumbers, green onions and bell pepper in a blender, salt, pepper, add chopped basil leaves, marjoram or thyme, olive oil and wine vinegar. Carefully grind all the ingredients of the soup: it should become absolutely smooth and homogeneous.
5. Check whether there is enough salt and pepper, and pour the mass into a saucepan. To make the soup more liquid, stir in 150 to 275 ml of cold water, cover with a lid and cool.
6. Preheat the oven to 180°C. Cut slices of white bread into cubes measuring 1.5 x 1.5 cm, put them on a baking sheet, sprinkle with olive oil and fry on a medium level in the oven until golden brown, about 5-10 minutes.
7. Now prepare the dressing. Combine the remaining chopped bell pepper, green onion and cucumber in a separate container, add parsley, a little salt and black pepper and mix.
8. Serve the soup together with the dressing, bread croutons, dried and completely cooled. Also, if desired, you can put ice cubes in the plates.

Green gazpacho: a step-by-step recipe with photos

You will need:

• sweet green pepper - 1 pc.
• boiled water, ice water-0.5 cups
• garlic - 1 clove
• dry white wine - 1 tbsp.
• cucumbers - 2 pcs.
• parsley - 1 bunch
• stale white bread - 1 piece
• olive oil - 2 tbsp. l.
• salt - to taste

Step-by-step recipe for green gazpacho:

1. Soak the bread in a small amount of cold boiled water. Press it down. Peel the cucumbers, wash the pepper, remove the core. Peel the garlic. Cut the cucumbers and peppers into small cubes. Wash the parsley and chop it.
2. Grind bread, cucumbers, pepper, garlic and parsley in a blender. Pour in the oil, wine and water. Season with salt, pepper and whisk.
3. Cool and pour into glasses or cups.

Gazpacho chili: how to cook at home

You will need:

• fresh cucumber - 1 pc.
• onion-1 onion
• tabasco sauce - a few drops
• hot red pepper - 1 pc.
• ground tomatoes-500 ml
• salt - to taste
• crushed ice-a handful
• white wine vinegar - 2 tbsp. l.

Step-by-step recipe for making gazpacho chili:

1. Cut the pepper in half, peel it from the seeds with a knife and wash it under cold water.
2. Peel the onion. Wash the cucumber. Cut the vegetables into large pieces. Put it in the bowl of a blender.
3. Pour in the vinegar, grated tomatoes and a few drops of tabasco sauce, salt. Mash them into mashed potatoes.
4. Rub the mashed potatoes through a sieve into a jug. Fill the glasses with ice and pour the cocktail.
5. You can decorate glasses with a drink with sprigs of greens and slices of cucumber.

And while you are choosing, we want to remind you what other cold summer soupsthere are that you can quickly cook in the heat.