How to make gazpacho soup at home? TOP 10 original summer recipes. Secrets and subtleties of cooking. Video recipes.
Gazpacho is a popular Spanish cold first course. Along with paella, it is recognized by many as the best traditional Spanish cuisine. Despite the exotic name, it is very quick and easy to prepare. As a rule, the food does not contain animal products, so it can be consumed by strict vegans. In the classic version, it is made from grated tomatoes and served cold. But today there are many different interpretations of gazpacho. This selection contains recipes for gazpacho not only from tomatoes, but also from cucumbers, peppers, beets, watermelon, berries and other products.
Gazpacho - features and secrets of cooking
- For the classic red gazpacho, only ripe and fleshy tomatoes are used. Peel them off before cooking. To do this, make small cross-shaped cuts on the fruits and immerse them in boiling water for one minute. Then quickly place in ice water and the skin will peel off very easily. You can leave the peel if you have a very powerful blender that grinds everything well. Since the main rule of gazpacho - the soup should not contain vegetable skins and seeds.
- Usually the texture of gazpacho is liquid, but depending on the consistency and the products used, it can be made thicker or thinner.
- The essential ingredients for gazpacho are herbs and spices, sometimes vinegar, lemon juice, onions or garlic.
- Other versions of gazpacho are made from bell peppers, with cucumber, carrots, melon, pumpkin … The composition can include raw and baked vegetables, thick vegetable juices, meat, fish, eggs, cheese, fruits, berries.
- The principle of making Spanish soup is that the products are thoroughly chopped in a blender. Then, according to the recipe, add vegetable oil, vegetable juice or water, and beat again with a blender until the consistency of puree.
- Vegetables may not be completely chopped, leaving small pieces. There are also recipes where half the vegetables are rubbed, and the other half is cut into cubes.
- Often vegetables are replaced with natural vegetable juice with pulp.
- The finished dish is insisted in the refrigerator for 3 hours so that the taste and aroma of the products are harmoniously intertwined with each other. But gazpacho will be especially tasty the next day, only it should be kept in ceramic dishes.
- Ready soup is poured into bowls and served with white bread croutons. For a refreshing effect, the dish is served with ice cubes, and toppings (sour cream, cream, butter with a bright aroma, nuts, seeds) are used to enrich the taste just before tasting.
- Gazpacho can also be served as a cocktail with the addition of alcohol or as a salad with pieces of vegetables and seafood.
Gazpacho - a classic recipe
Cold and refreshing delicious tomato soup … you can't really refuse that. In addition, it takes very little time to prepare lunch or dinner for the whole family.
See also how to make cold Gazpacho in Spanish.
- Caloric content per 100 g - 124 kcal.
- Servings Per Container - 5-6
- Cooking time - 15 minutes
Ingredients:
- Tomatoes - 450 g
- Olive oil - 0.25 tbsp
- Bulgarian red pepper - 1 piece
- Tabasco sauce - to taste
- Tomato juice - 3 cups
- Onion - 1 head
- Red wine vinegar - 1 tsp
- Cilantro - 35 g
- Cucumbers - 1 piece
Preparing gazpacho according to the classic recipe:
- Cut the washed tomatoes, cucumbers and peeled onions into small pieces and place them in the bowl of the food processor.
- Add red bell pepper, peeled from seeds and chop everything until puree.
- Transfer the vegetable mass to a bowl and pour in the tomato juice with olive oil, vinegar and a few drops of tabasco.
- Then add finely chopped cilantro and mix well.
- Season the classic gazpacho with salt and pepper.
- Put the soup in the refrigerator to cool for 3 hours, then serve to the table, garnished with a sprig of herbs.
Lazy gazpacho
In the absence of a blender or food processor, you can pamper your family with an exquisite and unusual refreshing lazy gazpacho. The dish turns out to be no less bright, interesting and spicy.
Ingredients:
- Tomatoes - 3 pcs.
- Cucumbers - 1 pc.
- Onions - 0, 5 pcs.
- Green pepper - 1 pc.
- Bread crumbs - 2 tablespoons
- Garlic - 0.5 cloves
- Parsley - 1 stalk
- White wine vinegar - 1.5 tbsp
- Sunflower oil - 3 tablespoons
- Salt to taste
- Water - 1, 2 l
Cooking lazy gazpacho:
- Stir the vinegar and salt to dissolve the salt completely.
- Pour in the olive oil and beat with a fork.
- While continuing to beat, slowly pour in the water.
- Then add bread crumbs.
- Pour a spoonful of the prepared liquid into the mortar and add the peeled garlic clove with parsley leaves. Chop food and pour into soup.
- Cover the dish with plastic wrap and refrigerate for 1 hour.
- Then pour the soup into the tureen and add the peeled and chopped ripe tomatoes.
- Next, chop the cucumber and peeled onions.
- Remove the seeds from the pepper, chop finely and send to the dish.
- Serve lazy gazpacho with ice cubes.
Green gazpacho
The taste of a light puree soup made from grated peppers, cucumbers and onions will be emphasized by spicy spinach and cilantro. With them, green gazpacho will acquire an extraordinary aroma.
Ingredients:
- Green pepper - 1 pc.
- Cucumbers - 2 pcs.
- Cilantro - a few twigs
- Spinach - a few twigs
- Onions - 0.5 heads
- Garlic - 1 clove
- White bread - 50 g
- Vegetable oil - 100 ml
- Salt to taste
- Vinegar to taste
- Drinking or mineral water - 1 l
Cooking green gazpacho:
- Pour the bread pulp (without crusts) with warm water and leave to soak.
- Rinse all vegetables and herbs and dry with a paper towel.
- Cut the stalk from the pepper, remove the seeds and chop finely.
- Peel the cucumbers, remove the seeds and cut into small cubes.
- Peel the onion and chop into small pieces.
- Peel the garlic and crush in a press.
- Finely chop the cilantro and spinach.
- Place all vegetables, herbs and bread pulp in a blender bowl and chop to a puree consistency.
- Salt the vegetable mass, add oil, vinegar and clean water.
- Place the green gazpacho in the refrigerator for 3 hours. After cooling, the vegetables will become soft and marinated.
- Grind the gazpacho again with a blender and serve on bowls.
Yellow gazpacho
How to diversify the flavors of summer gazpacho and give it a golden yellow color? Just add carrots or natural carrot juice. And to decorate the dish with parsley sprigs and making avocado slices.
Ingredients:
- Yellow tomatoes - 700 g
- Yellow bell pepper - 1 pc.
- Carrots - 1 pc.
- Onions - 150 g
- Garlic - 1 clove
- Lemon juice - 3 tablespoons
- Red wine vinegar - 4 tsp
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Parsley - a few twigs
- Caraway and tarragon - 0.5 tsp each. dried grains
- Saffron - on the tip of a knife
Preparing yellow gazpacho:
- Peel the bell peppers from the seeds, remove the stalk and cut into pieces.
- Peel the carrots, wash and grate.
- Peel and finely chop the onions and garlic.
- Wash the tomatoes and cut into wedges.
- Put all the ingredients in a blender, add vinegar, cumin, tarragon, salt and pepper.
- Grind all ingredients until smooth and refrigerate for 1 hour.
- Transfer the mixture to a fine sieve and strain to squeeze out the liquid.
- Add the saffron with lemon juice to the tomato mixture and mix well again until smooth.
- Divide the yellow gazpacho into serving glasses, garnish with a sprig of parsley and serve.
Fruit gazpacho
Fragrant strawberries and raspberries will make this dish festive and elegant. And white wine and nectarine will well set off the taste of sweet berries. Gourmets will be delighted with this fruity gazpacho and the serving of the dish in general.
Ingredients:
- Strawberries - 1, 2 kg
- Sugar - 85 g
- Dry white wine - 100 ml
- Banana - 1 pc.
- Raspberries - 250 g
- Nectarines - 2 pcs.
- Fresh mint - 6 pcs.
Making fruit gazpacho:
- Wash and peel the strawberries. Peel the banana.
- Rub the banana with raspberries through a fine sieve.
- Add sugar to the strawberry-banana puree, pour in the wine and mix everything.
- Wash the nectarines, remove the bone and chop finely.
- Add chopped nectarine and raspberries to the strawberry banana puree.
- Cover the soup with a lid and refrigerate for an hour.
- Serve fruity gazpacho garnished with mint leaves.
White gazpacho
White gazpacho with almonds and grapes is simply irreplaceable in the summer heat. Just 20 minutes of work and an excellent soup will be ready. The food is served along with olive oil, and, if desired, decorated with fresh herbs.
Ingredients:
- Almonds -110 g
- Garlic - 2 cloves
- Salt - 1 tsp
- White bread - 4 slices
- Olive oil - 100 ml
- Red wine vinegar - 50 ml
- Green grapes - a few berries
- Water - 1 l
Cooking white gazpacho:
- Whisk the almonds in a food processor until powdery.
- Soak slices of white bread without the crust in cold water for a few seconds and squeeze out the excess liquid.
- Combine almond crumbs with soaked bread, pressed garlic and salt. Use a blender to beat the food until a smooth paste is formed.
- Without turning off the engine, pour in olive oil, wine vinegar and ice water.
- Chill the white gazpacho in the refrigerator for 3 hours and serve garnished with green grapes.
Beet gazpacho
A refreshing gazpacho of an unusual amber color - as if no one has tried it. Unlike the classic recipe, tomatoes are not used here, and the color of the soup is given by beets in a company with red onions and peppers.
Ingredients:
- Beets - 4 pcs.
- Olive oil - 0.25 tbsp
- Sherry vinegar - 3 tsp
- Cucumbers - 1 pc.
- Dill seeds - 0.25 tsp
- Red onion - 60 g
- Red bell pepper - 1 pc.
- Dill - a few twigs
- Salt - 1 tsp or to taste
- Freshly ground black pepper - a pinch
Cooking beet gazpacho:
- Wash the beets, dry, wrap in foil and bake in a preheated oven to 200 degrees for 1, 5-2 hours until soft. Then chill the root vegetable, peel and cut into small pieces.
- Peel the cucumber and chop finely.
- Peel and finely chop the red onion.
- Peel the red bell pepper from seeds and stems.
- Combine beets, cucumbers, onions and peppers in a blender bowl. Chop vegetables until smooth. Then strain through a fine sieve to get rid of any unwashed pieces.
- Pour olive oil, vinegar, salt and pepper into the vegetable puree.
- If desired, dilute the beetroot gazpacho with a little water and serve sprinkled with dill.
Watermelon gazpacho
In hot summer, when there is no desire to stand at the stove and cook hot first courses, Spanish watermelon gazpacho soup will be a real salvation. It will give you a feeling of freshness and will fill you well.
Ingredients:
- Watermelon pulp - 8 tbsp.
- Cucumbers - 1 pc.
- Red bell pepper - 0.25
- Basil - 0.25 tbsp
- Parsley - 0.25 tbsp
- Red wine vinegar - 3 tablespoons
- Shallots - 1 head
- Olive oil - 2 tablespoons
- Salt to taste
Cooking watermelon gazpacho:
- Cut the watermelon pulp into pieces.
- Peel the cucumbers and chop finely.
- Peel the bell peppers from the seeds, remove the stalk and cut the pulp into slices.
- Wash shallots, dry and chop.
- Finely chop the basil and parsley leaves.
- In the bowl of a food processor or blender, combine all the ingredients and add the vinegar, salt and olive oil.
- Whisk the food until smooth and chill in the refrigerator for 2-3 hours.
- Serve the watermelon gazpacho garnished with basil sprigs.
Gazpacho with shrimps
Allow yourself to prepare a sumptuous lunch and taste the shrimp gazpacho. In addition to seafood, the dish is served with parsley. And if you wish, you can supplement it with a boiled egg with crackers, then you get a real delight!
Ingredients:
- Red bell pepper - 1 pc.
- Tomatoes - 4 pcs.
- Garlic - 1 clove
- Paprika - 1 tablespoon
- Cucumbers - 1 pc.
- Lemon juice - 1 tablespoon
- Tomato paste - 1 tablespoon
- Boiled-frozen shrimps (peeled) -300 g
- Parsley - 025 bunch
- Salt to taste
- Ground black pepper - to taste
- Sugar to taste
Cooking shrimp gazpacho:
- Pour boiling water over the shrimps and leave for 5-10 minutes to thaw. Then dry them with a paper towel.
- Peel the red bell pepper from the seeds with partitions, remove the stalk and chop finely.
- Wash the tomatoes and cut into wedges.
- Peel the garlic and pass through a press.
- Peel the cucumbers and chop finely.
- Place all vegetables in a blender and chop until puree.
- Add paprika, lemon juice, sugar, tomato paste, salt and pepper to the resulting vegetable mixture.
- Stir the mixture and refrigerate for two hours.
- Put the shrimps in chilled gazpacho soup, stir and serve, garnished with parsley sprigs.
Video recipes:
Gazpacho is green
Gazpacho is red
Gazpacho from Julia Vysotskaya
