Step-by-step recipe for preparing the classic soup “Gazpacho.” How to make gazpacho tomato soup

Gazpacho soup made from tomatoes is a great lunch on a hot day! Try it at home.

Vegetable soup gazpacho is one of the most popular dishes in Spanish cuisine. It is a cold soup made from grated tomatoes with the addition of other vegetables.

In each historical part of Spain, gazpacho soup can be prepared differently. Sometimes, locals consider it a drink at all, and not a soup at all, and serve it in glasses. Another variation of the dish is finely chopped vegetables doused with grated tomatoes. It turns out something like a liquid salad. Next, the mixture is seasoned with pepper, salt, garlic is added and allowed to brew for several hours to one day, to give the dish the most harmonious taste. The main component of this dish is, of course, ripe, juicy tomatoes, which are found not only in Spain, but in our country as well. This time I want to prepare a second version of this dish.

Tomatoes - 300 gr.
Vegetable (or tomato) juice - 1 l
Cucumber - 1 pc.
Sweet pepper - 1-2 pcs.
Soy sauce - to taste
Garlic - 1 clove
Salt, black pepper - to taste
Parsley - to taste

Prepare all the necessary components (ingredients) for gazpacho vegetable soup.

Wash the tomato, pour boiling water over it until the skin peels off and cut into pieces.

Wash and finely chop other vegetables - pepper and cucumber.

Mix all the chopped vegetables and add juice. Add a few tablespoons of soy sauce (to taste). Add chopped garlic clove, parsley, pepper and salt to the gazpacho.

Recipe 2: gazpacho soup with croutons at home

Cold vegetable soup is the perfect hot weather dish. This is a great light snack that saturates the body with a minimum of calories! Today we invite you to try just such a healthy and refreshing dish - Spanish tomato soup gazpacho.

We will puree the ingredients using a blender, and pass the resulting thick mass through a fine sieve to obtain the most pleasant consistency. We will definitely cool the final tomato soup, and we will serve gazpacho, of course, with croutons.

fresh tomatoes - 4-5 pcs. (about 500 g);
red bell pepper - 1 pc. (about 150 g);
cucumber - 1 pc. (about 100 g);
white bread - 30 g;
olive oil - 1-2 tbsp. spoons;
garlic - 1-2 cloves;
red wine vinegar - 1 tbsp. spoon (can be replaced with lemon juice);
salt, pepper - to taste.

For crackers:

white bread - 2-3 slices;
vegetable oil - 1-2 tbsp. spoons.

For gazpacho we choose the ripest, brightest and juiciest tomatoes. We wash them, and then use a sharp knife to make cross cuts on the peel, after which we place them in a bowl of boiling water for a couple of minutes.

Remove the hot tomatoes with a slotted spoon and immediately place them in another bowl of ice water. We remove the already softened skin from the cooled juicy fruits - for gazpacho we only need vegetable pulp.

After removing the stem, seeds and soft membranes, cut the red bell pepper into small pieces.

After cutting off the peel, cut the cucumber into arbitrary cubes or circles.

After cutting out the stems, divide the tomatoes into quarters and then place them in a blender bowl. We also send pieces of sweet pepper and cucumber slices there. Crush the peeled garlic cloves with a knife and add to the rest of the ingredients. Grind the assorted vegetables into a homogeneous red mass. If all the ingredients do not fit into the blender bowl at once, add the vegetables in batches.

Soak the bread in water for 5-7 minutes, then add it to the bright vegetable “puree”. Add olive oil and puree the mixture again. Throw in salt and pepper and season the gazpacho with wine vinegar to taste (or lemon juice).

Grind the resulting mixture through a fine sieve to obtain the smoothest texture. This is optional; if you prefer thicker, creamier soups, feel free to skip this step.

Cover the bowl of vegetable soup with cling film or a lid and put it in the refrigerator for a couple of hours. In the meantime, prepare croutons for serving the first course. After cutting off the crusts, cut the slices of white bread into medium-sized cubes. Heat the vegetable oil in a thick-bottomed frying pan, add the bread pieces and fry until lightly browned.

Pour the cooled soup into portioned containers and, adding croutons, serve immediately.

Cold tomato gazpacho soup is ready! Bon appetit!

Recipe 3: tomato and garlic gazpacho soup (with photo)

Gazpacho is the most famous tomato soup, a dish of Spanish cuisine. Just like our native okroshka, it is refreshing on hot summer days, when the mere thought of rich hot borscht makes you sweat. There are many recipes for Gazpacho with various additives, vegetables and even fruits, but the basis of the soup is always tomatoes. If you have a blender, preparing such a soup will not be difficult, and your loved ones will definitely ask you to repeat this colorful dish.

tomatoes 2-3 pcs
cucumbers 2 pcs
red bell pepper 0.5 pcs
garlic 1-2 cloves
tomato juice 1 glass
French loaf (or white bread) 2 slices
olive oil
ground black pepper

Start preparing Gazpacho by selecting tomatoes. They should be large and very ripe.

Place pieces of white loaf at the bottom of the pan or bowl. Bread gives this dish thickness and richness, turning a vegetable smoothie into a soup.

Top with cucumber slices - peel the peel if it tastes bitter.

Add diced bell pepper.

Tomatoes, cut into pieces.

Don't forget the garlic.

Now fill the soup preparation with tomato juice.

Add salt, pepper and olive oil, stir. The future soup should stand for 30-40 minutes so that the vegetables release their juice and the bread soaks well.

Beat everything with a blender until smooth.

Press the soup through a sieve to remove the vegetable skins.

Gazpacho is ready! Before serving, the soup should be cooled in the refrigerator; you can add ice to it.

A very pleasant sour soup, rich in vitamins and refreshing in the heat. Thanks to the bread, it turned out quite thick and filling. Bon appetit!

Recipe 4, step by step: cold tomato gazpacho soup

tomatoes - 15 pcs (juicy, ripe and meaty)
cucumber - 4 large pieces
bell pepper – 3 pcs (red)
garlic - 4 large cloves (preferably young)
bread - 3 large pieces (white or bran, stale)
onion - Crimean - 1 piece or shallot - 5 small pieces
vegetable oil - olive - 125 ml
vinegar - balsamic or red wine - 4 tbsp
sea salt - 1 tbsp (no slide!)
greens - parsley - 1 bunch
Tabasco - hot sauce - a few drops optional

purified water - to taste
tomato juice - to taste
wine - dry red - to taste

So, how to cook Gazpacho soup? The recipe for tomato soup is simple, but contains many processes. First, peel the garlic and place it in a mortar or blender.

Sprinkle the garlic with sea salt and pound it in a mortar or grind it in a blender.

Add pieces of stale bread, broken into small pieces. I didn’t have stale bread, so I quickly made crackers: I put the pieces of bread in the oven, preheated to 200 degrees for 15-20 minutes and cooled. Grind the breadcrumbs with garlic and salt, and then add olive oil and thoroughly grind or grind again. Cover with a napkin and leave the preparation to infuse for 1.5 hours. Gazpacho is a tomato soup, and garlic will add spice and zest to it, and bread will add thickness and richness.

While the bread and garlic mixture is infusing, we continue to prepare other ingredients for Gazpacho. The recipe includes baked peppers, so let's start with them. Turn on the oven at 200 degrees to warm up, wash the peppers and place them on a baking sheet.

Let the paprika bake for 10-20-30 minutes, until the pepper begins to turn black around the edges. The time depends on your oven, everyone is different! Remove from the oven and immediately cover with a lid or towel and leave for 10 minutes. This will make it easier to peel the bell pepper. At this moment, the aroma of baked bell pepper will fill your apartment, and it is simply magical! There are recipes without baking the peppers, but trust me, baking them is worth it! If you don’t know how to cook Gazpacho soup, you won’t find a better recipe, honestly!

After 10 minutes, we begin to remove the skin from the peppers and clear them of cuttings and seeds. This will be quite easy to do, the main thing is not to get burned, because the fruits are still hot. The Gazpacho recipe includes this peeled Paprika pulp:

We continue to prepare tomato soup. Peel the onion and chop it very finely. Place in a bowl and add balsamic or wine vinegar, stir and leave aside. You can do this before baking the peppers.

Now peel the cucumbers and cut them into large pieces. Tomato soup Gazpacho will be filled with freshness and lightness thanks to cucumbers.

The next step in preparing Gazpacho will finally be tomatoes, it is a tomato soup after all. You need to peel them and cut out the seeds from half of them.

The last ingredient is parsley. Chop the leaves coarsely. Place the prepared cucumbers, the pulp of peppers and tomatoes into a 3-liter saucepan and grind everything with a submersible blender. If you don’t have a submersible one, of course, put everything in a blender glass. Grind thoroughly; Gazpacho tomato soup should be homogeneous. Then add parsley and grind everything again.

We put the soaked onion together with vinegar, grind it, add the bread and garlic mixture, grind it, add a few drops of Tabasco hot sauce as desired and to taste, and grind everything again.

And put the Gazpacho tomato soup in the refrigerator for at least 8 hours!

Now you know how to make Gazpacho soup from tomatoes, cucumbers and bell peppers! When serving, pour into plates and dilute a little with water, tomato juice or dry red wine. I highly recommend diluting it with water, it tastes much better! Decorate with parsley leaves.

Recipe 5: gazpacho soup with tomatoes and bell peppers

Gazpacho soup originated in Andalusia (Spain) many years ago and is now prepared all over the world. Gazpacho is a cold vegetable puree soup. Tomatoes, cucumbers, and bell peppers are usually used. But gazpacho can be made not only from these vegetables. In this recipe, we took sweet bell peppers as a basis, baked them and made soup from the pulp, adding tomatoes and bread crumbs. This dish is delicious to eat with cottage cheese; it complements the sweet taste of peppers well.

bell pepper (red sweet) 4 pcs.
garlic clove 1 pc.
tomatoes (2 medium-sized pieces) 120 gr.
olive oil (3 tbsp) 30 ml.
loaf of white bread (200 grams of dry white bread) 1 pc.
sherry vinegar 2 tsp. l.
goat cheese (fresh) 60 gr.

Heat the oven to 210-215 degrees (Grill with convection function)

Pierce the peppers in several places with a fork, place them on a baking sheet with a mat or paper, or just on a wire rack. Bake for about 30 minutes, turning once after 15 minutes. The peppers are done when they are soft and well browned.

Remove the peppers, place them in a bag, seal tightly and leave for 10 minutes - this will make it easier to remove the skin later. Remove the vegetables from the bag, remove the skin and seeds.

Peel the garlic.

Cut the tomatoes into slices, bread into small pieces.

Place peppers, garlic, tomatoes, and bread into a blender bowl or bowl.

Add olive oil, vinegar, salt and pepper and whisk until smooth. If the soup is very thick, you can add a little water or tomato juice.

Recipe 6: Spanish classic gazpacho soup

To prepare classic gazpacho we will need:

1 kg ripe tomatoes
2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
2-3 cloves garlic or to taste
1 small onion or half a medium one
2 sweet peppers
2 tbsp. l. lemon juice (or balsamic bite to taste)
3 tbsp. l. olive oil
salt, pepper - optional

Peel the sweet pepper and remove the core.

Peel the garlic and onions. Cut into small pieces.

Prepare the tomatoes. There are two ways to peel tomatoes: pour boiling water over the tomatoes (or put them in hot water for 5-7 seconds) or remove the skin with your hands (for example, using a grater: grate the pulp on a coarse grater). If you want the cold gazpacho recipe to be raw food and retain maximum vitamins, then it is better to peel the tomatoes without resorting to hot water.

Cut off the skin of the cucumber.

Now you can put all the vegetables in the blender.

Add vinegar, olive oil, salt and pepper. And beat until smooth.

The puree should be smooth and slightly foamy.

All that remains is to cool the gazpacho. You can refrigerate the tomato soup or serve it with ice cubes.

Don't forget to garnish the cold gazpacho with a sprig of fresh basil.

Bon appetit!

Recipe 7: gazpacho soup - simple and tasty (step by step)

Gazpacho soup is a cold dish of Spanish origin, and in ancient times it was often found on the menu of peasants in the center and north of Spain. However, today, it has firmly taken one of the leading places among chilled first courses all over the world.

This dish is prepared using raw grated tomatoes using a blender or manually through a sieve. Other raw vegetables such as cucumbers, onions, garlic, herbs, and sweet peppers can be added to tomatoes. The resulting vegetable mass is seasoned with vinegar, olive oil and all kinds of spices to taste. The finished soup is poured into plates, decorated with herbs, a slice of tomatoes is placed in it and served.

At the same time, the degree of grinding of products in each recipe may be different. For example, one recipe suggests chopping vegetables into a puree, while another calls for finely chopping them, like for a salad. It is very convenient to prepare gazpacho in large portions, and keep it in the refrigerator, and when thirst sets in, quench it by diluting the soup with water.

In addition, in cooking there are 3 varieties of gazpacho: white, green and red. But today I want to focus on the last recipe, because... cold tomato gazpacho soup, a step-by-step recipe with photos of preparation of which I want to offer - this is the most common among housewives and cooks.

tomatoes – 500 grams,
cucumbers – 0.5 pcs.,
bell red pepper – ¼ part,
onions – 0.5 pcs.,
garlic – 1 clove,
green cilantro – 2-3 sprigs,
olive oil – 2-3 tbsp.,
sugar – 1 tsp,
salt - to taste,
ground black pepper - to taste,
lemon – 0.5 pcs.

Wash the tomatoes, cut into 4 parts and place them in the blender bowl.

Wash, peel and cut vegetables and herbs into any size.

Add the prepared vegetables to the tomatoes in the blender bowl.

Puree all products using a blender until smooth.

Then grind the tomato mass through a sieve. Discard the remaining pulp.

Pour olive oil and the juice of half a lemon into the tomato puree. Season with salt, pepper and sugar. Mix the ingredients well and store the soup in the refrigerator.

When you want to cool down, dilute the gazpacho with drinking filtered water in a 2:1 ratio (gazpacho:water) and pour it into plates. Although these proportions are conditional, so you can adjust the consistency and taste of the soup yourself.

Drawing analogies with Spain, it is this dish that comes to mind first, because its popularity has long spread beyond the borders of its homeland. Why is tomato soup gazpacho so captivating to gourmets around the world? The answer is simple, the dish turns out really very tasty, and if you don’t study a recipe with a photo or video, you won’t find it easier. It’s paradoxical, but the fact remains that it was the Spaniards who were able to make a masterpiece out of banality that conquered the world of gastronomy with its chic, elegant simplicity.

According to historical chronicles, the age of gazpacho in its original form is more than two thousand years. Someone may be skeptical about this information, because, as you know, tomatoes were first cultivated only in the 16th century, and before that time they were considered poisonous.

But we hasten to dispel all doubts. The very first cream soups in Spain were white and prepared without tomatoes at all, based on almonds, bread, butter and garlic. Today, white gazpacho is also prepared in some areas of Spain, but only the more modern tomato version has deservedly achieved unprecedented culinary heights.

Fresh tomato gazpacho

Ingredients

- 1 kg + -
- 1 PC. + -
- 1 PC. + -
- 2 pcs. + -
— 2 small heads + -
— 50 ml + -
- 2-3 tbsp. + -
- 1/2 tsp. + -
— 1/2 tbsp. or to taste + -
Tabasco sauce - 4 drops + -
— 200 g + -

How to make tomato puree soup gazpacho

A quick, simple, affordable and most importantly delicious lunch is the dream of every housewife. When time is really short, and only a few minutes remain before guests arrive, then this step-by-step recipe with photos of how to prepare Spanish tomato puree soup will be your salvation.

All the ingredients for this dish are almost always on hand. Here you don’t need to stand at the stove for hours; the entire cooking will take no more than 15 minutes. But the treat itself is the height of aesthetics and taste, even if you bring it to an exhibition.

First, we need to peel the skin off the tomatoes; to do this, we cut them shallowly on one side and put them in boiling water for a couple of minutes, and then cool them sharply. With this shock treatment, the skin will easily separate on its own.
Now let's prepare the remaining ingredients. We peel the pepper from seeds and cut it into slices, cut the skin off the cucumber and cut it into small cubes, peel the garlic and grind it with salt to a paste, and break half of the bread into several slices.
Place all the chopped ingredients (vegetables, grated garlic and bread), as well as the tomatoes cut into small slices, into a blender and grind into a puree.
Then we need to grind the resulting mass through a fine sieve to sift out grains and coarse elements that have not been penetrated by the blender.
Add Tabasco sauce, granulated sugar, salt to taste, olive oil and lemon juice to the resulting cream soup, and then beat with a mixer until the ingredients are completely mixed.
The gazpacho base is already ready and we now need to put it in the cold for 2 hours.
Meanwhile, we will chop the remaining bread into very small cubes and fry them in oil until crunchy.

Gazpacho should be served like this: pour a portion of cream soup into a soup bowl, sprinkle some very finely chopped young onions and homemade croutons on top.

Hot tomato gazpacho in its own juice

Did you know that traditional Spanish gazpacho soup at home can be made not only from fresh tomatoes, but also from canned ones? No?! Then this version of Mediterranean food will pleasantly surprise you. This recipe is mostly an adaptation for Russian gourmets, because here we can find potatoes dear to our hearts and zucchini that is no less close to us.

Ingredients

Tomatoes in their own juice – 3 l;
Large potatoes - 2 roots;
Onions – 1 onion;
Chicken legs – 2 pcs.;
Broth – 1.5 tbsp;
Filtered water – 0.3 l;
Zucchini – 1 pc.;
Olive oil – 60 ml;
Wine vinegar – 10 g;
Fresh dill – 1 bunch;
Crushed black pepper – ¼ tsp;
Extra salt - to taste;

How to cook gazpacho with pickled tomatoes

Fill the chicken legs with water, add some salt and let them cook for 40 minutes at medium temperature until done. Then we separate the meat from the bones, chop it finely and fry in oil until golden brown, and filter the broth through a strainer.
Chop the peeled zucchini and onions into small cubes and fry in olive oil until tender.
Rub the pickled tomatoes through a sieve to remove the skins and seeds. As a result, we will get something like thick tomato juice.
In a deep, narrow container, mix the fried onions and zucchini with finely chopped potatoes and grind them with a blender into a homogeneous paste. Then pour in the tomato puree, blend everything again with a blender and then dilute everything with chicken broth.
Place the puree soup on the stove and cook it at low temperature for 20 minutes. When the gazpacho is almost ready, put the fried chicken fillet, finely chopped dill into it, add vinegar, add pepper and salt to taste (don’t forget that the tomatoes and broth were already salted) and cook for another 10 minutes.
Gazpacho prepared according to this recipe should be served hot.

Tomato gazpacho soup with cheese

It’s not often that you come across a dish, the composition and recipe for which is the simplest, but the taste is quite complex, incomparable, arousing affection literally in the first spoon. Like most Spanish dishes, creamy gazpacho soup is distinguished by sophistication and sophistication. But what is more amazing is the fact that from the most ordinary ingredients, such as tomato, pepper and cucumber, you can create a true masterpiece with your own hands.

Ingredients

Fresh tomatoes – 0.6 kg;
Tomato juice – 0.4 l;
Bulgarian red pepper – 1 pc.;
Long cucumber – 1 pc.;
Red onion – ½ head;
Olive oil – 180 ml;
Stale bread crumb – 250 g;
White wine vinegar – 30 ml;
Hard cheese – 100 g;
Garlic – 1 clove;
Mayonnaise – 1 tbsp;
Black pitted olives – 6 pcs;
Purple basil - 2 sprigs;
Salt - to taste;

How to make tomato gazpacho soup

Place peeled tomatoes and cucumbers, peeled and cut into large pieces, into a deep container. There we also send bell peppers, seeded and chopped into arbitrary slices, and onions cut into slices.
Puree all the vegetables with a blender at full power for 5-7 minutes, achieving uniformity of the composition.
Next, add the bread crumb, vinegar and oil to the mixture and again thoroughly beat everything until creamy.
Now the vegetable puree can be diluted with tomato juice, salted to taste and refrigerated for 3 hours.
Meanwhile, prepare the cheese balls. Grate the cheese on the finest grater, mix it with grated garlic and mayonnaise. From the resulting plastic mass we roll cheese balls the size of large cherries and also put them in the refrigerator.

To serve, pour gazpacho tomato soup into a wide deep plate, and place 3-4 cheese balls and a couple of basil leaves in the center of the soup.

The step-by-step recipes for fresh tomato gazpacho offered today will add variety to your daily menu and become the hallmark of your home.

Cold soup recipes

3 hours

60 kcal

5 /5 (1 )

On hot summer days, when the thermometer does not stop creeping up and there is practically no strength left to withstand the heat, cold drinks, salads and soups come to the rescue, which are pleasantly refreshing in the summer heat, giving vigor and energy. I would like to offer you a Spanish alternative to our okroshka, a dish that also needs to be eaten exclusively cold. Gazpacho soup is a traditional Spanish dish, the obligatory component of which is ripe, fleshy tomatoes.

Garlic and olive oil are also considered classic ingredients in this soup. The rest of the products can vary depending on the imagination of the cook and the preferences of the guests. Let's enjoy making this wonderful, rather unique soup together.

Kitchenware

if you are preparing soup outdoors, then a grill is necessary. If at home, use the oven or stove;
A garlic press would be useful for high-quality chopping of garlic;
without a doubt, we cannot do without a board and a sharp knife for cutting ingredients;

a large convenient container for laying out chopped products after chopping them;
We certainly can’t do without a blender;
foil is also needed;
spacious bowls for serving soup on the table.

Required Ingredients

Products	Quantity
For making croutons
toast bread	4 things.
garlic	3-4 cloves
olive oil	60-70 ml
spicy sauce	5-10 ml
For making soup
tomato	700 g
garlic	3-4 cloves
bell pepper	2 pcs.
onion	1 PC.
medium sized cucumber	1 PC.
toast bread	3 pcs.
salt	10-15 g
lemon	1 PC.
ground black pepper	10-15 g
olive oil	60-70 ml
tomato juice	200 ml
spicy sauce	taste
granulated sugar	5-7 g
parsley	1 bunch

How to choose the right ingredients

For our recipe choose pink varieties of tomatoes, which differ from others in their meatiness - this will give our soup the necessary amount of juice and it will be easier to work with such vegetables.
I recommend using Yalta onions (purple-blue). This variety has a special sweetish taste, giving our dish a particularly pleasant taste.
To make croutons, I recommend choosing toast bread is a porous bakery product with an elastic crumb and a thin crispy crust. Typically, such bread is sold in plastic packaging, cut into slices.

Step-by-step cooking instructions

First of all, rinse the bell pepper under running water, dry it with towels, then place it on a hot grill and cook for about 15-20 minutes.

Preparing the dressing for croutons

Cooking soup

We remove the peel from the tomatoes: we make cross-shaped cuts on the skin of the tomatoes and put them in a capacious container.
Then pour boiling water over the vegetables until they are completely submerged.
We wait 3-4 minutes and take them out of the water.
After this, carefully remove the skin and cut each tomato into four equal halves, and do not forget to remove the stalk.
Next, place the tomato halves in a deep and spacious bowl.
Now we take three cloves of garlic and divide each into four parts, then send them to the chopped vegetables.
Next, peel the cucumber, cut it into fairly large pieces and place it on top of the garlic.
We peel the onion, wash it, then cut half the onion into thick half rings and send it to the rest of the chopped products.
Next, take three pieces of bread for toast, cut off the crust, and divide the pulp into four equal parts and put it in a bowl with the main mass.
By this time the peppers should be cooked, remove them from the grill and remove the charred black skin.
Divide the peeled pepper into three large parts and place it on top of the sliced bread.
After this, salt all the prepared ingredients and squeeze the juice of half a lemon.
Next, add freshly ground black pepper, olive oil, hot sauce and a pinch of granulated sugar.
Then thoroughly grind all the components using a blender until a homogeneous consistency is obtained.
Pour the mixture with tomato juice, stir the mixture thoroughly, taste it for salt, and add the missing amount if necessary.
Place the almost finished soup in the refrigerator for at least an hour.

Preparing croutons

The final stage

Carefully chop the remaining half of the onion using a knife. Also finely chop the parsley.
Pour the chilled, ready-made soup into bowls and place a couple of pieces of ice in each dish.
Then generously sprinkle the product with chopped herbs and onions.
The final touch: place two or three slices of croutons on top of the greens and serve.

Video recipe for tomato soup "Gazpacho"

For all those who prefer to perceive information exclusively visually, I suggest watching the video below, which will tell you about all the intricacies of preparing a cold dish called Gazpacho soup. Roasting bell peppers can be done in the oven or on a medium heat stove for 15-20 minutes.

To dry croutons at home, preheat the oven to 180-200 degrees, and then place the pieces of bread inside for 10 minutes.
Toast bread can be replaced with regular sliced white loaf.
Also You can use fresh chili instead of hot sauce– lovers of spicy dishes will really like this solution.
If you decide to add unpeeled tomatoes or raw bell peppers to the soup, be sure to strain the finished dish through a sieve to get rid of excess vegetable pulp, which can spoil the inimitable taste of the soup.
For that, To remove the skin of a tomato faster, immerse it in boiling water first and then pour over ice water.

Possible other preparation and filling options

I recommend trying to cook, which will not only charge you with energy and good mood, but also refresh even in the most extreme heat. If you want to make your menu more healthy, I suggest preparing an excellent-tasting and very appetizing-looking one. This dish is very easy to prepare and is famous for its usefulness.

In addition, be sure to take on the wonderful one, famous for its unique aroma and delicate, delicate structure. According to Chinese scientists, it stimulates metabolism, significantly increases immunity and perfectly normalizes the functioning of the genitourinary system. Why not cook it for your loved ones?

We will end our interesting conversation on this positive note. I hope that I was able to interest you, and you will definitely prepare Gazpacho soup according to my recipe. If you have any questions related to the preparation of this dish, be sure to ask them in the comments, and I will definitely give a comprehensive answer that will help you avoid mistakes. In addition to the above, I would really like to know what kind of soups you prepare for your own family? What ingredients do you use in the cooking process? Bon appetit and exclamations of exceptional admiration for your culinary abilities!

This dish began its conquest of culinary Olympus with the appearance of a simple bread soup, but today this soup has more than a hundred preparation options. The popularity of the Spanish treat has reached its peak today, but it is the classic recipe for how to make gazpacho tomato soup at home that invariably leads among other versions. And today we want to offer you three of the most popular gazpacho recipes among the world's gourmet audience: classic tomato, traditional white and old shepherd's.

The very first cold soups in Spain, from which the era of gazpacho started, were prepared from the simplest ingredients: bread, water, salt, oil, vinegar and garlic. And here everything is natural, because the authors of such a now famous dish were poor shepherds. Over time, the range of products added to the camp stew has grown significantly, and at the moment, from a predominantly bread dish, gazpacho has become primarily a vegetable dish.

The story of the transformation of peasant stew into a noble dish is one to one similar to our beloved okroshka. This is why our brother quickly fell in love with gazpacho and became a frequent guest on our tables.

Classic gazpacho recipe

Ingredients

— 600 g + -
- 2 heads + -
— 2 fruits + -
- 3 pcs. + -
— 100 g + -
- 2 tbsp. + -
— 7 ml + -
- 2 pcs. + -
Tomato juice – 0.5 l + -
Fresh cilantro - 1/2 bunch + -
Tabasco sauce - 5-6 drops + -
Stale bread - 5-6 slices + -

How to make gazpacho soup at home

If in every country in the world where this Spanish soup is popular, you look for the best recipe for making gazpacho with a photo, video, or handwritten with step-by-step instructions, then this particular option will be offered everywhere as the most authentic and original.

And that’s why we share with you this simple and very quick recipe without any hesitation. And you can be absolutely sure it will be very tasty!

For soup, we only need tomato pulp, and the skins and seeds should be removed. You can get rid of the skin by dipping a cut tomato in boiling water for a couple of minutes and then cooling it sharply. And we will sift out the seeds after grinding all the ingredients.
So, in a common container we put tomatoes cut into slices, bell peppers peeled and cut into squares, cucumber peeled and chopped into large cubes, bread soaked in cold water, garlic and finely chopped onion. Using a blender, we turn the chopped vegetables into a homogeneous puree, which should then be rubbed through a fine sieve to get rid of seeds and coarse fibers.

Season the resulting cream soup with tomato juice, salt, oil, vinegar, Tabasco sauce, lemon juice and finely chopped cilantro, mix everything thoroughly and refrigerate for 1.5-2 hours.

Traditional white gazpacho recipe

Did you know that the first gazpachos were not red, but white? Even before the discovery of tomatoes, the Spaniards knew how to prepare the most delicious creamy soup from soaked almonds, bread and green boneless grapes. No matter how strange it may be, the recipe for this treat is surprisingly very simple and anyone can repeat it at home.

Ingredients

Chilled purified water – 0.5 l;
Almonds – 150 g;
Green seedless grapes – 2 medium bunches;
White bread for toast - 2 slices;
Garlic – 1 clove;
Olive oil – 65 ml;
White wine vinegar – 30 ml;
Extra salt – ½ tsp;
Fresh parsley leaves – 50 g;
Crushed ice - 1 cup.

How to make gazpacho at home

Pour boiling water over the peeled almonds for 5 minutes, after which we peel the kernels from the husks.
Soak the bread crumb in cool water, then squeeze out the excess liquid from the loaf and grind it together with nuts, grapes (1 branch) and garlic in a blender to a paste.
Pour olive oil, vinegar, salt into the resulting slurry and again blend the entire composition with a blender until the ingredients are completely mixed.
Dilute the finished puree with chilled water, add crushed ice, beat the soup with a mixer for just a couple of minutes and pour into soup bowls.

The soup should be served sprinkled with finely chopped parsley along with grapes.

Original recipe for hot gazpacho

Touching upon the topic of the classic gazpacho recipe, we cannot fail to mention the winter version of this legendary dish. There are at least three popular versions of preparing warm Spanish stew: and we were most interested in the third recipe for real hot shepherd's soup.

In this case, we have an unusual set of ingredients for gazpacho, since the basic composition includes 4 types of meat. Let's take a step-by-step look at each stage of preparing this warming meat lunch.

Ingredients

Partridge – 1 carcass;
Hare (game) – 0.3 kg;
Chicken – 0.3 kg;
Rabbit meat - 0.25 kg;
Unleavened bread (lavash) – 2-3 flatbreads;
Red bell pepper – 1 pc.;
Large tomato – 1 pc.;
Olive oil – 60 ml;
Salt - to taste;
Ground black pepper – ½ tsp.

How to make hot gazpacho soup

To prepare the meat, we will need a very large pan, since we will cook all the meat components in it at once. So, put the carcass of partridge, hare, rabbit and chicken into an enamel container, fill everything with water to cover the meat and set to cook for 3 hours at low temperature. The process is reminiscent of cooking our jellied meat.
When the broth has reduced by 2/3, remove the meat onto a tray using a slotted spoon, wait until it cools, and transfer to fillets. Large pieces of meat should be chopped into thin slices.
We pass the meat broth through a strainer, add some salt to taste, pour in olive oil, finely chopped red bell pepper, season the broth with black pepper and put it on the fire. When the brew boils, put unleavened cakes cut into small squares (2x2 cm) into the pan. At medium temperature, cook the soup for 20 minutes, stirring the mixture regularly with a wooden spatula so that the cakes do not stick to the bottom.
After a third of an hour, transfer the chopped fillet to the gazpacho and cook the soup for another 5 minutes.

Classic hot gazpacho is a very tasty and satisfying dish that will be an excellent innovation in the winter menu.

We cook them all the time and eat them with great pleasure. How often do you add new seasonal dishes to your menu? For a change, let's prepare gazpacho soup, which comes from hot, sultry Andalusia!

Sometimes the name of the immensely popular cold soup is mistakenly written as “gaspacho.” We will stick to the spelling of "gazpacho" as the correct spelling. Let's begin our rather extensive story and find out a recipe for gazpacho, which is easy to make at home. However, there will be many recipes.

Today Irina Rybchanskaya, the presenter of our column, will present the Spanish gazpacho soup to us. The story continues with Irina.

Hello, dear readers of Irina Zaitseva’s blog. Today we have on our program a dish that causes a lot of controversy in the culinary community and among food lovers. The dish is completely simple, having the most “peasant” origin, and is now prepared in the best restaurants in the World and in simple Spanish taverns.

This simple dish has an astronomical number of options and their countless variations. The debate about which gazpacho recipe is the most classic never subsides. Venerable masters and simple housewives avidly argue that their recipe is the only correct and authentic one.

We won't debate. Often folk dishes in their origins are not so tasty. Over the centuries, their recipes have undergone a huge number of changes. If Spanish housewives had not constantly experimented in their kitchens, we would never have known the taste of gazpacho with tomatoes, since tomatoes for this soup began to be used only in the nineteenth century.

I will present a classic gazpacho recipe, although this definition is not entirely correct. Rather, it will be the simplest soup that can be prepared at home. The calorie content of the dish is low - from 20 to 50 kcal per 100 g, depending on the composition of the ingredients.

Gazpacho soup - classic recipe with step by step photos

Let's start with this recipe. It is very typical of Andalusia, where my long-time friend Carlos Arguñana, a wonderful cook, lives.

Everything is simple here, no fancy ingredients or spices. The taste is most consistent with the “folk” and not the restaurant version. Step-by-step photos will illustrate the preparation of classic Andalusian gazpacho.

Ingredients

1/2 kilogram of tomatoes;
1/2 medium cucumber;
1/2 medium fresh green pepper;
15 ml olive oil;
1 clove of garlic;
3 tablespoons of wine vinegar (5%);
salt.

For garnish

Tomatoes;
cucumbers;
onions or red salad onions;
bell peppers of different colors;
hard-boiled egg;
pieces of toasted white bread;
additional portion of olive oil;
thyme, basil or parsley.

How to cook at home

Wash the vegetables. Peel the cucumber, remove the skin from the tomato, put it in boiling water for a minute and then in cold water. After this manipulation, the skin will come off very easily. Peel the garlic.

Soak the bread in vinegar and a small (50-60 ml) amount of clean water, mix with vegetables, pour in olive oil, add a little salt, and leave in a cool place for a couple of hours.

Throw the prepared ingredients into a blender, beat, taste, add vinegar, water, olive oil and salt if necessary.

Refrigerate the soup for several hours - gazpacho is good cold. It should only be cooked on a very hot day. If desired, crushed ice can be added to the finished soup.

Served separately are cucumbers cut into small pieces or strips, cubes of fleshy tomatoes, multi-colored peppers, toasted pieces of white bread, chopped hard-boiled eggs.

Each eater adds a little bit of everything to his plate, sprinkles the gazpacho with herbs and eats. The side dish is added as needed. This is done, sometimes, several times.

As you can see, preparing cold tomato gazpacho soup at home according to the classic recipe is not at all difficult!

Below are the comments of my Andalusian friend about the recipe for making traditional gazpacho:

Remarks by Carlos Arguñan

Classic gazpacho is not at all such a bright soup as foreigners usually imagine and as photographers depict it.
To give it a brighter color, you can add a little sweet paprika to the gazpacho, pour good tomato juice instead of water when whipping, and use only the ripest tomatoes for cooking. You will only have these in August.
In some families, onions are never used to make gazpacho. In others, the correct recipe is considered to be a soup that definitely includes onions.
All families agree that onions are a must as a side dish;
Hard-boiled eggs are also a controversial ingredient. More often it is added to another cold Spanish soup - salmorjo from Cordoba. But there are lovers who cannot imagine gazpacho without adding hard-boiled eggs and even pieces of ham.
Do not substitute green peppers for red ones. Green has a special taste and does not have the sweetness of red pepper, which is considered inappropriate in gazpacho. Save the red one for other delicious soups.
Cover the bowl with the soup with cling film to prevent oxidation and leave it in the refrigerator for a day - it will become even tastier. Although this, of course, its nutritional value will decrease.
Gazpacho should not be too watery - do not pour too much liquid into it.
It is best to use a powerful blender (from 1KW) for blending. With its help, gazpacho is obtained with excellent consistency. After processing, tomato seeds are practically not felt in the soup. Moreover, you don’t have to peel the skin from the tomatoes - it will still be invisible and undetectable to taste in the finished dish.

Gazpacho recipe from Yulia Vysotskaya

Please watch the video in which Yulia Vysotskaya presents her gazpacho recipe.

Homemade shrimp gazpacho recipe

This is a typical Spanish restaurant recipe. There is not much left of the traditional soup here. But it is tasty and looks impressive. We will try to recreate it at home.

Ingredients

Two large ripe tomatoes;
garlic clove;
1/2 medium onion;
1/2 medium green pepper;
30 ml olive oil;
a tablespoon of red wine vinegar (5%);
half a red pepper;
a third of fresh cucumber;
350 ml of good tomato juice;
salt.

For garnish

3 large shrimp;
15 g butter;
20 ml olive oil;
ground black pepper;
diced tomatoes and cucumbers;
salt;
rosemary or basil (optional)

How to cook

Wash the tomatoes, remove the skin, cut into pieces.
Remove the stems from clean peppers, cut them in half, remove the cores with seeds, and cut into cubes.
Peel the onion and garlic.
Place tomatoes, red peppers, onions, and garlic in a fireproof dish greased with olive oil. Bake for five minutes at 180°C.
Cool, place in a blender bowl, pour vinegar, olive oil, green pepper, peeled and chopped cucumber, tomato juice, salt. Process until a puree-like, not too thick mass is obtained.
Place the finished gazpacho in the refrigerator for at least two hours.
Clean the shrimp and remove the intestines.
Fry raw thawed shrimp in a mixture of butter and olive oil for about ten minutes, stirring occasionally. Salt and pepper.
Pour the thoroughly cooled soup into a suitable container or simply into glasses, and place shrimp on the edge of the glass. Decorate with greens. You can additionally garnish with sliced cucumbers and peppers.

At home, you can prepare another restaurant version of the famous soup - strawberry gazpacho.

Ingredients for four servings

½ kg strawberries;
two tablespoons of sugar;
2 small slices of whole grain bread;
juice of one medium lemon;
one tablespoon of white wine vinegar (5%);
25 ml olive oil;
four ice cubes;
strawberries for decoration.

How to cook

Wash the strawberries along with the sepals, remove the sepals.
Slice the strawberries, pour in lemon juice, olive oil, and sugar. Leave to soak for thirty minutes.
Lightly soak the bread and place in a blender bowl. Place pickled strawberries there, pour vinegar, and add crushed ice.
Process in a blender until you obtain a light puree.
Serve garnished with a fresh strawberry.

Cold tomato soup gazpacho with baked vegetables

This version of gazpacho is used in Spanish restaurants as a base, to which a side dish of assorted seafood, crab, baked onions and zucchini is added.

Ingredients

1 kg tomato;
three cloves of garlic;
two slices of zucchini or zucchini;
sprigs of fresh thyme;
four tablespoons of olive oil;
two slices of stale white bread (from the previous day);
half a liter of purified water or tomato juice;
one tablespoon of wine vinegar (5%);
salt.

How to cook

Wash the tomatoes, remove the skins, cut into quarters.
Peel the garlic, mix with tomatoes and zucchini slices.
Bake the vegetables in the oven at 100°C for two hours, cool.
Pour vinegar and olive oil over the baked vegetables and sprinkle with salt. Leave to marinate for a quarter of an hour.
Lightly soak the bread, put it in a blender bowl along with the baked tomatoes and zucchini, pour in water, and process until pureed.
Chill in the refrigerator for at least two hours. Serve with a sprig of thyme.
Garnish cold tomato soup, if desired, with crab meat or assorted seafood. If desired, you can serve onions, zucchini, and boiled broccoli stalks baked in olive oil separately.

Dear readers of Irina Zaitseva’s blog! Today I presented you with several interesting, in my opinion, gazpacho recipes. There was a traditional recipe, and newfangled restaurant versions, a raw food version and roasted vegetable soup. Everyone can choose something to suit their taste.

I will be glad to hear your feedback and answer all your questions about cooking.

Dear readers, if you are interested in other culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button
below.

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