Gazpacho from Yulia Vysotskaya. A simple classic recipe for tomato gazpacho

How to cook classic gazpacho, recipe with step-by-step photos

Gazpacho is a dish with such a beautiful and aristocratic name! Well, who would have thought that this soup was once the food of the poor. And now it is served in the best restaurants around the world. Gazpacho gained its popularity due to the ease of preparation and availability of ingredients. The interesting combination of flavors and refreshing properties of this creamy soup are ideal for hot weather. And while the days are hot, and you just want to try something cool and fresh, housewives come to the aid of a recipe for a famous dish from sunny Spain - cold tomato gazpacho soup.

Despite the fact that gazpacho is considered a classic tomato soup, tomatoes began to be added to it only at the beginning of the nineteenth century. Until this moment, it was prepared from water, olive oil, vinegar, garlic and stale bread. Today, many varieties of gazpacho are prepared: with celery, shrimp, crab, and even strawberries and grapes. I will give you a classic gazpacho recipe, which is based on fresh and juicy tomatoes.

Ingredients:

700 g of meaty and juicy tomatoes;
300 g red bell pepper;
200 g cucumbers;
100 g red onion;
juice of half a lemon;
Tabasco sauce;
2 tbsp. olive oil;
2 cloves of garlic;
4 slices of yesterday's loaf;
salt, pepper to taste.

Recipe:

1. It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

2. But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

3. Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

4. Peel the bell pepper from the seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

5. Wash the cucumbers, peel them and chop them coarsely.

6. Remove the top layer of peel from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

7. Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

8. Grind with a blender until the consistency of puree soup.

9. To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

10. Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

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11. Add and mix.

12. Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

13. We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

14. Place in a heated frying pan and sprinkle olive oil on top.

15. Place the frying pan on low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

Gazpacho - classic recipe

Making gazpacho at home is very easy. The main thing is to follow the sequence - first chop the vegetables and herbs, and then mix them. Eat the soup cold. Before serving, it is cooled and infused 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;
red wine vinegar – 80 ml;
cilantro – 0.5 cups.

Preparation:

Pour boiling water over the tomatoes. Remove the skin. Cut half into small pieces. Cut the cucumber. The first part will be needed in small pieces. Cut the onion. Chop one part.
Place prepared products into a bowl. Turn on the blender. Grind. Add pepper. Mix.
Chop the cilantro. Add to puree. Pour in tomato juice. Pour in vinegar, followed by oil. Add Tabasco. Mix.
Chop the remaining vegetables. The pieces should be as small as possible. Add to puree. Add some salt. Mix.
Place in the refrigerator.

Tomato soup "Gazpacho"

A very simple vegetable soup that can be made in 7-10 minutes. Any fresh tomatoes, as well as canned ones, are suitable for it. I’ll tell you how to make tomato soup “Gazpacho”.

Ingredients:

Tomatoes – 1 Kilogram
Olive oil - To taste
Garlic – 1 clove
Cucumber – 1 piece
Onion - 1/4 pieces
Green pepper – 1 piece
Salt - To taste

Number of servings: 4

How to cook “Tomato soup “Gazpacho””

1. Choose ripe and juicy tomatoes so that there is plenty of juice. Wash the vegetables: peel the tomatoes, deseed the peppers and cut them into pieces, peel the cucumbers and cut them into slices, peel the garlic and onions, cut into pieces. 2. Place whole tomatoes in a blender bowl (if large, cut into pieces), add cucumbers, onions, garlic, pepper. Beat everything until smooth, add a little cold water if necessary. Place the soup in the refrigerator for several hours. 3. Add salt to taste and add a tablespoon of olive oil. Pour the soup into ramekins, garnish with chopped vegetables and a few drops of olive oil.

Cooking real Italian gazpacho

To make your own changes to the recipe, you must first try the classic gazpacho. Then, based on your family's taste habits, you can add new ingredients to it, experimenting and honing your culinary skills.

Cooking time: 30 min.

Number of servings: 4.

Ingredients:

tomatoes - 5-6 large fruits;
cucumbers – 3 pcs.;
hot pepper – 1 pc.;
sweet pepper – 1 large;
garlic – 2 cloves;
thyme, basil - to taste;
Tabasco sauce - a few drops;
olive oil – 3 tbsp. l.;
vinegar - 1 tbsp. l.;
pulp of white bread (stale or dried) - 3 slices.

Preparation

First of all, place the washed tomatoes in boiling water for a period of 30 seconds. After this, the thin peel is easily removed from them.
Cucumbers and garlic also need to be peeled, cut off the stalk of the pepper and take out the seeds.
We prepare vegetables for chopping with a blender - cut them into pieces. First, put the hard fruits in a bowl and beat them. In the second half of the process, add thyme and basil to the bowl. You don’t have to make a perfectly smooth mixture out of them, but leave a little “hard” pieces.
Separately puree the tomatoes.
Place stale bread in water and squeeze out. Now you need to mash it well with a fork and mix it with the tomato mass. Salt and sugar to taste.
Pour the tomato-bread mass and vegetable mixture into a common bowl, add olive oil, vinegar and Tabasco sauce. Mix everything well.
The vegetables should be steeped and saturated with each other’s aroma; to do this, leave the gazpacho soup in the refrigerator for several hours and only then serve with crispy bread sticks.

Cold tomato soup

Do you like cold summer soups? Then this recipe is for you. I'll tell you how to make cold tomato soup. It is also called cold Spanish borscht. The soup has a mild flavor and delicate texture.

Ingredients:

Tomatoes – 1 Kilogram
Cucumbers – 2 pieces
Olive oil - 3 tbsp. spoons
Bell pepper – 1 piece
Lemon juice - 2 tbsp. spoons
Garlic - 6-7 cloves
Onion - 1 piece (large onion)
Black pepper - 1 pinch
Salt - To taste
Dried basil – 1 pinch

Number of servings: 2-3

How to make Cold Tomato Soup

First, wash the tomatoes thoroughly, cut them into quarters, not forgetting to remove the hard core, if any. Peel the garlic cloves. Place the tomatoes and garlic in a blender, add olive oil and puree the vegetables. Take a fine sieve and rub the resulting mass through it. This is necessary to get rid of unnecessary seeds and pieces of tomato peel. Add a little dry basil and salt to the strained mass. Now it's time to puree the remaining vegetables. Peel and chop the red onion, bell pepper and cucumbers. You don't have to peel the cucumbers. Place everything in a blender and puree. Now you need to combine the resulting vegetable mass with the tomato, straining the first through a sieve. Mix the resulting puree, add a little lemon juice, and pepper to taste. Place the soup in the refrigerator for 5-10 minutes and then serve, garnishing as you wish.

Serve tomato soup beautifully

Now that you know how to prepare gazpacho, you need to quickly use the knowledge for practical actions. And in order for cold tomato soup to be truly refreshing, we suggest serving it in an ice plate made with your own hands. The process of creating the plates can begin before preparing the soup, or you can make them while the soup is infusing in the refrigerator.

For one plate, we will need two bowls of different diameters - by inserting one into the other, you will determine the future thickness of the walls of your plate (the distance between the walls of the bowls). Without removing one bowl from the other, along the perimeter between the plates we pour parsley leaves, basil, peppercorns, a mixture of peppers in a beautiful disorder and fill it with water.

The plate will take its final shape in the freezer. Before serving, dip the bowl in hot water for a few seconds and you will easily remove your plate. Now pour the cooled soup into it, and if it is not refreshing enough, add crushed ice.

Unusual variations of gazpacho

Having become a favorite in all corners of the world, Spanish tomato soup has gone through many changes, because each chef adapts the recipe to the tastes of his people and adds traditional ingredients to it. As a result, sometimes the result is something that doesn’t look like gazpacho at all, but no, that’s what it’s based on! So, a radically and not too changed soup recipe in world variations:

Italians could not ignore this vegetable recipe and not add their own cheese note. An interesting way to make a spicy soup tender, combining several flavors at the same time;
another option, loved by Italians, a classic recipe, with the addition of celery, onions and lemon juice;
for those who like spicy foods, you can add more garlic, and in order not to use a blender, just chop all the ingredients as finely as possible and dilute a little with tomato juice - a new taste of your favorite dish is guaranteed;
adherents of Russian cuisine add boiled or raw beets, then gazpacho is a bit like a cold version of beetroot;
some managed to move away from the standard red color and create a new range of colors for the soup: green is obtained from green vegetables (cucumber, pepper, fresh herbs) and tomatoes of the same color; The first dish will get its yellow color from sunny yellow tomatoes, the same pepper and cream;
gourmets can experiment with different herbs, spices, some even add nuts (such as almonds), grapes, olives and dry white wine.

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Classic gazpacho recipe: restaurant version at home

Gazpacho is a Spanish tomato soup that is cold, light and refreshing. It is prepared from pureed fresh vegetables, with the addition of garlic and olive oil, which are served raw, that is, they do not undergo any heat treatment. Gazpacho quenches both hunger and thirst. An excellent soup for a hot summer day when you want something light and nutritious, but don’t want to go near the stove.

Classic gazpacho is usually prepared from tomatoes, cucumbers (by the way, they are not always used in gazpacho, but cucumbers give the soup a certain freshness), sweet peppers, onions and garlic, and olive oil. For sourness, add lemon juice, sherry or red wine vinegar. The composition often includes stale bread, which is ground into crumbs, soaked and combined with other ingredients, so the soup becomes more satisfying. In the restaurant version, bread products (croutons or croutons) are usually served separately, as an accompaniment to tomato soup.

After looking at the recipe for making classic gazpacho, you will immediately understand that it will take you a minimum of time - only 10 minutes. But after all the ingredients are crushed in a blender, you must give the soup time to infuse. Only then will you experience the taste of real gazpacho. No wonder the Spanish proverb says: “Revenge, like gazpacho, is prepared in advance and served cold!”

Advice! Choose tomatoes responsibly - this is the main component of Spanish soup. Tomatoes should be ripe, aromatic, juicy.

Ingredients

For gazpacho

tomatoes – 400 g
fresh cucumber – 60 g
sweet pepper – 50 g
red onion or onion – 20 g
garlic – 1 tooth.
boiled water – 50 ml
Tabasco - to taste
olive oil – 1-2 tsp.
lemon juice – 1 tbsp. l. or to taste
salt, black pepper - to taste

For crackers

white bread – 3 slices
olive oil – 1 tbsp. l.
garlic – 1 tooth.
salt – 1 chip.

Preparation

Blanch the tomatoes - make cross-shaped cuts on the skin, and then pour boiling water from the kettle and leave for 2-3 minutes. Rinse with cold water and remove the skin. Cut the tomatoes into large slices and place in a blender.
The easiest way to peel a cucumber is to use a vegetable peeler. Cut the fruit into large pieces and also place in the blender bowl. And in its purified form it will turn out especially tender and without the slightest hint of bitterness.
Remove seeds and membranes from the pepper and cut into pieces randomly. Peel a clove of garlic and a small onion (or 1/4 of a medium size, you don’t need too much onion) and chop coarsely. Place in a bowl with the rest of the vegetables. As you can see, preparing vegetables is quick; you don’t need to chop them finely, like you would for a salad. All you need to do is chop them coarsely, and the blender will do the rest of the work.
Add salt, black pepper and olive oil, and add a dash of hot sauce.
Grind everything until smooth using a blender. You should get vegetable puree. If the mixture is too thick, you can dilute it with boiled cold water or tomato juice. Now is the time to adjust the taste - add more salt or acid, hot sauce, and so on. After this, cover the finished soup with a lid and put it in the refrigerator for 4-10 hours.
All that remains is to prepare the croutons for serving. Cut off the crust from white bread. Cut the crumb into bars or cubes, fry until golden brown in a frying pan with olive oil. When browned, squeeze the garlic clove through a press and add a little salt.
Serve gazpacho, garnished with small diced bell peppers, tomatoes, and cucumber.

Enjoy the coolness!

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.

Delicious cold tomato soup

The peculiarity of this soup is that the sweet peppers are pre-baked in the oven. This results in an original and richer taste. Although many may argue with this. To all the objections, I can say one thing - cooking allows improvisation, it is thanks to it that so many recipes were born.

Ingredients:

red ripe tomatoes – 8-10 pcs.
sweet red pepper – 2 pcs.
cucumbers - 3 pcs.
onions – 1-2 pcs.
garlic - 2 cloves
whole grain bread - 2 slices
balsamic vinegar - 3 tbsp. l.
olive oil (can be replaced with sunflower oil) – 80 ml
salt, pepper - to taste
parsley or dill

We start cooking by roasting the peppers. Place them in an oven preheated to 180 degrees for 15 minutes. The peppers should darken slightly and become soft.

In this recipe we use whole grain bread or wholemeal bread, although this is not at all important. Cut the bread into pieces and dry it a little in the oven. Grind several cloves of garlic and bread in a blender. There should be crumbs.

Finely chop the red onion and pour in balsamic vinegar, leave the onion to marinate.

Let's start preparing the vegetables. Remove the skin from the cucumbers with a knife. But in order to remove it from the tomatoes, we scald them with boiling water. After this, the skin comes off very easily.

The peppers are already baked, let them cool a little and remove the core with the seeds.

We chop the vegetables a little with a knife, and then chop them with a blender. Add salt and pepper to taste.

In this mass we put chopped parsley or dill, or both, and grind it again with a blender.

Our onion is pickled, add it to the soup and chop it.

Pour the bread mass along with the garlic into the base for Gazpacho, mix everything again with a blender.

This is such a tasty and aromatic soup. The original recipe suggests placing this mixture in the refrigerator for 8 hours. I admit, I didn't wait that long. Added a little cold water when serving and garnished with a sprig of herbs.

To make the dish truly refreshing, I added a few ice cubes directly to the plate.

All that remains is to wish you bon appetit!

Raw food recipe for first course with tomatoes

All proposed Gazpacho recipes are lean, because we prepare them exclusively from fresh vegetables. Raw foodists can safely take note of this recipe; the dish is prepared without heat treatment.

Ingredients:

red ripe tomatoes – 0.5 kg
sweet red pepper – 1 pc.
cucumbers - 1-2 pcs.
basil - a hefty bunch
spicy adjika - to taste
juice of 1 lemon
sunflower seeds - 100 gr.
thyme - a pinch
green onions - a couple of feathers
fresh herbs
salt, pepper - to taste

The ingredients are similar, only instead of olive oil we will use sunflower seeds, and adjika instead of garlic.

When serving, the soup is supposed to be garnished with chopped vegetables. Therefore, before cooking, cut some sweet peppers, tomatoes and cucumber into small cubes. I don’t indicate the quantity, take it arbitrarily, but a little.

Also pre-soak the sunflower seeds with water.

Grind the remaining vegetables in a blender. Add basil, onion and parsley or dill.

From my own experience, I do not recommend using purple basil - the soup takes on an unattractive brown color. It’s better to decorate the dish with this basil when serving.

Adjika will add piquancy to this dish, add 1 tablespoon. And add a pinch of thyme for flavor.

We drain the water in which the sunflower seeds were soaked and also place them in a blender. Please note that they give a different color to this soup, yellowish. But taste is important to us.

Squeeze the juice of 1 lemon, add salt and pepper. Ready!

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In a word, as we have already noticed, the usual food of working people, over time, becomes a culinary masterpiece, which today can be seen on the menu of the best restaurants in the world.

Originally there was a different gazpacho soup, the recipe of which has undergone significant changes over time. Nowadays it is difficult to find gazpacho without tomatoes; these berries are considered the basis of cold soup. But until the 19th century, it was prepared from stale bread, olive oil, garlic and a mixture of balsamic vinegar and water.

Modern cold gazpacho soup includes tomatoes, cucumbers, garlic, olive oil and vinegar or lemon juice. Often among the ingredients there are sweet peppers, onions, herbs, and Tabasco hot sauce. Less commonly - beets, celery, avocado, carrots. Recently, fruit soups made from melon, watermelon, raspberries, strawberries, gooseberries, etc. have become popular.

White gazpacho with apples and peanuts

Initially, gazpacho was in light colors, only over time it included bright tomatoes. And even children will appreciate this dish from the land of bullfighters. It is so delicate that its color whispers to you to periodically include the dish in the kids’ menu.

The dish will provide healthy protein, because it contains eggs. The soup is also rich in apple vitamin C and pleasant sourness. In addition, the dish was distinguished by the presence of crunchy peanuts, so beloved by many. Not a dish, but a find!

Components:

1 chicken egg;
2 any medium apples;
1 slice of bread;
2 lemons;
2 tbsp. l. olive oil;
2 cloves of garlic;
750 ml filtered water;
1 tbsp. l. peeled peanuts.

Preparation:

1. Let's start this culinary story with an egg. Take a saucepan and fill it with water. Place the egg in a bowl and place over medium heat. Cover the saucepan with a lid and cook for about 15 minutes. Then cool the component in cold water.

2. While the egg is boiling, cut off a piece of any bread and place it in the water. Next, squeeze out the bread and place it in a bowl.

3. Once the egg is boiled, peel it and divide it into several parts. Place the whole thing in a blender along with the peeled garlic cloves, and grind them into a single paste.

4. Wash the lemons in running water and divide them in half. Take a cup and squeeze all the citrus halves into it. Pass the juice through a sieve into another container. Soon you will need nectar for your food.

5. Add olive oil, raw bread, salt and lemon juice to the egg mixture, reserving some for the apples. Turn on the blender again, mixing the ingredients together. Place the treat in a saucepan. If it turns out too thick, dilute the soup to taste with non-hot boiled water. Place the dish in the refrigerator for 1.5 hours.

If you like it spicier, add ground black pepper to it.

6. Now apples. Peel well-washed fruits and cut them into pieces. Drizzle the remaining lemon juice over the fruit.

7. Place the finished peanuts on a cutting board and cut them into several pieces.

8. Divide the ripe soup into bowls and garnish each serving with chopped apples, peanuts and herbs. Serve it up!

Yes, you will remember this day for a long time! Its brightness lies in the original combination of components. They brought many delicious and unforgettable moments to Spanish and your cuisine! Quickly absorb them into your tummies, friends!

Homemade recipe for cold tomato soup with Tabasco

Well, no two gazpachos are exactly alike. They are all different in some way. For example, a homemade soup recipe. It can be interpreted by adding spicy Tabasco and zesty wine vinegar.

Juicy ingredients will also be deliciously dissolved in the dish:

1 kg of fleshy tomatoes;
1 large cucumber;
2 medium sweet peppers (red and green);
1/2 part red onion;
2 cloves of garlic;
1 piece of light bread crumb;
1.5 tbsp. l. wine vinegar;
1 tbsp. l. lemon juice;
1.5 tbsp. l. olive oils;
0.5 tsp granulated sugar;
a few drops of Tabasco sauce;
table salt by eye.

For crackers:

4 pieces of yesterday's light bread or loaf;
3 tbsp. l. olive oils;
salt for the eye.

Preparation:

1. How cute the tomatoes on the table wink at you. Quickly wash them and make X-cuts on the stem side.

2. Pour boiling water over the tomatoes and leave them for a couple of minutes. Then pour pre-cooled ice water into another container and place the tomatoes in them for literally 10 seconds and you can peel them.

3. Place the tomatoes on the board and, after removing their stalks, cut the vegetable into several parts.

4. Remove the insides of the washed red bell pepper and divide it into small cubes. Don't touch the green pepper yet.

5. So the cucumber dives under your knife. Peel it and chop it finely.

6. And garlic wants to take part in the delicious fun. Divide the peeled head into slices and cut them into pieces.

7. Line of white bread. Break the crumb into several pieces and place in a blender bowl.

8. Place all the vegetables on top of the bread and grind the ingredients until smooth.

Before putting the bread in the blender, you can soak it in water for about 5 minutes to plump it up. And only then send it to the technician.

9. Add salt, granulated sugar, wine vinegar, lemon juice and Tabasco sauce to the mixture and mix everything vigorously.

10. Take a pan and a sieve. Grind the resulting mixture through it.

It is not necessary to use a sieve for the dish, but this will make it more tender.

11. Add olive oil to the soup and mix it well. Place it in the refrigerator for 3-4 hours.

12. While the food is ripening, create croutons for it. Cut the bread crumb into small squares.

13. Place a frying pan over high heat and pour olive oil into it. Let the dish heat up and add the future croutons into it. Reduce the burner to medium heat and fry the bread until golden brown.

The bread can then be dried in the oven.

14. Let's remember about the green pepper. Finely chop it, removing the insides. Soon it will be suitable for a dish.

15. Also cut the peeled red onion into very small cubes.

16. Quickly take the ripened food out of the cold and pour it into plates. Season it with green peppers, onions, crispy croutons and drizzle with olive oil.

If you wish, you can supplement the dish with pieces of crushed ice.

Let the sounds of castanets sound from your speakers, pour some temperamental soup under them and invite guests! Everyone will find such an atmosphere uniquely tasty, intriguing and very fun. Catch the notes of the Spanish mood!

Hearty gazpacho with bread and croutons

To make the taste of Spanish gazpacho more satisfying and rich, it is served with croutons made from dried wheat loaf. It is better not to use fresh bread, as the croutons will not hold their shape.

Products:

ripe, juicy tomatoes – 1.4 kg;
cucumbers – 400 g;
red bell pepper – 600 g;
yesterday's wheat bread - 5-7 slices;
garlic cloves – 4 pcs;
red onion – 2 pcs;
olive oil – 4 tbsp. l;
Tabasco sauce – 3-4 tbsp. l;
lemon – ½ piece;
ground pepper, salt.

Attention! People make good money growing berries during a crisis. All information is here

Ripe tomatoes need to be poured with boiling water for 5 minutes, then doused with cold water and the skin removed. Cut the sweet pepper in half, remove the stems and seeds, and cut into cubes. Cucumbers should also be peeled, seeds removed and cut into large cubes; do the same with onions.

All prepared vegetables must be poured into a blender bowl, add garlic cloves passed through a press, and chop thoroughly. To give the soup a delicate creamy consistency, you can additionally rub it through a sieve.

Separately, you need to prepare a dressing for gazpacho from Tabasco sauce, olive oil, freshly squeezed lemon juice, salt and spices. Before serving, the soup should sit on the refrigerator shelf for at least 2-3 hours.

To prepare croutons, wheat bread should be cut into cubes, placed in a hot frying pan with butter, and fried until an appetizing golden color. Instead of frying, croutons can be dried in the oven - about 20-25 minutes, until golden brown. Fragrant gazpacho is served with croutons and chopped herbs.

Gazpacho with tomato juice and celery

Let's have a savory siesta by preparing a healthier gazpacho with celery root. The spicy delicacy will be covered with vitamin concentrate, excellent mood and coolness.

For adherents of a healthy diet, soup will become a regular on their summer menu. Turn on your curiosity and recreate the legendary dish according to all the rules.

Components:

2 medium fleshy tomatoes;
150 gr. celery root;
1 medium cucumber;
20 gr. fresh basil;
20 gr. fresh parsley;
250 ml. tomato juice;
100 gr. bell pepper;
1.5 tsp. balsamic vinegar;
4 tsp. olive oils;
1 tsp. granulated sugar;
salt and ground pepper by eye.

Preparation:

1. Cut the juicy tomatoes and pour boiling water over them, remove the skin. Finely chop the tomatoes and place in a blender.

2. Let's start with the celery root. Rinse it thoroughly and remove the top layer. Cut the root vegetable into small pieces and combine with the tomato.

3. Place the peeled, washed and chopped bell pepper into the equipment bowl. Then turn it on and grind the components to form a single mass.

4. Transfer the puree to a saucepan and add tomato juice, vinegar and olive oil. Mix everything vigorously.

If the soup is too thick, dilute it with more tomato juice or boiled water.

5. Now salt and pepper the dish. Add sugar to it too. Mix the dish again and put it in the refrigerator for about 1.5 - 2 hours. Then take the dish out of the refrigerator, decorate with herbs and enjoy it. Perfecto!

How juicy and aromatic this tomato-celery soup is. Let it please you with its taste, benefits and colorfulness. It will burst with heavenly coolness into the high degrees of a summer day. Buen apetito!

Gazpacho with almonds and grapes

The recipe for dietary gazpacho, in addition to almonds, includes white grapes and milk, seemingly completely incompatible tastes. But the soup turns out very tender and flavorful. To prepare you will need:

1 tbsp. milk - 0.5 tbsp. almond grains;
2 tbsp. light grapes;
0.5 lemon, 1 tbsp. olive oil;
salt, pepper, a few green onions.

Preparation step by step:

Grind the almonds in a blender until crumbly. Remove the seeds from the grapes and also chop with a blender.
Squeeze juice from lemon. Place chopped almonds and grapes in a large bowl, add all other ingredients and beat with a mixer until smooth.
Cool the finished soup in the refrigerator, garnish with herbs and grape slices and serve.

Strawberry gazpacho

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.