Diversify a modest arsenal of cold soups in the face of okroshki and beetroot gazpacho. This amazing tomato soup perfectly fights not only with hunger, but also with heat, saturating and cooling with vegetable freshness at the same time. About the variations of Spanish cold soup from tomatoes in detail later.
Soup of gazpacho tomatoes
For us, only one ingredient of this soup-puree-white bread, which is called upon after soaking to provide soup satiety and a creamy consistence, can seem unaccustomed to us.
Ingredients:
- white bread (not fresh) - 65 g;
- tomatoes ripe - 1,1 kg;
- sweet pepper - 95 g;
- cucumber - 85 g;
- onion - 35 g;
- garlic - 2 teeth;
- olive oil - 55 ml;
- wine vinegar - 25 ml.
Preparation
Peel the cucumber and divide it into large pieces. Also cut tomatoes together with sweet peppers. Put the prepared vegetables in a blender, add onions, pour vinegar and olive oil. Last add bread pieces and turn on the device. As soon as the content becomes more or less homogeneous, it is passed through a sieve so that the tomato cream soup can fully justify its name with a smooth and homogeneous consistency.
Tomato puree soup
Exclude from the composition of gazpacho bread - and you will get a much lighter version of the dish with only vegetables in the base. The abundance of the latter provided gazpacho the name of soup-salad.
Ingredients:
- tomatoes - 980 g;
- fresh cucumber - 95 g;
- garlic teeth - 3 pieces;
- sweet onion - 45 g;
- sweet pepper - 85 g;
- olive oil , vinegar - for filing.
Preparation
Soup from tomatoes is prepared elementary, if you have a blender at your disposal. Divide the vegetables into cubes of equal size to make it easier for the device to work, and then whisk together until a puree is formed. Season soup with vinegar and oil before serving. Season to taste.
The recipe for soup with tomatoes
The combination of ingredients within this soup will definitely provide first of all rejection, but give the new tastes a chance and you will be sure that unusual flavors can strike an amazing taste.
Ingredients:
- tomatoes - 540 g;
- watermelon - 470 g;
- cucumber - 65 g;
- red onion - 45 g;
- a pinch of smoked paprika;
- Feta cheese - 75 g.
Preparation
Peel the watermelon from the seeds and whisk together with tomatoes, cucumber and onions. When the soup becomes homogeneous, add it with paprika, season with salt to taste and serve, crumbling feta cheese over.