Spanish gazpacho soup, the recipe for which is original, prepares simply. The only difficulty that can be encountered is the lack of certain products at a certain time of the year or their high cost because of the non-season.
Soup gazpacho
Soup gazpacho, whose recipe is elementary, will be able to cook even a beginner culinary. The main thing to remember the main points that accompany classical technology:
- Tomatoes for soup are peeled.
- All components are ground in a blender and, if desired, grinded additionally through a sieve.
- When you add seafood and meat to the dish, half of it is chopped together with the vegetable ingredients, and a part of the slices are thrown into the plate when served.
- Spanish soup (except for its non-traditional hot variation) is cooled before serving.
Cold gazpacho soup
For those who want to prepare a cold tomato soup gazpacho, the best recipe for food will find further. Crispy croutons for serving a dish can be made by browning sliced medium-sized white bread on an oiled heated frying pan. The composition is often supplemented with petioled celery, which is ground with the rest of the products. 6 servings of soup can be done in half an hour.
Ingredients:
- tomatoes - 1 kg;
- cucumber - 1 piece;
- Bulgarian peppers - 2 pcs .;
- salad onion - 100 g;
- garlic teeth - 2 pieces;
- bread - 1 slice;
- wine vinegar - 1.5 tbsp. spoons;
- sauce tabasco - 5 drops;
- lemon juice - 20 ml;
- olive oil - 40 ml;
- sugar, salt, croutons.
Preparation
- Tomatoes are cleaned from skins, peppers from pedicels and seeds.
- Grind the ingredients in the container of the blender, adding bread and other vegetables.
- Throw the base of the food with condiments and send for cooling in the refrigerator.
- Served with spicy gazpacho with croutons.
Gazpacho with shrimps
Pleasant gustatory notes acquire tomato soup gazpacho if you decorate it with shrimps. The refreshing food becomes more nutritious and saturated due to this. You can also use mussels or other seafood, which you need to cook until ready or fry. In order to feed the four eaters it will take 30 minutes.
Ingredients:
- tomatoes - 600 g;
- cucumber - 1 piece;
- Bulgarian peppers - 1 piece;
- garlic tooth - 1 piece;
- shrimps peeled - 300 g;
- parsley - ½ beam;
- paprika - 1 tbsp. a spoon;
- lemon juice and tomato paste - 1 tbsp. spoon;
- olive oil - 40 ml;
- sugar, salt, pepper.
Preparation
- The recipe for gazpacho with shrimps is no less simple than the previous one. Prepared, peeled vegetables and half boiled shrimp are interrupted in a blender.
- The resulting mass season, podsalivayut, cool.
- Give the food, adding parsley and the remaining shrimp.
Gazpacho from chicken
Gazpacho - a recipe at home includes chicken and differs from the classical and in a manner of performance, both in the way it is served, and partly in composition. Often such a soup is served hot, although its cold interpretation is also allowed. Low caloric value of the dish along with high nutritional properties makes it indispensable for the diet menu. 4 portions can be issued in one hour.
Ingredients:
- tomatoes - 300 g;
- chicken fillet - 400 g;
- garlic teeth - 3-4 pcs .;
- olive oil - 80 ml;
- seasonings.
Preparation
- The flesh of the bird is cooked until ready, cut finely.
- On oil fry the garlic mass, lay the peeled, grinded tomatoes, let in a little.
- Pour in the chicken broth. Its quantity is determined on the basis of the desired density of food.
- Soup soup spice, podsalivayut.
- When serving, chicken is added to the soup.
Gazpacho in Andalusian style
Andalusian gazpacho, the recipe of which you will learn later, has a huge number of varieties, differing, as a rule, in a set of components. Having familiarized yourself with the basic recipe and adjusting it to your taste, you can create your own individual variant of a refreshing dish. To make a treat for 4 persons it will take 30 minutes and another hour for cooling.
Ingredients:
- tomatoes - 1 kg;
- cucumber - 1 piece;
- Bulgarian peppers - 1 piece;
- young garlic - 1 head;
- wine vinegar - 50 ml;
- olive oil - 60 ml;
- seasoning, croutons, dill.
Preparation
- The preparation of gazpacho in Andalusia begins traditionally with cleaning and grinding until mashed vegetables.
- Fold the obtained base with spices and if necessary dilute to the desired density with cold water.
- Served soup with greens, croutons and if desired, supplemented with vegetable cubes.
Gazpacho from cucumbers
If you do not like tomatoes or just did not have them, but there is an irresistible desire to try something light and refreshing for lunch, then it's time to study the recommendations on how to cook gazpacho from fresh cucumbers. Pleases as a pleasant taste of the food, and its unusual bright appearance. The registration of 4 servings will take 30 minutes and another hour for cooling.
Ingredients:
- cucumbers - 600 g;
- peppers Bulgarian green and red - 2 and 0.25 pcs .;
- salad white onion - 150 g;
- sherry vinegar - 50 ml;
- olive oil - 150 ml;
- vegetable broth - 200-300 ml;
- dill - 1 bunch;
- sugar, pepper.
Preparation
- Implement the recipe for gazpacho from cucumbers is elementary. The fourth part of cucumbers, quarter of green and red pepper shred with small cubes.
- The rest of the ingredients are punched in a blender, seasoned.
- The resulting mass is cooled and fed, supplemented with shredded cubes and oil.
Soup gazpacho hot
Tomato soup gazpacho, the recipe of which is described below, can not be called classical. Unlike many variations of the latter, this dish is served hot and will be especially appropriate for dinner in cold weather. You can make lenten soup by decorating it on vegetable broth without meat. To feed hot six people want to spend 1.5 hours (in the lean version - 30 minutes).
Ingredients:
- tomatoes - 800 g;
- Meat broth (vegetable) - 2 liters;
- Bulgarian peppers - 1 piece;
- bulbs - 150 g;
- garlic teeth - 2 pieces;
- tomato paste - 100 g;
- vegetable fat - 30 ml;
- olives (olives) - 100 g;
- basil, sugar, salt, pepper.
Preparation
- Cook the broth, take the meat, cut into portions.
- Pass on the fat onion and pepper sliced, introduce tomatoes, pripuskayut until soft.
- Add the garlic and paste, stir, spread in a pan with meat, pour the broth to the desired density, warm up.
- While the gazpacho is hot, serve it, supplemented with olives and basil.
Gazpacho from green tomatoes
Gazpacho, the recipe of which you will find out later, will be a surprise to many. First of all, its color spectrum will surprise you - it has a pleasant green palette, as well as unusual original taste characteristics of the dish. All this is due to the use of green tomato fruit, which will transform the Spanish delicacy beyond recognition. In 20 minutes you will get 6 servings.
Ingredients:
- green tomatoes - 800 g;
- cucumber, sweet pepper bulb - 1 pc .;
- garlic teeth - 2 pieces;
- bread - 1 slice;
- wine white dry - 100 ml;
- bread crumb - 80 g;
- vinegar - 20 ml;
- olive oil - 50 ml;
- salt, cumin, ice water, croutons.
Preparation
- All components are combined in a blender, ground to a puree, diluted with water.
- Serve green tomato gazpacho with croutons.