We suggest you get acquainted with Spanish cuisine by preparing a fresh and simultaneously spicy gazpacho soup. You will certainly like its unusual, but very attractive taste.
Cold soup puree from tomatoes gazpacho - recipe
Ingredients:
- fresh tomatoes - 490 g;
- fresh cucumbers - 280 g;
- Bulgarian sweet pepper - 180 g;
- olive oil - 20 ml;
- garlic tooth - 1 piece;
- carbonated mineral water - 240 ml;
- lemon - 1/2 pcs .;
- dill (greens) - a small bunch;
- freshly ground black peppercorns - 3-5 pcs .;
- salt is large - to taste.
Preparation
Initially, to prepare a cold soup gazpacho we prepare the Bulgarian pepper. We place it for fifteen minutes in an oven heated to maximum temperatures, after which we immediately shift it into the bag for several minutes. The steamed vegetable will make it easy to peel it off. We also extract the seed box along with the seeds and the pedicel, and place the pepper pulp in the blender's container.
We also properly process tomatoes, cutting them from the top crosswise and immersing them in boiling water for a couple of minutes, and then for the same amount in ice water. After such a shock therapy to remove the skin from a tomato will be incredibly simple. We cut after this the peeled fruits in half, extract the seeds if desired, and send the rest of the pulp to the pepper in the blender's container. There, also, we lay the peeled and sliced cucumbers, garlic teeth without husk, dill, pour mineral sparkling water, olive oil and squeeze juice from the lemon. We now turn the ingredients in puree, having processed the blender at high speed, then season with salt and freshly ground pepper, rastering the peas in a mortar.
Before serving, the soup should be poured on plates, decorated with greens and complemented with croutons.
How to cook hot soup from tomatoes gazpacho - recipe
Ingredients:
- fresh tomatoes - 970 g;
- onion - 85 g;
- garlic teeth - 2 pcs .;
- Bulgarian sweet pepper - 340 g;
- olive oil - 55 ml;
- basil (fresh herbs) - a large bunch;
- stone large iodized salt and ground black pepper - to taste.
Preparation
To make hot gazpacho according to this recipe, my tomatoes and get rid of skins, using the tips from the previous recipe. After this, cut the fruits into slices and put them in a baking dish. On top, lay out the strips of pre-peeled Bulgarian pepper. Then turn onions. We clean it, shred rings and put it on tomatoes with pepper. We finish the composition with garlic plates, salt components and pepper, sprinkle with olive oil. We have a container with vegetables in the oven heated to 160 degrees for forty minutes. After a while, we supplement the soup base with the chopped basil and let it sink for another ten minutes.
Now it remains only to turn the vegetables into puree, bring the dish to taste with salt and pepper and serve with toast or croutons. If desired, some of the vegetables can be left in pieces, not grinding, and mix them with the rest of the mass.
How to make soup from tomatoes gazpacho?
Ingredients:
- fresh tomatoes - 980 g;
- fresh cucumbers - 380 g;
- green pepper pods - 2 pcs .;
- pods of bell pepper - 1-2 pcs.
- garlic teeth - 4 pcs .;
- wine vinegar - 15 ml;
- olive oil - 55 ml;
- dried thyme - pinch;
- Tabasco (sauce) - 4 drops;
- pepper ground and sea salt - to taste.
Preparation
Peeled tomatoes from the skin, and from the seeds and stems, put the Bulgarian and peppers into the blender's container. We also send the peeled and sliced cucumbers, garlic teeth without husk, pour olive oil and wine vinegar and break through the vegetable mass until it is mashed. We rub the mass additionally through the strainer, getting rid of the fragments of seeds and skins, after which add Tabasco, thyme as needed salt and pepper, mix, cool and serve, pouring soup on plates and complementing with crackers.