Light vegetable soup is prepared from tomato juice and bread crumb, which adds a satiety and texture, the density of the finished dish. Among other things, these soups do not contain cholesterol, and therefore are very useful. In this material, the best recipes of this gazpacho - tasty Spanish soup - are collected.
Cold soup from tomatoes gazpacho - a classic recipe
Ingredients:
- tomato juice - 875 ml;
- bulb - 1 piece;
- wine vinegar - 65 ml;
- olive oil - 75 ml;
- tomato with dense flesh - 2 pcs .;
- sweet pepper - 1 piece;
- cucumber is not big - 1 piece;
- bread crumb - 3 slices;
- garlic - 1 clove;
- ice;
- celery - 50 g.
Preparation
First mix the tomato, chopped onion, a little salt, sherry vinegar, pepper a bit and pour in the olive oil and toss the bread pieces. If desired, add a clove of garlic. Properly pour the entire mixture with a blender, add ice cubes and leave for an hour in the refrigerator.
Tomatoes and peeled sweet pepper rinse, dry and cut into small cubes. Peel the cucumber and grate it. Chop the celery. Now put the cut vegetables in a suitable soup dish and pour a thick tomato gazpacho. Serve immediately.
How to cook Spanish gazpacho soup at home - recipe
Ingredients:
- cloves of garlic - 2 pcs .;
- bread crumb - 2 slices;
- salt;
- wine vinegar - 45 g;
- sugar;
- cumin - 5 g;
- ripe tomatoes - 975 g;
- olive oil - 75 ml.
Preparation
Bread pieces are better not to take first freshness, so they are soaked in quickly and help create a pleasant soup texture. Pour the slices with water and leave for a minute, then squeeze them.
Garlic pound into a paste and mix with bread, vinegar, sugar, grated cumin and half of cooked peeled tomatoes and punch all carefully with a blender. When the mixture is as homogeneous as possible, add the remaining tomatoes and pour in again, making the texture smooth. Serve the soup chilled, seasoning with a little more vinegar and salt before serving. Optionally, you can throw a little ice before serving.
Soup gazpacho - a classic recipe
Ingredients:
- ripe fleshy tomatoes - 975 g;
- cucumber - 2 pieces;
- sweet pepper - 2 pcs .;
- onion - 1 piece;
- garlic cloves - 1 piece;
- bread without crust - 2 slices;
- olive oil - 45 ml;
- wine vinegar - 45 ml.
Preparation
Optionally and large cut tomatoes, if desired, they can peel the skin in a convenient way for you. Peel the cucumber and sweet pepper and divide into large pieces. Chop the onions and chili cloves of garlic. Break bread into small slices. Put all ingredients in the bowl of the blender, pour in olive oil and vinegar. Punch gazpacho to the maximum uniformity, season with sea salt. The resulting mass is transferred into a sieve and squeezed vegetable juices in a saucepan with a spoon. The resulting puree, smooth liquid and there is a Spanish soup!
Before serving, hold the soup in the fridge for a while, and then serve, adding chunks of pepper, cucumber and dried bread slices.
Soup gazpacho - the best recipe
Ingredients:
- olive oil - 45 ml;
- bulb - 1 piece;
- cloves of garlic - 2 pcs .;
- a pod of chili - 1 pc .;
- tomato juice - 975 ml;
- tomato sauce - 65 g;
- bread crumb - 2 slices;
- leaves of coriander - 75 g;
- red onions - 1 pc .;
- cucumber - 1 piece;
- crackers .
Preparation
Preheat the frying pan and pour oil into it. Fry the crushed onion until golden brown. At the end of the frying, add the chopped chili pod and the garlic cloves. Send the fry in a saucepan, pour tomato juice and add the sauce. Salt, pepper, toss the bread slices and thoroughly blend all the blender. Transfer the soup to cold until it cools completely.
Before serving, cut the finely chopped cucumber, chop the greens and red onion salad. Pour into a serving plate of cold gazpacho, add prepared fresh vegetables and throw guest crackers.