Fresh and original replacement of okroshka and beetroot soup - tomato soup gazpacho. The structure of gazpacho includes not only the basis of a tomato, but virtually any vegetables that you can find at hand.
Cold soup-puree gazpacho from tomatoes - recipe
We suggest starting with the classics, which includes not only tomatoes, but also fresh cucumber, sweet pepper and onions. Add flavor to this mix of vegetables can be with a drop of wine vinegar and basil.
Ingredients:
- tomatoes - 1,1 kg;
- garlic - 1 tooth;
- cucumber - 115 g;
- sweet pepper - 140 g;
- red onion - 75 g;
- olive oil - 45 ml;
- red wine vinegar - 45 ml;
- handful of basil leaves.
Preparation
If desired, you can pre-peel the skin from tomatoes, but this is not an obligatory step in cooking. Clean the cucumber and cut it arbitrarily and fairly large, as well as other vegetables. This step is designed to help your blender to cope with the pieces faster. Place the ingredients in the bowl together with the cloves of garlic, a handful of green basil leaves, vinegar and butter. After achieving the desired consistency, cold soup from tomatoes and cucumbers can be served, accompanied by a handful of ice or pre-cooled for 2-3 hours.
Recipe for cold soup-puree from tomatoes and cucumbers
Another version of traditional gazpacho involves the presence of bread in a dish. Such an unusual additive will help make the dish noticeably more satiety and thick. To achieve an authentic texture of the dish, it is advisable to add ciabatta.
Ingredients:
- tomatoes - 780 g;
- cucumber - 135 g;
- garlic - 2 teeth;
- sweet pepper - 145 g;
- slices of ciabatta - 3 pieces;
- shallots - 2 pieces;
- handful of basil;
- lemon juice - 25 ml;
- Balsamic vinegar - 15 ml;
- olive oil - 45 ml;
- mint, yogurt - for serving.
Preparation
Cucumber peel. Take the seed box of sweet pepper. Cut all the vegetables into pieces that your blender or meat grinder can easily handle. Put the ingredients in the bowl, whip them together with slices of bread, butter, lemon juice, balsamic and basil to the maximum uniformity. When the soup is ready, season it to taste.
Ready gazpacho it is desirable to pre-cool or put in it a few ice cubes, after which you can serve by decorating with mint and yoghurt.