Gaspacho - Spanish soup, which, in its classic performance, is served cold. This gazpacho is sweet, very fresh and fragrant. Before serving, do not forget to accompany the dish with a portion of bread toasts with garlic and pesto.
How to cook a classic tomato soup with gazpacho?
Modern Italian and Spanish cuisine developed from the menu of the poor, so do not be surprised at the presence of bread crumb in the soup, it adds not only the satiety, but also the texture, density, ready-made food.
Ingredients:
- garlic - 2 cloves;
- bread - 2 slices;
- salt - 2 teaspoons;
- wine vinegar - 2 tbsp. spoons;
- sugar - 1 teaspoon;
- ground cumin - 1/2 tsp;
- tomatoes - 1.2 kg;
- olive oil - 1/2 tbsp.
Preparation
From the bread cut the crust, and the crumb is poured with water for 1 minute, after which we squeeze.
Garlic paste in a paste and mix with bread crumb, vinegar, sugar, cumin and half of peeled tomatoes in a blender. As soon as the mixture becomes homogeneous, add the remaining tomatoes to it and again whisk, achieving maximum uniformity. For greater uniformity, the soup can be wiped through a sieve. Serve chilled, adding a little more vinegar and salt before serving.
Gazpacho soup with tomato juice
The express version of gazpacho uses a tomato juice and sauce, the recipes of which we had to discuss earlier. Authentic such a recipe is no longer called, but in taste it is not inferior to the original.
Ingredients:
- olive oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- garlic - 2 cloves;
- chili pepper - 1 pc .;
- tomato juice - 5 items;
- tomato sauce - 2 1/2 items;
- leaves of coriander - 1/2 st .;
- red onions - 1 pc .;
- cucumber - 1 piece;
- sour cream - 1/4;
- croutons.
Preparation
Heat the frying pan over low heat and pour oil into it. Fry the chopped onion until golden. In the last 40-60 seconds of cooking we add chopped chili and garlic to the pan. Transfer the roast in a saucepan, pour juice and tomato sauce. Salt and pepper add to taste. Leave the pan in the refrigerator until the soup is cooled down.
We serve gazpacho with sour cream, croutons, chopped herbs, and also the finest slices of fresh cucumber and red onion.
Recipe for cold tomato gazpacho soup
Add gazpacho additionally taste the help of seafood, which is not less traditional for the Spaniards than tomatoes. If possible, use crab meat for the recipe, but if you have shrimp or crayfish at hand, the dish will also turn out very tasty.
Ingredients:
- olive oil - 2 tsp;
- red onions - 1 pc .;
- garlic - 2 cloves;
- hot pepper - 1 piece;
- tomatoes - 800 g;
- Dried oregano - 1/2 tsp;
- cumin - 1/2 tsp;
- paprika - 1 teaspoon;
- sugar - 1 teaspoon;
- vegetable broth - 500 ml;
- red wine vinegar - 1 teaspoon;
- crab meat - 200 g;
- salt, pepper - to taste;
- coriander greens, grated cheese for serving.
Preparation
In the saucepan we warm up the vegetable oil and fry on it onions with garlic and hot pepper for 1-2 minutes, until soft. We add to the frying pan tomatoes (previously peeled), herbs and spices, as well as sugar, broth and vinegar. We bring the contents of the saucepan to a boil and reduce the fire to an average. Simmer all together for 10 minutes, season with salt and pepper, and then chill until warm and whisk with a blender. Since tomato gazpacho soup is never served hot, put it in the refrigerator until it cools down completely.
We serve soup with toasted bread or tortillas, adding crab meat, shredded greens and some hard cheese.