Gazpacho - a classic homemade recipe

Gazpacho soup is a hallmark of Spanish cuisine. This dish is prepared from fresh vegetables and fruits and is served cold. The soup is especially useful in the summer heat.

How to make gazpacho at home according to the classic recipe?

The classic gazpacho recipe came to us from Spain, it is distinguished by its originality and unusual combination of products. It is served very cold.

Cooking time: 120 minutes

Cooking time: 30 minutes.

Servings: 6.

• 
  Peel the onion, chop finely and cover with vinegar, leave for 15 minutes. Then drain the vinegar.
• 
  Wash the bell pepper, put on a baking sheet, greased with vegetable oil, bake it in the oven at 200 degrees for 15 minutes. Then cool the pepper, remove the top skin, and chop the pulp.
• 
  Wash greens, dry and chop finely. Pass the garlic through a press. In a bowl, combine herbs, garlic, and salt.
• 
  Pour olive oil into a bowl, stir and let sit for 10 minutes.
• 
  Wash cucumbers and cut into small cubes. Make a cross-to-cross cut on the tomatoes, pour boiling water over them for 3-5 minutes, then peel them off and cut. Place all chopped ingredients in a blender bowl.
• 
  Refrigerate the gazpacho for an hour.
• 
  Then pour the soup into bowls, add cucumber wedges, fresh herbs and croutons.

Bon Appetit!

How to make your own Italian gazpacho like in a restaurant?

The recipe for the classic Italian tomato soup gazpacho. Initially, the Italians perceived this dish as a cold drink and is served there in a glass. Today this first dish can be tasted in any restaurant on the planet.

Cooking time: 3 hours.

Cooking time: 40 minutes

Servings: 6.

Ingredients:

• Tomatoes - 15 pcs.
• Cucumbers - 4 pcs.
• Bulgarian pepper - 3 pcs.
• White stale bread –100-150 gr.
• Onions - 1 pc.
• Olive oil - 125 ml.
• Wine red vinegar - 4 tablespoons
• Salt - 1 tablespoon
• Parsley - 1 bunch.
• Tomato water or juice - to taste.
• Garlic - 1-2 teeth.

Cooking process:

1. Pour salt into a mortar, put chopped garlic and stale bread. Grind the ingredients with a pestle.
2. Continue stirring, add olive oil, stir and leave for 1.5 hours.
3. Peel the onion, chop finely and cover with vinegar.
4. Scald the tomatoes, peel, cut. Peel and dice the cucumbers as well.
5. Grease the peppers with vegetable oil and bake in the oven at 200 degrees for 10 minutes. Then remove the skin, chop the pulp.
6. Place the chopped vegetables and parsley in a blender and chop. Then add the onion and the contents of the mortar, beat the mixture again in a blender.
7. Transfer the gazpacho to a saucepan, dilute it with water or tomato juice, place in the refrigerator for several hours.
8. Serve the gazpacho cold.

Bon Appetit!

Refreshing summer gazpacho soup with tomato juice

Such a soup will be very relevant in the heat and will compete with the traditional fridge. The vitamin composition of the soup is not only refreshing, but also energizing.The gazpacho recipe is not at all complicated.

Cooking time: 80 minutes

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Tomato juice - 1 tbsp.
• Bulgarian pepper - 50 gr.
• Cucumbers - 100 gr.
• Seed mixture - 1 tsp
• Garlic - 1 tooth.
• Greens to taste.
• Olive oil - 1 tsp

Cooking process:

1. Tomato juice can be used natural or purchased.
2. Finely chop the bell peppers and cucumbers.
3. Any seeds are suitable for gazpacho: sunflower, pumpkin, sesame or others.
4. Finely chop the herbs and garlic with a knife.
5. Put chopped vegetables, seeds, herbs and garlic into a bowl, add a little oil and salt, pour in tomato juice.
6. Place the gazpacho in the refrigerator for 1 hour, then serve.

Bon Appetit!

Simple and delicious cooking gazpacho with shrimps

Gazpacho is famous far beyond the borders of his homeland and has long been included in the menus of many restaurants around the world. It gives a feeling of fullness and quenches thirst on a summer day. It is not difficult to prepare it at home.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 2.

Ingredients:

• Tomato juice - 350 ml.
• Olive oil - 30 ml.
• Avocado - 1 pc.
• Green pepper - 0.5 pcs.
• Ground black pepper - to taste.
• Cucumber - 1 pc.
• Garlic - 1 tooth
• Almonds - 5 pcs.
• Tomato - 1 pc.
• Wine vinegar - 30 ml.
• Boiled shrimps - 200 gr.
• Lemon juice - 3 tablespoons
• Salt to taste.

Cooking process:

1. Pour the shrimp with lemon juice, add a little salt and freshly ground pepper, stir and leave for 15 minutes. Then fry in olive oil and refrigerate.
2. Pound the garlic and almonds in a mortar.
3. Cut the pepper and cucumber into small cubes. Scald the tomatoes with boiling water, remove the skin, chop the pulp.
4. Cut the avocado into small cubes.
5. Transfer vegetables to a saucepan, add tomato juice, wine vinegar and olive oil, stir and refrigerate for an hour.
6. Pour cold gazpacho into bowls, garnish with shrimp and serve.

Bon Appetit!

The original recipe for gazpacho with cheese at home

There are many recipes for gazpacho soup. Not only vegetables are added to its composition, but also fruits, seafood and cheeses. We invite you to try gazpacho with an interesting taste and original presentation.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Cucumber - 1 pc.
• Bulgarian pepper - 1 pc.
• Green onions to taste.
• Fresh mint - 10 gr.
• Watermelon - 400 gr.
• Olive oil - 2 tablespoons
• Feta cheese - 100 gr.
• Lime - 1 pc.
• Wine vinegar - 2 tablespoons

Cooking process:

1. Wash the bell pepper, peel of seeds and partitions, cut into small cubes. Set aside ¼ part, place the rest in the blender bowl.
2. Cut the cucumbers into small cubes. ¼ set aside some, transfer the rest to the blender bowl. Also add the onion, mint, olive oil and lime juice to the blender bowl. Grind the ingredients until smooth.
3. Cut the watermelon pulp into small cubes.
4. Add the watermelon to a blender and beat the vegetable mass again.
5. In a large container, mix the deferred vegetables, pour in the vegetable puree, vinegar and salt to taste, stir. Chill the gazpacho, then pour into glasses, add feta cheese each ball and serve.

Bon Appetit!

Refreshing and incredibly delicious gazpacho soup with watermelon

Gazpacho is a cold vegetarian soup made from vegetables and fruits. It is traditionally tomato-based, but sometimes watermelon is added. The soup turns out to be beautiful, bright and refreshing.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Tomatoes - 4 pcs.
• Bulgarian pepper - 2 pcs.
• Cucumber - 2 pcs.
• Olive oil - for frying.
• Watermelon - 400 gr.
• Salt to taste.
• Spices to taste.
• Garlic - 2 teeth
• Greens to taste.

Cooking process:

1. Pour the tomatoes with boiling water for 5-7 minutes, then remove the skin and cut them into halves.
2. Wash the pepper, peel off partitions and seeds, cut into quarters. Fry the peppers in olive oil.
3. Cut the watermelon pulp from the peel and remove the seeds.
4. Wash cucumbers, peel and cut into large pieces.
5. Grind the prepared ingredients in a blender until puree. Season with salt and season to taste.
6. Put the gazpacho in the refrigerator for an hour, then pour into bowls, garnish with herbs and serve us the table.

Bon Appetit!

Delicious and healthy tomato soup gazpacho with avocado

Avocado Gazpacho is a delicious and healthy puree soup served chilled. It has a pleasant aroma and a beautiful appetizing color. The soup is suitable for a vegetarian menu and a healthy diet.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Tomatoes - 4 pcs.
• Cucumber - 1 pc.
• Bulgarian pepper - 2 pcs.
• Green onions - 10 gr.
• Tomato juice - 3 tbsp.
• Sherry vinegar - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Tabasco sauce - 1/4 tsp
• Corn grains - 1 can.
• Avocado - 2 pcs.
• Parsley - 10 gr.
• Radish - 8 pcs.
• Lime - 2 pcs.

Cooking process:

1. Wash cucumbers, tomatoes and peppers and cut into cubes.
2. Place vegetables in a blender, add green onions and chop all ingredients.
3. Transfer the vegetable mass to a large bowl, add tomato juice, salt, lime juice, pepper, Tabasco sauce and vinegar, mix.
4. Then add corn kernels. Sliced ​​avocados and radishes. Place the gazpacho in the refrigerator for an hour.
5. Pour chilled gazpacho into bowls, garnish with parsley and serve.

Bon Appetit!

Step-by-step recipe for making gazpacho with crab meat

A great combination of cold Spanish soup and sweet crab meat. Gazpacho with crab deserves to be a signature dish from the chef of an elite restaurant. Don't miss this opportunity and prepare this healthy and delicious meal for your family.

Cooking time: 3 hours.

Cooking time: 40 minutes

Servings: 6.

Ingredients:

• Tomatoes - 800 gr.
• Cucumbers - 200 gr.
• Bulgarian pepper - 200 gr.
• Onions - 1 pc.
• Garlic - 2 teeth
• White bread - 50 gr.
• Wine vinegar - 1-1.5 tbsp.
• Olive oil - 1-2 tablespoons
• Lemon juice - 1 tablespoon
• Crab meat - 200 gr.
• Salt - 0.5 tsp

Cooking process:

1. Wash the tomatoes, make a cross cut on each and dip them in boiling water for 10 minutes.
2. Then, starting from the cuts, remove the peel from the tomatoes, cut into pieces and transfer to the blender bowl. Cut the peppers and cucumbers into large pieces and send them to the blender bowl. Also add chopped onions, garlic cloves, and white bread to the bowl.
3. Grind all ingredients until smooth. Add wine vinegar, lemon juice, olive oil and salt to taste and stir.
4. To make the gazpacho more uniform, rub it through a fine sieve.
5. Place the gazpacho in the refrigerator for 2-2.5 hours. Cut the crab meat into cubes. Pour chilled gazpacho into bowls, add crab meat to it and serve.

Bon Appetit!