How to cook cold soup gazpacho at home? How is traditionally served gazpacho soup?

The best cold soup for summer time is gazpacho. It will give not only a feeling of freshness, but also satiety with excellent taste sensations. Prepare gazpacho is not difficult. For cooking, simple and accessible ingredients will be needed.

Gaspacho soup cold classic, step-by-step recipe

The gazpacho soup has become extremely popular recently, but hardly anyone who eats the dish with pleasure at the restaurant thought about its history of birth. This is the traditional Spanish "ice soup", which was created specifically to create favorable conditions and relief for people in the heat and thirst.

Gaspacho soup is an exceptional exception, as it is very easy to prepare, compared to other national dishes. However, with the sophistication and richness of this recipe it is difficult to compete and it accepts with pleasure both high cuisine and folk cuisine.

There is an opinion that gazpacho was created by ordinary peasant women who, after a long and difficult working day, simply did not have the opportunity to spend much time in the kitchen and tried to feed their tired husbands as fast as possible and more satisfying.

soup gazpacho

According to another version, explaining the appearance of soup, is the assumption that it came up with shepherds. During the day, they ate only what they took with them. An ordinary clay pot, they rubbed the inside with a mixture of oil, garlic and spices and only then layers were laid out in it with vegetables that were pushed. The pot was wrapped in a piece of wet cloth and put on the sun when the wet cloth was completely dry - the dish could be eaten.

In any case, gazpacho has always been considered food of the low class. Thanks to this dish, they had the opportunity to support their forces and save energy for a long working day. The gazpacho always consisted of:

• olive oil
• garlic
• crackers
• water

And only then it began to improve, supplementing with various spices, spices and various vegetables, which gave soup more flavor and calorie. In the course went a large number of tomatoes: red and yellow, even green, and the sweetness of soup or sourness easily supplemented with hot pepper.

It is ripe red tomatoes that give gazpacho incredible taste, rich red color and a delicate, fresh fragrance.

fresh summer soup - "Gaspacho"

Variation and ways of preparing gazpacho for today - a great variety. The soup acquires new flavors and color shades:

• white
• green
• yellow
• red

Sometimes, in gazpacho they add not only vegetables but also fruits and then it "plays" in a new way. Contemporary recipes even contain ingredients such as:

• spicy herbs
• spices
• chicken and quail eggs
• seafood

A set of ingredients such as olive oil, bread( or bread white rusks), garlic and vinegar should remain unchanged in gazpacho.

• It's hard to imagine that the soup was originally not the version that we see today and it was similar to bread porridge. Vegetables saw this soup only when Columbus introduced Europe to tomatoes and since then they are an integral component of the dish. At this stage, to present a delicious and fresh gazpacho without red tomatoes and fresh peppers - it's just not possible for a modern person.
• It's very easy to cook gazpacho: you need to grind it into a slurry or crush a set of fresh and juicy vegetables in a mashed potatoes. In the soup, add either soaked crumb of bread, or sprinkle it with toasted toast( more modern version).To serve soup is taken in deep( preferably clay) dishes and decorate with branches of greenery: basil, cilantro, parsley
• It is noticed that in different regions of Spain gazpacho was prepared differently and the recipe is not rare, then diluted with water, then with beef broth, in soup of mogu addcorn flour and even cream, soup is often decorated with fresh onion rings and sprinkled with nuts, grapes, cumin seeds and even sesame seeds

gazpacho - soup "for lazy"

Especially popular is gazpacho in the summer months, so the restaurant menuand in the cafes full of different variations of the soup. If you have never tried this dish, try it in the classic version.

To prepare a classic recipe, you will need:

• approximately 5-6 ripe tomatoes ( depending on the size of the fruit, more will not hurt)
• garlic - no more than 4 denticles( otherwise the taste will become too sharp, you can and less)
• Bulgarian or sweet pepper - about 2 pieces
• one fresh medium size cucumber
• two pieces of white bread ( preferably choose more stale bread)
• olive oil - 2-3 tablespoons
• tomato juice
• water
• spices: salt, pepper mix or any hot pepper
• fresh greens ( to your taste)

Preparation of "Gaspacho" step by step, the stages of soup preparation:

• Choose fruits( in this case: tomatoes and peppers)red color to give a juicy shade of
• All vegetables thoroughly wash and dry
• Put the tomatoes in a bowl and pour them with steep boiling water. In this state, they should be about five minutes.
• Preheat the oven to medium or high temperature( get high on high) and send two peppers there for ten minutes.
• Remove tomatoes from the water and use a knife to remove the
• skin. After 10 minutes, remove the peppers and soclean them from the skin
• Cucumber thoroughly peel off the skins
• All the vegetables are cut with a knife and folded into the bowl of the blender
• Pre-soak the bread in water and send it to the blender to the vegetables
• garlic grate or grind in heskonkodavilke and in a separate bowl rastolchite with the necessary amount of salt and pepper
• Add garlic, olive oil and a little vinegar
• to the blender The desired consistency can be created if you add mass of water or tomato juice
• All components are carefully grinded to a monotonous state
• After this, the soup is placedin the refrigerator for two hours to cool and slightly thickened
• Before serving, you can oil the dishes and garlic, pour soup into it and decorate with fresh greens

Video: "Classicallygazpacho »

What is the difference and how to prepare Italian soup gazpacho?

"Gaspacho" is a popular dish and therefore it is prepared in almost every country. Not exception is Italy, which gave the dish a "new sound" and diversified it with its ingredients. It is worth noting that originally this dish belongs to Spain and in the original it is written as " gazpacho" ( in Russian "gazpacho").If you notice in the menu the name "Gaspacho"( with two "h"), this indicates the belonging of the dish to the Italian cuisine.

It is the Italian recipe for soup that suggests the inclusion of a fresh bulb and herbs in a common set of ingredients.

soup "Gaspacho" in Italian

To prepare the Italian variation you will need:

• Ripe red tomatoes - about 5 pieces depending on their size( not small)
• Bulgarian pepper in red color - about 2 pieces( you can also takeyellow, but the color of the dish will be orange)
• One bulb ( onion or blue onion)
• Garlic - depending on size: two large denticles or three small
• Vinegar - is best used wine( one or two spoons - to taste)
• Olive oil - of the first spin, add to taste about two or three spoons of
• Spices: sea salt( any), pepper mixes, white or black pepper, nutmeg, mix of Italian herbs( marjoram, oregano, basil)
• White bread- several pieces of
• Fresh greens: blue or green basil, oregano, rosemary( optional)

The preparation of Italian gazpacho can be divided into several stages:

• First of all you need to go to the market( namely to the market, because, unlike the supermarket, vegetablesthereripe, tasty and fresh) and choose the most fragrant fruit for soup, as well as fresh soft bread
• on arrival home vegetables are thoroughly washed, cleaned from skins and seeds
• all vegetables are finely chopped and folded into the bowl of the blender, including the onion( several rings can beleave for decoration)
• There is also added water soaked in water, squeezed from water
• In the blender, all components are thoroughly crushed, they are added with herbs: dried basil and oregano
• The mass of the blender moves to the refrigerator at leastthree hours to serve it cold
• After this time, the soup should be poured into serving dishes: from clay or glass( ironware is capable of oxidizing vegetables)
• Serving bow can be used in the form of rings, can be finely chopped
• Soup is decorated with spices,onions and a sprig of green basil
• The Italian variation suggests serving gazpacho with ice cubes

Video: "Gazpacho in Italian"

Spanish gazpacho soup with crackers and spices

For the preparation of this Spanish suyou need the following ingredients:

• two large ripe and red tomatoes
• two small cucumbers
• two sweet not sharp peppers red( large)
• two or three cloves garlic ( depending on the size and severity)
• one is not large bulb ( not blue: bulb or white)
• vinegar ( can be used any but best of all is wine)
• oil ( olive cold pressed)
• greens ( different: coriander, parsley or basil -
• bread for crackers
• spices: salt, a mixture of peppers, spices

Gazpacho with crackers in Spanish

• This variant of soup also involves thorough cleaning of vegetables and chopping them in a blender
• . While the soup is on cooling, cook in a frying pan rusks
• Pour a small amount of olive oil
• into the frying pan( preferably stale), cut into cubes and sprinkle a little
• Put the croutons in a frying pan and fry them until a crispy crust is formed, transfer to a friend
• dishes When serving the dish is decorated with greenery and sprinkled with croutons

Video: "Gazpacho - Spanish recipe summer dishes»

How to prepare and tasty vegetable soup gazpacho hot?

• Hot soup "Gaspacho" is a kind of a traditional cold dish. This became an interesting curiosity for the table not only in the summer, but also in the winter. A set of ingredients for hot "Gazpacho" remains unchanged, differs only a little cooking of dishes
• All the ingredients are thoroughly crushed in a blender: tomatoes, peppers, cucumbers, onion and garlic
• Then all the ingredients are poured into a bowl with a thick bottom and put on a slow fire
• Inthis time is in a separate pan heat up a few tablespoons of olive oil and add the fragrant spices: dried basil, oregano, rosemary, oregano, cumin, cardamom, coriander( optional)
• When oil nagreetsI, and the spices will fragrance pour the oil into the overall mass and mix thoroughly, add salt
• hot gazpacho pour
• plates With the serving of gazpacho should decorate croutons, herbs or onion rings

hot gazpacho - very tasty and hearty soup

delicious and aromatic soupgazpacho with celery, recipe for cooking

Soup "Gazpacho" with celery - is an interesting variety for everyday table, which will become an interesting and delicious dish for each member of the family. Celery will give a herbaceous, slightly sharp hint to a simple soup and add to it a spicy after-taste.

, need a certain set of ingredients for making such a cold soup:

• large red tomatoes with a sweet mellow taste - 4 pieces
• ripe cucumber, peeled from the skin - 1
• thing fresh stalk of celery - 1 piece( you can add very little root)
• Bulgarianpepper green and yellow - 2 pieces
• olive oil, warmed in a pan with garlic
• spices to taste

celery gazpacho

• vegetables are washed and cleaned from the skin
• All vegetables are finely chopped andfry in the blender
• Oil and garlic are added to the vegetables
• The mass is sent to the refrigerator for cooling
• When serving the soup you can decorate with greens and finely chopped root of celery

Video: "Cold gazpacho with celery and cucumber"

How to cook soup from tomatoes gazpacho?

A wonderful fresh variation of cold soup "Gaspacho" is its preparation with unusual ingredients - this is, in this case, a zucchini. On a hot summer day, this recipe will be especially tasty and useful for a person, it will not only give energy, but also can relieve the thirst!

To prepare the squash gazpacho need:

• kilo of ripe red tomato
• Two ripe yellow or green pepper( Bulgarian)
• One trick chili
• One is not large and ripe zucchini ( green)
• One cucumber
• few cloves garlic ( to taste)
• Spoon vinegar
• Several spoons olive oil
• Spices to taste
• Blue or white bulb

gazpacho with zucchini

• All vegetables tatelno peeled and seeds
• vegetables are added to the blender bowl and shredded
• added to the array of spices and oil, garlic
• Ready soup cooled, and decorate for serving

Video: "Green gazpacho»

How should prepare gazpacho soup on Dyukanu?

The diet for Dukan involves the exclusion from the diet of harmful and high-calorie foods. That's why the variation of "Gaspacho" for Dyukan suggests including in the recipe unusual ingredients. This soup has a low calorie content and contains only 25 kcal per 100 grams.

The variant of gazpacho according to Dyukan assumes the inclusion in the soup of the pulp of watermelon, instead of tomatoes.

A set of ingredients for this gazpacho:

• Red pitted watermelon part - up to half a kilogram
• About 100 grams of red currant
• One large ripe cucumber
• One green celery stalk
• Large bulgarian pepper( any, but preferably red)
• One blue onion
• Lemon juice
• Several leaves of mint

low-calorie gazpacho

• The pulp of watermelon must be separated from the peel and cleaned of bones
• Pulp finely chopped and put in a blender
• To the pulp is added lemon juice and currant
• These ingredientsCarefully interrupted in a blender
• Massa goes into the fridge
• Celery, cucumber and pepper finely-chopped finely and added to dishes
• Chopped vegetables filled with watermelon weight
• dish is decorated with mint

As traditionally served gazpacho soup? How to decorate a dish?

"Gaspacho" soup is already unusual only because it has a rich color, fresh taste and a delicate aroma due to the content of vegetables that are not amenable to any temperature treatment. This soup requires a beautiful and original design, to please not only the taste buds, but also the eyes.

There are several variations of the design of the gazpacho soup:

• The most traditional is the decoration with greenery: a twig of coriander or parsley, a blue or green basil
• . Another decoration involves pre-making white bread loafs to be fried in a frying pan with a small amount of olive oil and salt
• .one way to serve is to pour gazpacho into a wide glass and insert the
• into it. Some recipes assume the decoration of the dish with whole or ground nuts( almonds most often)
• Even more common is the decoration of their chopped vegetables included in the soup recipe
• Sometimes you can find the option of decorating and serving a dish with green grape berries

serving gazpacho

It's worth noting that this soup is not rarely called a drink and is offered in a suitable bowl.

Caloric value of the soup "Gaspacho"?How many calories are there in it?

The calorie content of gazpacho is low enough only because it contains only natural ingredients and fresh vegetables that are not amenable to any heat treatments. In addition, vegetables are easily absorbed by the body, which allows the dish to quickly turn into energy and give the person strength.

Depending on how the gazpacho was prepared and what ingredients are included, it can be determined that:

• gazpacho, cooked only from vegetables, has a caloric content of only 16 kcal per 100 grams of
• gazpacho, cooked with olive oil - 47 kcal per100 grams of
• gazpacho, cooked with bread - about 115 kcal per 100 grams of dish

Video: "Gaspacho soup"