Hot Spain, known for its popular culinary discoveries, presented a cold gazpacho soup, the classic recipe of which took its place in the summer menu of the world. An ancient Andalusian dish, made from vegetable puree and seasoned with spices, has different versions of cooking and serving characteristic of each region of a colorful country.
How to cook gazpacho?
Spanish gazpacho is a simple and quick snack, the secret of which lies in ripe vegetables and fragrant olive oil. They add freshness and bright, rich taste. The peculiarity of the dish in its various consistency: liquid - served as a drink, thick - and before you soup. It is important to keep the balance, keep the proportions and properly season. In order to satisfy the taste, you should:
- Peel tomatoes, onions, sweet peppers, garlic and cucumbers.
- Grind in a blender, add soaked bread, season with spices, olive oil and vinegar.
- Send in the cold for a couple of hours for "ripening".
- Particular piquancy will be given by the accompanying components: slices of salami, croutons or chopped boiled egg.
Soup gazpacho - recipe
Under the loud name "soup gazpacho" hides a series of cold appetizers, created from traditional for the southern cuisine of vegetables. Each recipe has its own peculiarity in the form of an original filling from wine, juice or plain water. Unchanged are the bread soaked in oil and crushed vegetables, which determine the consistency.
Ingredients:
- tomatoes - 10 pcs .;
- cucumber - 4 pieces;
- red onions - 1 pc .;
- sweet pepper - 3 pieces;
- a clove of garlic - 4 pieces;
- olive oil -120 ml;
- tomato juice - 400 ml;
- slices of white bread - 4 pcs .;
- wine vinegar - 60 ml;
- handful of parsley.
Preparation
- Chop the bread.
- Blanched tomatoes, baked peppers and cucumbers, peel and remove seeds.
- Cut the onions and pour vinegar.
- Whisk all the foods in the blender, pour in the liquid ingredients and mix.
- Gazpacho classic infuses in the cold for 8 hours.
Gazpacho in Andalusian style
Tomato soup gazpacho - a recipe created by Andalusian peasants, in the original version was a mixture of bread, butter and garlic, dressed with vinegar. Such culinary composition for a long time relieved of hunger and thirst, working in the field of the poor. Later, ripe tomatoes, peppers and cucumbers finished the dish and brought him unprecedented fame.
Ingredients:
- tomatoes - 1 kg;
- sweet pepper - 2 pcs .;
- cucumber - 2 pieces;
- a clove of garlic - 3 pieces;
- red onions - 2 pcs .;
- crackers - 80 g;
- olive oil - 150 ml;
- vinegar - 30 ml;
Preparation
- Peel the top five of the list from the peel and cut into slices.
- Combine all the products in a blender, pour in liquid ingredients, whip and put the mixture in the cold for a couple of hours.
- This gazpacho is a classic recipe, so cut the vegetables into a garnish and put them into a snack.
Gazpacho with shrimps
Spanish tomato soup is famous for the variety of recipes in which additions in the form of seafood, meat and avocados are quite acceptable. The favorites of Spanish cooking - shrimp are popular and decorated with their presence is not one national creation. Their meat is perfectly combined with sweet and sour cold soup, and the appearance decorates it.
Ingredients:
- sweet pepper - 1 piece;
- tomatoes - 4 pcs .;
- a clove of garlic - 1 piece;
- cucumber - 1 piece;
- tomato paste - 30 g;
- paprika - 1 teaspoon;
- lemon juice - 30 ml;
- fresh parsley - a handful;
- Shrimp - 300 g.
Preparation
- Shrimp the boiled and cleaned.
- Vegetables, rinse, cut and chop in a blender, adding pasta, juice and spices.
- Part of the shrimp chop and connect to the mass, and the rest of the slip on the skewers.
- Gazpacho - a classic recipe in which the supply is important, and therefore pour the mass into glasses and decorate with parsley and shrimps.
Gazpacho from green tomatoes
Green gazpacho is a light snack in which traditional ingredients have changed color. The place of red pepper was green, water and white dry wine replaced tomato juice, and seasoning cumin - paprika. Such a color solution is quite appropriate for a country known worldwide for its gastronomic originality. In just half an hour, a light meal for four is ready.
Ingredients:
- green tomatoes - 8 pcs .;
- green pepper - 1 pc .;
- a clove of garlic - 2 pieces;
- dry white wine - 100 ml;
- water - 200 ml;
- olive oil - 70 ml;
- crackers - 50 g;
- cumin - 1 teaspoon;
- feathers of green onions - 5 pcs .;
- vinegar - 1 tbsp. a spoon.
Preparation
- Vegetables cleanse, remove the seeds.
- Connect all the products in the bowl of the blender and scroll.
- Gazpacho pour into plates and season with chopped green onions.
Gazpacho with meat
Spanish soup, rich in variation, always remains healthy and healthy food. Dietary chicken meat, which often serves as an additional element, adds nutritional value and translates a dish from a snack into a full meal. To create such a dinner under the force and our "signorin" - the benefit of the grocery set is available, and cooking is able even novices.
Ingredients:
- chicken fillet - 300 g;
- tomatoes - 4 pieces;
- pepper - 1 piece;
- a stalk of celery - 1 piece;
- red onions - 1 pc .;
- tomato juice - 200 ml;
- vinegar - 1 tbsp. a spoon;
- olive oil - 80 ml.
Preparation
- Fry the chicken fillet until brown, cool and slice.
- Celery, peeled peppers and tomatoes whisk until smooth, combine with the liquid ingredients and mix.
- In the finished tomato gazpacho lay the slices of the fillet.
Hot gazpacho - recipe
Gazpacho, whose classic recipe for many years, does not lose its relevance even in the cold season. It is served hot, which is not quite the usual in the world of cooking, but it is convenient for the Spaniards. Each province is different in cooking techniques and components. Meat broths , hot mixtures of vegetables and bread, requiring a side dish - all these are variations of the popular dish.
Ingredients:
- stale bread - 850 g;
- tomatoes - 4 pcs .;
- a clove of garlic - 3 pieces;
- pepper - 1 piece;
- olive oil - 80 ml;
- water - 500 ml
- red orange juice - 40 ml.
Preparation
- Before you prepare the soup gazpacho, half the bread and tomatoes fill with water, bring to a boil and remove from the pan.
- Clean vegetables, mash dry bread, pour in all the liquid ingredients and whisk in a blender.
- Insist 10 minutes before serving.