Gazpacho recipes at home

Gazpacho recipes at home

In the summertime, Spanish gazpacho soup becomes very popular, the classic recipe implies the use of only the ripest vegetables. Balanced composition of the first dish not only perfectly tones, but also satisfies hunger. Thanks to the fact that the soup is vegetable, it does not overload the stomach. Learning how to cook the dish, you can often include it in your summer ration.

The soup is very interesting not only in its composition, but also in the way it is served. It can be served to the table in ordinary plates, small creamers or glasses. There are several options for cold soup. Most often the dish is prepared on the basis of red vegetables: sweet peppers and tomatoes.

Red gazpacho: classic recipe

Only 20 minutes of time will be required for the preparation of gazpacho, the recipe at home is prepared with high-quality unrefined olive oil. Before serving the dish should insist about 1.5-2 hours.

The classic version is prepared as a soup. But you can make the first dish in the form of a cocktail, adding alcohol, or a salad, including seafood and vegetables in the recipe.

Ingredients:

- Ripe large tomatoes - 10 pieces;
- Cucumbers - 3 units;
- Sweet pepper - 3 units;
- Garlic - 5 cloves;
- Red onion - 1 head;
- Olive oil - 125 ml;
- Wine vinegar - 4 tablespoons;
- Salt - 1 tablespoon. It is better to take coarse salt or sea salt enriched with minerals;
- Parsley - 1 small bundle;
- Tomato juice or red wine - to taste;
- Stale bread with bran - 3 slices.









Red gazpacho: classic

recipeCooking

method:
  1. Peel the garlic and grind together with the salt with a mortar;
  2. Grind the bread and, without stopping the pestle, add the olive oil in a trickle and knead until homogeneous. Let the mass stand for about 1.5 hours;
  3. While the mass is storing, finely chop the onion in a separate bowl and pour the vinegar over it;
  4. Peel the tomatoes, remove the seeds together with the liquid part and cut into small pieces;
  5. Peel cucumbers and cut into small cubes;
  6. Coat the peppers with vegetable oil and put them in the oven for 10 minutes (temperature 200 degrees). As soon as scorch marks begin to appear, take the pepper out and cover it. We wait for 5-6 minutes, then remove the skin and seeds;
  7. Chop the parsley with a knife;
  8. Put the vegetables in the bowl of a blender in batches and chop until homogeneous. Lastly, add the contents of the mortar;
  9. Let the soup infuse in the fridge for 8 hours;
  10. Serve it diluted with water or a mixture of water and red wine.

Secrets of cooking gazpacho at home

Spanish gazpacho soup is popular all over the world, the recipe at home with photos will allow you to experiment with the way of serving. For the first dish to succeed, you should know the basic secrets of its preparation:

Secrets of cooking gazpacho at home
  1. Only part of the ingredients may be pureed and the rest chopped. In this case the dish will be more original. The vegetables can be cut into cubes or slices;
  2. To speed up the process of cooking soup instead of vegetables, you can use vegetable puree from well-known manufacturers. Some housewives make preparations of vegetables for the soup and can them;
  3. If one wants to make the soup more refreshing, it is served with ice cubes;
  4. The tomatoes must be skinned. It can be done with a vegetable peeler. Some housewives make a cross cut on the bottom of the tomato and dip it into boiling water for 1 minute. After such a manipulation, the skin can be easily removed with an ordinary knife;
  5. Spices and seasonings should be added to the composition before cooling;
  6. The soup should be stored in a ceramic bowl. The next day it becomes only more fragrant.

Despite the fact that the soup is quite flavorful, it can be supplemented with various toppings. Sour cream, unsweetened yogurt or cream is ideal. These ingredients, as well as seeds, nuts or croutons, should be added just before tasting!

Vegetable gazpacho with shrimp

A great alternative to the classic recipe is a soup with shrimp. It is made very quickly and does not require special skills. We serve this soup cold. The seafood makes the soup more nutritious. Large shrimp or langoustines are ideal.

Ingredients:

- Bulgarian pepper - 1 piece;
- Large tomatoes - 4 pieces;
- Garlic - 2 cloves;
- Paprika - 1 teaspoon;
- Fresh cucumber - 1 piece;
- Lemon juice - 1 tablespoon;
- Tomato paste - 1 tablespoon;
- Peeled shrimp -300 grams. Shrimp should be taken chilled or freshly frozen;
- Parsley - 1 small bundle;
- Salt, sugar, black pepper - to taste;
- Vegetable oil - 1 tablespoon.









Vegetable gazpacho with

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method:
  1. In a frying pan, heat vegetable oil in which fry the shrimp under a closed lid for 2-3 minutes;
  2. Wash the vegetables. Remove the stalk and remove the seeds from the pepper. Cucumbers are peeled from skin and use only fleshy part, seeds should be removed from them.
  3. Peel tomatoes from skin. Remove seeds and fleshy part of tomatoes;
  4. Cut the vegetables into small cubes and chop them with a blender;
  5. Add garlic, paprika, lemon juice, tomato paste, sugar, salt and pepper to the vegetables. Purée once more;
  6. We chop some shrimp and add them to the soup which we leave in the fridge for 2-3 hours;
  7. Serve the soup, garnished with the remaining shrimp.

Cucumber gazpacho.

One of the most unusual variants of cold soup is cucumber gazpacho. The first dish turns out a beautiful green color. The soup is light and nutritious. It is ideal for those who are on a diet and promotes weight loss.

Cucumber gazpacho is ideal for dinner or as a snack. It can be topped with sesame seeds or flax seeds.

Ingredients:

- Cucumber - 5 large pieces;
- Avocado - 1 piece;
- Celery root - 3 pieces;
- Kefir - 1 cup 250 ml;
- Salt and black pepper - to taste.



Cucumber

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method:
  1. Peel the cucumber and remove the seeds. Dice the rest;
  2. Peel avocado, remove pit and skin, cut into cubes;
  3. Whisk cucumber, avocado and celery in blender. Once the mass becomes homogeneous, add the kefir and once again whip with a blender;
  4. We put the soup in the fridge for a couple of hours and you can serve it!

There are a huge number of recipes for gazpacho. There is a fruit soup based on melon and sweet peppers. An equally delicious option is watermelon gazpacho based on watermelon and cucumber. In the summer season, when there is an abundance of fruits and berries, light refreshing dishes should be prepared. Gazpacho is a perfect example of a cold soup that you and your loved ones are sure to enjoy.

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