In Spain, everyone loves the traditional first course, the recipe of which is used all over the world. Tomato gazpacho soup is very tasty and healthy due to the content of various vegetables in it. Tomatoes included in its composition contain the substance lycopene, which protects the heart and gives men strength. This dish can be found in the menu of restaurants in Spain. Ground tomatoes, cucumbers, onions, garlic and bell peppers are seasoned with lemon juice, vinegar and olive oil, various spices and Tabasco sauce. Such a soup is served with breadcrumbs made of white bread. There are a lot of recipes for this Spanish dish. Consider how to prepare gazpacho soup from tomatoes in more detail.
Traditional gazpacho
Ingredients: one and a half kilograms of tomatoes, two sweet peppers, eight hundred grams of young cucumbers, two hundred and fifty grams of stale wheat bread, one onion, three cloves of garlic, eight hundred grams of strawberries, half a lemon, hot pepper, salt and spices to taste, balsamic vinegar.
Cooking soup
Gazpacho cold soup , the recipe of which we will now consider, is prepared very simply. First of all, all vegetables are washed well. Sweet pepper is baked in the oven, then it is cooled and cleaned. Juice with flesh spread in a blender. Tomatoes peeled from peel and seeds are sent there, previously cut into four parts, and they grind everything. The resulting puree is poured into the pan, only one third of its part is left in the blender. The peeled cucumbers are chopped and also ground in a blender along with a bun, onion and garlic. Salt and a little olive are added to the same mass and beat well. All this is poured into a saucepan and mixed, strawberries crushed in mashed potatoes are added, sprinkled with salt and spices, pour lemon juice and put in a cold place for two hours.
Gazpacho tomato cold soup is poured into plates, in each of which a pinch of cucumber peel, two rings of hot pepper are put. Separately served balsamic vinegar and olive oil, they are added as desired.
In Spain, in addition to summer soups (cold), there are many options for cooking hot first courses. Gazpacho is no exception.
Gazpacho soup: recipe
Hot Soup is loved not only by Spaniards, but also by residents of many other countries. Cooking it is very easy.
Ingredients: two cloves of garlic, one green pepper, four ripe tomatoes, one kilogram of stale bread, one bitter orange, olive oil.
Cooking
Tomatoes and a piece of bread are put in a pan, poured with water and brought to a boil. After boiling, they are taken out, and water is left for further preparation of the soup. Peel the tomato, knead the remaining bread with your hands and debug everything. Put garlic, chopped pepper, salt, boiled and fresh bread, tomatoes and beat well in a blender. If the mass is thick, add a little water to it. Then they put olive oil and continue to beat. Tomato gazpacho soup is transferred to the pan, wrapped in a towel and left to infuse for ten minutes. Over time, it is poured hot on plates and sprinkled with the juice of bitter orange. Served to the table, decorated with a sprig of greenery.
Extremadura gazpacho soup: recipe
Cooking hot soup is not a big deal, and it takes very little time.
Ingredients: six eggs, three cloves of garlic, two chicken breasts, one hundred and fifty grams of soft cheese, one hundred and fifty grams of ham, one smoked sausage, one slice of white bread, four tablespoons of olive oil, salt and vinegar, one tomato.
Cooking
Eggs are boiled eleven minutes after boiling. Ham, smoked sausage, cheese and bread are cut into small cubes. The chicken is boiled and also cut. Separately, soften the garlic with salt, add boiled yolks, vinegar. Three fourth liters of cold broth from cooking chicken are added here, crushed proteins, butter, bread, tomatoes, everything is mixed, brought to a boil. Hot gazpacho soup from tomato, the recipe of which we examined, is poured into plates, adding to each sausage, cheese, ham and chicken.
Gazpacho with tomatoes, cucumbers and prawns
Ingredients: five hundred grams of tomatoes, two cucumbers, four small sweet peppers, one large onion, one slice of white bread, one bunch of cilantro, one bunch of green onion, six tablespoons of olive oil, four hundred grams of shrimp, salt and spices to taste.
Cooking
Gazpacho tomato puree soup is prepared as follows: the oil is heated in a pan, put onion, salt and spices, sautéed for ten minutes. Tomatoes are peeled and, together with pepper, sent to a blender, then ground. Separately, bread and garlic are diced in butter and fried, then they are sent to the tomatoes along with onions, cilantro, and cucumber. Lemon juice, salt and spices are added to the mixture. Chilled soup is poured into plates, in each of which four shrimps are then placed. Separately served a plate with radishes, cucumbers, avocados or mangoes, canned corn.
With pine nuts and cheese
This tomato gazpacho soup is very healthy. Cooking it is not a big deal.
Ingredients: seven yellow tomatoes, one sweet yellow pepper, twenty-five grams of pine nuts, one hundred grams of feta cheese, two tablespoons of vinegar, one handful of basil leaves, two tablespoons of olive oil, as well as three grams of salami, two slices of bread, salt and pepper to taste.
Cooking
Peppers and peeled tomatoes are crushed in a blender. Then vinegar, oil, salt and pepper are added. The mass is cooled, poured into plates or glasses. Ready tomato gazpacho soup, the recipe of which we just examined, is seasoned with basil, cheese and nuts, salami, bread cubes.
Rustic gazpacho
Ingredients: two glasses of diced cucumbers, two glasses of chopped red bell pepper, two glasses of chopped peeled tomatoes, half a glass of chopped onions, two glasses of tomato juice, half a glass of wine vinegar, as well as thirty-five grams of olive oil, salt, pepper and Tabasco sauce " taste.
Cooking
Put all the ingredients in a bowl and mix them. Half the mixture is put in a blender and beat until a homogeneous mass is obtained. The mixture is again poured into a bowl and put in a cold place for six hours. Ready soup is poured into glasses and consumed on a hot summer day.
Finally ...
Gazpacho is considered an old Spanish dish, which was previously prepared from green vegetables. However, over time, the soup turned red. Traditionally, it is not cooked on the stove; they eat soup cold by putting a cup on an ice dish. It perfectly quenches thirst and refreshes, is light. Typically, it includes tomatoes, peppers and cucumbers, onions and garlic, olive oil and vinegar. And for a more delicate taste add sour cream or yogurt. Gazpacho nourishes the body with the energy that is needed in the hot season. And if there is a desire to stock up on proteins, then you can serve fried meat to the soup. Soup can be taken with you to a picnic or the beach in a refrigerator bag. In any case, cooking it does not take much time, you can cook it in just half an hour.
In winter, when you want to warm yourself, you can cook hot gazpacho, the Spaniards know many recipes for such a dish. The composition of the ingredients is not much different from the “cold” version, and the cooking process. It is very convenient to have several options for preparing a delicious Spanish soup that invigorates and refreshes, warms and gives strength.