Gazpacho classic recipe at home. Cold gazpacho soup, classic recipe with photos

In the summer heat, I suggest preparing a refreshing, cold gazpacho soup, a recipe from Spanish cuisine. Made from ripe tomatoes, juicy cucumbers, fragrant basil and sweet peppers. The best replacement for beetroot or!

Cold gazpacho soup

The birthplace of cold soup is Spain, Andalusia (autonomous community). Like many popular dishes in modern cooking, gazpacho soup was originally a poor man's food. Just like in Italy, pizza was prepared from the remnants of the cheapest and most accessible products: cheese, tomatoes, basil. Or like Japanese sushi or rolls - a delicacy for us, and an ordinary dish for the Japanese.

In a word, as we have already noticed, the usual food of working people, over time, becomes a culinary masterpiece, which today can be seen on the menu of the best restaurants in the world.

Originally there was a different gazpacho soup, the recipe of which has undergone significant changes over time. Nowadays it is difficult to find gazpacho without tomatoes; these berries are considered the basis of cold soup. But until the 19th century, it was prepared from stale bread, olive oil, garlic and a mixture of balsamic vinegar and water.

Modern cold gazpacho soup includes tomatoes, cucumbers, garlic, olive oil and vinegar or lemon juice. Often among the ingredients there are sweet peppers, onions, herbs, and Tabasco hot sauce. Less commonly - beets, celery, avocado, carrots. Recently, fruit soups made from melon, watermelon, raspberries, strawberries, gooseberries, etc. have become popular.

Ingredients

To prepare classic gazpacho we will need:

1 kg ripe tomatoes
2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
2-3 cloves garlic or to taste
1 small onion or half a medium one
2 sweet peppers
2 tbsp. l. lemon juice (or balsamic bite to taste)
3 tbsp. l. olive oil
salt, pepper - optional

How to cook gazpacho soup, recipe with photo

Peel the sweet pepper and remove the core.

Peel the garlic and onions. Cut into small pieces.

Prepare the tomatoes. There are two ways to peel tomatoes: pour boiling water over the tomatoes (or put them in hot water for 5-7 seconds) or remove the skin with your hands (for example, using a grater: grate the pulp on a coarse grater). If you want the cold gazpacho recipe to be raw food and retain maximum vitamins, then it is better to peel the tomatoes without resorting to hot water.

Cut off the skin of the cucumber.

Now you can put all the vegetables in the blender.

Add vinegar, olive oil, salt and pepper. And beat until smooth.

The puree should be smooth and slightly foamy.

All that remains is to cool the gazpacho. You can refrigerate the tomato soup or serve it with ice cubes.

Don't forget to garnish the cold gazpacho with a sprig of fresh basil.

Bon appetit!

Summer is coming, and with it hot days, when you don’t want to eat hot food at all. These days, cold soups come in handy, as they are refreshing on a hot day and at the same time saturate the body with useful substances. After all, cold soups are prepared mainly from various vegetables.

The homeland of Gazpacho is the south of Spain, Andalusia. And this soup was prepared back in the Middle Ages, when Spain was still part of the Islamic State. At that time it was called Ajo blanco and consisted of bread, water, garlic, olive oil, almonds, wine vinegar and salt. This dish acquired its red color thanks to Columbus, who brought tomatoes and peppers to Spain from South America.

These days, such a refreshing dish has become popular, especially during the hot season. It is incredibly quick and easy to prepare, and everyone, without exception, enjoys it.

The basis of the classic recipe is made up of only three products - tomatoes, sweet peppers and cucumbers, and the rest of the improvisations depend on our imagination. This recipe is the simplest and without bread. Although many chefs claim that white bread is a must, I beg to differ. I like this lightweight option.

Ingredients:

tomatoes – 500 gr.
cucumbers – 300 gr.
sweet red pepper – 300 gr.
onions – 150 gr.
1-2 cloves of garlic
½ lemon
salt - to taste
ground black pepper - to taste
parsley and basil

You can add white bread to Gazpacho soup, then it will be a real classic recipe, but I deliberately prepared a lighter version.

Select tomatoes for Gazpacho that are ripe, fleshy, and red in color. Then the soup will turn out beautiful and rich.

The most convenient way is to use a blender. To do this, chop all the vegetables randomly and quickly chop the tomatoes, cucumbers, sweet peppers and onions.

Mix all the vegetables, add salt, black pepper, pressed garlic and olive oil.

Squeeze the juice from ½ lemon and pour into the vegetable mixture. You can add a little cold water (1/2 cup), although I prefer to make the soup thicker.

Everything is ready, pour into portioned plates and garnish with parsley and a sprig of basil.

The prepared soup should be cooled for 10-15 minutes in the refrigerator. If desired, during this time you can fry the crackers and serve separately.

Delicious cold tomato soup

The peculiarity of this soup is that the sweet peppers are pre-baked in the oven. This results in an original and richer taste. Although many may argue with this. To all the objections, I can say one thing - cooking allows improvisation, it is thanks to it that so many recipes were born.

Ingredients:

red ripe tomatoes – 8-10 pcs.
sweet red pepper – 2 pcs.
cucumbers - 3 pcs.
onions – 1-2 pcs.
garlic - 2 cloves
whole grain bread - 2 slices
balsamic vinegar - 3 tbsp. l.
olive oil (can be replaced with sunflower oil) – 80 ml
salt, pepper - to taste
parsley or dill

We start cooking by roasting the peppers. Place them in an oven preheated to 180 degrees for 15 minutes. The peppers should darken slightly and become soft.

In this recipe we use whole grain bread or wholemeal bread, although this is not at all important. Cut the bread into pieces and dry it a little in the oven. Grind several cloves of garlic and bread in a blender. There should be crumbs.

Finely chop the red onion and pour in balsamic vinegar, leave the onion to marinate.

Let's start preparing the vegetables. Remove the skin from the cucumbers with a knife. But in order to remove it from the tomatoes, we scald them with boiling water. After this, the skin comes off very easily.

The peppers are already baked, let them cool a little and remove the core with the seeds.

We chop the vegetables a little with a knife, and then chop them with a blender. Add salt and pepper to taste.

In this mass we put chopped parsley or dill, or both, and grind it again with a blender.

Our onion is pickled, add it to the soup and chop it.

Pour the bread mass along with the garlic into the base for Gazpacho, mix everything again with a blender.

This is such a tasty and aromatic soup. The original recipe suggests placing this mixture in the refrigerator for 8 hours. I admit, I didn't wait that long. Added a little cold water when serving and garnished with a sprig of herbs.

To make the dish truly refreshing, I added a few ice cubes directly to the plate.

All that remains is to wish you bon appetit!

Video from Yulia Vysotskaya on how to prepare real Spanish Gazpacho

I love watching Yulia cook, quickly and with inspiration. She is a true connoisseur of Mediterranean cuisine, so I recommend watching this video for recipe inspiration.

Refreshing soup with tomato juice

The classic Gazpacho recipe involves using only fresh vegetables. But often the vegetable mass for soup turns out to be thick and should be diluted with liquid. Water is quite suitable for this, but the soup tastes better with tomato juice. I know that sometimes they even dilute it with dry red or white wine.

Ingredients:

sweet red pepper – 2 pcs.
cucumbers - 3 - 4 pcs.
onions – 1-2 pcs.
garlic - 2 cloves
wine vinegar - 1 tbsp. l.
olive oil (can be replaced with sunflower oil) – 100 ml
tomato juice - 1 liter
salt, pepper - to taste
hot chili pepper - to taste

As usual, we begin to chop our vegetables one by one using a blender.

First, throw garlic, onions and hot pepper to taste into a blender bowl, grind them to a paste.

Then cut the cucumbers randomly (in this recipe we do not remove the skin). We also add pieces of red sweet pepper to the blender with the cucumbers and chop everything. I try not to grind the vegetables into a complete porridge, but leave the pieces, I think it tastes better.

Finally, chop the tomatoes. They give the most juice, but still the soup turns out quite thick.

Dilute it with tomato juice. You will need approximately 1 liter of juice, but adjust the amount yourself.

Now add salt, pepper, wine vinegar and olive oil. Stir and place in the refrigerator to cool.

When serving, chop a finely chopped cucumber into each plate and add herbs if desired.

Raw food recipe for first course with tomatoes

All proposed Gazpacho recipes are lean, because we prepare them exclusively from fresh vegetables. Raw foodists can safely take note of this recipe; the dish is prepared without heat treatment.

Ingredients:

red ripe tomatoes – 0.5 kg
sweet red pepper – 1 pc.
cucumbers - 1-2 pcs.
basil - a hefty bunch
spicy adjika - to taste
juice of 1 lemon
sunflower seeds - 100 gr.
thyme - a pinch
green onions - a couple of feathers
fresh herbs
salt, pepper - to taste

The ingredients are similar, only instead of olive oil we will use sunflower seeds, and adjika instead of garlic.

When serving, the soup is supposed to be garnished with chopped vegetables. Therefore, before cooking, cut some sweet peppers, tomatoes and cucumber into small cubes. I don’t indicate the quantity, take it arbitrarily, but a little.

Also pre-soak the sunflower seeds with water.

Grind the remaining vegetables in a blender. Add basil, onion and parsley or dill.

From my own experience, I do not recommend using purple basil - the soup takes on an unattractive brown color. It’s better to decorate the dish with this basil when serving.

Adjika will add piquancy to this dish, add 1 tablespoon. And add a pinch of thyme for flavor.

We drain the water in which the sunflower seeds were soaked and also place them in a blender. Please note that they give a different color to this soup, yellowish. But taste is important to us.

Squeeze the juice of 1 lemon, add salt and pepper. Ready!

Cooking Spanish summer soup with Gordon Ramsay

I couldn’t miss Gordon Ramsay’s virtuoso performance of a wonderful dish. The ingredients for Gazpacho are the same as in other recipes, but the taste and color are different. Give it a try.

I hope that I was able to interest you in this delicious, light and simple soup, which will be in great demand in the summer. Try to cook not only okroshka, but also a dish with a beautiful name - Gazpacho. And don't forget to stock up on ice cubes for hot days.

I hope we all have time to enjoy the hot summer days.

Cold soups

Looking for an original cold soup recipe? Prepare classic Spanish gazpacho using our signature recipe with step-by-step photos and an accessible video guide.

35 min

215 kcal

5/5 (2)

A few years ago, when I learned about the classic Spanish cold soup gazpacho, it seemed to me that “the game is not worth the candle” - the efforts to prepare such a dish were clearly not worth the effort and time spent. After all, we have okroshka, which is perfect for filling up in the summer heat, when you don’t want anything hot. However, everything changed when I visited Spain and tried gazpacho in one of the local restaurants - it was then that I understood why so many people adore this dish, preferring it to traditional cold soups of Russian cuisine.

Kitchen tools

Prepare in advance all the necessary equipment, tools and utensils that you will need when making the famous Spanish gazpacho:

pan with non-stick coating with a volume of 4 liters or more;
spacious baking tray with a diagonal of 23 cm;
several bowls (deep) with a capacity of 300 to 800 ml;
tablespoons;
teaspoons;
measuring cup or kitchen scale;

a piece of parchment paper 30 cm long;
several linen or cotton towels;
sharp knife;
cutting board;
medium or large grater;
oven mitts;
wooden spatula.

To make the process of making soup easier and faster, I also advise you to keep a blender or food processor with a chopper ready.

Did you know? It is very important that on the dishes that you intend to use for preparing and storing gazpacho soup, there are no traces of old fat that could remain from previous products - rancid fat will not only be absorbed into your dish, but will also have a bad effect on its shelf life. refrigerator.

You will need

The basis:

Important! In the absence of fresh tomatoes, you can add tomatoes canned in their own juice to the soup - by the way, these can be found in most supermarkets, they even have a special label: “for gazpacho.” In this case, you don’t need to add tomato sauce; juice from a can will perfectly replace it.

Seasonings:

2 – 3 cloves of garlic;
6 g table salt;
8 g ground black pepper.

Did you know? If desired, add your own spices to the gazpacho, such as a mixture of Provençal or Catalan herbs, as well as basil, oregano, thyme or rosemary.

Crackers:

2 – 3 slices of bread;
20 ml olive oil;

6 g table salt;
1 tsp. ground dried garlic.

Cooking sequence

Preparation

Important! To simplify the process of making gazpacho as much as possible, you can place all the ingredients in the bowl of a blender or food processor without chopping. However, in this case, you risk getting not a homogeneous soup, but an incomprehensible stew with floating skins from cucumbers and tomatoes.

First stage of preparation

Place the prepared cucumbers, tomatoes and onions into the bowl of a food processor.
Scroll the mixture at the highest speed for about five minutes.
Add tomato juice and grind the mixture for about two more minutes.
After this, add garlic, black pepper and salt, turn on the food processor at medium speed.
While the vegetable mass is being chopped, finely chop the bell pepper.
Without turning off the combine, we lay it out with the other components and again increase the speed of the device.
The next step is to pour olive oil and wine vinegar into the bowl.
At the very end, we taste the dish for salt and seasonings, adding both if necessary.
Pour the finished gazpacho into a saucepan, cover it with a lid and put the soup in the refrigerator to proof.
Did you know? If it seems to you that the prepared gazpacho has too much sourness, do not rush to pour granulated sugar into the mass - the ingredients must first brew properly and “play” with each other. After proofing, try the soup again - the unpleasant sourness should disappear almost without a trace.

Second stage of preparation

We set the oven to heat up to 150 degrees.
Carefully line the baking sheet with baking paper, trim or fold the edges.
Cut the bread into neat cubes using a sharp knife.
After this, transfer the bread preparations to the prepared baking sheet.
Carefully spread them over the entire surface of the baking sheet.
Drizzle olive oil over the top of the future croutons, sprinkle with salt and dried garlic.

Important! There is no need to try to pour olive oil on literally every cracker - during heat treatment, the oil will become more liquid and spread over the entire surface of the baking sheet, soaking those breads that it did not previously get on.
Place the baking sheet in the oven and bake the pieces for about ten minutes.
As soon as the crackers are browned and begin to exude a pleasant garlic aroma, remove the baking sheet from the oven.
Pour the cold gazpacho into portioned plates and add a handful of warm croutons to each.

That's all, your amazing gazpacho, prepared according to all the rules of classical technology, is completely ready!

In addition to the croutons that we just prepared, the soup can be decorated with a small amount of remaining finely chopped vegetables - bell pepper, cucumber or garlic. However, make sure that the dish always remains cold, because even if it is at room temperature, it is not so tasty and aromatic.

There is an opinion that gazpacho cannot be stored, since the soup quickly loses all its properties - this is a complete misconception. It didn’t last long in my refrigerator, but it stayed for two whole days and didn’t deteriorate one ounce.

Video recipe for gazpacho soup

Carefully watch the provided video to make sure that you did everything correctly and in the exact order.

If you liked the recipe described above, then you were able to appreciate not only the beauty of Spanish gazpacho, but also the attractiveness of lean vegetable soups. I’ll try to develop this topic by offering you some more excellent recipes.

For example, prepare a very tasty one that can be cooked quite quickly and simply, and the result will definitely please you. Don't miss also the diet one, ideal for those who like the idea of supporting their digestive system with low-calorie and very healthy dishes. In addition, take on the excellent, very fragrant and unusual, so far underestimated by our housewives. At the very end, I would like to recommend my latest find: which recently created a real sensation in our family.

Have a nice day everyone and successful experiments in the kitchen! I really hope that you will write me some reviews on the recipe, and also advise your methods of preparing gazpacho, so that we can choose the best option that suits everyone. Bon appetit everyone!

To prepare gazpacho, the Spaniards use white wheat bread (homemade bread tastes best). I had delicious malt bread made from wheat and rye flour. The bread is delicious, so I made gazpacho with it. The bread must be stale, so it’s better to let the pieces of bread dry out a day or two before. It's delicious if you dry the bread in the oven.

As a child, my mother often made us such a quick and tasty dish: stale white bread, a few cloves of garlic, a couple of tablespoons of vegetable oil and a few tablespoons of water. Garlic was ground with salt in a makitra (a deep clay pot with a wide neck), broken bread, butter and water were added there. Everything was mixed and after 5 minutes the children were eating delicious “shulyki” (that’s what their mother called them).

I don’t think that the residents of the Ukrainian village knew about Spanish gazpacho, but this was precisely the original version of this dish, and this is how the preparation of modern cold Spanish soup begins.

Preparation:

Break the bread into small pieces, crush the garlic in a garlic press or grind with salt in a mortar. Mix bread, garlic, 3 tbsp. spoons of olive oil and 5 tbsp. spoons of water. Leave for 15 minutes.

Peel the cucumber (optional). Cut some cucumber and peppers into small cubes to decorate the gazpacho.

Cut the cucumber and pepper into small pieces.

Grind in a blender or pass through a meat grinder. You can also finely chop and crush in a mortar.

Grind the onion and soaked bread with garlic in a blender. If the onion is very bitter, you can first place it (chopped) in boiling water for 5 minutes, or mix the chopped onion with 1 tbsp. a spoonful of lemon juice, a pinch of salt and a pinch of sugar and leave for 20 minutes.

Grind the tomatoes in a blender, first removing the skin. If the tomatoes have thick skin, make small cuts on them and place them in boiling water for 5 minutes. The skin will come off easily.

Mix all ingredients, add salt and wine vinegar (in the absence of such, I use lemon juice). The amount of acid depends on the degree of acidity of the tomatoes and your taste. If it turns out very sour, you need to add sugar. I also add a slightly cut red pepper pod. The larger the pod and the longer it is in the soup, the spicier the dish will be.

You can add cumin. Place in the refrigerator to steep for at least 2 hours. If the soup turns out thick, you can dilute it with cold water or add a little crushed ice.

Serve the soup with parsley and basil, as well as white bread croutons.

Well, no one will forbid you to connect your imagination to this basic recipe and add Tabasco sauce, sour cream, egg, white wine, celery, soy sauce, ham to gazpacho...

Gazpacho soup made from tomatoes is a great lunch on a hot day! Try it at home.

Vegetable soup gazpacho is one of the most popular dishes in Spanish cuisine. It is a cold soup made from grated tomatoes with the addition of other vegetables.

In each historical part of Spain, gazpacho soup can be prepared differently. Sometimes, locals consider it a drink at all, and not a soup at all, and serve it in glasses. Another variation of the dish is finely chopped vegetables doused with grated tomatoes. It turns out something like a liquid salad. Next, the mixture is seasoned with pepper, salt, garlic is added and allowed to brew for several hours to one day, to give the dish the most harmonious taste. The main component of this dish is, of course, ripe, juicy tomatoes, which are found not only in Spain, but in our country as well. This time I want to prepare a second version of this dish.

Tomatoes - 300 gr.
Vegetable (or tomato) juice - 1 l
Cucumber - 1 pc.
Sweet pepper - 1-2 pcs.
Soy sauce - to taste
Garlic - 1 clove
Salt, black pepper - to taste
Parsley - to taste

Prepare all the necessary components (ingredients) for gazpacho vegetable soup.

Wash the tomato, pour boiling water over it until the skin peels off and cut into pieces.

Wash and finely chop other vegetables - pepper and cucumber.

Mix all the chopped vegetables and add juice. Add a few tablespoons of soy sauce (to taste). Add chopped garlic clove, parsley, pepper and salt to the gazpacho.

Recipe 2: gazpacho soup with croutons at home

Cold vegetable soup is the perfect hot weather dish. This is a great light snack that saturates the body with a minimum of calories! Today we invite you to try just such a healthy and refreshing dish - Spanish tomato soup gazpacho.

We will puree the ingredients using a blender, and pass the resulting thick mass through a fine sieve to obtain the most pleasant consistency. We will definitely cool the final tomato soup, and we will serve gazpacho, of course, with croutons.

fresh tomatoes - 4-5 pcs. (about 500 g);
red bell pepper - 1 pc. (about 150 g);
cucumber - 1 pc. (about 100 g);
white bread - 30 g;
olive oil - 1-2 tbsp. spoons;
garlic - 1-2 cloves;
red wine vinegar - 1 tbsp. spoon (can be replaced with lemon juice);
salt, pepper - to taste.

For crackers:

white bread - 2-3 slices;
vegetable oil - 1-2 tbsp. spoons.

For gazpacho we choose the ripest, brightest and juiciest tomatoes. We wash them, and then use a sharp knife to make cross cuts on the peel, after which we place them in a bowl of boiling water for a couple of minutes.

Remove the hot tomatoes with a slotted spoon and immediately place them in another bowl of ice water. We remove the already softened skin from the cooled juicy fruits - for gazpacho we only need vegetable pulp.

After removing the stem, seeds and soft membranes, cut the red bell pepper into small pieces.

After cutting off the peel, cut the cucumber into arbitrary cubes or circles.

After cutting out the stems, divide the tomatoes into quarters and then place them in a blender bowl. We also send pieces of sweet pepper and cucumber slices there. Crush the peeled garlic cloves with a knife and add to the rest of the ingredients. Grind the assorted vegetables into a homogeneous red mass. If all the ingredients do not fit into the blender bowl at once, add the vegetables in batches.

Soak the bread in water for 5-7 minutes, then add it to the bright vegetable “puree”. Add olive oil and puree the mixture again. Throw in salt and pepper and season the gazpacho with wine vinegar to taste (or lemon juice).

Grind the resulting mixture through a fine sieve to obtain the smoothest texture. This is optional; if you prefer thicker, creamier soups, feel free to skip this step.

Cover the bowl of vegetable soup with cling film or a lid and put it in the refrigerator for a couple of hours. In the meantime, prepare croutons for serving the first course. After cutting off the crusts, cut the slices of white bread into medium-sized cubes. Heat the vegetable oil in a thick-bottomed frying pan, add the bread pieces and fry until lightly browned.

Pour the cooled soup into portioned containers and, adding croutons, serve immediately.

Cold tomato gazpacho soup is ready! Bon appetit!

Recipe 3: tomato and garlic gazpacho soup (with photo)

Gazpacho is the most famous tomato soup, a dish of Spanish cuisine. Just like our native okroshka, it is refreshing on hot summer days, when the mere thought of rich hot borscht makes you sweat. There are many recipes for Gazpacho with various additives, vegetables and even fruits, but the basis of the soup is always tomatoes. If you have a blender, preparing such a soup will not be difficult, and your loved ones will definitely ask you to repeat this colorful dish.

tomatoes 2-3 pcs
cucumbers 2 pcs
red bell pepper 0.5 pcs
garlic 1-2 cloves
tomato juice 1 glass
French loaf (or white bread) 2 slices
olive oil
ground black pepper

Start preparing Gazpacho by selecting tomatoes. They should be large and very ripe.

Place pieces of white loaf at the bottom of the pan or bowl. Bread gives this dish thickness and richness, turning a vegetable smoothie into a soup.

Top with cucumber slices - peel the peel if it tastes bitter.

Add diced bell pepper.

Tomatoes, cut into pieces.

Don't forget the garlic.

Now fill the soup preparation with tomato juice.

Add salt, pepper and olive oil, stir. The future soup should stand for 30-40 minutes so that the vegetables release their juice and the bread soaks well.

Beat everything with a blender until smooth.

Press the soup through a sieve to remove the vegetable skins.

Gazpacho is ready! Before serving, the soup should be cooled in the refrigerator; you can add ice to it.

A very pleasant sour soup, rich in vitamins and refreshing in the heat. Thanks to the bread, it turned out quite thick and filling. Bon appetit!

Recipe 4, step by step: cold tomato gazpacho soup

tomatoes - 15 pcs (juicy, ripe and meaty)
cucumber - 4 large pieces
bell pepper – 3 pcs (red)
garlic - 4 large cloves (preferably young)
bread - 3 large pieces (white or bran, stale)
onion - Crimean - 1 piece or shallot - 5 small pieces
vegetable oil - olive - 125 ml
vinegar - balsamic or red wine - 4 tbsp
sea salt - 1 tbsp (no slide!)
greens - parsley - 1 bunch
Tabasco - hot sauce - a few drops optional

purified water - to taste
tomato juice - to taste
wine - dry red - to taste

So, how to cook Gazpacho soup? The recipe for tomato soup is simple, but contains many processes. First, peel the garlic and place it in a mortar or blender.

Sprinkle the garlic with sea salt and pound it in a mortar or grind it in a blender.

Add pieces of stale bread, broken into small pieces. I didn’t have stale bread, so I quickly made crackers: I put the pieces of bread in the oven, preheated to 200 degrees for 15-20 minutes and cooled. Grind the breadcrumbs with garlic and salt, and then add olive oil and thoroughly grind or grind again. Cover with a napkin and leave the preparation to infuse for 1.5 hours. Gazpacho is a tomato soup, and garlic will add spice and zest to it, and bread will add thickness and richness.

While the bread and garlic mixture is infusing, we continue to prepare other ingredients for Gazpacho. The recipe includes baked peppers, so let's start with them. Turn on the oven at 200 degrees to warm up, wash the peppers and place them on a baking sheet.

Let the paprika bake for 10-20-30 minutes, until the pepper begins to turn black around the edges. The time depends on your oven, everyone is different! Remove from the oven and immediately cover with a lid or towel and leave for 10 minutes. This will make it easier to peel the bell pepper. At this moment, the aroma of baked bell pepper will fill your apartment, and it is simply magical! There are recipes without baking the peppers, but trust me, baking them is worth it! If you don’t know how to cook Gazpacho soup, you won’t find a better recipe, honestly!

After 10 minutes, we begin to remove the skin from the peppers and clear them of cuttings and seeds. This will be quite easy to do, the main thing is not to get burned, because the fruits are still hot. The Gazpacho recipe includes this peeled Paprika pulp:

We continue to prepare tomato soup. Peel the onion and chop it very finely. Place in a bowl and add balsamic or wine vinegar, stir and leave aside. You can do this before baking the peppers.

Now peel the cucumbers and cut them into large pieces. Tomato soup Gazpacho will be filled with freshness and lightness thanks to cucumbers.

The next step in preparing Gazpacho will finally be tomatoes, it is a tomato soup after all. You need to peel them and cut out the seeds from half of them.

The last ingredient is parsley. Chop the leaves coarsely. Place the prepared cucumbers, the pulp of peppers and tomatoes into a 3-liter saucepan and grind everything with a submersible blender. If you don’t have a submersible one, of course, put everything in a blender glass. Grind thoroughly; Gazpacho tomato soup should be homogeneous. Then add parsley and grind everything again.

We put the soaked onion together with vinegar, grind it, add the bread and garlic mixture, grind it, add a few drops of Tabasco hot sauce as desired and to taste, and grind everything again.

And put the Gazpacho tomato soup in the refrigerator for at least 8 hours!

Now you know how to make Gazpacho soup from tomatoes, cucumbers and bell peppers! When serving, pour into plates and dilute a little with water, tomato juice or dry red wine. I highly recommend diluting it with water, it tastes much better! Decorate with parsley leaves.

Recipe 5: gazpacho soup with tomatoes and bell peppers

Gazpacho soup originated in Andalusia (Spain) many years ago and is now prepared all over the world. Gazpacho is a cold vegetable puree soup. Tomatoes, cucumbers, and bell peppers are usually used. But gazpacho can be made not only from these vegetables. In this recipe, we took sweet bell peppers as a basis, baked them and made soup from the pulp, adding tomatoes and bread crumbs. This dish is delicious to eat with cottage cheese; it complements the sweet taste of peppers well.

bell pepper (red sweet) 4 pcs.
garlic clove 1 pc.
tomatoes (2 medium-sized pieces) 120 gr.
olive oil (3 tbsp) 30 ml.
loaf of white bread (200 grams of dry white bread) 1 pc.
sherry vinegar 2 tsp. l.
goat cheese (fresh) 60 gr.

Heat the oven to 210-215 degrees (Grill with convection function)

Pierce the peppers in several places with a fork, place them on a baking sheet with a mat or paper, or just on a wire rack. Bake for about 30 minutes, turning once after 15 minutes. The peppers are done when they are soft and well browned.

Remove the peppers, place them in a bag, seal tightly and leave for 10 minutes - this will make it easier to remove the skin later. Remove the vegetables from the bag, remove the skin and seeds.

Peel the garlic.

Cut the tomatoes into slices, bread into small pieces.

Place peppers, garlic, tomatoes, and bread into a blender bowl or bowl.

Add olive oil, vinegar, salt and pepper and whisk until smooth. If the soup is very thick, you can add a little water or tomato juice.

Recipe 6: Spanish classic gazpacho soup

To prepare classic gazpacho we will need:

1 kg ripe tomatoes
2-3 medium sized cucumbers or 1 large (long Chinese cucumber)
2-3 cloves garlic or to taste
1 small onion or half a medium one
2 sweet peppers
2 tbsp. l. lemon juice (or balsamic bite to taste)
3 tbsp. l. olive oil
salt, pepper - optional

Peel the sweet pepper and remove the core.

Peel the garlic and onions. Cut into small pieces.

Cut off the skin of the cucumber.

Now you can put all the vegetables in the blender.

Add vinegar, olive oil, salt and pepper. And beat until smooth.

The puree should be smooth and slightly foamy.

All that remains is to cool the gazpacho. You can refrigerate the tomato soup or serve it with ice cubes.

Don't forget to garnish the cold gazpacho with a sprig of fresh basil.

Bon appetit!

Recipe 7: gazpacho soup - simple and tasty (step by step)

Gazpacho soup is a cold dish of Spanish origin, and in ancient times it was often found on the menu of peasants in the center and north of Spain. However, today, it has firmly taken one of the leading places among chilled first courses all over the world.

This dish is prepared using raw grated tomatoes using a blender or manually through a sieve. Other raw vegetables such as cucumbers, onions, garlic, herbs, and sweet peppers can be added to tomatoes. The resulting vegetable mass is seasoned with vinegar, olive oil and all kinds of spices to taste. The finished soup is poured into plates, decorated with herbs, a slice of tomatoes is placed in it and served.

At the same time, the degree of grinding of products in each recipe may be different. For example, one recipe suggests chopping vegetables into a puree, while another calls for finely chopping them, like for a salad. It is very convenient to prepare gazpacho in large portions, and keep it in the refrigerator, and when thirst sets in, quench it by diluting the soup with water.

In addition, in cooking there are 3 varieties of gazpacho: white, green and red. But today I want to focus on the last recipe, because... cold tomato gazpacho soup, a step-by-step recipe with photos of preparation of which I want to offer - this is the most common among housewives and cooks.

tomatoes – 500 grams,
cucumbers – 0.5 pcs.,
bell red pepper – ¼ part,
onions – 0.5 pcs.,
garlic – 1 clove,
green cilantro – 2-3 sprigs,
olive oil – 2-3 tbsp.,
sugar – 1 tsp,
salt - to taste,
ground black pepper - to taste,
lemon – 0.5 pcs.

Wash the tomatoes, cut into 4 parts and place them in the blender bowl.

Wash, peel and cut vegetables and herbs into any size.

Add the prepared vegetables to the tomatoes in the blender bowl.

Puree all products using a blender until smooth.

Then grind the tomato mass through a sieve. Discard the remaining pulp.

Pour olive oil and the juice of half a lemon into the tomato puree. Season with salt, pepper and sugar. Mix the ingredients well and store the soup in the refrigerator.

When you want to cool down, dilute the gazpacho with drinking filtered water in a 2:1 ratio (gazpacho:water) and pour it into plates. Although these proportions are conditional, so you can adjust the consistency and taste of the soup yourself.