Gazpacho with berry juice and spirals of unleavened dough
Gentle gazpacho with shrimp
Gazpacho with chicken broth
Gazpacho with honey and avocado
Gazpacho with goat cheese
Homeland cold gazpacho soup is Andalusia, but he came to taste all the Spanish and Portuguese and Latin Americans. To prepare this dish at the earliest known recipes, enough to take the water, chopped stale bread, garlic, olive oil and vinegar. These are the ingredients used for the white gazpacho in Spanish. Subsequently, when the great Columbus discovered America, and in Europe there were tomatoes and peppers in Spain to try out new variations of cold soup - already with tomatoes.
According to some historians, this dish was originally an integral part of the diet of mule-drivers. They liking easy recipe, because mix tomatoes, garlic, olive oil, pepper, cucumber and stale white bread can be easily and nomadic conditions. And they were able to cool the soup using a clay pot wrapping wet clothes. The result is satisfying a simple and very delicious dish, the so-called hash in Spanish.
Yet some historians have concluded that the gazpacho soup invented the Roman legionaries stationed at the time in Andalusia. They drove to the scarcity and the monotony of the daily ration. Salt, garlic and vinegar, joined together, do not allow the body to lose a lot of moisture warrior, and included in the recipe for olive oil and bread served as a source of calories needed.
And then, over time, a lot of new recipes for gazpacho: dish mutate, adapting to different tastes and preferences. And began to add ingredients such as tomato, pepper, cucumber and others. Soup in Spanish is rich in mineral substances, it is nutritious and tastes good. Its value is that a prescription product without heat treatment, so the human body gets maximum vitamins of fresh vegetables.
But, in contrast to the usual we all soups, cold gazpacho looks like a thick puree with the addition of ice. For example, in restaurants this dish is usually served as a drink in a large glass as a complement to the hot or after a meal. Whatever it was, but the soup in Spanish won the love of gourmet far beyond their homeland. And to give it a try, there is no need to go to a restaurant because you can prepare this dish at home, and to do it in the cellar, and a variety of recipes will allow you to enjoy the taste of every time the hash in Spanish with an innovative twist.
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Andalusian gazpacho
The classic recipe for which is preparing tomato cold soup, is considered to be a variant of Andalusian cuisine, which is quite natural, since it is considered the birthplace of the country is so popular and tasty dish. Well, are you ready to find out what exactly satisfies hunger Roman legionaries and Spanish muleteers? Once you try their gazpacho, it is difficult not to believe in the statement that the basis of any brilliant idea is simple and clear to every thought.
Ingredients:
tomatoes (ripe) - 6 pieces
pepper - 2 pieces
Cucumbers - 2 pieces
Garlic - 2 cloves
loaf of stale - 2 slices
vinegar - 50 ml
olive oil - 100 ml
salt - two pinches
fresh basil - 5 leaflets
Cooking method:
The first thing you have to perform to cook a cold soup in Spanish on the classic recipe, since it is clear from the skins of the tomatoes. The easiest way to do this quickly and easily, is the following: put on fire a saucepan with water, and when it comes to a boil, dip the tomatoes just seconds 30. Then pry the knife and peel it easy to remove, do not forget to cut out the core.
Cucumbers also need to clean, but do it in a slightly careless style, sometimes leaving her small strips. This you will attach gazpacho real country flavor. With pepper skins should not be removed, you just remove the seeds. Slices of stale loaf dip in cold water, so that they slightly softened. All of the above ingredients, cut into large pieces and place in a blender, add to the garlic, salt, olive oil and wine vinegar. By the way, the last component - vinegar - a classic recipe to be sherry.
Whisk all fairly homogeneous mass, but it must be felt small pieces of vegetables. Unusual flavor notes give gazpacho in Spanish additional ingredients such as oregano, capers and anchovies. But their obligatory presence of the classic recipe is not provided. Cool the soup before serving garnish with basil leaves and half a boiled egg. Not bad also supplement croutons dish or spoon finely hacked fresh vegetables. This can be cucumbers or peppers green.
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Italian cold soup
Since the gazpacho is popular all over the world, it is not surprising that in each country the recipe gets new flavor combinations inherent in this or that nationality. No exception and Italians, whose cuisine is able to satisfy the demands of the most sophisticated palates. So, this temperamental people slightly expanded the list of vegetable components on the basis of which is preparing a cold soup. According to the Italians, cucumbers and tomatoes would be nice to be diluted with celery and onions. But first things first!
Ingredients:
ripe tomatoes - 1, 5 kilos
cucumbers - 500 grams
white bread - 300 grams
olive oil - 120 ml
sweet red pepper - 1 piece
onions - 1 pc
Garlic - 2 cloves
lemon juice - 1 tbsp
leaves of celery
coriander
Salt - a pinch
ground pepper - to taste
Cooking method:
For the gazpacho in Italian is also required stale or dried bread and fresh vegetables. But vinegar in it replaces the lemon juice, and spices set somewhat richer than the Spanish recipe. This cold soup differs from the original special delicacy. And while he is preparing about the same, but the algorithm of actions has a number of differences.
First you need to cut the dried bread cubes and put in a separate bowl. Tomatoes lower in the first 10 seconds in boiling water, then in cold water, is now carefully remove the peel. Cut the peeled tomatoes into pieces and grind in a blender to puree, put a lot into a separate bowl. As you can see, gazpacho Italian provides alternate operation with some components.
Peppers remove seeds and cucumbers - from the green skin. Cut the vegetables into pieces. Garlic and onions also need to be cleaned and with pepper and cucumbers in a blender grind. Connect the resulting mass with tomato puree, add the olive oil, coriander and lemon juice. Make a uniform mixture using a blender while pepper and salt. Ready Italian soup must be insisted in the refrigerator at least 1 hour. When a table sprinkle the dish cubes of bread and chopped celery. This will be his final touch, giving gazpacho personality and special taste.
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Tomato Gazpacho
As already mentioned, cold soup can be prepared in very different ways. Retaining the basic ingredients and add some new ones, manage to get the unique flavors and combinations. For example, a recipe with tomato juice and lots of garlic. The dish turns out fragrant and quite spicy, but it chilled delicious!
Ingredients:
ripe tomatoes - 10 pieces
red pepper - 3 pieces
green pepper - 1/2 pieces
Cucumber - 2 pieces
onions - 1 pc
tomato juice - 1 cup
olive oil - 2 tablespoons
vinegar - 1 tablespoon
garlic - 1 head of medium size
Fresh white bread - 2 slices
stale white bread - 2 slices
salt and pepper - to taste
ice cubes
Cooking method:
To make the basis for this tomato soup recipe, soak stale bread in water, then wring it well. Tomatoes pour over boiling water, peel and all, except one, cut slices. With cucumber peel, remove and crumble one of these cubes. Red bell pepper remove seeds with onions and garlic, remove the peel and cut all to pieces. What is characteristic for this recipe, use a blender is not necessary. If you can chop all very carefully by hand, too smooth consistency can not achieve.
Simply mix the chopped vegetables into small pieces and soaked the bread and add the tomato juice. Pour the resulting mass into a large bowl, add salt and pepper to taste, and then put the ice cubes. But that's not all, because a recipe calls for cooking a special tomato filling. To do this, fry in olive oil, finely chopped white bread. Crumble one tomato, green pepper and half a cucumber and mix. Tomato soup cool, and here refueling thereto must be submitted in a separate bowl.
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Tomato soup gazpacho with celery
Number ingredients below indicates that the dish is designed for two persons. As you can see, there is no garlic in the recipe, so by making a cold soup component of a romantic dinner, you can enjoy your favorite kisses without interference. Besides, gazpacho perfectly complement the main hot dish of meat, because it is fairly easy and consists only of vegetables. Preparing the soup is very simple.
Ingredients:
ripe tomatoes - 4 pieces
Cucumbers - 1 piece
Green peppers - 1/2 pieces
Orange sweet pepper - 1/2 pieces
celery stalk - 1 piece
olive oil - 2 tablespoons
Salt - a pinch
Cooking method:
To start peel cucumber, peppers, remove seeds and cut into cubes all. Celery finely chop. Tomatoes are parboiled, remove them from the skin, cut, keeping the juice in a blender and grind. Then add the rest of the vegetables, leaving a couple of tablespoons for decoration, and olive oil. Whisk tomato soup until smooth. Ready gazpacho cool and season with salt to taste. Serve in deep piala, sprinkled diced pepper, cucumber and celery.
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Gazpacho green with white wine
If you want to appreciate the full savor of cold soup, then be sure to take the opportunity to prepare this recipe for gazpacho. You probably think that the name rule out the presence of a platter of tomatoes and it is in vain. Tomato soup, but they are green ... so do not affect the color. This recipe can not be called a very common, but the taste of it is so harmonious that just can not not like it.
Ingredients:
green tomatoes - 8 pieces
green pepper - 1 piece
Garlic - 2 cloves
white bread - 2 slices
olive oil - 1/4 cup
onion - half a head
salt - 1/2 teaspoon
vinegar - 2 tablespoons
cumin - pinch
ice water - 3/4 cup
dry white wine - 1/2 cup
Cooking method:
Take the slices of white bread, remove the crust, cut into cubes and send for a few minutes in the oven to dry a little bit. Then rub with garlic croutons and sprinkle with olive oil. With tomatoes need to remove the skin. To do this, dip them in boiling water 30 seconds already peeled tomatoes, cut into 4 pieces.
Green peppers must be freed from the seeds, cucumber can be left in the skin. Halved onion rub on a small grater. All these vegetables are put in a blender and mix. In a separate bowl combine vinegar, salt, cumin, oil-soaked bread cubes in two passes, send them to the vegetable mixture, turning everything into a homogeneous mass. Ready soup cool in the refrigerator. Before serving, dilute it with a mixture of water and wine and garnish with chopped green tomatoes into cubes and onions.
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Yellow gazpacho with almonds and mint
Sunny color of this embodiment, the Spanish give yellow tomato soup, soft taste it is obliged cream and originality - Almonds. Agree, this is a very unusual combination. But, oddly enough, it is so harmonious and fresh, be sure to have your taste. In addition, the golden color dish goes well with a fine summer days.
Ingredients:
ripe yellow tomatoes - 300 grams
yellow pepper - 1 piece
cucumbers - 150 grams
onions - 1 pc
Garlic - 2 cloves
celery stalk - 1 piece
olive oil - 3 tablespoons
lemon juice - 2 tablespoons
any fat cream - 200 ml
chopped almonds - 1 handful
salt - to taste
ground pepper - to taste
Mint - for decoration
Cooking method:
As with all recipes, as described above, with tomatoes it is necessary to remove the skin. Dip them in boiling water for half a minute, and this process will not be too difficult for you. Peppers remove seeds from cucumber and cut the peel and onion and garlic free from the husk. Set aside in a separate bowl and a couple of tomatoes 1 cucumber, which will be required for serving dishes.
The rest of the vegetables, place in a blender, add to the cream and mix well. Then enter the lemon juice, celery leaves, salt and pepper. Again, all the whisk. The finished sauce tureen and pour into the pan and send a couple of hours in the refrigerator. Before serving, yellow gazpacho should be beautifully served. Pour it on the plates, garnish with diced tomatoes, cucumber, mint leaves and sprinkle the top with chopped almonds.
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Gazpacho with beets
And this recipe will appeal to fans of beetroot. By the way, the cold vegetable soup from this great refreshing in the summer heat. But if you are rather tired of his monotonous, try to cook a new dish. The combination of the familiar notes of tomato and beet necessarily win you harmonious taste, and piquant sharpness of surprise and delight. In addition, this cold soup is also very useful.
Ingredients:
ripe tomatoes - 3 pieces
beets of medium size - 1 piece
Bulgarian pepper - 1 piece
onions - 1 pc
Garlic - 1 clove
balsamic vinegar - 3 tablespoons
olive oil - 3 tablespoons
salt, ground pepper - to taste
First you need to boil the beets until tender, allow to cool, then peel and cut into pieces of medium size. Bulgarian pepper should be pre-baked and hot right to put in a plastic bag. When it has cooled to a warm state, remove the skin can be quickly and easily. Onions free from the husk, and chop coarsely. Cut the peppers into chunks. Scald with boiling water the tomatoes, peel them. Be sure to remove all of the core, it does not try to squeeze out the juice. Tomatoes also need to neatly cut.
All vegetables are put in a blender, add the spices, olive oil, vinegar and whisk together well. Upon completion remove the sample, and if turned sour taste, then remove it using a pinch of sugar. Gazpacho, place in the refrigerator for several hours. This will give an opportunity to infuse the dish and to get the right temperature required for submission. You can speed up the process by adding a few ice cubes.
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Gazpacho with berry juice and spirals of unleavened dough
A cold soup recipe that does not envisage the use of tomatoes. Although the dish turns out very tasty and unusual. So it must result berry juice, which makes a pleasant summer tone. Another interesting part of this spiral are gazpacho, baked from unleavened dough. They serve as an excellent substitute for white bread.
Ingredients:
beets of medium size - 2 pieces
raspberries - 3/4 cup
currant berries - 1/4 cup
Garlic - 1 clove
balsamic vinegar - 1 tsp
lemon juice - 1 teaspoon
olive oil - 3 tablespoons
salt, ground pepper - to taste
flour - 1/2 cup
water - on the eye
Thoroughly rinse the raspberries and currants, chop them and squeeze out the juice. Be sure to strain it to avoid getting smaller stones. With raw beets, remove skin, chop and place in a blender. There also add the olive oil, berry and lemon juice, garlic, balsamic vinegar, all thoroughly whisk. Then, try to taste and add the spices. The acid can be removed by using sugar. Ready gazpacho in the refrigerator clean.
It's time to do spiral. Knead the dough from flour and water, add a little salt. Take sticks for sushi, put them in water, then wipe dry and sprinkle with flour. The dough thinly roll, cut into thin strips and wrap them into sticks. Put on a baking future spiral covered with parchment paper, and bake in the oven for 10 minutes at 180 ° C. To remove a finished product with the desired hot rods. Chilled gazpacho pour into a deep dish and place on top of crunchy spiral. Get a beautiful, unusual and very appetizing.
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Gentle gazpacho with shrimp
The love of seafood could not be displayed on the recipes of most popular dishes. Cold soup in Spanish is also not escaped this fate.
