The worldwide popular gazpacho soup was invented by Spanish chefs who prepare this spicy and aromatic dish exclusively from fresh vegetables, dry white bread and spices. Gazpacho is easy to make at home and is ideal for the hot season as it is consumed chilled.
Classic recipes
To prepare Spanish gazpacho, you will need 300 g of dried white bread, 500 g of fresh cucumbers, 1.5 kg of fresh tomatoes, 1 large bell pepper (red), 1 large onion, 2 cloves of garlic, 150 ml of olive oil, 1 tbsp. l. lemon juice, celery stalk and a pinch of coriander. Dried white bread is cut into small cubes and put in a bowl, and the tomatoes are dipped in boiling water for 10 seconds, then in cold water for 2 seconds and peeled off. Peeled tomatoes are cut into pieces, put in a blender and chopped to a puree consistency. Red bell peppers are peeled from seeds, peeled from cucumbers, after which these vegetables are also cut into pieces and chopped in a blender with onions and garlic. Then tomato puree, coriander, lemon juice and olive oil are added to them in a blender, salt and pepper. The finished gazpacho is cooled in the refrigerator for an hour before serving.
The classic gazpacho soup is served with chopped celery and white toasted bread cubes.
To prepare another classic gazpacho, you need to take 15 large ripe tomatoes, 4 cucumbers, 3 red bell peppers, 4-5 cloves of garlic, 3-4 slices of stale white bread and 1 large red onion. You will also need: 125 ml of extra virgin olive oil, 4 tbsp. l. red or sherry wine vinegar, 1 tbsp. l. sea salt, a bunch of parsley leaves, dry red wine or tomato juice (to taste). Crush the garlic and salt in a mortar, then add the bread, crush it, pour in the olive oil, stir until smooth, cover and infuse for 1, 5 hours. Finely chop the onion, pour in vinegar, and peel and seed the tomatoes and cucumbers. Sweet peppers are baked in the oven until they are black and tan, peeled, the parsley is coarsely chopped and the vegetables are put in a blender in small portions, after which the onion with vinegar and the contents of the mortar are added. Stir the mass until smooth, put in the refrigerator for 8 hours and serve the finished soup in glasses, diluting it with cold tomato juice or red wine.
Assorted Gazpacho
To prepare a gazpacho platter, you will need 600 g of cucumbers, 1 large white onion, 2 green bell peppers, ¼ red sweet pepper, 10 tbsp. l. extra virgin olive oil, a large bunch of dill, 3 tbsp. l. wine or sherry vinegar, 300 ml of drinking water or vegetable broth, as well as freshly ground black pepper and salt to taste. The onions and cucumbers are peeled and cut into pieces, and the peppers are stripped of the baffles / seeds and chopped, leaving a quarter of the green pepper pod aside. The stalks of the dill are cut off and the prepared vegetables (except for green peppers) are placed in a blender, where they are chopped and cold drinking water or vegetable broth is added to them.
Assorted gazpacho goes well with croutons, mussels, boiled shrimp or thin slices of baked chicken.
Add 6 tbsp to the chopped vegetables. l. olive oil, vinegar, pepper and salt, after which the mixture is poured into a container and cooled in the refrigerator. The remaining pepper is cut into small cubes with cucumbers, mixed and slightly salted. Chilled gazpacho is poured into glasses, sprinkled with chopped vegetables, poured over with olive oil and served.
