Cold soups are simply irreplaceable in hot weather. They refresh the body and stimulate the appetite. Summer soups are based on fresh vegetables, which are low in calories and dietary. One of these cold soups is gazpacho, a Spanish cold soup made from mashed tomatoes, into which other vegetables are added in different recipes. So try it and choose the one that suits your tastes.
It is necessary
-
- gazpacho with Tabasco hot sauce:
- large tomatoes (4 pieces);
- fresh small cucumbers (2 pieces);
- bell pepper (1 piece);
- tomato juice (3 glasses);
- onion (1 piece);
- olive oil (3 tablespoons);
- Tabasco sauce;
- salt to taste;
- parsley or cilantro.
- Gazpacho with white bread:
- tomatoes (800 g);
- white bread (3 slices);
- garlic (2 cloves);
- bell pepper (1 piece);
- boiled water (2 glasses);
- onions (1 piece);
- olive oil (1/4 cup);
- wine vinegar to taste;
- salt to taste;
- cilantro.
Instructions
Step 1
Gazpacho with Tabasco hot sauce. Boil a kettle of water. Prepare a blender.
Step 2
Try to use ripe and meaty tomatoes for gazpacho. Make a cruciform notch on the tomato bottom to help peel off the skin. Place the tomatoes in a strainer or colander and pour boiling water over them. The cut skin will curl up and you can easily remove it. Cut each tomato in half and remove the seeds with a knife or teaspoon.
Step 3
Peel the cucumbers, if the seeds are large inside, then remove them too. Cut the bell pepper in half, clean it from the grains and white films inside. Remove the husks from the onion and cut the vegetable into several pieces.
Step 4
Place two prepared tomatoes, bell peppers, half a cucumber, and an onion in a blender. Chop and transfer to a deep bowl or saucepan.
Step 5
Dice the remaining tomatoes and cucumbers and place in a bowl with the grated vegetables. Pour in tomato juice. Stir and salt the resulting tomato soup. Add olive oil and some Tabasco sauce.
Step 6
Place the gazpacho in the refrigerator to cool the soup thoroughly. Sprinkle with fresh herbs when serving.
Step 7
Gazpacho with white bread. Wash the tomatoes and peppers, place them on a baking sheet and place in the preheated oven for 10 minutes. Then take it out and carefully transfer it into a polyethylene bag, which is tightly tied. After about five minutes, the skin from the vegetables will be peeled off easily. Remove it and the seeds.
Step 8
Cut off the crust from the white bread and soak the slices in water. After a minute, squeeze and place in a blender. Tomatoes, peppers and peeled onions will also go there. Grind the mass, pour it into a saucepan.
Step 9
Add the rest of the water, wine vinegar, olive oil and squeeze the garlic through a press. Stir and salt. Sprinkle with herbs.
Step 10
Place the saucepan in the refrigerator. The soup should be very cold when served.
