The story of one dish: gazpacho May 06, 2013, 22:00 | Alena Kuba
14 chosen
Revenge, like gazpacho,
It must be served ice cold and on time.
/Spanish proverb/
Continuing the theme of fresh summer dishes, today I invite you to remember another magnificent cold soup that came to us from Andalusia - bright red, the color of blood and passion (as the Spaniards themselves say) gazpacho. And even though I became acquainted with this dish relatively recently, I am sure that this will be a friendship for many years. After all, how nice it is to taste delicious tomato soup on a sunny summer day, sitting on the veranda and breathing in the fresh, sun-warmed air...
The word gazpacho (Spanish gazpacho, port gaspacho) was borrowed from Arabic and translated means “soaked bread,” because initially its main ingredients were not tomatoes at all, but olive oil, garlic and bread.
According to one legend, the first to prepare gazpacho were muleteers. Stopping for a rest after a long journey, they prepared their lunch in the following way: they crushed garlic between two stones and greased the inside of a clay pot with it, then added the available vegetables and sprinkled them with bread crumbs or crackers. At the very end, everything was poured with olive oil, the pots were wrapped in wet clothes and exposed to the sun. As soon as the clothes are completely dry, the soup is ready!
According to another legend, a hearty and tasty dish, based on olive oil, garlic, vinegar and bread, was first prepared during Roman rule, when these products were the main component of the rations of legionnaires stationed in the territory of modern Andalusia. Allegedly, the combination of salt, garlic and vinegar saved them from dehydration, and bread and olive oil densely saturated the body before a long journey.
Be that as it may, even the Spaniards themselves divide the history of gazpacho into the period “before” and “after” Columbus, since before his discovery of America there were no tomatoes or peppers in Europe. And even before the Spaniards met these wonderful vegetables, along with the “white” one described above, “green” gazpacho was also invented: it consisted of all kinds of herbs that could only be found and eaten. It is believed that the inhabitants of Huelva and Sierra Morena were the first to prepare it. And if initially such gazpacho was considered the food of the poor, then after adding tomatoes to it, the dish began to be increasingly served on the table of high-ranking persons.
But even today in Spain there are a great many variations of it and, for sure, every housewife believes that she is the one who prepares the “correct” gazpacho. In Jerez, for example, gazpacho is made with rings of raw onions, in Cadiz in winter it is served hot, in Cordoba they like thick soup, and therefore add corn flour and cream, in Segovia it is prepared on a mayonnaise basis, and cumin and basil are used as seasonings... Separately It is worth noting the ajoblanco soup, which is most common in Granada, Malaga and Extremadura. In addition to the main ingredients used in “white” gazpacho, it contains ground almonds, and this soup is served with grapes or melon slices. Also worth mentioning is salmorejo from Cordoba: this soup is made from tomatoes, olive oil, garlic and vinegar, and served with chopped jamon and boiled eggs. And in La Mancha, to this day they serve hot gazpacho, cooked in rabbit broth, with stewed meat, bread, mushrooms and wine.
One way or another, gazpacho in its homeland underwent many changes before coming to a common denominator: now it is traditionally accepted that gazpacho is a cold soup made from grated or pureed raw vegetables, primarily tomatoes. In addition to them, its composition necessarily includes olive oil and garlic. Other ingredients may vary.
This gazpacho is a typical dish of the so-called “Mediterranean diet”, which became widely known in the 1950s of the 20th century. It was at this time that this term was coined by Ansel and Margaret Kay, and numerous medical studies have shown that residents of Mediterranean countries are less at risk of cardiovascular diseases, less likely to suffer from excess weight, high blood pressure and diabetes. In addition, the Mediterranean diet reduces the risk of Alzheimer's disease. This is due, first of all, to the abundant consumption of fresh vegetables and fruits, as well as the fact that fats enter the body mainly from olive oil.
Therefore, it is not at all surprising that such a tasty, refreshing, and also healthy dish as gazpacho has found millions of fans around the world. Today, probably the most popular is the gazpacho recipe prepared by Pepa Marcos, the heroine of the cult film by Pedro Almodóvar “Women on the Verge of a Nervous Breakdown”:
We will need 6 tomatoes, 1 cucumber, 2 larger sweet peppers - green and red, half an onion, a piece of good white bread, 2 tablespoons of vinegar, 6 tablespoons of olive oil, a glass of tomato juice, salt and pepper. Chop the vegetables, then beat all the ingredients in a mixer. Before serving, cool the gazpacho in the refrigerator and add ice to taste. Your soup is ready! Just don’t, like the adventuress Pepe, mix sleeping pills into your gazpacho...
And in 2008, at a traditional city festival in the Spanish province of Almeria, city residents produced 5 thousand liters of first-class gazpacho in 4 hours. This result became a new record listed in the Guinness Book of Records. Three and a half tons of tomatoes, 800 kg of green peppers, 700 kg of cucumbers, 400 kg of onions, 500 kg of garlic, 29 kg of salt, 200 liters of olive oil and 70 liters of grape vinegar were used to prepare the soup. It is not surprising that after the record was registered, the city residents themselves, as well as the guests of the holiday, happily ate the gazpacho!
And today gazpacho is prepared in the hot summer heat not only in Spanish Andalusia, but also far beyond its borders! This dish is included in the summer menu of many restaurants and bars, and therefore chefs, trying to make their gazpacho original and different from others, are inventing more and more new recipes... This is how options for gazpacho with eggs, peanuts, pearl barley, avocado, yogurt, radishes appeared, fennel, green peas, arugula, shrimp and many other ingredients. In addition, there are many variations of sweet gazpacho: with strawberries, mango, melon, grapes, blueberries, pineapple, cherries... Now gazpacho can not only be composed of different ingredients, but also served in different ways. And although the dish is most often served as a soup, there are variations of gazpacho in the form of a cocktail and salad.
And, of course, there are some nuances that you need to remember if you decide to cook this wonderful dish:
- Traditionally, gazpacho is prepared in a clay pot. It is believed that this allows you to convey and preserve its true taste.
- It is best to use slightly overripe tomatoes, as they are softer and juicier.
- To make it easier to remove the skin from tomatoes, you need to first cut them into 4 parts and then pour boiling water over them.
- To change the color of the soup a little, you can use yellow or green peppers.
- To make the gazpacho you prepare more satisfying, you can add avocado pieces to it, after sprinkling them with lemon juice.
- It is believed that gazpacho becomes much tastier the next day, when the soup has steeped.
- This soup is especially beautiful served in clear glass bowls that can be refrigerated before serving.
And today I want to offer you the gazpacho recipe that I liked the most. It is worth noting that, as mentioned above, the tomatoes for this soup must be very ripe (soft, almost overripe). This is when the soup will taste truly magical!
So, we will need:
- Tomato – 6 pcs.;
- Cucumber – 2 pcs.;
- Green pepper – 1 pc.;
- Onions – 1 pc.;
- Garlic – 6 cloves;
- Wine vinegar – 5-6 tbsp. spoon;
- Tomato juice, bread, olive oil, salt, pepper, herbs - to taste.
Cut peeled tomatoes and cucumbers, and seeded peppers into cubes. Also chop the onion and put all the ingredients in a mixer, then beat them for 3-4 minutes. If the consistency of the soup seems very thick, you should add tomato juice. Season the resulting mixture with salt and pepper to taste, add wine vinegar and cool. To prepare bread cubes (croutons), heat olive oil in a frying pan, add chopped garlic, bread cubes and fry until golden brown.
Gazpacho should be served with chopped cucumbers, tomatoes, peppers, herbs and croutons. Bon appetit!
Are you already an ardent fan of cold gazpacho soup?
Alena Kuba , specially for Etoya.ru
Photo: author, luxfon.com, istoria-mira.ru, armyraduga.ru, cafespb.ru, gastronom.ru, gotovimdoma.ru, ladies.zp.ua, maiden.com.ua, mallex.info, mosagro.ru, objecont.my1.ru, pervoe-vtoroe.ru, prozeny.cz, shello.ru, super-recepti.ru, media.filmz.ru.
History of soup
There are several versions of the origin of the famous Spanish soup. Its “inventors” are considered to be poor mule drivers who had neither the time nor the means to prepare a regular dinner.
To have a snack, the drovers crushed garlic, then added this pulp to a clay pot, where they added various vegetables and leftover bread. And all this was filled with ordinary water with the addition of a few drops of oil. And then it was necessary to wrap the pot in wet rags and leave it in the sun. After the fabric dried, the dish was considered ready.
Gazpacho acquired a more familiar appearance to modern people after the famous voyages of Columbus. Then tomatoes appeared in Europe, and “white” gazpacho turned into tomato soup.
Today there are many options for preparing gazpacho. Each region of Spain has its own “chips”. Cornmeal and cream, raw onions and even pieces of melon can be added to the soup. Even a hot version of gazpacho was invented; it is especially pleasant to eat in the cold season. Let's figure out how to prepare gazpacho soup using the most popular recipes.
Interesting facts: since 1983, a canned version of gazpacho soup has been produced. The first canned food option was Andalusian gazpacho soup.
Possible other preparation and filling options
I recommend trying to cook cold borscht, which will not only charge you with energy and good mood, but also refresh you even in the most intense heat. If you want to make your menu more healthy, I suggest preparing an excellent-tasting and very appetizing-looking vegetable soup. This dish is very easy to prepare and is famous for its usefulness.
In addition, be sure to try the wonderful sorrel soup, famous for its unique aroma and delicate, delicate structure. According to Chinese scientists, lentil soup stimulates metabolism, significantly increases immunity and perfectly normalizes the functioning of the genitourinary system. Why not cook it for your loved ones?
We will end our interesting conversation on this positive note. I hope that I was able to interest you, and you will definitely prepare Gazpacho soup according to my recipe. If you have any questions related to the preparation of this dish, be sure to ask them in the comments, and I will definitely give a comprehensive answer that will help you avoid mistakes. In addition to the above, I would really like to know what kind of soups you prepare for your own family? What ingredients do you use in the cooking process? Bon appetit and exclamations of exceptional admiration for your culinary abilities!
Classic Andalusian gazpacho recipe
First, you should master the classic recipe and prepare traditional Andalusian gazpacho.
- 1 kg of ripe fleshy tomatoes;
- 2 cucumbers (approximately 150 gr.);
- 2 large sweet peppers;
- 50 gr. white bread, bread should be taken yesterday, freshly baked will not work;
- 3 cloves of garlic;
- 2 small red onions;
- 150 ml olive oil;
- 4 tablespoons sherry vinegar (sherry);
- salt and ground black pepper to taste;
- white croutons for serving.
Wash the tomatoes and make a shallow cross-shaped cut on the top of each one. Place the tomatoes in a large bowl and pour boiling water over them. After half a minute, drain the water and fill the tomatoes with cold water. After this, you can easily remove the skin from the fruit. In addition, you need to cut out the stalks.
Place the bread in a separate bowl, add a small amount of warm water, and leave to soak.
Cut the peeled tomatoes in half and carefully remove the seeds. Place the halves in a colander set over a bowl so as not to lose the juice. We rub the extracted seeds through a sieve to extract as much juice as possible from the tomato mass. Set half of the tomato aside.
Peel the cucumbers, cut them in half lengthwise and remove the seeds with a teaspoon. Remove the stems and seeds from the peppers. Then, using a vegetable peeler, cut off a thin layer of pulp along with the skin. Set aside a quarter of cucumber and pepper.
Hot gazpacho at home
You can also prepare a hot version of gazpacho; this soup is especially relevant for our cold climate. Here is a recipe for hot gazpacho, adapted for our conditions.
- 6 cups rich meat broth;
- 6 tomatoes;
- 1 pod of bell pepper;
- 2 onions;
- 100 gr. tomato paste;
- 4 cloves of garlic;
- 300 gr. smoked meat;
- 0.5 cups canned corn;
- salt, pepper to taste;
- a little oil for frying;
- greens for serving.
Place the pre-cooked strained broth on the stove. Add smoked meat, cut into pieces.
Advice! Those who do not like corn can be advised to replace this ingredient with pitted olives, cut into rings.
Fry finely chopped onion in a frying pan, add thinly sliced pepper and peeled and chopped tomatoes to the onion, which has begun to turn golden. Simmer over low heat until the vegetables begin to turn into a puree. Add tomato paste and chopped garlic. Simmer for another 10 minutes.
Transfer the contents of the frying pan to a saucepan with boiling broth, add corn, spices and salt. Cook for 10 minutes. Serve. Sprinkled with fresh herbs.
Hot gazpacho soup
Culinary lovers are divided into three subcategories:
- Those who know nothing about national Spanish cuisine;
- Those who are familiar with the cuisine of Spain;
- Lovers of Spanish delights.
Since you are interested in hot gazpacho, most likely you also want to diversify the menu and treat yourself to a delicious meat-free dish.
Despite the fact that its traditional preparation is presented in a cold version, there is also a “hot” alternative to this recipe. But this is not even at all surprising, because everyone knows the hot and hot-tempered character of the local residents. And, in turn, given our climate and harsh winters, this recipe is no less popular and interesting among vegans than among the Spaniards themselves.
By the way ! If you are already familiar with cold gazpacho, you will also like its hot version.
Gazpacho with basil
But still, the cold version of gazpacho soup is more popular. Let's prepare tomato soup with basil.
- 200 gr. tomatoes;
- 100 gr. pepper;
- 100 gr. cucumbers;
- 70 gr. celery;
- 10 gr. fresh basil;
- 1 small red onion;
- 1 chili pepper;
- 1 lime;
- 100 ml tomato juice;
- 1 clove of garlic;
- 80 ml olive oil;
- 15 ml white wine vinegar;
- 10 ml Worcestershire sauce.
We clean all the vegetables. Cut the skin off the cucumbers and remove the seeds and stalks from the peppers. Remove the skin from the tomato after scalding it with boiling water. Cut the vegetables into medium-sized cubes. Cut a small piece from the chili pepper and tear off the leaves from the basil sprigs.
Place the chopped vegetables in a blender, add tomato juice, onion, garlic, and basil leaves. Add oil and Worcestershire sauce. Whisk everything together.
Then pour it into a saucepan, add wine vinegar, the juice of half a lime, dilute with cold boiled water to the desired thickness. Salt and pepper to taste. Let it sit in the refrigerator for 1 hour. Serve, garnishing each serving with a basil leaf.
Tomato gazpacho with pearl barley
A more satisfying tomato soup will be obtained if you prepare it with the addition of pre-boiled barley. We will prepare it using tomato juice and tomatoes in their own juice.
- 1 can (800 gr.) tomatoes in their own juice;
- 0.5 liters of tomato juice;
- 3 tablespoons pearl barley;
- 3 pods of bell pepper;
- 3 cucumbers;
- 1 chili pepper;
- 2 tablespoons olive oil;
- fresh herbs, pepper and salt to taste.
The barley needs to be washed and boiled in advance. By the time the soup is prepared, the cereal should be cooked and cooled.
Wash the vegetables, remove seeds, and cut the skin off the cucumbers. Cut half a cucumber and half a pepper into small cubes and set aside. Cut the remaining vegetables into pieces of arbitrary shape and place in a blender. We also send tomatoes from a jar (without skin) there. Chop everything and put it in a saucepan.
Add tomato juice and olive oil. Add cold, ready-to-eat barley. Cool in the refrigerator for about 1.5 hours. Then pour into soup cups and place some diced cucumbers and bell peppers in the center of each serving. If desired, decorate with greenery.
Cold gazpacho with shrimp
An exquisite option is cold gazpacho with shrimp.
- 1 kg of fresh tomatoes;
- 1 large red bell pepper;
- 0.5 pods of yellow bell pepper;
- 2 cucumbers;
- 150 gr. peeled shrimp;
- 45 ml olive oil;
- 1-2 tablespoons sherry vinegar;
- black pepper and salt to taste.
We prepare the shrimp in advance by boiling them and peeling them from their shells. The shrimp should have time to cool completely.
Peel the tomatoes and remove seeds and cut into large pieces. Place the pieces into the blender bowl. We also put peeled cucumbers and seeded red and yellow bell peppers there. We chop everything.
Pour the vegetable puree into a saucepan, add vinegar and olive oil, salt and pepper. Let cool in the refrigerator for 2 hours. Pour the finished soup into bowls and add several boiled shrimp to each serving. Decorate with greens.
Recipe for gazpacho sauce. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of "Gazpacho Sauce".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 33.4 kcal | 1684 kcal | 2% | 6% | 5042 g |
| Squirrels | 1.6 g | 76 g | 2.1% | 6.3% | 4750 g |
| Fats | 0.2 g | 56 g | 0.4% | 1.2% | 28000 g |
| Carbohydrates | 5.9 g | 219 g | 2.7% | 8.1% | 3712 g |
| Organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 21% | 1429 g |
| Water | 89.4 g | 2273 g | 3.9% | 11.7% | 2543 g |
| Ash | 0.7739 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 147.7 mcg | 900 mcg | 16.4% | 49.1% | 609 g |
| alpha carotene | 5.6842 mcg | ~ | |||
| beta carotene | 0.967 mg | 5 mg | 19.3% | 57.8% | 517 g |
| beta Cryptoxanthin | 7.5263 mcg | ~ | |||
| Lutein + Zeaxanthin | 260.6316 mcg | ~ | |||
| Vitamin B1, thiamine | 0.069 mg | 1.5 mg | 4.6% | 13.8% | 2174 g |
| Vitamin B2, riboflavin | 0.057 mg | 1.8 mg | 3.2% | 9.6% | 3158 g |
| Vitamin B4, choline | 7.3 mg | 500 mg | 1.5% | 4.5% | 6849 g |
| Vitamin B5, pantothenic | 0.22 mg | 5 mg | 4.4% | 13.2% | 2273 g |
| Vitamin B6, pyridoxine | 0.255 mg | 2 mg | 12.8% | 38.3% | 784 g |
| Vitamin B9, folates | 14.921 mcg | 400 mcg | 3.7% | 11.1% | 2681 g |
| Vitamin C, ascorbic acid | 78.29 mg | 90 mg | 87% | 260.5% | 115 g |
| Vitamin E, alpha tocopherol, TE | 0.675 mg | 15 mg | 4.5% | 13.5% | 2222 g |
| gamma tocopherol | 0.0042 mg | ~ | |||
| Vitamin H, biotin | 0.726 mcg | 50 mcg | 1.5% | 4.5% | 6887 g |
| Vitamin K, phylloquinone | 18 mcg | 120 mcg | 15% | 44.9% | 667 g |
| Vitamin RR, NE | 0.9832 mg | 20 mg | 4.9% | 14.7% | 2034 |
| Niacin | 0.524 mg | ~ | |||
| Betaine | 0.0105 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 273.55 mg | 2500 mg | 10.9% | 32.6% | 914 g |
| Calcium, Ca | 26.08 mg | 1000 mg | 2.6% | 7.8% | 3834 g |
| Magnesium, Mg | 20.11 mg | 400 mg | 5% | 15% | 1989 |
| Sodium, Na | 4.55 mg | 1300 mg | 0.4% | 1.2% | 28571 g |
| Sera, S | 7.26 mg | 1000 mg | 0.7% | 2.1% | 13774 g |
| Phosphorus, P | 31.8 mg | 800 mg | 4% | 12% | 2516 g |
| Chlorine, Cl | 39.08 mg | 2300 mg | 1.7% | 5.1% | 5885 g |
| Microelements | |||||
| Bor, B | 69.6 mcg | ~ | |||
| Iron, Fe | 0.949 mg | 18 mg | 5.3% | 15.9% | 1897 |
| Yod, I | 2.16 mcg | 150 mcg | 1.4% | 4.2% | 6944 g |
| Cobalt, Co | 4.579 mcg | 10 mcg | 45.8% | 137.1% | 218 g |
| Manganese, Mn | 0.2124 mg | 2 mg | 10.6% | 31.7% | 942 g |
| Copper, Cu | 119.71 mcg | 1000 mcg | 12% | 35.9% | 835 g |
| Molybdenum, Mo | 4.237 mcg | 70 mcg | 6.1% | 18.3% | 1652 g |
| Nickel, Ni | 7.868 mcg | ~ | |||
| Rubidium, Rb | 92.6 mcg | ~ | |||
| Selenium, Se | 1.076 mcg | 55 mcg | 2% | 6% | 5112 g |
| Fluorine, F | 13.21 mcg | 4000 mcg | 0.3% | 0.9% | 30280 g |
| Chromium, Cr | 3.97 mcg | 50 mcg | 7.9% | 23.7% | 1259 g |
| Zinc, Zn | 0.3066 mg | 12 mg | 2.6% | 7.8% | 3914 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.566 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.9 g | max 100 g | |||
| Galactose | 0.0071 g | ~ | |||
| Glucose (dextrose) | 1.3005 g | ~ | |||
| Sucrose | 0.5342 g | ~ | |||
| Fructose | 1.1058 g | ~ | |||
| Essential amino acids | 0.1656 g | ~ | |||
| Arginine* | 0.0358 g | ~ | |||
| Valin | 0.0387 g | ~ | |||
| Histidine* | 0.0197 g | ~ | |||
| Isoleucine | 0.036 g | ~ | |||
| Leucine | 0.0518 g | ~ | |||
| Lysine | 0.0522 g | ~ | |||
| Methionine | 0.0106 g | ~ | |||
| Methionine + Cysteine | 0.0092 g | ~ | |||
| Threonine | 0.0391 g | ~ | |||
| Tryptophan | 0.0114 g | ~ | |||
| Phenylalanine | 0.0358 g | ~ | |||
| Phenylalanine+Tyrosine | 0.0429 g | ~ | |||
| Nonessential amino acids | 0.4921 g | ~ | |||
| Alanin | 0.0328 g | ~ | |||
| Aspartic acid | 0.1366 g | ~ | |||
| Glycine | 0.027 g | ~ | |||
| Glutamic acid | 0.3601 g | ~ | |||
| Proline | 0.028 g | ~ | |||
| Serin | 0.031 g | ~ | |||
| Tyrosine | 0.0285 g | ~ | |||
| Cysteine | 0.0112 g | ~ | |||
| Saturated fatty acids | |||||
| 14:0 Miristinovaya | 0.0003 g | ~ | |||
| 16:0 Palmitinaya | 0.0062 g | ~ | |||
| 18:0 Stearic | 0.0012 g | ~ | |||
| Monounsaturated fatty acids | 0.0061 g | min 16.8 g | |||
| 18:1 Oleic (omega-9) | 0.0061 g | ~ | |||
| Polyunsaturated fatty acids | 0.048 g | from 11.2 to 20.6 g | 0.4% | 1.2% | |
| 18:2 Linolevaya | 0.0379 g | ~ | |||
| 18:3 Linolenic | 0.0101 g | ~ |
The energy value of gazpacho sauce is 33.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Gazpacho with celery
Another version of the refreshing cold gazpacho soup is prepared with celery.
- 2 tomatoes;
- 150 gr. celery root;
- 1 cucumber;
- 15 gr. fresh basil;
- 15 gr. fresh parsley;
- 250 ml tomato juice;
- 100 gr. bell pepper;
- 1.5 teaspoons balsamic vinegar;
- 4 teaspoons olive oil;
- 1 teaspoon sugar (or to taste);
- salt and ground pepper to taste.
Peel and wash the vegetables. To make it easier to peel the tomatoes, first scald them with boiling water. We cut the peeled and seeded vegetables into pieces and put them in a blender, grind until a homogeneous puree-like mass is obtained.
Then dilute the mixture with tomato juice, balsamic vinegar and oil. If the mass turns out thick, add a little more tomato juice or water. Salt, season to taste with sugar and pepper. Beat well again and cool in the refrigerator for at least 1.5 hours.
Required Ingredients
| Products | Quantity |
| For making croutons | |
| toast bread | 4 things. |
| garlic | 3-4 cloves |
| olive oil | 60-70 ml |
| spicy sauce | 5-10 ml |
| For making soup | |
| tomato | 700 g |
| garlic | 3-4 cloves |
| bell pepper | 2 pcs. |
| onion | 1 PC. |
| medium sized cucumber | 1 PC. |
| toast bread | 3 pcs. |
| salt | 10-15 g |
| lemon | 1 PC. |
| ground black pepper | 10-15 g |
| olive oil | 60-70 ml |
| tomato juice | 200 ml |
| spicy sauce | taste |
| granulated sugar | 5-7 g |
| parsley | 1 bunch |
How to choose the right ingredients
- For our recipe, choose pink varieties of tomatoes , which differ from others in their meatiness - this will give our soup the necessary amount of juice and it will be easier to work with such vegetables.
- I recommend using Yalta onions (purple-blue) . This variety has a special sweetish taste, giving our dish a particularly pleasant taste.
- To make croutons, I recommend choosing toast bread - this is a porous bakery product with an elastic crumb and a thin crispy crust. Typically, such bread is sold in plastic packaging, cut into slices.
Gazpacho with canned tomatoes and avocado
To prepare gazpacho with avocado, we will use tomatoes canned without skin in their own juice. But, of course, this soup can also be made from fresh tomatoes.
- 1 can (800 gr.) tomatoes without skin in their own juice;
- 1 small red onion;
- 1 cucumber;
- 1 tablespoon wine vinegar;
- 1 tablespoon olive oil;
- 1 large fresh tomato;
- 0.5 avocado fruit;
- 1-2 pieces of white loaf;
- salt and pepper to taste.
We put the tomatoes from the jar into the blender bowl, and pour half of the filling into it. Add the onion, cut into large pieces, peeled and sliced cucumber. Cut off the crusts from the loaf pieces and fill them with warm water, add the soaked bread to the vegetables. Beat everything until smooth.
Then add oil and vinegar to the vegetable puree and beat well again. If the mass turns out to be thick, then it can be diluted with the remaining tomato juice in the jar. Let the soup cool in the refrigerator.
Peel and seed fresh tomatoes and cut into small cubes. Cut the peeled avocado into the same cubes. Pour the cold soup into deep cups and place a little avocado and tomato cubes in the center. You can decorate with basil or mint leaves.
Description of the dish, its history
This is a cold vegetable soup that uses tomatoes as a base. The original is complemented with sweet and hot peppers, garlic, olive oil and vinegar. Today there are many variations, often not very similar to the original version. But so that you can get a complete picture of gazpacho, what kind of dish it is, we will tell you about its traditional version, which was formed in Spain.
Origin story
The peasants of Andalusia (Spain) knew what gazpacho was already at the beginning of our era. It was such a quick dish, requiring a minimum of ingredients and time to prepare. It was often the main food for those who spent whole days working in the fields.
What did the soup consist of in those days:
- Stale bread.
- Water.
- Vinegar.
- Garlic.
- Olive oil.
- Salt.
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Gazpachero - the person preparing lunch - poured water over the bread, flavored it with vinegar, garlic, salt and olive oil. All this was mixed - and bon appetit! This is what gazpacho soup is in its original form.
By the way, tomatoes, which are the basis of modern gazpacho, were not added to the “prison” of those peasants - they appeared there at the beginning or closer to the beginning of the 19th century. It was at this time that tomatoes were brought into Spain and began to be cultivated - they quickly became available to all segments of the population and became an integral part of the national cuisine. We will give a recipe for gazpacho (with photo) of just such an option, with tomatoes.
This is interesting! The history of gazpacho is the same case when the food of the poor moved to the tables of people with very different incomes. Moreover, this dish is served even in expensive restaurants, and in 2013 it was served at the Zarzuela Palace, at a reception given by the royal family of Spain.
Spicy gazpacho with zucchini
You can make gazpacho with zucchini, the recipe is quite simple, and the soup turns out light, spicy, and refreshing.
- 200 gr. young zucchini;
- 3 tomatoes;
- 1 cucumber;
- 0.5 pods of bell pepper;
- 1 small onion;
- 1 clove of garlic;
- 2 tablespoons olive oil;
- 1 tablespoon balsamic vinegar;
- 1 pinch of cayenne pepper;
- 2 pinches of dry basil;
- salt to taste.
Place the tomatoes in boiling water and remove the skins. We clean the remaining vegetables and cut them into pieces of arbitrary shape. Place the vegetables in a blender bowl and puree them.
Add vinegar and oil to the prepared mass, salt and pepper. If the mass is too thick, it can be diluted with cold boiled water. Mix everything well and leave in the refrigerator to cool for 1.5-2 hours.
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RUB 3,708 6,180 rub.
Lancome
Absolue Precious Pure Skin Cleansing and Makeup Remover Cream
999 rub.
Sisley
Balm for removing makeup and cleansing the skin with three vegetable oils
from 7,080 rub.
All goods
Gazpacho cooked in a slow cooker
Here is another version of gazpacho, prepared in a slow cooker.
- 4 tomatoes;
- 1 bell pepper;
- 2 cucumbers;
- 1 onion, preferably red;
- 3 teaspoons wine vinegar;
- 110 ml oil, preferably olive;
- 2 teaspoons Tabasco;
- spices and salt to taste.
Cut tomatoes, cucumbers and bell peppers into halves or quarters, remove skins and seeds. Chop the vegetables and onions into large pieces and place them in a deep bowl. Pour in the oil, Tabasco sauce and vinegar, mix everything. Leave in the refrigerator for 1.5 hours to marinate the vegetables.
Place the vegetables in a blender bowl and blend until pureed. Pour the puree into a bowl. If desired, dilute with a little water, pepper and salt. Cook in the “stew” or “soup” mode for about 20 minutes. Then cool and put in the refrigerator, where we leave for at least two hours.
