How to cook gazpacho?

Spanish, Portuguese and Latin American people are very fond of gazpacho and eat this dish 9 months a year. This is a light vegetable soup, which today is prepared on the basis of tomato juice. Tomatoes contain a large amount of vitamins and antioxidants that prevent cancer, help fight against anemia and metabolic disorders. In addition, vegetable soups do not contain cholesterol, and therefore are very useful for the prevention of cardiovascular diseases, prevention of strokes and allow to prolong youth.

Cold gazpacho

The most popular option is a cold gazpacho, which is even served with ice.

Ingredients:

• 1 liter of tomato juice
• 1 onion
• 2 tbsp. spoons of thick Spanish sherry vinegar
• 2-3 tbsp. tablespoons olive oil
• 2 tomatoes
• 1 sweet pepper
• 1 cucumber
• 50 g of celery.

Preparation:

Vegetable gazpacho is prepared from tomatoes, sweet peppers, cucumbers, celery, it is added with greens and toast (but toast can be excluded to reduce the calorie content of the dish). The recipe for gazpacho from vegetables is simple. For pouring mix tomato juice, onion, pinch of salt, 2 tbsp. spoons of thick Spanish sherry vinegar, a little black pepper and 2-3 tbsp. spoons of olive oil. You can add a pair of cloves of garlic. Whisk everything in the blender, add ice cubes and leave for half an hour - an hour in the fridge. 2 tomatoes and 1 sweet pepper rinse, dry, dry, remove pepper seeds and septums and cut everything into small cubes. With cucumber, peel the skin and grate it on a grater. Root celery (50 g) grate on a grater, and chopped with chopped pieces. Put the vegetables in a bowl, sprinkle with chopped greens and pour a thick tomato sauce. Cold gaspacho is ready.

Hot gazpacho

If the summer is over, and cold soups have become irrelevant, you can prepare a hot gazpacho.

Ingredients:

• 1 liter of tomato juice,
• 1 onion
• half a tiny zucchini
• salt
• ground black pepper
• 4 tbsp. tablespoons olive oil
• 2 tbsp. spoonful of vinegar.

Preparation:

All vzobem in a blender to a homogeneous mass and, adding a glass of any broth, put the stew on a slow fire for 15 minutes. The sauce should be stirred. In hot gazpacho, add meat - boiled veal, finely chopped, or finely chopped chicken or beef on high heat. For hot gazpacho tomatoes need to be scalded with boiling water, peel and finely chop. Put into the plate tomatoes, meat, finely chopped greens, pour hot tomato sauce. Hot gazpacho - a wonderful dinner on a cold, damp day.

Gazpacho with shrimps

Tomatoes are perfectly combined with seafood. Tomato gazpacho can be cooked with fish, shellfish or shrimp. Gazpacho with shrimps is most popular.

To prepare gazpacho with shrimps, tomato dressing is first prepared: 1 liter of tomato juice is mixed with half of the juice a large lemon, 2 slices dried puddle, 1 red onion, a pinch of salt, add 2 tbsp. spoons of olive oil and 2 tbsp. spoons of sherry vinegar. Everything is whipped in a blender and cooled. Put the finely chopped tomatoes (2 pieces), the cucumber rubbed on the grater and cooked until the shrimp is ready. Pour a chilled tomato dressing, and a refined, light tomato gazpacho with shrimp is ready.

Now many people argue how to prepare gazpacho correctly, but the arguments are groundless. Prepare a tomato dressing and fill it with your favorite products - you will get a delicious tomato gazpacho according to your own recipe.