Try this unusual cold soup gazpacho, and we'll tell you how to cook it properly and tasty.
Cold, tomato soup gazpacho - a classic recipe for cooking
Ingredients:
- ripe tomatoes - 650 g;
- Bulgarian pepper (large) - 2 pcs .;
- onions - 2 pcs .;
- young cucumbers - 2 pcs .;
- tomato juice - 400 ml;
- olive oil - 2 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- fresh coriander - 0.5 beam;
- garlic - 2 teeth;
- hot red pepper - 1/3 tsp;
- table vinegar - 1 teaspoon;
- salt - to taste.
Preparation
Tomatoes are immersed in already boiling water and only 2 minutes of blanching. Throw the fruit in a deep colander, remove the thin peel and, picking up a small knife, we remove from it the place from the peduncles. Peel the fleshy pepper randomly cut into pieces and place it in a large bowl of the blender. A couple of tomatoes are crushed into cubes, and the rest is divided into slices and sent to peppers. Half a young cucumber and onions are cut in the same cubes as tomatoes and we spread them to them. The remaining vegetables are arbitrarily cut and together with the cloves of garlic, coriander greens, we place in the same bowl of the blender. All the good whisk (grind) and pour the mixture into a metal sieve, through which it and wipe it. Pour in the prepared tomato juice prepared in advance, sprinkle everything to taste with salt, add spicy paprika, add fresh lemon juice and vinegar. We put here the cubes of vegetables and move them to a common tomato-vegetable mass. The soup is served with well-toasted croutons .
Spanish gazpacho soup is the best cooking recipe at home
Ingredients:
- tomatoes - 12 pieces;
- fresh cucumbers - 4 pcs .;
- Bulgarian pepper (red) - 4 pcs .;
- young garlic - 3-4 teeth;
- bread (stale, white) - 4 slices;
- onions - 2 pcs .;
- olive oil - 80 ml;
- wine vinegar - 30 ml;
- cooking salt - 1 tbsp. a spoon;
- parsley - 0.5 bunch.
Preparation
Garlic clean and spread its teeth to the bottom of the mortar, sprinkled with its kitchen salt and pestle good all push apart. We break the dried pieces of white bread, spread them in the same mortar, add olive oil and continue to rub everything until a homogeneous mush.
Onion finely shchikuem, put it in a small deep plate, top with watered vinegar and while we set aside. A couple of minutes of blanching in boiling water tomatoes, after which we easily remove the skin from the fruit and remove the place from the stem. Then divide them into 4 equal parts to clear the tomato pulp from the seeds. Cucumbers are cleaned from the green peel and divide the fruit into 4-5 arbitrary parts. Bulgarian red pepper is well lubricated with sunflower oil and placed on a baking sheet, sent for 10-12 minutes in a heated to 200 degree oven oven. Then we shift it into a deep bowl, cover it, and after 4-5 minutes remove the easily peeled peel and remove the core together with the seeds. We chop the fresh parsley into several convenient parts.
Now all the prepared vegetables and greens are laid in the bowl of the blender and after careful grinding we pour everything into one pan. At the end of this homogeneous mixture we spread onions, which were poured with wine vinegar and a homogeneous mass from the mortar. Mix the wonderful soup and send it to the refrigerator for 3-4 hours.
When serving, dilute gazpacho with a small amount of water and sprinkle with well-toasted breadcrumbs.