Cold Spanish Tomato Soup Gazpacho Recipe

Gazpacho is a cold Spanish soup made from pureed raw vegetables, or rather tomatoes. The gazpacho soup recipe also includes garlic, olive oil, bell pepper, cucumber, onion, lemon juice or vinegar, salt and spices.

Most people believe that gazpacho soup is exclusively a summer dish. Of course, such an ice-cold vegetable soup is perfectly refreshing in hot weather. But gazpacho is not always cold. The Spaniards prepare hot gazpacho in late autumn and winter, which is made from bread and game.

How to make gazpacho manchego

It is believed that the recipe for gazpacho manchego was invented by hunters who, at a rest stop, stewed all the game they had caught in one cauldron, adding wine, garlic and bread to it. You can cook soup from several types of meat. This La Mancha soup does not include potatoes or rice. It's the bread that makes our soup thick. Unleavened bread or a simple wheat loaf is best. And if you add bran bread to the soup, you get a very interesting taste. But it is best to use not very fresh or stale bread.

White wine is an essential component of the dish. You can use different types of wines, including strong ones. During the cooking process, the alcohol evaporates, but a small strength and aroma remain. In addition, meat stewed in wine becomes softer than with any other cooking method.

Gazpacho Manchego is not very popular in the world; this variation of the recipe is not considered classic.

Ingredients:

ripe large tomato;
head of garlic;
two tablespoons of olive oil;
White wine;
Bay leaf;
kilogram of meat;
salt;
rosemary;
thyme;
bread flatbreads.

Cooking method:

Fry the sliced tomato and the unpeeled whole head of garlic in olive oil. After this, add the meat cut into small pieces and white wine. When the wine has evaporated, add the meat broth, bay leaf and mashed saffron. Break the bread into small pieces and drop into the soup. Cook for 10 minutes so that the bread is soaked in the meat broth. But we don’t allow the bread to fall apart.

We serve this gazpacho soup very hot. It should be thick and very filling.

Andalusian hot gazpacho

Ingredients

Large green bell pepper - 1 pc. + —
Garlic cloves - 2 pcs. + —
Fleshy ripe tomatoes - 4 pcs. + —
Olive oil - 1/4 cup + -
Salt - 1/3 tbsp. or to taste + -
Stale wheat bread – 1 kg + –
Orange or bitter orange fruit - 1 pc. + —

Add everything
to the shopping list
Remove everything
from the shopping list Shopping list

How to make hot gazpacho soup

On winter evenings in Andalusia, it is customary to prepare a warm version of tomato soup. This soup is simpler than its summer counterpart, not only in terms of components, but in terms of preparation, so making it at home with your own hands is not difficult.

And for those who are not yet familiar with the technology of preparing gazpacho, this step-by-step recipe will become a culinary guide to the world of Spanish cuisine.

We take a fairly deep, voluminous pan, put 250 g of bread and all the tomatoes into it, then fill everything with water so that it covers all the components, and put the container on the fire.
After the water boils, use a slotted spoon to remove the tomatoes into one plate and the bread into another. Now, after heating, you can easily remove the skin from the tomatoes. We leave the water, we will need it to dilute the soup.
Crumble the remaining unsoaked bread (750 g) by hand and reserve.
We take the bell pepper, peel it from the seeds, cut it into small slices and put it in a wide-bottomed deep container, where we also add the peeled garlic cloves, salt and grind everything thoroughly to a pulp with a blender.
Then transfer the peeled tomatoes and soaked bread into the resulting mass and grind everything again until smooth. Now all we have to do is put the remaining crumbled bread into the pureed mixture and bring everything together again with a blender.
As a result, we should get a fairly thick mass, which should be brought to the desired consistency with hot broth remaining after boiling the tomatoes and bread and olive oil. It is necessary to add liquid to the gazpcho in portions, while the mass should be continuously whipped with a blender.

When the desired texture is achieved, cover the finished soup with a lid, leave in a warm place for 10 minutes and serve, after pouring orange juice over each serving.

How to make cold gazpacho

Ingredients:

Fleshy ripe tomatoes – 1 kg;
Cucumber – 1 piece;
Bell pepper – 2 pcs;
Red sweet onion – ½ piece;
Garlic – 2 cloves;
Bread – 1 slice (without crusts);
Wine vinegar – 2 tablespoons;
Lemon juice – 1 tablespoon;
Olive oil – 2 tablespoons;
Salt.

For croutons:

Not fresh loaf or white bread - 4 slices;
Olive oil – 3 tablespoons;
Salt.

Cooking method:

We wash the tomatoes and make a cross-shaped cut on each one near the stalk. Place them in boiling water for 2 minutes and remove the skin from each tomato. Wash the red pepper, remove the seeds and cut into large cubes. Peel the cucumber and cut into cubes. Crush the garlic cloves with the blade of a knife, or rather, with its flat side. Break the bread into 3-4 pieces. Grind vegetables in a blender: tomatoes, garlic, cucumber and bell pepper. Add bread and grind until smooth. Add salt, sugar, wine vinegar, and lemon juice to the tomato mixture. Pour into a sieve and grind (but this is not necessary). Add olive oil and mix. We put the gazpacho in the refrigerator for 2-3 hours so that the soup is well infused and cooled.

Preparing croutons:

Cut the bread into small cubes. Heat the oil in a frying pan, add the bread cubes and fry over medium heat until golden brown. You can dry the croutons in a frying pan until done. Pour the gazpacho into plates, sprinkle with diced green peppers, croutons and onions. Sprinkle with olive oil.

Ingredients

To prepare 2 servings of a cooling vegetable dish you need:

500 g homemade ripe tomatoes;
½ colored fleshy peppers;
a couple of young cucumbers;
1 small onion head;
about 30 g stalked celery;
1 tsp. (can be adjusted) salt;
2 tbsp. l. juice from fresh lemon;
1 tsp. ground pepper;
2-3 drops of Tabasco sauce;
150 g stale baguette;
100 ml purified water;
3 tbsp. l. cold pressed olive oils.

Classic gazpacho

Ingredients:

Large ripe tomatoes - 15 pieces;
Cucumber – 3 pieces;
Red bell pepper – 3 pieces;
Garlic – 4 cloves;
Stale bread - 4 slices;
Red onion – 1 onion;
Olive oil – 125 ml;
Wine vinegar - 4 tablespoons;
Salt – 1 tablespoon;
Parsley - a small bunch;
Tomato juice - to taste.

Method for preparing soup:

We put the garlic and salt in a mortar and try to crush everything thoroughly. Break the bread and add it to the mortar, add olive oil, stir until smooth. Cover. Let it brew for 1 hour. Finely chop the onion and place it in a bowl, pour vinegar over it. We make a shallow cross-shaped cut on each tomato and place it in hot water for one minute. Remove the peel. Next, cut the tomatoes into quarters and remove the seeds. Peel the cucumbers. Grease sweet peppers with vegetable oil and place in the oven for 10 minutes. Then transfer the peppers from the bowl and cover it. After 5 minutes, remove the skin and core. Chop the parsley. Place vegetables in blender. Add onion and vinegar. Place the contents of the mortar last. Transfer the homogeneous mass to the refrigerator for 8 hours. Serve in plates, adding water or tomato juice.

Tomato soup Gazpacho. Recipe No. 1

Do you want to surprise your guests not only with the originality of the dish, but also with an unusual presentation?
Pour gazpacho soup into transparent glasses, as the Spaniards do. Soak the bread in water and then squeeze it thoroughly. Peel the tomatoes . To make it easier to remove, pour boiling water over the tomatoes. Chop the garlic and cucumber. the ingredients for the liquid base and add a glass of water . Next, pour into a large container and add to taste . Put in ice cubes.

To prepare the dressing, fry finely chopped bread in olive oil. We chop the vegetables .

The dressing should be served in a separate dish and everyone adds it themselves.

Authentic Andalusian gazpacho recipe

Andalusian gazpacho has recently become popular in Spain. The ancient recipe does not contain tomatoes, it is a white gazpacho made from bread crumbs, olive oil, garlic, salt, vinegar and water. But red gazpacho is prepared in Andalusia. It is very popular in all cities, restaurants, families.

Ingredients:

Tomatoes – 1 kg;
Cucumber – 1 piece;
Sweet green pepper – 1 piece;
Garlic – 1 clove;
Red onion – ½ piece;
Vinegar – 2 tablespoons;
Olive oil – 50 ml;
Ground black pepper;
Olive oil;
Bread;
Vegetables.

Cooking method:

Wash the vegetables. We peel the pepper from the seeds and the cucumber from the skin. Chop tomatoes, peppers, garlic, cucumber and red onion. We cook tomatoes with seeds and skin. Grind the vegetables in a blender. We put it on a sieve and wipe it, getting rid of small particles, giving our gazpacho airiness. Pour the soup into a bowl. Add olive oil, vinegar, salt, season with ground black pepper. Stir and put in the refrigerator. The soup needs to sit. Cut vegetables into cubes: peppers, tomatoes, onions, cucumbers. Dry the bread in the oven for 10 minutes. Serve with vegetables and bread.

Green gazpacho. Recipe No. 3

Compound:

Various herbs (six bunches)
A few lettuce leaves
Two cloves of garlic
Vinegar - two tablespoons
Salt
One hundred milliliters of olive oil
Water

all the greens, cut them into strips and place them in a container or pot for cooking. Chop the garlic and mix with salt. Add olive oil, vinegar and a small amount of water . Mix everything very well . Place everything next to the greens and add water.

Served to the table immediately.

Hot gazpacho recipe from Sancho Panza

This hot version of the legendary Spanish summer soup is a camping variation and a shepherd's invention. The main goal that the cattle drivers set for themselves was to make a relatively quick, very satisfying, and, if possible, tasty dish from available ingredients: game, wild mushrooms, vegetables and unleavened bread.

It is worth giving credit to these skilled culinary enthusiasts, the soup turned out to be really very worthy, moreover, the best version of hot gazpacho that exists today. No wonder its popularity has spread throughout the world.

Ingredients

Rabbit carcass – 1 pc.;
Quail carcasses – 2 pcs.;
Fresh (forest) mushrooms – 150 g;
Ripe tomatoes – 0.25 kg;
Onions – 2 onions;
Garlic – ½ head;
Unleavened flatbread (lavash) – 0.2 kg;
Dill with herbs – 50 g;
Thyme – 20 g;
Filtered water – 1.5 l;
Olive oil – ½ tbsp.;
Solb - to taste;
Powdered black pepper – ½ tsp;

How to cook hot gazpacho

We chop the carcasses of birds and rabbits into small pieces and fry them until crispy in a saucepan in very hot oil. Salt the meat and season with pepper.
When the meat turns red, add finely diced onion and garlic. Continue cooking over high heat, stirring regularly until the onion is browned.
Next, place the coarsely chopped mushrooms in a container and continue to fry the ingredients until the mushrooms are ready.
Cut the tomatoes into halves and grate them on a fine grater so that the pulp comes out and the skin separates. Pour the tomato pulp into a saucepan and reduce the heat to medium. Cook everything together for 7 minutes, and then pour in 1.5 liters of purified water.
When the broth boils, add finely chopped thyme and dill to the soup, add salt to taste and cook the gazpacho under the lid for another 15 minutes.
Meanwhile, cut the pita bread into small square slices, about 2 cm each, and place in a common cauldron. As soon as the bread softens and is soaked in the aromatic broth, the soup can be considered ready.

Simplified hot gazpacho with chicken

If you don’t have time for a long kitchen, then this simplified version of hot gazpacho manchengo will be interesting and useful for you:

Boil 400 g of chicken in salted water over high heat for half an hour, and then fillet the finished bird. We throw out the bones and strain the broth.
Pour 80 ml of olive oil into a heated saucepan and fry finely chopped garlic (4 cloves) and grated tomato without skin (300 g) in it. Then add a pinch of ground red pepper, chicken broth (2-4 tbsp.) and 1 unleavened flatbread cut into small pieces. Adjust the amount of broth yourself, depending on whether you want thick or thin soup. Since our broth is already salty, taste it before adding salt to the soup.
Cook everything for 10 minutes until the bread softens.
Gazpacho should be served hot along with chicken fillet.

Making hot gazpacho at home is not at all difficult, and our recipes will help you with this, which will tell you step by step with all the details the technology for preparing this original and very tasty dish.