Tomato soup gazpacho

Tomato soup gazpacho

Gazpacho - Spanish soup, which, in its classic version, served cold. This gazpacho - sweet, very fresh and flavorful. Before serving, be sure to accompany a dish portion of bread toast with garlic and pesto.

How to cook a classic tomato soup gazpacho?

Modern Italian and Spanish cuisine has evolved from a poor menu, so do not be surprised to the presence of the crumb in the soup, he adds, not only satiety, but also the texture, thickness, the finished dishes.

Ingredients:

  • Garlic - 2 cloves;
  • bread - 2 slices;
  • salt - 2 tsp;.
  • wine vinegar - 2 tbsp. spoons;
  • . Sugar - 1 tsp;
  • cumin powder - 1/2 tsp;.
  • tomatoes - 1.2 kg;
  • olive oil - 1/2 Art.

preparation

With the cut off bread crust and crumb fill with water for 1 minute, then squeeze.

Garlic paste and triturated with bread crumb mix, vinegar, sugar, cumin and half peeled tomatoes in a blender. Once the mixture is smooth, add to it the rest of the tomatoes and stir again for maximum homogeneity. For greater homogeneity soup can rub through a sieve. Serve chilled, add a little vinegar and salt before serving.

gazpacho soup with tomato juice

Express version of gazpacho uses basically tomato juice and sauce recipes which we had discussed earlier. Authentic recipe for a longer name, but also in taste qualities it is not inferior to the original.

Ingredients:

  • olive oil - 1 tbsp. a spoon;
  • Onions - 1 pc .;
  • Garlic - 2 cloves;
  • chili pepper - 1 pc .;
  • tomato juice - 5 tablespoons .;
  • tomato sauce - 2 1/2 st .;
  • Coriander leaves - 1/2 st .;
  • red onion - 1 pc .;
  • cucumber - 1 pc .;
  • sour cream - 1/4 st .;
  • croutons.

preparation

Heat the pan over low heat and pour oil into it. Fry the chopped onion until golden brown. In the last 40-60 seconds of cooking in a frying pan add chopped chilli and garlic. We shift zazharku in the pan, pour the juice and tomato sauce. Add salt and pepper to taste. We leave the pan in the refrigerator until cool soup.

Serve gazpacho with sour cream, croutons, chopped greens and thin slices of fresh cucumber and red onion.

Recipe of cold tomato soup gazpacho

Add extra flavor gazpacho help seafood that not less traditional for Spaniards than tomatoes. If possible, use a recipe for crab meat, but if at hand will be shrimp or crabs - the dish will turn out very tasty, too.

Ingredients:

  • olive oil - 2 tsp;.
  • red onion - 1 pc .;
  • Garlic - 2 cloves;
  • hot pepper - 1 pc .;
  • tomatoes - 800 g;
  • Dried oregano - 1/2 tsp;.
  • cumin - 1/2 teaspoon;.
  • . Sweet pepper - 1 tsp;
  • . Sugar - 1 tsp;
  • vegetable broth - 500 ml;
  • . Red wine vinegar - 1 tsp;
  • crab meat - 200 g;
  • salt and pepper - to taste;
  • green coriander, grated cheese - feed.

preparation

Tomato soup gazpacho

In a skillet Warms vegetable oil and fry the onions on it with garlic and hot pepper for 1-2 minutes, until softened. Add the tomatoes to the pan (pre-peeled), herbs and spices, as well as sugar, broth and vinegar. We would like the contents of a saucepan to a boil, and diminish the heat to medium. Simmer together for 10 minutes, season with salt and pepper, and then cooled to stir and warm blender. Since tomato soup gazpacho never served hot, we put it in the refrigerator until cool.

Serve the soup with toasted bread or tortillas, add crab meat, chopped herbs and a bit of cheese.


Comments 0