Gazpacho soup - recipe
Soup gazpacho - a widespread Spanish cuisine. Frayed raw vegetables dressed with olive butter, pour vinegar or lemon juice and seasoned with various spices. Ready soup poured on plates and serve with croutons of white or rye bread .
The classic recipe for gazpacho
- tomatoes - 3 pcs .;
- onion - 1 pc .;
- Canned pepper - 1 pc .;
- cucumber - 1 pc .;
- tomato juice - 3 tbsp .;
- coriander, ground coriander;
- red wine vinegar - Article 0.3 .;
- Olive oil - 50 ml;
- Tabasco sauce.
Recipe of tomato soup gazpacho, is quite simple. All the vegetables are thoroughly washed, were dried and divided into 2 equal parts. One half of the crumble into small pieces, add the red pepper, we shift all in a food processor and grind to puree the state. Then pour the mixture into a bowl, pour the tomato juice , vinegar, olive maslitse a little Tabasco sauce and sprinkle with chopped coriander.
All thoroughly mixed, and the remaining tomatoes gently extract the seeds and cut the tomatoes into small cubes. Just shinkuem cucumber and onion. Adding all the ingredients into the soup, add some salt to taste, pepper and remove to cool for a few hours in the refrigerator.
Spanish gazpacho soup recipe
- sweet green pepper - 1 pc .;
- stale bread - 1 kg;
- Garlic - 2 cloves;
- orange - 1 pc .;
- tomatoes - 4 pcs.
So, take a suitable pan, put it in a piece of stale bread and all washed and obsushennye tomatoes. The contents of the pan pour enough water and put it on the stove. Once the water comes to a boil, gently remove the tomatoes and bread and lay them in a different capacity. With the cooled tomatoes remove the peel and set aside their long side. The remaining grain was milled in a separate plate by hand.
Now take a large container, place it cut into small cubes of sweet pepper, salt and peeled cloves of garlic. Then, all carefully grind a blender, add the boiled bread and peeled tomatoes. Again, beat in a blender until smooth.
Then spread the remaining razmelchёnny bread and shred all again. During cooking gazpacho soup can be too thick and dry. In this case, slightly dilute with water in which the cooked tomatoes and bread. Refill the finished butter dish, cover with a lid and leave to infuse for about 10 minutes. Then serve the soup on the table, his pre-watering freshly squeezed orange juice.
Recipe soup gazpacho
- onion - 1 pc .;
- cucumbers - 600 g;
- Bulgarian green pepper - 2 pcs .;
- dill - beam;
- olive oil - 10 Art. spoons;
- wine vinegar - 3 tbsp. spoons;
- vegetable broth - 300 ml;
Onions clean, wash and cut into pieces. Most of cucumber slices shinkuem arbitrary. In peppers remove seeds and partitions, lay off a quarter of the pod of green pepper, cut into strips and the rest. We cut the fennel stalks.
All vegetables, except deferred, grind thoroughly in a blender until smooth, pour cold vegetable broth, add vinegar, a little bit of olive of butter, salt and pepper to taste. Now, remove the soup for about 1 hour in the refrigerator and allowed to cool. The remaining cucumbers, green and red pepper cut into very small cubes, mix vegetables in a bowl and gently add some salt. Pour the chilled soup into a glass or ceramic bowl, top to decompose the shredded vegetables and pour the remaining olive butter.