Soup gazpacho: classic recipe

Cold soup gazpacho is great forration on hot summer days. And it can also be used as a low-calorie product for weight loss. The recipe for gazpacho can be varied and supplemented, and if desired, exclude some ingredients from its composition. The obligatory component - tomatoes, with the rest products and spices can be safely experimented.

When to cook

Refreshing gazpacho, whose classic recipecame to us from hot Spain, can be a wonderful alternative to okroshka, which occupies such an important place at the summer festive tables. But if the latter can be cooked in the winter, having obtained greenhouse cucumbers in the supermarket, the first thing in our region is easiest to eat in summer and autumn, because several vegetables are needed for its preparation. And classic gazpacho has another advantage for hot pores: to make it, you do not need to hang around the heated stove, languishing with unbearable heat.

Gazpacho: classic recipe

At the heart of many similar recipes liesapproximately the same technology: the vegetable puree is prepared, kneaded in a meat grinder or crushed with the help of kitchen appliances. Some of the vegetables are diced and added to the chopped ones.

Products for gazpacho

A classic recipe presupposes the presence of freshtomatoes, cucumbers, celery, bell peppers and herbs. Most cooks add garlic, greens and olive oil to gazpacho. Very tasty options in which the classic set of vegetables include canned olives, marinated mushrooms, lime slices, sesame, garlic-dried rusks.

Proportion of products:

• tomatoes (ripe, red) - about a kilogram;
• cucumbers (preferably ground) - a pound;
• Bulgarian pepper of different colors - 0.3 kg;
• onion - 1 piece;
• garlic - 2-3 medium teeth;
• olive oil, chopped greens, pepper and salt, as well as ice.

Preparation of gazpacho. Procedure

1. First of all, we choose the best seasonal vegetables without any visible damage. We wash them and dry them with paper towels.
2. With tomato peel. For this, half a minute we blanch them in boiling water or steamed for 1-2 minutes in a double boiler. Immediately after this, we dip into very cold water, then the skin will be easily removed.
3. Cucumbers are cleaned, cut off the tips, which can be bitter.
4. Bulgarian pepper is cleared from the middle with seeds.
5. We put aside 2 tomatoes, one small cucumber and a few slices of pepper of all colors, which we managed to get.
6. Add a little olive oil, lemon juice. Now it is desirable to whip the mass in a blender.
7. The main part of vegetables, including onions and garlic teeth, cut into pieces and cook mashed potatoes.
8. Put the deferred vegetables into small cubes, add them to the dried base.
9. Now you can add greens and slices of olives.

How to file?

Gazpacho, whose classic recipe is prettysimple, served cold in deep plates, bowls and even in glasses. Often in each serving with soup, add a couple of cubes of ordinary ice. With this dish, rye, black or whole wheat bread, toasts, toasts are very good.