Hot gazpacho - an unusual variation of classic soup

Even someone who does not know anything about Spanish cuisine, for sure, at least once heard about gazpacho. This cold soup is very refreshing and invigorating in the hot summer. It is difficult to expect another recipe from hot Spain. However, local residents are no less popular hot gazpacho soup from tomatoes. The recipe for cooking it in each province is its own. But this does not make it less tasty. In addition, soup in this version is suitable for consumption during the long Russian winter.

Gazpacho from Andalusia

Those who are familiar with the recipe of the classic gazpacho, probably will have to taste and its hot variation. Moreover, in Andalusia it is cooked on the basis of baked tomatoes, and it tastes a little different from its fellow. And this despite the fact that hot gazpacho is an unusual variation for the majority.

Required products :

• 1 kg of ripe and juicy tomatoes;
• 1 kg of stale bread;
• 1-2 green peppers;
• 1 bitter orange;
• 2 cloves of garlic;
• olive oil;
• salt.

Cooking procedure

In a deep pan, add the tomatoes and one loaf from all the cooked bread. Pour water and put on fire. Bring tomatoes and bread to a boil and noisy. Put them in different dishes. Bread is left for now, and peeled off the tomatoes, cut at the base crosswise.

In another bowl, combine the peeled garlic and chopped peppers. Salt to taste, taking into account the fact that the mass will be diluted with liquid and other products. Using a blender, turn into a puree, gradually adding the peeled tomatoes and crumbs of cooked bread.

Once the mass is uniform, introduce the remaining bread and olive oil. At the same time, you should not stop whipping for a second. In the process, the mass can get too thick. If this happens, you can dilute it with water, which was cooked tomatoes.

Once gazpacho has become homogeneous, you should cover it with a towel and leave to infuse for 10-15 minutes. Then add the orange juice and pour over the plates. This amount is quite enough for 6 people. Before serving, decorate with parsley and basil. It's so easy to make hot gazpacho. Unusual variation, but this familiar taste of tomatoes and garlic.

Gazpacho from Castile

Most historians of cooking assume that the hunters were the first to make hot gazpacho, mixing in one tank game, vegetables and pieces of stale bread. It turned out a delicious dish, which began to cook all over Spain, especially in Castile. This is another hot gazpacho, an unusual variation of which is deservedly popular.

Required products :

• 500-600 grams of game (rabbit, rabbit, partridge);
• 1 large tomato;
• Cloves of garlic;
• A little wine;
• Prepared meat broth;
• Saffron, bay leaf, oregano;
• salt;
• Bread manakash.

Cooking procedure

Chop the tomato and fry it a little with garlic in olive oil. To the garlic cloves gave away all its aroma, you can slightly press down with a knife. To cut it is not necessary. Then add finely chopped game meat. Pour the white wine to taste and salt. Fry on high heat until all the alcohol has evaporated. Only flavor and taste should remain of wine.

Then dilute all with broth until desired consistency. However, it is important that the result is a thick and rich soup. Add crushed saffron, oregano and a couple of bay leaves. Bring to a boil, reduce heat and cook until the meat is easy to move away from the bones. Garlic and laurel are removed from the broth - they are no longer needed.

Bread cut into fairly large pieces. It is desirable that they are fresh stale cakes. Arabian bread is good for manakash or something like that. But white or toaster bread can spoil everything because of too soft crumb. Put in a hot gazpacho (an unusual variation, right?) And cook until the pieces are saturated with broth. However, they should not become too soft and turn into a mess.

Serve the soup immediately, burning hot. Only in this form it is recommended to eat in Spain. While gazpacho can still give all its flavor and flavor to the fullest. Sometimes it is added to the slightly fried mushrooms, most often in season.

How else...

Of course, this is far from the only way to cook in Spain hot gazpacho. The recipe, how to cook this soup, can be found in every corner of this country. So in La Manche, where the famous Don Quixote and his lover come from, they prefer to boil the rabbit separately. And then to the roast of tomatoes and garlic add broth, in which he was preparing, pieces of bread and spices. And only in a plate of hot gazpacho put pieces of rabbit and greens.

And in the province of Extremadura, gazpacho is cooked on the basis of chicken broth with the addition of boiled eggs, smoked sausage and cheese. It turns a dish that resembles Russian okroshka. True, only in composition. It will be the same hot gaspacho. How to cook, ingredients, composition - it will all change from city to city. One will be unchanged - a hot taste and a bright aroma.