Soup gazpacho: classic recipe

Cold soup gazpacho is perfect for a diet on hot summer days. And it can 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 it. The obligatory component - tomatoes, with the rest products and spices can be safely experimented.

When to cook

A refreshing gazpacho, the classic recipe of which came to us from hot Spain, can be an excellent alternative to okroshka, which occupies such an important place on 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 have to hang around the heated stove, languishing from the unbearable heat.

Gazpacho: classic recipe

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

Products for gazpacho

The classic recipe assumes the presence of fresh tomatoes, 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, pickled mushrooms, lime slices, sesame, garlic-dried rusks.

Proportion of products:

• Tomatoes (ripe, red) - about a kilogram;
• Cucumbers (preferably soil) - 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 a 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 that 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 the colors that we managed to get.
6. Add a little olive oil, lemon juice. Now it is desirable to whip the mass in a blender.
7. Most of the vegetables, including onions and garlic teeth, cut into slices 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 quite simple, 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, a very good combination of rye, black or whole wheat bread, croutons, toast.