gazpacho recipe classic


  • Cold gazpacho from the hot Spanish
  • Vegetable soup with Spanish olives and lemon juice
  • Fruit Gazpacho: perfect classics

National symbols of any country in the first place is its national anthem and flag. But is it about these attributes recalls tourist who visited a particular place? Of course not! For example, when referring to Spain to head almost every person probably emerge images of bullfighters, bullfighting and passionate flamenco dancers. If we talk about food, one of the most popular dishes from the pen of Spanish cooking, it is gazpacho.

Despite the hot temperament of the inhabitants of the country, the dish should be served cold. Perhaps this is due to the fact that with the beginning of spring-summer season, the thermometer there rises far beyond 20 degrees. Not only satisfy hunger, but also to escape the heat helps gazpacho. To try this incredibly delicious dish, it is not necessary to fly to Spain. Today, it can be served in the specialty restaurant, but the pleasure will fly you to the "penny". To save money and at the same time to meet with Spanish cuisine closer, offer yourself to make gazpacho. Simply select a suitable recipe, presented on our site, and prepare the dish at home. You'll see, it's very simple.

 classic gazpacho

Cold gazpacho from the hot Spanish

Classic tomato soup, which is distributed not only in Spain, but also far beyond its borders, consists of fresh tomatoes, onions, sweet peppers, cucumbers and other vegetables. It is served as a first course, only if Russia consume such foods hot, the gazpacho is traditionally accepted to put on the table cold. However, from this it only wins. So, if you want to explore the solar kitchen and passionate Spain, to explore the offer first recipe. This version of the classic dishes will certainly appeal to all members of your family: adults and young.


  • three medium cloves of garlic
  • 350-400 grams of large tomatoes
  • two small cucumber (in the recipe are reserved exclusively for fresh vegetables)
  • two red peppers - preferably (if not, you can add in the usual gazpacho green pepper)
  • one onion
  • Ten milliliters of wine vinegar
  • three big spoons are not very bitter olive oil
  • salt - to taste
  • Fifteen grams of fresh parsley
  • a pinch of black pepper
  • 30-40 grams of rye bread - need for crackers

Cooking method:

In Russia, the most common cold soup - it's hash. In Spain, there is a similar dish without meat, sausage, consisting of some vegetables - it is called gazpacho. Of course, these dishes are quite different both in taste and in the ingredients, but at the same time they still have something in common - for example, and one and a second very easy to prepare. Vegetable soups are incredibly useful and fortified, besides they are not only nourish the body, but also perfectly cooled. What else you need on a hot and sultry day? So carefully study the recipe and get acquainted with Spanish cuisine with us.

To gazpacho came out tender and delicious, be sure to clean the tomatoes. Make it simple: a little notch top of each tomato, then dip them in boiling water for half a minute. Then take out, pour over cold water and gently remove the skins. Cut the flesh into small cubes, to get rid of the seeds or not, decide for yourself. Classic gazpacho made with red pepper, but if that is not found in the fridge, take the usual green. Remove it from the core and chop medium pieces, just to cut cucumbers.

Less than ten minutes, and the preparation of dishes is nearing completion. So, put pre-prepared vegetables in a bowl blender. This also add the garlic and onion, peeled and diced. To taste, add a little salt, if you like spicy food, we suggest a little pepper dish (use red or black pepper). Whisk ingredients. Now, in a separate piala connect olive oil with wine vinegar, pour the resulting mixture to the above products. Again, mix thoroughly. Put the soup in a deep pan and store it in the refrigerator. On average, gazpacho brewed about three to four hours.

I think that now you are convinced that the tomato soup recipe is ridiculously simple. If you wish, you can add some fun to the classic version, for example, add your favorite dried herbs, fresh ideal basil and marjoram leaves. Please note, the dish is very thick, like a semi-liquid puree. If you want to slightly dilute the soup can be used for this chilled tomato juice or water.

The food is served with crackers, which is necessary for the preparation of bread cut into cubes the same size, salt them and sprinkle with dried herbs, then fry in a dry frying pan. No need to add oil. There is another option - to bake bread in the oven. And immediately before the need to pour soup into bowls and garnish with chopped herbs and breadcrumbs. Feel radically Spaniard - Sample delicious, cool gazpacho. We hope you enjoy the recipe.

 delicious gazpacho recipe classic

Vegetable soup with Spanish olives and lemon juice

This recipe - perfect for vegetarians. Dish, which now will be discussed, it turns incredibly soft, lightweight, but at the same time nutritious and full of vitamins. After all of the dishes are reserved exclusively for fresh vegetables: ripe tomatoes, cilantro, cucumber, celery, and others. Meat lovers will certainly show his dissatisfaction with - say, a soup without beef, pork and even without the pieces of chicken. So you just have not tried gazpacho.

Thick tomato sauce, seasoned with a sauce of lemon juice and olive oil, combined with garlic, onion and olives - a real extravaganza of diverse flavors and aromas. Homeland dishes considered distant Andalusia. In this country, rather hot summer, so gazpacho before being well cooled. By the way, it is specially prepared rye crackers or white bread. Well, interested? Then let's go together into a fascinating journey through the nooks and crannies of Spanish cuisine. The procedure for preparation takes on the force for twenty minutes, but the results are definitely happy.


For the soup:

  • kilogram strong, ripe tomatoes
  • pepper (choose red) - 300 grams
  • 500 grams of fresh cucumbers
  • 18 ml of olive oil
  • ½ lemon (juice only need)
  • garlic - to taste (usually suffice about two or three teeth)
  • 100 grams of white onions
  • 50 grams of green celery
  • Fifteen pieces of olives (preferably seedless)
  • Ten grams of coriander
  • four large pinch of salt (guided by your taste)
  • freshly ground black pepper

For the croutons:

  • a few slices of rye loaf
  • dried herbs (eg, rosemary or basil) - to taste
  • tablespoon of olive or other vegetable oil

Cooking method:

To say that there is one and only recipe flavored gazpacho, is not quite true. After all, how many mistresses, so many dishes. There are, of course, the classic version of the dishes, which are inherent to a particular composition of the products, but as it develops modernized Spanish cuisine, the chefs come up with new combinations, each brought a dish in its own "flavor". So today the world knows more than thirty varieties of tomato soup. Let's look at one of them.

Gazpacho cooked very quickly, you do not spend half an hour, so carefully read the recipe and pinpoint the time. Soup made from peeled tomatoes, then it turns out very soft and look like a vegetable puree. Experienced hostess knows a way to easily remove the tomato skins, but not every newbie has this secret. We share them with you. So, make an incision crossed on top of each tomato, then alternately dip them first in hot, then cold water. You will notice that the skin is moved - this is due to extreme temperatures. Carefully remove it, and chop the remaining pulp into large pieces.

Peeled cucumber cut into strips, if necessary, remove the seeds from them. Now for red peppers: Cut out a heart, then to cut into cubes. Remove the husks from onions and garlic, chop each product as finely as possible. By the way, some vegetables should be left intact, so put one pepper, tomatoes and cucumbers. The remaining pour into a blender and grind. If you do not have a food processor, use a conventional meat grinder.

Chop the fresh coriander and celery. Love parsley or dill? Feel free to add them to the dish. Now, in a separate bowl pour ½ cup cold water, freshly squeezed lemon juice to your taste sprinkle in a couple of pinches of salt and spices. Stir with a spoon to dissolve all ingredients, then the resulting liquid to enter the vegetable puree, previously whipped in a blender. Do not forget about the oil: add it to the dish, and then a few more times whip.

The remaining cucumber, pepper and tomato cut into medium cubes, to shift them in a deep pan and pour the tomato puree obtained. Mix and store in a cool place gazpacho. That's the whole recipe, you see, is very simple, and how tasty, learn about later. Once the soup configure themselves - about two hours - pour it in a bowl. Then garnish each serving with fresh herbs and olives. Of the latter, if necessary, remove the pre-pits. If you wish to immediately submit offers freshly prepared, enter into it a few ice cubes. Then do not have to wait until it cools down.

And finally, one more thing: a dish traditionally put on the table with a bowl of crackers. Of course, you can use store-bought foods, but it will taste better if you can do it yourself, the more that it will take a minimum of time. Chop the bread into small cubes, then turn it out onto a parchment-covered baking sheet, drizzle with olive oil, sprinkle with spices for flavor and for a few minutes in the oven otparte. Crackers are baked at a temperature of 190-200 degrees. When they are browned, remove them from the oven, cool and serve the soup. Bon Appetit!

 the classic recipe for gazpacho

Fruit Gazpacho: perfect classics

Here is another traditional recipe unusual Spanish soup that is for lovers of fruits. At this time, replace the classic tomatoes apples. Going to the store, be sure to choose a sweet and sour varieties, in addition you need to peanuts. The latter can be replaced if necessary, walnuts or eg almonds. Believe me, this dish is quite unusual and peculiar taste, but in life should be a place of experimentation. So why not act now? Feel for a few minutes a resident of Spain - prepare delicate gazpacho. Good luck! This time crunches do not need - the dish is served without them.


  • homemade egg
  • loaf of white fresh bread or loaf
  • 140 milliliters of olive oil
  • 380 grams of peeled apples
  • Fifteen grams of garlic
  • fresh lemon juice - six tablespoons
  • salt
  • half a glass of purified water (it should be cool)
  • 70 grams of roasted peanuts

Cooking method:

First, carefully cut away with a crust of bread, and the remaining pulp crumble, then fill it with water. When she soften, wring it out and transfer to a blender cup. Garlic cloves, remove the peel and grind them with a special press. Then, in a separate piala Mix ingredients with the egg and whisk, whisk actively working. The resulting mixture pour into a blender, here is a drop enter the oil, salt and, if you wish, season with herbs.

A little more, and the dish is ready. Now enter the previous ingredients, lemon juice, it should only be freshly squeezed, so gently squeeze it out of the fruit. Beat products at maximum power for three to four minutes. As a result, you should get a thick and smooth. If the soup seems too thick, dilute it with a small amount of cold water.

You're taking care of feeding dishes. Clean peanuts and fry it in a frying pan or skillet without oil. In the case of walnuts do the same. Now grind ingredient with a hammer or a mortar, can take advantage of the combine. With apples, remove the peel, remove the midway and then chop them into thin slices. So they do not darkened, sprinkle with a little lemon juice. Each batch of gazpacho sprinkle peanuts and garnish with fruit.

There are many variations on the theme of Spanish soup. Cooks of the country, worked on his creation, is to pay tribute - the dish came out well. Over time, it even became a symbol of Spain, because many tourists who visit these places, consider it their duty to go to the national restaurant and taste there the soup. Variants of cooking set, and each recipe deserves praise.

Classic dishes - a tomato, greens and cucumbers, chopped and dressed with olive oil. Slightly deviating from the traditions, you can enter a little lemon juice, add the celery, dried or fresh spices that give the dish a unique flavor. For those who prefer culinary experiments, the original suit more gazpacho with fruity notes. Modern masters often cook it with apples, very tasty and popular option - tomato soup with strawberries. With us you will learn a lot more interesting. We will teach you to cook the most expensive and refined and more economical and modest Spanish dishes and other cuisines.

 Gazpacho classic with a modern twist