Gazpacho is a recipe for cold soup from hot Andalusia. Tomato soup Gazpacho: a recipe for Spanish cuisine Cooking gazpacho. Procedure

Gazpacho is a surprisingly fresh, light and aromatic cold soup that sunny Spain gave us. There are many variations of gazpacho, as befits any simple but very tasty dish. But the most popular, of course, is tomato gazpacho. The classic recipe includes fresh vegetables, a little white bread crumb, wine vinegar and olive oil. The consistency of gazpacho can be compared to a thick, rich tomato sauce, diluted with small cubes of green vegetables and herbs, which give the soup a special fresh note. The basis of gazpacho is ripe, fleshy, juicy tomatoes. In addition, bell peppers, onions, garlic and fresh cucumber are used in gazpacho. Gazpacho is brought to readiness by simply grinding all the ingredients in a blender, which makes the soup so simple that anyone can handle it.

Ingredients:

• ripe tomatoes – 500 g,
• cucumber – 2 small,
• bell pepper – 1 red and 1/2 green,
• small hot pepper - to taste and desire,
• onion – 1 small head,
• garlic – 2-3 cloves,
• white bread, yesterday - 100 g,
• wine vinegar – 2-4 tsp.,
• olive oil – 3-5 tbsp. l.,
• sugar – 1/3 tsp,
• salt – 1/2 tsp,
• parsley and croutons (or croutons) - for serving.

How to make classic gazpacho

First, wash the tomatoes and, in order to easily remove the skin from them, make a shallow cross-shaped cut on each one.

Then we put the tomatoes in boiling water for 1-1.5 minutes, after which we take them out and put them under cold water. After such a simple procedure, you will notice that the skin itself will begin to move away from the tomatoes; all you have to do is pick it up and pull it a little. Cut out the stem of peeled tomatoes.

Next, we peel the onion and garlic, plus for spiciness you can add hot pepper to it, freeing it from the seeds. We remove the stalk of the red pepper, wash it of seeds, and cut off all the whitish veins. We peel the cucumber; the seeds can be removed if in the future you do not rub the finished gazpacho through a sieve. We pass the garlic through a press, cut the remaining peeled vegetables into small pieces of arbitrary shape - this is done solely to make it easier and faster for the blender to grind them.

Now it's the turn of the bread. Cut off the crust from the slices, and add the crumb to the aromatic vegetable mixture. Leave the crumb in it for 5-10 minutes, and then blend everything again with a blender.

So far the soup we have is thick, aromatic, but bland. We give it a brighter taste: season with wine vinegar, add salt and sugar, flavor the soup with oil (preferably aromatic, of course). Blend the soup with a blender.

In principle, already at this stage we can say that the gazpacho is already ready. But if you want to give it a silkier, more delicate and uniform structure, without small vegetable grains that the blender still leaves, it is better to rub it through a sieve. This is done quite simply and quickly. We take a sieve with small cells and pour gazpacho into it in portions and use a spoon to help it seep through.

Ready! We send the gazpacho to the refrigerator to cool, and just before serving, add finely chopped cucumber (peeled and seeds), parsley and green pepper. In addition to gazpacho, croutons or croutons (the same croutons, but fried in vegetable oil) are served.

When the thermometer outside the window is creeping higher and higher from the heat, the last thing you want to do is eat something hot. Cold mineral water with lemon becomes the best companion. It's hot, but lunch is on schedule. How to cook something cold, tasty and filling for lunch in the summer heat? One of the best recipes for summer is gazpacho soup. Spanish gazpacho soup is the real pride of Spanish folk cuisine; it is easy to prepare and eats quickly.

Ingredients (for 2 servings):

• Tomatoes 4 pcs.,
• Cucumbers 2 pcs.,
• Sweet pepper 1 pc.,
• Garlic 1 clove,
• Sparkling mineral water 1 glass,
• Salt to taste
• Juice of half a lemon
• One bunch of dill greens,
• Grind 3 black peppercorns in a mortar
• Olive oil 1 teaspoon.

To submit:

• Parsley,
• Crackers.

Step-by-step preparation of the dish:

The classic recipe for Spanish gazpacho includes tomatoes, cucumbers, peppers, garlic and salt. The final color of gazpacho depends on the color of the ingredients used: red gazpacho soup, as in the photo, is made from red tomatoes and peppers, yellow peppers and tomatoes will make gazpacho, respectively, yellow. If you prepare multi-colored ingredients depending on the color (first prepare all the green ingredients, then the red ones), then from the multi-colored paste-like resulting masses you can beautifully decorate the soup when serving.

Let's start with pepper. Remove the skin from red bell peppers in the oven. Place the pepper in a preheated oven for 15 minutes, then remove it and put it in a bag; as a result of these manipulations, the skin of the pepper can be easily removed. The white internal growths of the pepper along with the seeds must also be removed. Next, the pepper is cut into pieces, you don’t have to try to cut it beautifully, everything will be crushed in a blender to a puree. Place the chopped peppers in a blender bowl.

While the peppers are in the oven, take care of the skins on the tomatoes. To make gazpacho soup you need ripe tomatoes. Real Spanish tomatoes have an amazing smell and loose, fleshy flesh. When choosing tomatoes in our supermarkets, pay attention to the elasticity of the peel, which should not be wrinkled or have visible damage. If a tomato is surrounded by a uniform matte film, then it is truly fresh. The darker the color of the tomato, the sweeter it is. Cherry tomatoes are recognized as the sweetest.

So, let's continue to look at the recipe for our soup. The skin of the tomato for gazpacho should also be removed. It is recommended to always remove the skin from tomatoes. Restaurant preparation involves peeling tomatoes, even for salads. Well, for soups it is absolutely necessary to remove the skin from tomatoes. This is done as follows: pour water into a bowl of a suitable size and boil it.

While the water is boiling, you should carefully cut out the cores of the tomatoes with a thin knife, then make small crosses and place the tomatoes in the boiling water. Be careful not to throw tomatoes into boiling water to avoid burns. Place the tomato on a tablespoon and lower the spoon containing the tomato into the boiling water. Place all the tomatoes in boiling water, wait no more than one minute and remove them to a flat plate. When the tomatoes cool, the skin will almost come off on its own. Tomato soup will have an even more interesting aroma if the chopped tomatoes are lightly sprinkled with balsamic vinegar, and then added to the blender bowl with the pepper there.

Remove the peel from the cucumbers using a vegetable peeler. Wipe your hands and face with the inner surface of the peel, and only then throw it away. Slice the cucumber and add it to the tomatoes and peppers.

In a bowl where there are already tomatoes, cucumbers and peppers, add sparkling mineral water, salt, dill, a teaspoon of extra virgin olive oil, 1 clove of garlic (or more, for those who like it spicy), squeeze out the juice of half a lemon (lemon juice gives the sourness , if you are not a fan of acid in food, then a tablespoon of lemon juice will be enough). Cold Spanish soups can be prepared with a base of olive oil, thereby reducing the calorie content of the soup. Mix everything with a blender, bring the mixture to a homogeneous state, pour into plates, sprinkle with chopped parsley. Serve crackers made from wheat and rye bread in a bowl nearby.

Serve beautifully!

You can make two-color tomato gazpacho and surprise your loved ones. To do this, mix the green ingredients (cucumbers, dill, garlic, salt, olive oil, mineral water) separately in a blender bowl, and the red ingredients (tomatoes, peppers, garlic, salt, olive oil, mineral water) in another bowl. Grease the bottom edge of a sheet of cardboard with sunflower oil, place the cardboard in a plate and quickly pour the red part of the soup on one side of the cardboard and the green part on the other. Frames and other decorative elements depend on your imagination.

At your discretion, you can add the following ingredients to the cold soup recipe: olives (or black olives), onions, boiled eggs, shrimp.

The way you serve cold gazpacho soup depends on personal preference. Some people like to eat gazpacho immediately after cooking, while others prefer a dish that has been left to sit for several hours.

Prepare delicious and healthy soup at home. Bon appetit!

Cold Gazpacho soup is of Spanish origin. And if we take the geography of this dish even more seriously, it is considered one of the famous Andalusian cuisine. To prepare gazpacho, only ingredients that have not undergone heat treatment are used. Traditional Spanish soup is made from tomatoes, garlic, cucumbers, sweet peppers, stalked celery, olive oil and bread.

There are a hundred, if not a thousand, options for preparing this dish. The difference may depend on the addition of minor ingredients and the degree of grinding of the main ones. The consistency of the soup may vary in different parts of Spain. Gazpacho can take the form of a thick drink or a “liquid salad.”

IMPORTANT: There is a classification of this soup according to its color. Traditional cold gazpacho can be red, green or white. Red color comes from tomatoes, green from sweet peppers and herbs: basil, parsley, mint, cilantro, etc. White gazpacho is made from blanched almonds and pine nuts.

Every Spanish village has its own recipe for this soup. And many families still jealously preserve the recipes for this soup, handed down to them by their ancestors.

Classic cold gazpacho soup - step-by-step recipe

Today, the classic cold gazpacho soup is prepared far beyond the borders of Spain.

This soup tastes similar to our okroshka. But traditional gazpacho does not contain meat, much less sausage. Making this soup is a pleasure. And with its help you can not only satisfy your hunger, but also your thirst on a hot sunny day.

IMPORTANT: One of the main ingredients of gazpacho is tomatoes. But, in order for the soup to turn out tender and appetizing, when preparing it, it is necessary to use peeled tomatoes. The easiest way to peel tomatoes is this way. You need to slightly cut their tops, put the tomatoes in boiling water for 30 seconds. Then you need to rinse the tomatoes with cold water. The skin will come off very easily and simply.

Step by step recipe:

1. Peeled tomatoes (400 g) need to be cut into cubes
2. We clean sweet peppers (2 large ones) from seeds and cores
3. Grind them into medium sized pieces
4. Cut cucumbers into approximately the same pieces (2 medium ones)
5. Place chopped vegetables in blender
6. Add onions (1 piece) and garlic (3 cloves) to them.
7. It is also advisable to cut them into small cubes
8. An important ingredient in gazpacho is salt.
9. It goes well with tomatoes. But it is advisable not to overdo it with this ingredient.
10. For lovers of spicy dishes, you can add pepper (a pinch) to this soup.
11. You can choose either black or red ground pepper
12. Whisk all the ingredients
13. In a separate container, mix olive oil (3 tablespoons) with wine vinegar (10 ml)
14. Mix and pour into blender bowl
15. Mix the ingredients again, pour the gazpacho into the pan and place it in the refrigerator
16. You can eat this soup after 3-4 hours.

The classic version of gazpacho is described above. You can add fresh herbs to the base prepared in this way: basil and marjoram. Or dry seasoning. If the soup turns out to be too thick, it can be diluted with tomato juice or mineral water.

Spanish gazpacho soup

If you don’t know what to treat yourself to on a hot summer day, take a closer look at traditional Spanish gazpacho

This cold soup contains many vitamins and is very filling. At the same time, it does not contain any products of animal origin. This means that gazpacho can be eaten on a vegetarian diet.

Spanish gazpacho is a thick tomato puree with olive oil and lemon juice, to which garlic, onions and olives are added. This extravaganza of tastes and aromas can not only satiate your stomach, but also quench your thirst on the hottest day.

1. Peel tomatoes (1 kg) and cut them into large cubes
2. It is also better to peel cucumbers (500 g). Cut them into strips
3. Remove seeds and core from red bell pepper (300 g)
4. Cut it into small pieces
5. Peel white onion (100 g) and garlic (2-3 cloves), and finely chop
6. It is advisable to chop these vegetables as finely as possible
7. Place all the ingredients in a blender bowl and puree them
8. Grind cilantro (10 g) and celery (50 g).
9. By the way, you can use other greens: dill, parsley
10. Pour cold water (0.5 cup) into a bowl and add lemon juice (to taste), salt and spices.
11. Mix the ingredients and pour into the vegetable puree
12. Pour a little olive oil (20 ml) and mix everything again
13. Cut the pepper, cucumber and tomato into medium cubes.
14. Place them in a saucepan and add vegetable puree from a blender.
15. The soup should sit in the refrigerator before serving.
16. Gazpacho should be poured into deep plates, garnished with herbs and olives

Italian gazpacho soup

This cold soup is also very popular in Italian cuisine.

At the same time, the Italians diversified the number of ingredients. They prefer to use more herbs when preparing this soup. And wine vinegar is replaced with lemon juice. In addition, the process of preparing gazpacho in Italian is somewhat different.

1. Peel tomatoes (1.5 kg), cut into cubes and place in a blender bowl
2. Make tomato puree separately from other ingredients
3. Peel cucumbers (500 g) from seeds, and sweet peppers (1 pc.) from seeds and core
4. Cut them into pieces
5. We do the same with onions (1 pc.) and garlic (2 cloves) and grind in a blender
6. Combine both masses (you can use a blender), add olive oil (120 ml), lemon juice (1 tbsp) and chopped coriander
7. Salt, pepper and leave in the refrigerator
8. Serve in deep plates with rye breadcrumbs and chopped celery

To the traditional base of this cold soup, Italians can add marinated artichokes, pitted olives, small beans and various herbs.

How is gazpacho soup traditionally served?

Today gazpacho is a separate dish

• But in Andalusia it is still served as a second course, after the main course. And the Spaniards from Seville prepare such a “liquid salad”, pour it into a jug and put it in the refrigerator. When thirst overtakes them, they pour it into a glass and drink it, diluting it with water.
• Gazpacho soup is traditionally served with breadcrumbs. They are very easy to prepare. You need to cut the bread into equal cubes and sprinkle with seasoning. After which they are placed in a frying pan and fried on all sides. In this case, oil cannot be used
• Of course, you can use store-bought breadcrumbs, but their sharp taste will ruin all the charm of gazpacho.

Gazpacho soup according to Dukan

Such a healthy, fortified soup was not ignored by the famous French doctor Pierre Dukan when he compiled the menu for his famous diet. The benefits of vegetable soups are enormous.

As for gazpacho, this tomato soup can not only saturate the body with useful vitamins. It contains olive oil, rich in omaga-3 acids. They are able to break down excess fat and remove it from the body.

1. Place peeled tomatoes (3 pcs.) into the blender bowl.
2. Wine vinegar (5-6 ml), olive oil (10 ml), tomato juice (400 ml), chopped cucumber, chopped bell pepper (2 pcs.), chopped garlic (3 cloves), onion (1 pc. ), Tabasco sauce, coriander, salt and cilantro are also placed in a blender
3. Beating the vegetables
4. If the puree turns out thick, you can increase the amount of tomato juice or dilute it with mineral water

You can add shrimp or other seafood to the ready-made gazpacho soup. Just like traditional cold soup, Ducane gazpacho can be served with breadcrumbs and chopped herbs.

Gazpacho soup with celery

Cold gazpacho soup can be not only the traditional red color, but also green

You can prepare this vitamin dish from cucumbers, celery, mint and bell pepper.

1. Grind mint leaves (several pieces)
2. Sweet bell pepper (preferably green), cored and cut into small cubes
3. Peel cucumbers (500 g) and also cut into small pieces
4. Place peeled celery root (1/4 part) in a blender bowl, add salt, ground pepper and pour olive oil (2 tablespoons)
5. Stir until smooth
6. Separately, in a blender, beat cucumbers, apple cider vinegar (1 tablespoon), chopped mint, wasabi paste (1 teaspoon), olive oil (2 tablespoons) and ice cubes
7. Combine both purees and cool
8. Grind celery greens (several sprigs) with salt in a mortar
9. Coat the edges of whiskey glasses with olive oil and dip them in a mixture of celery and salt.
10. Pour green gazpacho into them
11. Add natural yogurt (250 g) and sprinkle with chopped bell pepper
12. Cool before serving

This dish can be used to decorate a holiday table. Or you can simply pamper your loved ones on a hot summer day.

With avocado

Avocado, another ingredient often used to make cold gazpacho soup

Avocado has tender and healthy pulp. Which contains many substances necessary for the body.

1. Soak bread in water
2. Peel the garlic (2 cloves), remove the core from tomatoes (5-6 pcs.) and peppers (1 pc.)
3. Cut ripe avocado (1 pc.) into two parts and remove the pulp using a spoon.
4. Place avocado pulp, tomatoes and peppers in a blender bowl.
5. Add lemon juice (1/2 lemon), olive oil (2 tablespoons), salt and soaked bread.
6. Beat and check for taste.
7. If there is not enough salt, you can add
8. Sprinkle with herbs and serve

Gazpacho with avocado is very popular in Mexico. There, a traditional ingredient for this country - chili pepper - is added to this soup. But they try to choose a variety of this pepper that is not very hot.

Hot gazpacho soup

If cold soups are popular in summer, then in winter in Spain they prepare hot varieties of this dish

And even if Spanish winters are not cold enough, the inhabitants of the Iberian Peninsula, unaccustomed to low temperatures, warm up with hot gazpacho. This dish is prepared in the province of Extremadura.

1. Boil eggs (6 pcs.) 11 minutes after the water boils
2. Cut ham into small squares (150 g)
3. We do the same with soft cheese (150 g) and bread (1 piece)
4. Grind smoked sausage (0.5 sticks)
5. Boil chicken breasts (2 pieces) and chop them too
6. Crush the garlic (3 cloves) in a mortar and mix it with salt
7. Mixing products
8. Separate the yolks from the whites, chop the yolks and add to the salad
9. Pour vinegar into it (2-3 teaspoons)
10. Pour in the remaining broth from cooking the breasts (750 ml)
11. Add chopped egg whites, bread and olive oil (4 tablespoons)
12. Mix and serve

Instead of chicken breasts, you can use any poultry or rabbit meat in this dish. There are also vegetable recipes for hot gazpacho. But, they are not as tasty and original as cold ones.

Tomato soup gazpacho

Tomatoes are perhaps the main ingredient of gazpacho.

They go well with herbs, vegetables and seafood. There are recipes for this soup with fish, shellfish and shrimp.

1. Preparing tomato dressing
2. Mix tomato juice (1 liter) with lemon juice (0.5 pcs.)
3. Add dried bread (2 slices), chopped onion (1 piece), olive oil (2 tablespoons), sherry vinegar (2 tablespoons) and a pinch of salt
4. Beat everything in a blender
5. Finely chop the tomatoes
6. Pour the chilled tomato puree into plates, add tomatoes, grated cucumber and boiled and peeled shrimp.

Gazpacho with shrimp is a wonderful dinner after a hard day at work.

Calorie content of soup

Nutritional value of cold soup "Gazpacho" (per 100 grams):
Calories: 47 kcal.
Proteins: 0.8 g.
Fats: 3 gr.
Carbohydrates: 4.6 g.

Inga. I once tried to make this soup from frozen tomatoes. It turned out just terrible. Gazpacho is a seasonal dish that can only be made from juicy and ripe tomatoes.

Christina. A friend who often visits Spain told me about this soup. When preparing it, there is one important rule - “No skins.” Gazpacho is prepared only from vegetables from which the skin has previously been removed.

Video. Cold Andalusian soup [Bon Appetit Recipes]

Gazpacho is perfect for a diet on hot summer days. It can also be used as a low-calorie product for weight loss. The gazpacho recipe can be varied and supplemented, and if desired, some ingredients can be excluded from its composition. An obligatory component is tomatoes; you can safely experiment with other products and spices.

When to cook

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 summer holiday tables. But if the latter can be prepared in winter by getting greenhouse cucumbers in the supermarket, then the first one in our region is easiest to enjoy in the summer and autumn, because its preparation requires several vegetables. And classic gazpacho has another advantage for the hot season: to prepare it, you don’t need to hang around a hot stove, languishing in the unbearable heat.

Gazpacho: classic recipe

Many similar recipes are based on approximately the same technology: vegetable puree is prepared, kneaded in a meat grinder or crushed using kitchen appliances. Some of the vegetables are crushed into cubes and added to the pureed ones.

Products for gazpacho

The classic recipe calls for fresh tomatoes, cucumbers, celery, bell peppers and herbs. Most cooks add garlic, herbs and olive oil to gazpacho. Very tasty options include canned olives, pickled mushrooms, lime wedges, sesame seeds, and garlic-rubbed breadcrumbs added to the classic set of vegetables.

Product proportions:

• tomatoes (ripe, red) - about a kilogram;
• cucumbers (preferably ground) - half a kilo;
• bell peppers of different colors - 0.3 kg;
• onion - 1 pc.;
• garlic - 2-3 medium cloves;
• olive oil, chopped herbs, pepper and salt, as well as ice.

Preparing gazpacho. Procedure

1. First of all, we choose the best seasonal vegetables without visible damage. We wash them and dry them with paper towels.
2. Remove the skin from the tomato. To do this, blanch them in boiling water for half a minute or steam for 1-2 minutes in a double boiler. Immediately after this, immerse in very cold water, then the skin will be easy to remove.
3. We clean the cucumbers and cut off the ends that may be bitter.
4. We clean the bell peppers from the centers with seeds.
5. Set aside 2 tomatoes, one small cucumber and several cloves of pepper of all colors that we managed to get.
6. Add a little olive oil and lemon juice. Now it is advisable to beat the mass in a blender.
7. We cut the main part of the vegetables, including the onion and garlic cloves, into pieces and prepare a puree from them.
8. Chop the reserved vegetables into small cubes and add to the pureed base.
9. Now you can add the herbs and pieces of olives.

How to submit?

Gazpacho, the classic recipe for which is quite simple, is served cold in deep plates, bowls and even glasses. Often, a couple of regular ice cubes are added to each serving of soup. This dish goes very well with rye, black or whole grain bread, crackers, and toast.

Today we will prepare a Spanish soup from fresh vegetables called gazpacho, a classic recipe. A light and very healthy soup that is ideal for hot periods, just like

Classic gazpacho recipe with photo

• ripe and fresh tomatoes (1kg)
• sweet onion (1 piece) small size
• cucumbers (1 piece)
• bell pepper (2 pcs)
• garlic (2 cloves)
• white bread (without crust) 1 slice
• lemon juice (1 tbsp)
• Tabasca sauce (a few drops)
• wine vinegar (red) 1 tbsp.
• sugar (half a teaspoon)
• olive oil (1.5 tbsp)

To prepare aromatic croutons, take:

• white bread/loaf/baguette (4 pieces), preferably yesterday's bread

Classic gazpacho recipe technology

First of all, prepare the vegetables:

• We wash the tomatoes, make small cuts with a knife and put them in boiling water for 2 minutes. Then we transfer it to a bowl with cold water, remove the skin and divide it into 4 halves, removing all excess.
• Wash the red pepper, remove the seeds and chop into large pieces.
• We also wash the cucumbers, peel them and cut them into cubes.
• finely chop the garlic
• Break 1 piece of white baguette/loaf into 4 halves.

2. Now comes the fun part. Place tomatoes, peppers, cucumbers, garlic, white bread into a blender bowl and grind. Sprinkle the resulting mass with salt, sugar, wine vinegar, lemon juice and Tabasco sauce. We shift the sieve, wipe it with a spoon, pour in olive oil and mix. Note: it is not necessary to pass the workpiece through a sieve. It’s just that the consistency after this process turns out more pleasant and delicate. Place the prepared soup in a cold place for up to 4 hours.

3. Now let’s prepare our croutons. Take white bread/baguette/ (only without crust), cut into small cubes and place in a frying pan with butter. Fry until blush appears. We take out our chilled gazpacho classic recipe step by step from the refrigerator, sprinkle with pre-chopped peppers, onions, croutons and sprinkle with olive oil. All is ready!

Gazpacho recipe with photos step by step No. 2

• tomatoes (3pcs)
• bell pepper (1 piece)
• sweet onion (red) 1 pc.
• yogurt or kefir (1l)
• cilantro, green onion, dill
• spices (black pepper, salt)
• garlic (2 cloves)
• cucumbers (1 piece)

Scald the tomatoes with boiling water, remove the skin and finely chop. We wash the cucumbers, remove the skin and cut them in the same way. We do the same with peppers. Finely chop the greens + garlic. Cool the yogurt. Transfer the prepared products into a blender, beat until smooth and sprinkle with spices. Serve the dish cold with crackers.

Recipe No. 3 gazpacho with shrimp

• tomatoes (5pcs)
• celery (2pcs)
• red onion (1 piece)
• cucumbers (1 piece)
• garlic (3 cloves)
• tomato juice (1/4l)
• olive oil (1/4 cup)
• wine vinegar (1/8 cup)
• salt, pepper, sugar (2 tbsp.)
• shrimp (9pcs)
• Tabasco sauce (5 drops)

1. Finely chop the onion, garlic, cucumbers, tomatoes, celery with a knife and pour half of the ingredients into a food processor. Pour in tomato juice, add oil, wine vinegar, sugar, salt, Tabasco sauce and beat into a homogeneous mixture.

2. Pour the resulting soup into a bowl, add the remaining tomato juice (2 bowls), sprinkle with the vegetables that were set aside and place in the refrigerator for 4-6 hours. Afterwards, pour the soup into bowls, sprinkle with fried shrimp, herbs and place garlic crouton next to it. You can also throw in ice cubes. All is ready!

Recipe No. 4 (With cheese balls)

• green pepper (1 piece)
• tomatoes (900g)
• cucumbers (1 piece)
• bread crumbs (230g)
• onion (1 piece)
• goat cheese (120g)
• olives (5pcs)
• basil (3pcs)
• wine vinegar 2 tbsp.
• spices

Peel the tomatoes and finely chop them. Finely chop the onion, basil, cucumbers, olives, and peppers. Then we throw all the ingredients into a blender + add vinegar and oil. After that, pour it into a plate, wrap it in cling film and put it in the refrigerator for 3 hours. Before serving, make balls from fresh cheese, roll them lightly in olive oil and throw into gazpacho along with spices.

Recipe No. 5 gazpacho with beans

• cucumbers (1 piece)
• garlic (2 cloves)
• bulb
• green/red pepper (1 piece)
• tomatoes (2pcs)
• cooked beans (600g)
• olive oil (2.5 tbsp)
• wine vinegar (5 tbsp.)
• tomato juice (1l)
• fresh herbs (dill, parsley, basal, cilantro, etc.) + spices

Prepare all the ingredients: peeled peppers, cucumbers, garlic, finely chop the onion. Then we put it all into a blender + beans, vinegar, tomatoes and beat. Afterwards, pour the soup with tomato juice, season and sprinkle with herbs. Ready!

Gazpacho recipe No. 6

• sweet pepper (red) 2 pcs
• onions (1 piece)
• tomatoes (1kg)
• garlic (2 cloves)
• cucumbers (200g)
• baguette/loaf (150g)
• olive oil (50ml)
• salt pepper

1. Make cuts on the tomatoes, put them in boiling water for 2 minutes and then peel them off. Then we take the pepper, remove the seeds, chop it and throw it together with the tomatoes and onion into a blender.

2. Grind the garlic with salt in a mortar until smooth, pour in the oil, add the bread crumb and dilute a little with water. Transfer the resulting mixture to the prepared puree and mix. Note: if the soup turns out to be thick, then add tomato juice or water. We put our preparation in the refrigerator for 2 hours.

3. Meanwhile, prepare the crackers: pour the pre-cut baguette into cubes onto a hot frying pan and dry. Peel the peppers + cucumbers and cut them into cubes. Before serving, add croutons and chopped vegetables to the soup. Bon appetit!

Recipe No. 7 Green gazpacho

• green sweet pepper (5pcs)
• garlic (3 cloves)
• cucumbers (400g)
• wheat bread (100g)
• green onion, parsley 20g each
• table vinegar (20ml)
• rye crackers (100g)
• olive oil (65ml)
• spices

1. Wash the peppers thoroughly, remove seeds and cut into 2 parts. Place on a baking sheet, skin side up, lightly drizzle with oil and place in the oven for 15 minutes at 200C (the skin should swell during the process). After cooking, remove the skin.

2. Place the cucumbers in a blender and grind until smooth. Then add bread crumb, onion, chopped garlic, peppers, herbs, oil, vinegar, spices to this mixture and grind again in a blender. Serve this delicious dish with crackers. Bon appetit!