Many are accustomed to traditional soups, which are usually prepared in our latitudes during the hot season, and unfairly ignore recipes from hot countries. Grandmothers cooked holodnik and okroshka, the next generations go the beaten path. I do not argue, our cold soups are very tasty, but try cooking gazpacho - cold Spanish tomato soup. Firstly, it is simple, and on hot days, simple recipes are necessary so as not to exhaust yourself in the kitchen, secondly, tasty, and thirdly, useful.
For gazpacho, you need mineral water or, if you have no problems with your throat, ice from mineral water. It needs to be crushed together with the ingredients in a food processor and serve gazpacho very cold, but be careful, in the heat you can easily shred the sore throat.
In this gazpacho recipe, I offer a light version of the soup — no olive oil or white bread (in the classic recipe, white bread and butter are added to vegetables and water). Therefore, if you want to cook a more satisfying gazpacho, fry white bread croutons, rub them with a slice of garlic and serve with the soup, it will be very tasty!
Ingredients for two portions of gazpacho cold tomato soup:
- 200 g cherry tomatoes;
- 150 fresh cucumbers;
- 1-2 cloves of garlic;
- hot chili peppers;
- 1 tsp. sweet ground paprika;
- 100 ml of cold mineral water;
- sea salt, mint.
A method of cooking gazpacho tomato soup.
On the skin of cherry tomatoes make a small cut, pour boiling water on them for about 2 minutes. The skin from the tomatoes must be removed necessarily, so that the gazpacho is tender and creamy, and it will be cleaned off from the tomatoes treated with boiling water.
Peel the cherries, put them in a blender or food processor.
Fresh cucumbers are also peeled, cut into small slices and add to the cherry.
If you are keen on spicy food, add a pod of fresh chili pepper, and if not, replace it with a small piece of sweet pepper.
Add to the vegetables sweet ground paprika and sea salt. Sweet paprika will give gazpacho a bright color and a pleasant aroma, and sea salt will add some beneficial microelements that are washed out of the body on hot days along with sweat.
Add cold mineral water or ice cubes, gazpacho with ice will be very thick. Grind the ingredients in a blender to a state of smooth mashed potatoes.
If the tomatoes from which you make gazpacho are sour in taste, then add a small pinch of sugar to the ingredients, this will balance their acid and make the soup tastier.
Pour gazpacho into a plate, sprinkle with finely diced fresh cucumber and fresh mint, immediately serve on the table.
Gazpacho - the humble soup of the poor, which was once made from leftover bread, water and butter, has become very popular nowadays. The recipe is overgrown with new ingredients, from which it is now not made and what is not added, by the way, tomatoes in gazpacho were added only in the 19th century.
Gazpacho became so popular that it was served at the royal table in Spain at a reception with the king and queen.