
Cold soup gaspacho is of Spanish origin. And if you approach the geography of this dish even more seriously, then it is ranked to the famous Andalusian cuisine. To prepare gaspacho, only such ingredients are used that have not passed heat treatment. Traditional Spanish soup is prepared from tomatoes, garlic, cucumbers, sweet pepper, petiole celery, olive oil and bread.
The content of the article
- Cold Gaspacho soup classic - step -by -step recipe
- Spanish soup gaspacho
- Italian soup Gaspacho
- How do you traditionally serve soup gaspacho?
- Gaspacho soup
- Gaspacho soup with celery
- With avocado
- Gaspacho soup is hot
- Gaspacho tomatoes soup
- Calorie content of soup
- How to cook delicious gaspacho: tips and reviews
- Video. Cold Andalusian soup [Bon Appetit recipes]
There are a hundred, if not a thousand options for cooking this dish. The difference may depend on the addition of secondary ingredients and the degree of grinding of the main ones. In various parts of Spain, the consistency of the soup can be different. Gaspacho may have the appearance of a thick drink or “liquid salad”.
Important: there is a classification of this soup by its color. Traditional cold gaspacho can be red, green and white. Red color is given by tomatoes, green - sweet pepper and spicy herbs: basil, parsley, mint, cilantro, etc. White gaspacho is prepared on the basis of blanched almonds and pinworms.
Each Spanish village has its own recipe for preparing this soup. And many families still jealously retain the recipes of this soup, transferred to them by their ancestors.
Cold Gaspacho soup classic - step -by -step recipe

Today, the classic cold soup gaspacho is prepared far beyond the borders of Spain
To your liking, this soup looks like our okroshka. But, in the traditional Gaspacho there is no meat and even more so sausages. Preparing such soup is a pleasure. And with its help you can not only satisfy hunger, but also thirst on a hot sunny day.
Important: one of the main ingredients of Gaspacho is tomatoes. But, in order for the soup to be delicate and appetizing when preparing it, it is necessary to use tomatoes cleaned of the skin. The easiest way to clean the tomatoes from the skin in this way. It is necessary to slightly cut their top, lower the tomatoes into boiling water for 30 seconds. Then you need to pour tomatoes with cold water. The skin will be removed very easily and simple.
Step -by -step recipe:
- Tomatoes peeled from skins (400 g) should be cut into cubes
- Clean sweet peppers (2 large) from seeds and core
- Grind them for pieces of medium size
- About the same pieces we cut cucumbers (2 medium)
- We lay chopped vegetables in a blender
- Add onions to them (1 pc.) And garlic (3 cloves)
- It is also advisable to cut them in small cubes
- An important ingredient of the gaspach is salt
- It goes well with tomatoes. But it is advisable not to overdo it with this ingredient
- For lovers of sharp dishes to such soup, you can add pepper (pinch)
- You can choose both black and red ground pepper
- Beat all the ingredients
- In a separate container, mix olive oil (3 tablespoons) with wine vinegar (10 ml)
- Mix and pour into the bowl of the blender
- Again mix the products, pour the gaspacho to the pan and place it in the refrigerator
- You can eat such soup after 3-4 hours
The classic version of the gspacho is described above. Fresh herbs can be added to the basis prepared in this way: basil and marjoram. Or dry seasoning. If the soup turned out to be too thick it can be diluted with tomato juice or mineral water.
Spanish soup gaspacho

If you do not know how to pamper yourself with a hot summer day, take a closer look at the traditional Spanish Gaspacho
This cold soup contains many vitamins and is very satisfying. At the same time, it does not include animal products. So, Gaspacho can be eaten with a vegetarian diet.
Spanish gaspacho 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 is not only able to saturate the stomach, but also satisfy thirst on the hottest day.
- We clean the tomatoes (1 kg) from the skin and cut them with large cubes
- Cucumbers (500 g) are also better to clean from the skin. Cut them into strips
- From red Bulgarian pepper (300 g) we remove seeds and core
- Cut it into small parts
- Peel white onions (100 g) and garlic (2-3 cloves), and finely chop
- Grinding these vegetables preferably as smaller as possible
- We fall asleep all the ingredients into the bowl of the blender and make mashed potatoes from them
- Grind the cilantro (10 g) and celery (50 g).
- By the way, you can use another greens: dill, parsley
- Pour cold water (0.5 cups) into a bowl and add lemon juice (to taste), salt and spices to it
- Mix the ingredients and pour into the vegetable puree
- Pour a little olive oil (20 ml) and again knead everything
- Cut pepper, cucumber and tomato into medium cubes.
- We transfer them to the pan and pour them with vegetable mashed potatoes from a blender
- Before serving to the table, the soup should brew in the refrigerator
- Gaspachu needs to be poured on deep plates, decorated with herbs and olives
Italian soup Gaspacho

In Italian cuisine, this cold soup is also very popular
At the same time, Italians diversified the number of ingredients. They prefer to use more spicy herbs when preparing this soup. And wine vinegar is replaced by lemon juice. In addition, the process of preparing gaspacho in Italian is somewhat different.
- Tomatoes (1.5 kg) are cleaned from the skin, cut into cubes and send it to the Blender bowl
- We make tomato puree separately from the rest of the ingredients
- Clean cucumbers (500 g) of seeds, and sweet pepper (1 pc.) From seeds and core
- Cut them into pieces
- We do the same with onions (1 pc.) And garlic (2 cloves) and chop in a blender
- Combine both masses (you can in a blender), add olive oil (120 ml), lemon juice (1 tbsp. Spoon) and crushed coriander
- Salt, pepper and insist in the refrigerator
- We serve to the table in deep plates with rye crackers and chopped celery
To the traditional basis of this cold soup, Italians can add pickled artichokes, olives without bones, small beans and various spicy greens.
How do you traditionally serve soup gaspacho?

Today Gaspacho is a separate dish
- But, in Andalusia it is still served on the second, after the main dish. And the Spaniards from Seville prepare such a “liquid salad”, pour it into a jug and put it in the refrigerator. When a thirst overtakes them, they pour it into a glass and drink it, diluting it with water
- Gaspacho soup is traditionally served with crackers. It is very easy to cook them. You need to cut the bread into the same cubes and sprinkle with seasoning. Then they are laid out in the pan and fried from all sides. In this case, you cannot use oil
- Of course you can use shop crackers, but their sharp taste will break through all the charm of the gaspacho
Gaspacho soup
Such a useful vitaminized soup did not ignore the famous French doctor Pierre Ducan when he made up the menu of his famous diet. The benefits of vegetable soups are huge.
As for the Gaspacho, this tomato soup is able not only to saturate the body with useful vitamins. It includes olive oil, rich in Omaga-3 acids. They are able to split excess fat and remove it from the body.
- In the bowl of the blender, you need to put tomatoes peeled from the skin (3 pcs.)
- Wine vinegar (5-6 ml), olive oil (10 ml), tomato juice (400 ml), chopped cucumber, chopped bell pepper (2 pcs), chopped garlic (3 cloves), onions (1 pc. ), Tabasco sauce, coriander, salt and cilantro are also placed in a blender
- Beat vegetables
- If the mashed potatoes are thick, you can increase the amount of tomato juice or dilute with mineral water
You can add shrimp or other seafood to the already finished soup of the gaspacho. As well as a traditional cold soup, Gaspacho can be served with crackers with crackers and chopped herbs.
Gaspacho soup with celery

Cold soup gaspacho can be not only traditional red, but also green
You can cook such a vitamin dish from cucumbers, celery, mint and bell pepper.
- Grind mint leaves (several pieces)
- We clean sweet bell pepper (better to take green) from the core and cut into small cubes
- We clean the cucumbers (500 g) from the skin and also cut into small pieces
- We place the purified celery root (1/4 part) in the blender bowl, add salt, ground pepper and pour olive oil (2 tbsp.
- Mix until homogeneous mass
- Separately, beat cucumbers, apple cider vinegar (1 tbsp. Spoon), chopped mint, a paste of a bassab (1 teaspoon), olive oil (2 tbsp. Tablespoons) and ice cubes)
- We connect both mashed potatoes and cool
- Grind celery greens (several twigs) with salt in a mortar
- In glasses under the temples, we coat the edges with olive oil and dip the celery and salt into a mixture.
- Pour green gaspacho in them
- Add natural yogurt (250 g) and sprinkle with chopped bell pepper
- Before serving to the table, cool
Such a dish can be decorated with a festive table. And you can just pamper loved ones on a hot summer day.
With avocado

Avocado, another ingredient that is often used to prepare a cold soup gaspacho
Avocado has delicate and healthy pulp. Which contains many substances necessary for the body.
- We soak bread in water
- We clean the garlic (2 cloves), in tomatoes (5-6 pcs.) And pepper (1 pc.) We remove the core
- Ripe avocado (1 pc.) Cut into two parts and with the help of a spoon we remove the pulp
- We lay the pulp of avocados, tomatoes and pepper into the Blender bowl.
- Add lemon juice (1/2 lemon), olive oil (2 tbsp. Tablespoons), salt and soaked bread.
- Beat and check in taste.
- If there is not enough salt, you can add
- Sprinkle with herbs and serve to the table
Gaspacho with avocado is very fond of cooking in Mexico. There, the ingredient traditional for this country is added to this soup - chili pepper. But, they try to take a not very sharp variety of this pepper.
Gaspacho soup is hot

If cold soups are relevant in the summer, then in the winter in Spain they prepare hot varieties of this dish
And even if the Spanish winters are not cold enough, the inhabitants of the Pyrenee peninsula that are unusual for low temperatures warm the hot gaspacho. In the province of Estremadura, such a dish is prepared.
- Cook eggs (6 pcs.) 11 minutes after water boils
- In small squares, cut the ham (150 g)
- We do the same with soft cheese (150 g) and bread (1 piece)
- Grind smoked sausage (0.5 sticks)
- Boil chicken breasts (2 pcs) and also chop them
- We press the garlic (3 cloves) in a mortar and mix it with salt
- Mix products
- Separate the yolks from proteins, cut the yolks and add to the salad
- Pour vinegar into it (2-3 teaspoon)
- Pour the broths remaining from the breast boards (750 ml)
- Add chopped egg proteins, bread and olive oil (4 tbsp. Spoons)
- Mix and serve to the table
Instead of chicken breasts in this dish, you can use any poultry or rabbit meat. There are also vegetable recipes for hot gaspacho. But, they are not as tasty and original as cold.
Gaspacho tomatoes soup

Tomatoes, perhaps the main ingredient of Gaspacho
They go well with spicy herbs, vegetables and seafood. There are recipes for this soup with fish, mollusks and shrimp.
- We prepare a tomato gas station
- Mix tomato juice (1 liter) with lemon juice (0.5 pcs.)
- Add dried bread (2 slices), a chopped onion (1 pc.), Olive oil (2 tbsp. Tablespoons), sherine vinegar (2 tbsp. Snoes) and a pinch of salt
- Beat everything in a blender
- Finely cut tomatoes
- Pour chilled tomato puree on plates, add tomatoes, grated cucumber and boiled and peeled shrimp
Gaspacho with shrimp is a wonderful dinner after a difficult working day.
Calorie content of soup
The nutritional value of the cold soup "Gaspacho" (100 grams):
Calories: 47 kcal.
Squirrels: 0.8 gr.
Fat: 3 gr.
Carbohydrates: 4.6 gr.
Product | Measure | Weight, gr | Bel, gr | Fat, gr | Corner, gr | Kal, kcal |
Tomato (tomato) tomato (tomato) | 2 pcs | 190 | 1.14 | 0.38 | 7.98 | 38 |
Onions onions onions | 20 gr | 20 | 0.28 | 0 | 2.08 | 8.2 |
Garlic garlic | 2 gr | 2 | 0.13 | 0.01 | 0.6 | 2.86 |
Basil Fresh Basil Fresh | 5 gr | 5 | 0.13 | 0.03 | 0.22 | 1.35 |
Celery celery | 20 gr | 20 | 0.18 | 0.02 | 0.42 | 2.4 |
Olive oil olive oil | 1 tsp | 7 | 0 | 6.99 | 0 | 62.86 |
Salt salt | 2 gr | 2 | 0 | 0 | 0 | 0 |
Total | 246 | 1.9 | 7.4 | 11.3 | 115.7 | |
1 portion | 246 | 1.9 | 7.4 | 11.3 | 115.7 | |
100g | 100 | 0.8 | 3 | 4.6 | 47 |
How to cook delicious gaspacho: tips and reviews
Inga. Somehow I tried to make this soup from frozen tomatoes. It turned out just horror. Gaspacho is a seasonal dish that can only be made of juicy and ripe tomatoes.
Christina. A friend who often happens in Spain talked about this soup. When preparing it, there is one important rule - “no skins”. Gaspacho is prepared only from vegetables from which the skin was previously removed.