When it's hot outside, it's time to make a refreshing gazpacho. This cold soup perfectly satisfies the appetite and does not overload the stomach at all. The gazpacho is made from raw vegetables, so you don't even have to turn on the stove. Here are 20 of the most delicious recipes!
1. Cold Spanish Gazpacho
To peel the tomatoes, make cuts, pour boiling water over the vegetables, and place them in ice water.
You will need: 500 g tomatoes, 2 bell peppers, 2 cucumbers, 3 cloves of garlic, half an onion, 1 tbsp. wine vinegar, 2 tbsp. olive oil, 3 slices of stale bread, salt to taste.
Preparation: Cut the bread, add salt, butter, squeeze the garlic through a press. Sprinkle the chopped onion with vinegar and marinate for 10 minutes. Grind bell peppers, cucumbers and tomatoes in a blender. Mix everything, add salt and leave to infuse in the refrigerator for 2 hours.
2. Spicy gazpacho
Add the spices before putting the gazpacho in the refrigerator.
You will need: 500 g tomatoes, 2 baked bell peppers, 2 cucumbers, 1 onion, half a chili pepper, 2 cloves of garlic, 0.5 tsp. wine vinegar, 50 ml of olive oil, 3 sprigs of basil, 60 g of white bread, salt.
Preparation: Mix the diced bread with salt and butter. Squeeze the garlic through a press and leave for 15 minutes. Chop the onion and pickle in vinegar.
Grind tomatoes, bell peppers in a blender, add finely chopped cucumbers and chili peppers. Pour in onions, a mass of bread, add salt and leave to infuse in the refrigerator. Garnish the gazpacho with basil when serving.
3. Andalusian Gazpacho
You can enrich the taste of gazpacho with nuts, sour cream, sauces, seeds or herbs.
You will need: 1 kg of tomatoes, 3 cucumbers, 200 g of sweet peppers, 3 cloves of garlic, 70 ml of olive oil, 3 tbsp. apple cider vinegar, 0.5 tsp. ground black pepper, 15 g of sea salt.
Preparation: Peel the tomatoes and chop in a blender along with the rest of the vegetables. Add garlic, salt, vinegar, oil, ground pepper and mix. Pass the gazpacho through a sieve and leave to infuse in the refrigerator.
4. Gazpacho with tomato juice
Use ceramic dishes whenever possible.
You will need: 0.5 liters of tomato juice, 1 tomato, 1 cucumber, 2 bell peppers, 1 clove of garlic, half a red onion, 1 tbsp. apple cider vinegar, 2 tablespoons olive oil, 0.5 tsp. sea salt, ground black pepper, a couple of sprigs of herbs.
Preparation: Peel the tomato, cucumber, bell pepper and chop in a blender. Pour in cold tomato juice, oil, vinegar, squeeze the garlic through a press, salt and pepper. Insist gazpacho in the refrigerator for 1.5-2 hours. Serve with chopped onions and herbs.
5. Gazpacho with croutons
The next day, gazpacho tastes even better!
You will need: 0.5 kg of tomatoes, 1 cucumber, 1 bell pepper, 50 g of onion, 3 slices of white bread, 2 cloves of garlic, 2 sprigs of parsley, 1 tbsp. lemon juice, 3 tbsp. olive oil, a pinch of sugar, 10 g of salt, ground black pepper to taste.
Preparation: Cut the bread into cubes and fry with chopped garlic. Grind peeled tomatoes, cucumber and bell peppers in a blender. Add sugar, salt, ground pepper, lemon juice and oil. Infuse the soup for 2 hours in the refrigerator, serve with croutons and herbs.
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6. Gazpacho with shrimps
Use juicy, thin-skinned tomatoes.
You will need: 2 tomatoes, 300 ml of tomato juice, 100 g of sweet pepper, 1 onion, 1 cucumber, 1 clove of garlic, 30 ml of olive oil, 1 tbsp. wine vinegar, 3 sprigs of parsley, 250 g of peeled boiled shrimp, ground black pepper, salt.
Preparation: Prepare vegetables and chop finely. Add tomato juice, vinegar, oil, minced garlic, salt and ground pepper. Put the gazpacho in the refrigerator for an hour. Serve with shrimp and herbs.
7. Gazpacho with celery
Change the thickness of the gazpacho by adding broth, juice or water.
You will need: 400 g tomatoes, 2 cucumbers, 1 bell pepper, 100 g celery stalks, half a white onion, 1 tbsp. wine vinegar, 2 tbsp. olive oil, 15 g of sea salt, ground black pepper.
Preparation: Prepare vegetables and chop finely. Take some celery for serving, chop the rest in a blender. Add salt, pepper, vinegar and oil. Stir and refrigerate for 2 hours. Sprinkle the finished gazpacho with celery.
8. Gazpacho with mashed potatoes
Use leftover mashed potatoes after dinner, or quickly re-boil the potatoes.
You will need: 300 g tomatoes, 2 boiled potatoes, 1 cucumber, 2 bell peppers, 1 clove of garlic, 1 tbsp. olive oil, 5 basil leaves, 1 tsp. wine vinegar, salt and ground pepper to taste.
Preparation: Mash the potatoes with a crush, salt and pepper. Peel and chop fresh vegetables in a blender. Add mashed potatoes, oil, vinegar, squeeze garlic through a press. Finish with salt and refrigerate for 2 hours. Add basil before serving.
9. Green Gazpacho
Such gazpacho is prepared only from green products.
You will need: 2 cucumbers, 100 g romaine lettuce, 2 sprigs of mint, half a bunch of spinach, 5 sprigs of parsley, 1 clove of garlic, 2 stalks of green onions, 1 tbsp. lemon juice, 30 ml of olive oil, sea salt, ground black pepper, 300 ml of boiled water.
Preparation: Grind herbs and cucumbers in a blender. Add lemon juice, oil, salt and ground pepper. Squeeze the garlic through a press, pour in cold water and put it in the refrigerator for an hour.
10. Gazpacho from green tomatoes
You may need a little more sugar. It all depends on the taste of the vegetables!
You will need: 500 g green tomatoes, 1 cucumber, 1 bell pepper, half an onion, 3 sprigs of herbs, 1 tbsp. apple cider vinegar, a pinch of sugar, ground black pepper, salt, 30 ml of olive oil.
Preparation: Peel the tomatoes and chop in a blender along with the rest of the vegetables. Add vinegar, sugar, salt, ground pepper and oil. Stir and remove the gazpacho to infuse in the refrigerator for 2 hours. Serve with finely chopped herbs.
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11. Gazpacho with white wine
Wine gives gazpacho an interesting aroma and unique taste.
You will need: 600 g tomatoes, 2 bell peppers, 1 cucumber, 1 onion, 2 tbsp. olive oil, 1 tsp. lemon juice, 2 tablespoons white wine, 10 g of sea salt, 0.5 tsp. ground basil, ground black pepper.
Preparation: Prepare vegetables and chop finely. Take some for serving, chop the rest in a blender. Add oil, wine, lemon juice, salt and spices. Send the gazpacho to the refrigerator for 1.5-2 hours. Serve sprinkled with vegetables.
12. Cucumber Gazpacho
You can grind vegetables using a blender or meat grinder.
You will need: 500 g cucumbers, 2 glasses of mineral water, 5 sprigs of cilantro, 2 sprigs of basil, 2 cloves of garlic, 1 tbsp. wine vinegar, 1 tbsp. olive oil, 0.5 tsp. ground pepper, 10 g of sea salt.
Preparation: Peel the cucumbers and chop in a blender along with cilantro. Add vinegar, oil, salt, ground pepper and mineral water. Squeeze the garlic through a press, stir and refrigerate for an hour. Garnish with basil before serving.
13. Gaspacho with mineral water
Place a lid on the gazpacho to keep the gas bubbles from escaping.
You will need: 400 g tomatoes, 200 ml of highly carbonated mineral water, 2 sweet peppers, 2 cucumbers, 50 g onions, a couple of parsley sprigs, 1 tbsp. wine vinegar, 1 tbsp. olive oil, salt and ground pepper to taste.
Preparation: Prepare vegetables and chop in a blender. Add ice water, oil, vinegar, salt and ground pepper. Stir and refrigerate for an hour. Add greens when serving.
14. Beet gazpacho
Beets can be boiled or baked in the oven.
You will need: 1 boiled beet, 3 tomatoes, 1 bell pepper, 1 cucumber, 1 clove of garlic, 3 sprigs of parsley, 2 stalks of green onions, 1 tbsp. wine vinegar, 1 tbsp. olive oil, a couple of drops of Tabasco sauce, salt to taste, sour cream for serving.
Preparation: Grind fresh vegetables and beets in a blender. Add vinegar, oil, salt and sauce. Squeeze the garlic through a press and add finely chopped greens. Insist gazpacho for 1.5 hours in the refrigerator and serve with sour cream.
15. Yellow gazpacho with almonds
Peel the cucumbers so that the color of the gazpacho is as light as possible.
You will need: 500 g yellow tomatoes, 1 glass of vegetable broth, a handful of light grapes, 2 cucumbers, 3 sprigs of cilantro, 2 tbsp. olive oil, 1 tablespoon apple cider vinegar, a handful of roasted almonds, salt, ground black pepper.
Preparation: Peel the grapes and chop in a blender along with the vegetables. Add chilled broth, vinegar, oil, salt and ground pepper. Infuse gazpacho for 2 hours in the refrigerator, serve with chopped nuts and cilantro.
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16. Gazpacho with cod liver
You can also add some cod liver oil to the gazpacho.
You will need: 400 g tomatoes, 1 can of canned cod liver, 1 cucumber, 1 bell pepper, 2 cloves of garlic, 10 ml of balsamic vinegar, 2 tbsp. olive oil, salt and ground black pepper to taste.
Preparation: Prepare vegetables and chop in a blender until smooth. Add salt, vinegar, oil, ground pepper, squeeze the garlic through a press. Put the gazpacho in the refrigerator for 2 hours. Add cod liver to the plate when serving.
17. Gazpacho with cream and lime juice
Alternatively, use sour cream, Greek yogurt, or milk instead of cream.
You will need: 4 tomatoes, 1 cucumber, 1 bell pepper, juice of half a lime, 3 tbsp. cream, 150 ml of yogurt, 3 sprigs of mint and dill, 1 tbsp. olive oil, ground black pepper and salt to taste.
Preparation: Grind prepared vegetables and herbs in a blender. Add butter, yogurt, cream, lime juice, ground pepper and salt. Stir well and refrigerate for an hour. Garnish with a sprig of mint when serving.
18. Strawberry-tomato gazpacho with ricotta
Stir the gazpacho periodically in the refrigerator.
You will need: 4 tomatoes, 300 g strawberries, 3 sprigs of herbs, 100 g ricotta, a couple of drops of Tabasco sauce, 1 tbsp. olive oil, 1 tablespoon lemon juice, a pinch of salt.
Preparation: Chop tomatoes and strawberries in a blender. Add sauce, oil, lemon juice and salt. Insist ready-made gazpacho for 2 hours in the refrigerator, serve with herbs and ricotta.
19. Gazpacho with apples
An amazing combination of flavors and aromas!
You need: 3 tomatoes, 2 apples, 1 cucumber, 3 sprigs of basil, 1 clove of garlic, 2 tbsp. lemon juice, 2 tablespoons olive oil, a pinch of cinnamon, a pinch of sugar, ground black pepper and salt to taste.
Preparation: Peel tomatoes, apples and cucumber, cut and chop in a blender. Add lemon juice, oil, cinnamon, sugar, salt and pepper. Squeeze the garlic through a press, mix and put in the refrigerator for an hour. Add basil when serving.
20. Fruit gazpacho
An original gazpacho recipe that you have hardly ever tasted!
You will need: 2 apples, 300 g plums, 1 glass of raspberries, 2 peaches, 5 mint leaves, 1 glass of mineral water, 1 bag of vanilla sugar, a pinch of cinnamon, 1 tbsp. olive oil.
Preparation: Peel the fruit and chop it in a blender. Add mineral water, vanilla sugar, cinnamon and butter. Send the gazpacho to the refrigerator for an hour, serve with mint leaves and raspberries.