Hot gazpacho - an unusual variation of the classic soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Even someone who knows nothing about Spanish cuisine must have heard of gazpacho at least once. This cold soup is refreshing and invigorating in the hot summer. It is difficult to expect another recipe from hot Spain. However, hot tomato gazpacho soup is no less popular among locals. The recipe for its preparation in each province is different. But that doesn't make it any less delicious. In addition, the soup in this version is suitable for consumption during the long Russian winter.

Gazpacho from Andalusia

Those who are familiar with the classic gazpacho recipe will surely like its hot variation. Moreover, in Andalusia it is prepared on the basis of baked tomatoes, and it tastes little different from its counterpart. This is despite the fact that hot gazpacho is an unusual variation for most.

Required products:

• 1 kg ripe and juicy tomatoes;
• 1 kg stalebread;
• 1-2 green peppers;
• 1 bitter orange;
• 2 garlic cloves;
• olive oil;
• s alt.

Cooking order

In a deep saucepan put the tomatoes and one slice of all the cooked bread. Pour water and put on fire. Bring to a boil and remove the tomatoes and bread with a slotted spoon. Divide them into different bowls. Leave the bread for now, and remove the skin from the tomatoes, cutting crosswise at the base.

In another bowl put the peeled garlic and coarsely chopped pepper. S alt to taste, taking into account that the mass will be diluted with liquid and other products. Using a blender, puree, gradually adding peeled tomatoes and crumbs of cooked bread.

As soon as the mass becomes homogeneous, add the remaining bread and olive oil. At the same time, do not stop whipping for a second. In the process, the mass may turn out to be too thick. If this happens, you can dilute it with water in which the tomatoes were boiled.

Once the gazpacho has become homogeneous, cover it with a towel and leave to infuse for 10-15 minutes. Then add orange juice and pour into bowls. This amount is enough for 6 people. Garnish with parsley and basil before serving. This is how easy it is to make hot gazpacho. An unusual variation, but such a familiar taste of tomatoes and garlic.

Gazpacho from Castile

Most culinary historians suggest that they first decided to cook hot gazpachonamely hunters, mixing game, vegetables and pieces of stale bread in one container. It turned out to be a delicious dish that began to be prepared throughout Spain, especially in Castile. This is another hot gazpacho whose unusual variation is well-deservedly popular.

Required products:

• 500-600 grams of game (hare, rabbit, partridge);
• 1 large tomato;
• garlic clove;
• some wine;
• ready meat broth;
• saffron, bay leaf, oregano;
• s alt;
• manakash bread.

Cooking order

Coarsely chop the tomato and fry a little with garlic in olive oil. In order for the garlic cloves to give off all their flavor, you can lightly press them down with a knife. No need to cut. Then add finely chopped game meat. Pour white wine to taste and season with s alt. Fry over high heat until all the alcohol has evaporated. Only aroma and taste should remain from wine.

Then dilute everything with broth to the desired consistency. However, it is important that the end result is a thick and rich soup. Add chopped saffron, oregano and a couple of bay leaves. Bring to a boil, reduce heat and simmer until the meat comes off the bones easily. Remove garlic and laurel from the broth - they are no longer needed.

Cut the bread into fairly large pieces. It is desirable that these were unleavened stale cakes. Arabic manakash bread or something similar is perfect. But white or toasted bread can allspoil due to too soft crumb. Put in hot gazpacho (unusual variation, right?) and cook until the pieces are soaked in broth. However, they should not become too soft and turn into mush.

Serve the soup immediately, piping hot. Only in this form it is recommended to eat in Spain. While gazpacho can still give all its taste and aroma to the fullest. Sometimes lightly fried mushrooms are also added to it, most often in season.

And what else…

Of course, these are far from the only options for how it is customary to cook hot gazpacho in Spain. The recipe for this soup can be found in every corner of this country. So in La Mancha, where the famous Don Quixote and his beloved come from, they prefer to boil the rabbit separately. And then add the broth in which it was cooked, slices of bread and spices to the frying of tomatoes and garlic. And only put pieces of rabbit and greens in a plate of hot gazpacho.

And in the province of Extremadura, they cook gazpacho based on chicken broth with the addition of boiled eggs, smoked sausage and cheese. It turns out a dish reminiscent of Russian okroshka. True, only in composition. After all, it will be the same hot gazpacho. How to cook, ingredients, composition - all this will change from city to city. One thing will remain the same - hot taste and bright aroma.