Gazpacho two-tone

Gazpacho two-tone

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Ingredients for making gazpacho two-tone

For red gazpacho:

  1. Tomatoes 400 grams
  2. Bulgarian pepper (red) 300 grams
  3. Onion 1/2 pieces
  4. Garlic 1 clove
  5. White bread 1/2 slices
  6. Olive oil 2 tablespoons
  7. Concentrated lemon juice 1 tablespoon
  8. Sugar 1 teaspoon
  9. Salt to taste
  10. Ground black pepper to taste
  11. Pure water (boiled and chilled) 100 milliliters

For green gazpacho:

  1. Cucumbers 300 grams
  2. Lettuce leaves 1 bunch (small)
  3. Onion 1/2 pieces
  4. Dill 1 bunch (small)
  5. Parsley 1 bunch (small)
  6. Garlic 1 clove
  7. White bread 1/2 slices
  8. Olive oil 2 tablespoons
  9. Sugar 1 teaspoon
  10. Concentrated lemon juice 1 tablespoon
  11. Salt to taste
  12. Ground black pepper to taste
  13. Pure water (boiled and chilled) 100 milliliters
  • Main ingredients: Cucumber, Pepper, Tomato
  • Serving 1 serving
  • World CuisineSpanish Cuisine


Stove, Kettle, Deep bowl - 2 pieces, Skimmer, Kitchen scale, Tablespoon, Teaspoon, Knife - 2 pieces, Cutting board - 2 pieces, Blender, Paper kitchen towels, Deep plate - 3 pieces (optional glasses)

Cooking two-color gazpacho:

Step 1: Cook the Red Gazpacho.

We turn on the stove to a strong level, put on it a full kettle of ordinary running water and bring the liquid to a boil. While the water begins to boil, we wash the tomatoes under cold running water, make a cross on each incision, crosswise and put them in a deep bowl. Then fill them with boiling water and stand in this form. 30 - 40 seconds.
Then, with the help of a slotted spoon, we transfer them to a clean, deep bowl with cold running water and cool. When the tomatoes have cooled, put them on a cutting board, dip them with paper kitchen towels, remove the peel and places on which the stalk was attached from each fruit. Cut the tomatoes into 3 - 4 parts and send them to a clean blender bowl.

Then peel the onions and garlic, peel the stalk from the bell pepper and gut it from the seeds. We wash the vegetables under cold running water and dry with paper kitchen towels to remove excess liquid.
From the onions, cut off half and send it after the tomatoes. There we put the peppercorns of sweet pepper cut into 3 - 4 parts. We introduce 1 clove of garlic, 1/2 slices of loaf, 2 tablespoons of olive oil, 1 tablespoon of concentrated lemon juice, 1 teaspoon of sugar, add salt to taste, black pepper and pour 100 milliliters of clean water pre-boiled and cooled to room temperature .
We turn on the kitchen appliance at the highest speed and grind everything to a homogeneous mass of medium density, this process will take no more 2 - 3 minutes. Then pour the red gazpacho into a clean deep plate and proceed to prepare the green gazpacho.

Step 2: Cooking Green Gazpacho

We wash the blender's bowl and dry it with paper kitchen towels, it will come in handy. Then we wash cucumbers, lettuce leaves, a bunch of dill and parsley under running water. We dry the vegetables with paper towels, and shake the greens over the sink from excess water. Now we peel the cucumbers, cut them into 4 - 5 parts and send them to a clean blender bowl.

There we put bunches of greens cut into 2 - 3 parts, lettuce leaves, 1 clove of garlic and 1/2 slices of white bread. Add 2 tablespoons of olive oil, 1/2 part of onions, 1 teaspoon of granulated sugar, 1 tablespoon of concentrated lemon juice, salt to taste, ground black pepper and pour 100 milliliters of clean water pre-boiled and cooled to room temperature. We turn on the kitchen appliance again at the highest speed and grind it until smooth, the texture of the mass should look like gruel. Pour the green gazpacho into a separate deep plate.

Step 3: serve two-color gazpacho.

Two-color gazpacho served at room temperature, its serving depends on your desire. Basically, 2 liquid vegetable masses are carefully poured into one common deep salad bowl or plate so that they do not mix. After such a gazpacho, sprinkle with crushed parmesan cheese, which gives this soup an incredibly pleasant aftertaste.

But very often, gazpacho is made out as a snack or salad dressing, poured in layers on glasses and supplemented with slices of Feta cheese, as well as sprigs of favorite greens. In any of these options, this dish is simply excellent, especially on hot summer days when there are so many delicious, fragrant vegetables on store shelves. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Green gazpacho can be supplemented with sweet green bell pepper. You can also add a few basil leaves to it and replace the onions with green onion feathers.

- Instead of the usual onions, you can use sweet Bulgarian onions.

- Instead of olive oil, you can use sunflower oil.

- Instead of concentrated lemon juice, you can use natural freshly squeezed lemon juice.


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