Gazpacho soup (Spain, Portugal)

Gazpacho soup Spain, Portugal

The destiny of this Spanish Andalusian soup is somewhat similar to the destiny of our okroshka: originally it was a food for the poor, a soup made of leftovers and sundries, then it became a restaurant dish, which is willingly eaten both by locals and numerous “tourists”, including “russo”.

And the number of recipes and variations of gazpacho comes close to the huge number of ways to prepare okroshka. Gazpacho has an invaluable property in hot climates: the tomato base perfectly retains salt and water, protecting the body from dehydration.

However, this is why such a soup should be treated with caution by people prone to edema, suffering from kidney disease and salt deposits.

• 0,5 l of tomato juice
• Half a kilo of ripe tomatoes
• White or black bread without crust – 2 slices
• 2 fresh cucumbers
• 1 bell bell pepper you can also take chili if you like it spicy!
• 1 red onion
• 2-3 cloves of garlic
• 2 tablespoons of sour cream or mayonnaise
• Salt, sugar, red pepper, balsamic or wine vinegar to taste
• Chopped parsley or coriander greens
• ice

Soak bread in water. Cut the tomatoes crosswise, scald them with boiling water and peel them. Chop one tomato and bread in a blender, mix until smooth. Dice the rest of the tomatoes and peeled cucumbers, peel the peppers from the seeds and finely chop them, chop the onion and garlic in a blender.

Season the vegetables with olive oil and vinegar, add salt and pepper, mash a little. Mix tomato juice with sour cream or mayonnaise, add vegetables, bread and tomato mixture, chopped ice and greens.

Vichyssoise soup France

After the movie about the Gardemarins, the following expression went into the popular press about the French onion soup: “one onion for a bucket of water – brr!!!”.

There may be a lot of humor in this, but not much truth. Cold French onion soup is a classic of the genre, and you can’t call it unsaturated: you’ll need three kinds of onions alone!

• 2 medium onions
• Half a pound of white leek stalks
• 3 medium potatoes
• 1 liter of chicken broth
• 1 tablespoon of butter
• 100 ml nonfat cream
• 1 bundle of green onions
• Salt and pepper to taste

Wash leeks, peel them, remove the outer leaves and cut into slices, peel and dice potatoes. Chop onions and fry until transparent in butter, add leeks and after 5 minutes potatoes.

When everything is slightly fried, pour the broth, put the lid on and cook for about 20-25 minutes until the vegetables are cooked. Mashed potato everything with a blender until it becomes a puree, add cream, salt and pepper, boil and drain. Serve in soup bowls with a generous sprinkling of green onions.