Spain- Gazpacho Recipe


On a hot summer day in Spain, it is so refreshing to have cold gazpacho. When I first heard about cold soup, I was not convinced. However, now I love making this in the summer with lots of variations. This recipe for gazpacho is very simple and healthy. In fact, you can even reduce the amount of olive oil if you have tasty vegetables.

Fresh, ripe tomatoes are the most important ingredients, and it is sometimes difficult to find flavourful ones in the UK. I don’t really measure very carefully, and if I have extra of some vegetables I just throw them into the blender. Also, if you want a sweeter or tangier taste you can also add fruits to this recipe for gazpacho. It’s really flexible and depends on your taste!

Vegetables for gazpacho
Put vegetables in the blender


6 tomatoes, quartered
1/2 Spanish onion, roughly chopped
1 red pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
1 garlic clove
1/2 cucumber, chopped
1 tsp ground cumin
5 Tbsp sherry vinegar
200 ml water
100 ml Spanish olive oil
Salt to taste
Croutons, black pepper and olive oil to garnish
Other optional ingredients: strawberries, raspberries, beetroot, cherries or watermelon


First, place all prepared vegetables in a food processor or blender, reserving a little of the red and green pepper, cucumber and onion for garnish. Add the cumin, sherry vinegar, bread, olive oil, about 200 ml water, and a pinch of salt. Blend until smooth.

If you are adding fruits or other optional ingredients, add these in the blender step.

Check the seasoning by tasting a little and add more salt if necessary. Refrigerate for a few hours. Then serve in a bowl with garnishing vegetables, croutons and a drizzle of olive oil.

Gazpacho being blended

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