What tastes better on a hot summer day than a Gazpacho? This chilled soup is made of raw vegetables and served cold. It’s a taste of summer in a bowl!

For the original gazpacho – which is originated in Andalusia, the southern region of Spain – the ingredients include tomatoes, bread, cucumber, red bell pepper, garlic, onions, olive oil, wine vinegar, salt and pepper. Ingredients, texture and consistency varies between regions and families – so I also had to create my own version of a GAZPACHO with seasonal vegetables.

This famous Spanish dish is really inexpensive – easy to make & last but not least – really CHIC – you’re gonna love it! ❤

My advice: Use local organic seasonal vegetables – then you have the guarantee for the best taste!

If you have guests pour the gazpacho into glasses and serve the optional garnishes on the side.

If you have guests pour the gazpacho into glasses and serve the optional garnishes on the side.

Spanish Gazpacho

Spanish Gazpacho

Spanish Gazpacho


  • 1 cucumber, peeled, seeded and chopped
  • 2 sliced white bred, crusts removed, bred broken into big chunks
  • 100ml hot water
  • 500g tomatoes, peeled and chopped
  • 1 red pepper, cored and chopped
  • 2 garlic cloves, pressed
  • 3 celery sticks, sliced
  • 1 yellow pepper, cored and chopped
  • 2 spring onions, sliced
  • 1 cm ginger, sliced
  • 6 sprigs of parsley
  • 2 sprigs of basil
  • 3 Tablespoons olive oil
  • 3 Tablespoons black balsamic wine vinegar
  • salt and pepper to taste
Optional Garnishes
  • 4 small peppers, finely sliced
  • 5 Tablespoons quinoa pops
  • extra black balsamic wine vinegar
  • finely cut parsley
  • basil leaves


  • Use a medium bowl to soak the white bread in the hot water for about 10 minutes.
  • In the meantime place the tomatoes in a bowl and pour boiling water over them. Drain the water after 1 minute – let the tomatoes cool, then peel them.
  • Prepare the remaining vegetables, so they can be used.
  • Put the tomatoes, peppers, cucumber, soaked bread, garlic, ginger in a good blender or food processor. Start processing but do not overprocess. The soup should be creamy with some consistency.
  • Add olive oil, vinegar, salt and pepper and mix well. Then pour the gazpacho in a big jar.
  • Tie the seasoning sprigs together and add them into the jar.
  • Chill at least for 4-6 hours before serving, so the flavors can infuse.
  • To serve, pour into small bowls or glasses, drizzle over a little olive oil and vinegar and add some optional garnishes such as quinoa, parsley, basil and peppers.




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