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  • Author: Bake to the roots
  • Prep Time: 20
  • Total Time: 90



For the gazpacho

  • 35 oz. (1kg) vine tomatoes
  • 1 cucumber
  • 1 green pepper
  • 1/2 onion
  • 1 cup (240ml) tomato juice
  • 1/2 cup (120ml) olive oil
  • 1/4 cup (60ml) white wine vinegar + more if needed
  • salt, pepper
  • tabasco (optional)

For the decoration

  • 2 slices white bread
  • olive oil for frying
  • chopped tomatoes or red pepper


  1. Start with the tomatoes. You can either peel them with a potato peeler or scald them to remove the skins. Half them, remove the green parts, cut into pieces and place in a high mixing bowl. Peel the cucumber and cut into pieces. Chop the paprika and onion into small pices and add with the cucumber to the mixing bowl. Mix with an immersion blender until you get a smooth soup. Add tomato juice, olive oil and vinegar. Season with salt, pepper and tabasco (optional). Mix well and add some more vinegar if needed. Place in the fridge for at least 1 hour.
  2. Cut the bread in small cubes and fry with the olive oil in a pan until you get crisp croutons. Fill the cooled gazpacho into soup bowls or glasses and decorate with some croutons and chopped tomatoes or red peppers. Serve with some bread or cheesy bacon puff pastry sticks.


  • Enjoy cooling!


  • Serving Size: 4