Recipe for gazpacho: Spanish and deliciously cold

This article was first published by

Some soups are served cold, others are served hot. This cold soup is especially good on hot summer days.

Feel free to have a good loaf of bread, it makes the meal extra filling and is a good supplement to these liquid delights.

You can serve a soup both as an appetizer, dinner or as a small snack. If you make a little extra, you have it for lunch the next day.

How to make gazpacho


This is typically made on hot days in Spain and you will love this one hot summer day. A gazpacho is served cold and is almost like a cold tomato soup.

What do you need:

  • 1 kg good tasty tomatoes
  • 1 red pepper, cleaned of seeds and seeds
  • 2 cloves garlic
  • 1 small red or green chili, cleaned of seeds
  • 1 teaspoon sugar
  • 2 tablespoons sherry or red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • basil
  • 0.5 small gherkin
  • 0.5 red pepper
  • 0.5 yellow peppers
  • 0.5 red onion

This is what you do:

Roughly chop tomatoes, peppers, garlic and chili. Mix everything into a thick soup in a fast mixer.

Add sugar, vinegar and olive oil. Adjust the taste with salt, pepper and extra vinegar if necessary.

Put the soup through a sieve, rub well so you get as much as possible. Leave the tomato soup in the fridge until serving.

Cut cucumber, paprika and onion into small pieces and distribute it in the soup when serving. Add coarsely chopped basil and drizzle over a little extra oil.


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top