Soup on a warm day? This tomato gazpacho is the perfect solution! This cold, refreshing soup comes from Spain and is made with fresh tomatoes, bell peppers, cucumbers and onions. Ideal as a starter or light snack, gazpacho cools your body and provides a burst of flavor on hot summer days. Give it a try and enjoy summer freshness in every bowl!


What you need: 

  • 1 slice of white bread
  • ½ vegetable onion
  • 2 cloves of garlic
  • 500g ripe tomatoes
  • ½ cucumber
  • 3 red bell peppers
  • 2 spring onions
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • Garlic Sea Salt
  • Black Pepper



Start by removing the crust from the bread slice and soaking it in some water. Peel and finely chop the onion and garlic. Blanch the tomatoes with boiling water, peel, halve, deseed, and roughly dice the flesh. Wash the cucumber, halve it lengthwise, and scoop out the seeds. Wash the bell peppers, halve them, and remove the white parts and seeds. Dice one pepper and half the cucumber into approx. 1 cm cubes and set aside. Roughly chop the remaining cucumber and two peppers. Wash and clean the spring onions. Cut one spring onion into small rings and set aside. Chop the other one into pieces. Squeeze the excess water out of the bread and place it in a blender along with the chopped onion, garlic, tomatoes, the rough pieces of bell pepper, cucumber, and spring onion. Gradually add about 250 ml of cold water until the desired consistency is achieved. Add vinegar and oil to the mixture and season with garlic sea salt and pepper to taste. Chill the soup for at least 1 hour. Before serving, taste and adjust the seasoning if necessary and garnish with the reserved vegetable cubes.


Spices used in this recipe:

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