One of the best inventions of Spain if you ask me! I just love this cold and refreshing but slightly spicy soup! Best for lunch during a hot day! If you want to eat the soup directly instead of waiting till it has cooled down enough in the fridge you can add some ice cubes to the blender and you can eat the soup immediately. Enjoy!

20 minutes
Easy
0 – 5 euro pp

Ingredients for 2 liter soep:

  • 6 tomatoes
  • 1 1/2 cucumber
  • 1/2 red chili pepper
  • 1 1/2 red bell pepper
  • 1 onion
  • 2 cloves of garlic
  • olive oil
  • salt and pepper
  • 1 avocado
  • 1 lemon
  • fresh parsley

How to prepare it:

To make gazpacho I always use my blender, this is ideal to mash all the vegetables and it easily fits. By mashing the soup in the blender I hardly have to sieve the soup afterwards.

Boil some water for the tomatoes, make a small cross in the upper skin of the tomatoes and put them in a bowl. Poor the boiling water on top. You’ll see that the skin of the tomatoes is releasing from the tomatoes; drain down the water and rinse the tomatoes with some really cold water. Peel of the skin and cut the tomatoes into large blocks. Put them in the blender.

Keep 1/2 of the cucumber aside. Cut the edges from the whole cucumber, take of the skin and cut the cucumbers into large blocks as well, add them to the tomatoes. Peel off the onion, cut it in fourth and add to the tomatoes.

Cut the chili pepper in half and take out the seeds. Chop the chili pepper. Cut the lemon in half, squeeze out the juice and add it to the tomatoes.

Keep 1/2 of the red bell pepper aside. Cut the red bell pepper in half, remove the seeds and cut it in eatable pieces. Add both peppers to the blender.

Peel the garlic, cut it in half and remove the root. Squeeze the garlic with the rest of the vegetables.  Squeeze the lemon on top. Add some olive oil, salt and pepper and blend everything.

It will take some time till the vegetables become a soft soup. If you feel that the soup is too thick, you can add some additional cucumber.

Taste the soup and add some additional olive oil, pepper and salt if needed. If the soup isn’t smooth enough, you can sieve it before putting it into the fridge.

Once the soup is ready, put it in the fridge for several hours. You need to serve the soup really cold.

I always like to add a bit of a bite to the soup, therefore I cut some cucumber, red bell pepper and the avocado into very small blocks. It will add some freshness to the cold and hopefully a bit spicy tomato soup.

Put the bites on the plate and poor the soup with the veggies. Sprinkle some pepper, fresh parsley and olive oil on top to finish it off.