Gazpacho is a cold soup made of raw vegetables typical from the southern Spanish region of Andalusia. It’s refreshing and packed with nutrients – a great way to eat vegetables during the summer!

(serve 2)

  • 500 grams of ripe tomatoes (about 3 big tomatoes)
  • 1 piece of cucumber, about 5/7 cm long
  • 1 slice of stale bread (about 40 grams)
  • 1 garlic clove
  • Half tablespoon of virgin olive oil
  • Half tablespoon of balsamic vinegar (or any vinegar you like)
  • 1 pinch of salt
  • Optional: onion, red and green pepper


  1. Wash the tomatoes and cucumber and chop them roughly.
  2. If too hard, soak the bread in water to soften it.
  3. Place all the ingredients in a blender and whiz until smooth.
  4. Check the consistency. If it is still rather thick, you can add 1 or 2 tablespoons of water.
  5. Taste and adjust the seasoning, you might want to add a little more vinegar.
  6. You can serve it straight away, or let it chill in the fridge. During hot days, you can also serve it with ice cubes.

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