Gazpacho is a Spanish appetizer. It is a cold soup of raw vegetables and herbs.


  • 75 ml olive oil
  • Two cloves of garlic
  • 500 grams of tomatoes
  • Three tablespoons of red wine vinegar
  • A red onion
  • A cucumber
  • A pinch of salt and pepper
  • A slice of bread
  • A roasted pepper
  • Half a red pepper
  • Croutons
  • Fresh basil for garnish


Roughly chop the tomatoes and red onion and place in a blender. Reserve of the cucumber and cut the rest into pieces as well and add to the blender. Add the olive oil, garlic, red wine vinegar and red pepper and mix together. Then add the grilled bell pepper and the bread and mix well again. Season the gazpacho with salt and pepper. If all goes well, the gazpacho will be just the right thickness. But if the gazpacho is too thick you can add a little water, add extra bread if it is too thin. Pour the gazpacho into glasses and put them in the fridge for at least an hour so that the soup gets cold. Cut the remaining cucumber into small cubes and garnish with the croutons and basil over the glasses of gazpacho. Gazpacho is delicious as a starter or with tapas and is served ice cold. With this recipe you make about one liter of gazpacho, good for four large or six small glasses.

Tip: serve this gazpacho together with the tortilla! The recipe for the tortilla can also be found on our website.

Bon Provecho, or enjoy your meal!