Gazpacho - Kold spansk tomatsuppe med peberfrugt og agurk
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Gazpacho – A recipe for refreshing cold tomato soup with bell pepper, cucumber, and basil. Gazpacho is a Spanish vegetable soup that is eaten cold.

Gazpacho is perfect to serve as a starter, preferably in small glasses or bowls, or as a main course on a hot summer day. Instead of garnishing with croutons, as I have done here, you can garnish with diced cucumber and tomato.

The croutons can either be bought or made yourself. Enjoy!

4 slices of good bread, e.g. sourdough bread
Olive oil
Sea salt

Heat the oven to 185 C convection.

Cut the slices of bread into little cubes. Spread the cubes on a baking sheet lined with baking paper and drizzle with olive oil and salt. Bake in the oven for about 20 minutes until they are slightly golden and become crispy.


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Suppe for 4 persons
Preperation 1 t. / Cooking 10 min. / Total + 1 t.


600 g tomatoes, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 spring onions, sliced

1/2 cucumber, peeled, diced

2 cloves of garlic, finely chopped

50 g bread, crumbled

1 handful fresh basil, chopped

50 ml olive oil

2 tbsp. red wine vinegar


Bread croutons

Freshly chopped basil

Olive oil



Put all the ingredients in a bowl and give it a good stir. Refrigerate for 1 hour.

Then put it in a blender and blend to an even and creamy soup. Taste and season as needed with salt and pepper.

Pour the soup into bowls and garnish with croutons, basil, and olive oil. Serve immediately. Enjoy!


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