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
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.
Follow me on social media
And you can also try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.
I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.
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
Freshly chopped basil
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!