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Gazpacho Soup

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Gazpacho Soup also known as Gazpacho is a cold tomato-based Spanish soup that is popular in warmer areas and during the summer. It is usually spicy but a milder variant has also become popular.

Table of contents


  • 1 lb /450 g tomatoes
  • 1/2 lb / 225 g green peppers
  • 1/2 cucumber
  • clove of garlic
  • a few coriander leaves
  • 1/4 chilli pepper, seeds removed (optional, leave out if you want a milder soup)
  • 2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup)
  • 1/2 mild Spanish onion

  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/3 pt iced water
  • Sea salt and black pepper
  • Ice cubes

To Garnish:

  • 2 tomatoes, skinned
  • 1/2 green pepper
  • 1/4 peeled cucumber
  • 2 slices stale white bread, crusts removed


Skin the tomatoes and cut into quarters. Remove seeds and stalks from peppers (obviously!). Peel the cucumber and cut into chunks. Tear up the bread and soak it in water for 30 minutes and then squeeze it dry. Cut up the onion.

Blend all the ingredients until roughly chopped, not too fine, because the soup should have texture and discernible vegetable bits. Pour into large bowl with some ice, add salt and pepper. Then prepare the garnishes. Dice the bread and fry it in a little olive oil until brown. Chop the other vegetables finely. Serve in separate little bowls on the table, so that guests can sprinkle on their own toppings.

Serve chilled, preferably on a hot day and within sight of the sea.

Gazpacho Soup in Fiction

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