Classics
Gazpacho
Cold soup for hot days – when the pool is closer than the stove.
- 15 min
- easy
- Vegetarian
Midday, shade, an ice-cold glass in your hand – and the day suddenly slows down.
Adults
Children count as half
What you need
1 blender or stick blender · 1 jug · glasses
Shopping list
Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.
We deliver fish and bread fresh on cooking day.
- 1000 g Ripe tomatoes
- 2.0 pc Green pepper
- 80 ml Extra virgin olive oil
- 32 ml Vinegar
- 1.0 pc Day-old bread roll
- 1.0 pc Cucumber
- 1 clove Garlic
- 1 pinch Salt
How it works
- Roughly chop the tomatoes, pepper and cucumber, peel the garlic.
- Soak the bread briefly in water and squeeze it out.
- Everything into the blender with vinegar and salt, blend until very smooth.
- With the blender running, slowly pour in the olive oil – that's what makes it creamy.
- Chill for at least 2 hours. Season to taste, serve in glasses.
Everything for this recipe
Gazpacho
The whole shopping list in your cart with one click. We deliver to your finca.
For children
For kids, blend without garlic and with less vinegar, serve with a straw – then it's a tomato smoothie.
Leftovers for tomorrow
Tomorrow, pour leftover gazpacho over grilled fish or prawns as a sauce.
