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  • Author: Nawaï Li
  • Prep Time: 20min
  • Total Time: 20min
  • Yield: 4 persons 1x


Gazpacho is vitamin-packed recipe bursting with nutrition. The raw vegetables retain all their vitamins as well as their rich flavors. Eat it chilled!



  • 2.2 pounds (1kg) ripe tomatoes
  • 1 large cucumber
  • 1 ½ red pepper
  • 2 cloves garlic, degermed
  • 15g fresh basil
  • 1 tbsp vegetable stock
  • 3 tbsp olive oil
  • 3 tbsp raspberry vinegar
  • 1 tbsp herb vinegar
  • ¼ chopped onion
  • Freshly ground red pepper (3 turns)
  • Salt and pepper


  1. Rinse and seed all vegetables for the best taste, a smoother feeling in your mouth, and ease of digestion.
  2. Bring water to a boil in a large saucepan. Parboil the tomatoes in the boiling water for a few minutes so that they can be peeled more easily. Remove the tomoatoes from boiling water and cool them under running cold water.
  3. Peel the tomatoes and cut the pepper in half. Peel the cucumber lengthwise in half-inch stripes pattern alternating with skin. Remove the garlic clove germs.
  4. Put all ingredients into a blender and blend until smooth–about 1 minute.

Chill the gazpacho in the refrigerator for at least two hours.


Add sugar as needed to reduce any possible acidity of the gazpacho.

  • Category: starter
  • Cuisine: europe


  • Calories: 100% homemade with love

Keywords: summer recipe, tomato

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