My Gazpacho

In case you didn’t know: I love soup! I can literally eat it every single day without getting tired of it. There are just so many things you can do with soup. Hot or cold, vegetarian or not, with or without noodles, creamy or chunky, broth or no broth, and so on… It’s amazing how versatile it is. Now, one of my favorite types of soup is called gazpacho. For those of you who have never tried it before, it’s a cold vegetable soup from Spain, usually with a tomato base (but not always). Though it’s mostly popular in the summer, I like it all year long because it’s tasty, fresh, and it requires a minimal amount of work! Don’t fear the “long” list of ingredients as they’re all really common vegetables. Bon appétit!

Prep time: 30 minutes

IngredientsThis recipe serves 5

  • 3 ripe tomatoes
  • 1 whole cucumber
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 onion
  • 1/2 lemon (juice)
  • 1/2 garlic clove
  • 1 1/2 cups water
  • 2 oz. country bread
  • 1 tbs sherry vinegar
  • 4 1/2 tbs olive oil
  • 1/2-1 tsp Sriracha
  • 1/2 tsp cumin and paprika
  • salt and pepper to taste


  1. Preheat the oven to 400°F, and roast the bell peppers for 20 minutes, or until their skin is blistered.
  2. Meanwhile, soak the bread in the water.
  3. Peal and dice the tomatoes, cucumber, onion, garlic, and roasted peppers (under cold water if too hot).
  4. Put all these vegetables, and the soaked bread and water in a blender. Add the oil, vinegar, Sriracha, spices and lemon juice and blend until smooth. That’s it!

TIPyou can top each bowl with olive oil, roasted pine nuts, fresh basil, goat cheese, croutons, fresh diced cucumbers or anything else!


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