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Spanish Gaspacho


This is a tasty tomatoe cold soup perfect for the summer.

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Rate this recipe 3.2/5 (116 Votes)


  • 2 red peppers
  • 350 g of well done tomatoes
  • 1/4 of a cucumber
  • 1/2 an onion
  • 2 garlic cloves
  • 50 g of sliced white bread
  • 5 cl of Xéres vinegar
  • 5 cl of olive oil
  • salt and pepper


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Heat up the oven at 200°C.
Wrap the pepper into aluminium foil and cook them for 30 mn.
Let them cool down and take off the skin and seeds
Rince them with water and drain.

Step 2

Dip the tomatoes into boiling water during 20 seconds and pass them under cold running water. Take the skin off, cut them in half and remove the seeds.
Peel the cucumber, the onion and the garlic dents and cut them into pieces.
Take the crust off the bread and through them away.

Step 3

In a mixing bowl put all the ingredients with the vinegar and the bread, add salt and pepper.
Cover with plastic foil and leave it for 6 hours in the fridge.

Step 4

Mix all the vegetables slowly adding olive oil. Keep the gaspacho in the fridge until being served.

Step 5

Serve with garlic croutons.

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