Gazpacho with tomato and bell pepper

Gazpacho with tomato and bell pepper
Makes: 2 liters
Prep time:
Total time:
  • 70 gr red onion
  • 1 clove of garlic
  • 500 gr cherry tomatoes
  • 400 gr bell pepper
  • 75 gr bread
  • 40 gr good oil
  • 50 gr sun-dried tomatoes
  • ½ cucumber
  • 800 gr canned tomatoes
  • 20 gr red wine vinegar
  • 200 gr water
  • ½ cucumber
  • Fresh basil
  • croutons
  1. Soup
  2. Chop the red onion and garlic
  3. Roughly cut the tomatoes, peppers, bread, sun-dried tomatoes, and cucumber.
  4. Mix the chopped vegetables with the canned tomatoes, the red wine vinegar, and the water
  5. Purée the vegetables with a hand blender to a homogeneous soup. If necessary, strain the soup through a coarse sieve to obtain a finer structure.
  6. Season to taste with salt and pepper.
  1. Grate the other half of the cucumber or cut it into small cubes.
  2. Stir the garnish into the soup and allow it to rest for half a day or a whole day in the refrigerator.
  3. Serve the soup ice-cold with the fresh basil and croutons as garnish.
Stuff to know
This quantity is sufficient for +/- 2 liters of soup.
Serve the soup as cold as possible.
You can use the oil from the jar of sun-dried tomatoes for extra flavor.
If the gazpacho is too thick, you can add a little water. If it is too thin, add some extra bread.
Gazpacho is the most well-known soup in Spanish cuisine.