Gazpacho (Spanish cold vegetable soup)
This salad has been added by Rossio (Chef / restaurant)
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  • 1 kg of good ripe tomatoes
  • 1 green capsicum diced
  • 1 yellow capsicum diced
  • 1 cucumber diced
  • 1 stalk celery
  • handful of basil leaves
  • 8 cloves garlic, sliced
  • 50 g parsley root grated
  • 1 cup extra virgin oil
  • ½ cup red wine vinegar
  • 50 g breadcrumbs
  • tabasco
  • salt & pepper
  • glass of water
  • croutons


Mix all the vegetables with the basil in a blender until you have a smooth emulsion. Put the cold soup into a large mixing bowl and add the vinegar, bread crumbs and water. Stir well and season with salt & pepper and tabasco. Beat with a whisk the olive oil. Make the soup one day ahead or leave minimum of 4 hours in a cooling environment. Serve in a nice glass with bread sticks or in a deep plate with bread croutons sprinkled over it! Bring on the sun! Enjoy! Chef Paul Geelhoed Rossio Restaurant

Additional information

A cold "salad" soup for 4 people.