• 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

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

This delicious Spanish Gazpacho is perfect to serve (cold) and wonderfully refreshing on a hot day as a snack or appetizer. Gazpacho began centuries ago as a poor farm laborer's meal, nowadays this chilled soup is still inexpensive to prepare, but incredibly tasty.
This recipe can be prepared in advance!

Total votes: 269


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 and 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! 

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