• 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
Total votes: 155

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!


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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