• 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. 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. 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

Tips from the author

A cold "salad" soup for 4 people.