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Tomato Gazpacho with Sardines


Rate this recipe 4.1/5 (49 Votes)


  • 2 cans of whole sardines with tomato sauce
  • 8 ripe tomatoes
  • 1 orange
  • ½ cucumber
  • ½ yellow pepper
  • 1 large onion
  • 1 clove of garlic
  • 1 tsp of Espelette
  • 1 tbsp sherry vinegar
  • 1 bunch of chives
  • 3/4 cup of parmesan
  • 4 slices of brioche


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

Peel cucumber, onion, garlic clove and orange. Wash the tomatoes and peppers. Mix everything with salt, olive oil, vinegar and Espelette pepper. Blend in a food processor or blender.

Step 2

Strain and reserve. Before serving, add the sardine sauce to your gazpacho. Pour mixture into chilled soup plates, crumble sardines over top.

Step 3

Sprinkle with Parmesan cheese and chopped chives. Serve with slices of toasted brioche. Really good!

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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