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Rate this recipe 4.1/5 (19 Votes)


  • 2 pounds of ripe tomatoes
  • 1 1/2 cups of cucumber
  • 1 1/2 cups of green pepper
  • 3/4 cup of chopped onion
  • 2 cloves of garlic
  • 3 chili peppers
  • 3/4 cup of bread
  • 3 1/2 tbsp extra virgin olive oil
  • 2 tbps of vinegar
  • Salt
  • cold water


Level of difficulty Average
Preparation time 30mins
Cost Average budget


Step 1

First you will have to clean and chop the tomatoes, green peppers, garlic, cucumbers (salt them) and the onion.
Chop the bread and add it to the bowl with the other ingredient. Mix and let it sit, covered, in the refridgerator overnight.

Step 2

The next day, grind it by hand with a little water. Add the salt, vinegar and oil slowly, checking the texture and taste. Once everything is crushed, pass it through a strainer to remove any lumps.

Step 3

To prepare some whole veggies to go into the gazpacho, just chop up the same veggies that you used for the mixture into very small pieces, and add them to the final soup.

Gazpacho is best served as a first course, very cold... Delicious! ;)

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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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