One of the masterpieces of Spanish cuisine. Ideal for the summer.

Ingredients (all gluten- and lactose free)

For about 4-5 people as a main course (or for about 10 people as an appetizer)

Cooking time: 25 minutes (incl. Pre-preparation)
Difficulty: Easy

  • 1 kg red, overripe (very ripe) tomatoes
  • ½ onion (white)
  • 1 garlic clove
  • 1 green pepper (not thick – it should be the elongated)
  • ½ cucumber
  • 50 ml Spanish extra virgin olive oil
  • 20ml – 30ml white wine vinegar or Pedro Ximenez balsamic sherry vinegar
  • Natural seasalt – fine
  • icecubes (optional)

GARNISH (small diced)

  • Onion
  • Green pepper
  • Cucumber
  • Hard-boiled egg
  • Croutons


  1. Mix the peeled tomatoes, onion, garlic, peppers, cucumbers and some salt with a blender until you get a fine mixture.
  2. While mixing, add the olive oil and the vinegar.
  3. Taste the mixture and add salt and vinegar if necessary.
  4. When done, put the Gazpacho for 2-3 hours in the fridge before serving. (If you want to serve it immediatelly, add some icecubes to each portion.)
  5. Serve it in a bowl, plate or glass and add the garnish, depending on your preferences.