Refreshing Gazpacho recipe

Nothing tastes better on a sunny day than a cooling soup. And with this gazpacho recipe, you're not just serving a refreshing treat. This vegetarian, cold dish is loaded with veggies (vitamins and minerals!) so it's incredibly healthy. Yummy as lunch or light dinner.

Did you know…

Spanish people eat Gazpacho in many ways? From appetizer, tapas and starter to main course and snack. Especially in Andalusia, southern Spain, this cold soup is one of the traditional cuisines. We totally get it with those hot temperatures!

This is what you need

For 4 glasses

  • 400 grams of tomatoes
  • ½ cucumber
  • ½ sweet pepper
  • ½ white onion*
  • 1 garlic clove
  • 35 grams of tomato paste
  • 200 milliliters water
  • pinch of smoked paprika powder
  • 1.5 tablespoons of olive oil
  • salt and pepper

*After weight loss surgery, your digestive system may not tolerate onion well. Leave out the onion if this is the case for you.

Other things you need for Gazpacho

  • cutting board
  • kitchen knife
  • bowl
  • hand blender, blender, or food processor
  • 4 glasses

Here's how to make this Gazpacho recipe

  • Peel the cucumber and cut into small pieces. Keep a few bits aside.
  • Remove the seeds from the bell pepper and cut into pieces. Keep a few pieces aside.
  • Chop the tomatoes, onion, and garlic finely and add them to a bowl together with the cucumber and bell pepper.
  • Add the tomato paste and olive oil.
  • Next, add 200 milliliters of water, a pinch of paprika powder, salt, and pepper.
  • Blend into a smooth mixture with a food processor or blender. A hand blender can also be used.
  • How do you know if your Gazpacho is ready? Just by trying it! You can add extra pepper and paprika to your taste. Find it too spicy? Lend the soup a little water.
  • Serve the gazpacho in 4 glasses and top with a few pieces of cucumber and bell pepper. Buen apetito!

Tip from FitForMe

Soup is perfect as meal prep. Simply double the ingredients and make an extra-large pan of Gazpacho. Preserve for a few days in the refrigerator or freeze small portions. So, you'll always have a soup ready to go!

Consult dietician