Summer Gazpacho 


Ingredients for 6 servings

  • 500 g fresh tomato peeled seedless

  • 100 g fresh red bell pepper

  • 100 g fresh yellow bell pepper

  • 100 g cucumber peeled

  • 100 g red onion peeled and cut in brunoises

  • 100 g jalapeno or green pepper

  • 1 bunch fresh coriander

  • 3 slices sourdough bread

  • 1 teaspoon sea salt

  • 1 tbsp white wine vinegar

  • pinch black pepper

  • 1 teaspoon tabasco

  • 1 teaspoon horseradish


  • 3 pc fresh basil leaves

  • 1 tbsp cucumber cut very small cube (brunoise)

  • 1 stemp green celery cut very small (brunoise)

  • 3 pc cherry tomato cut in half


  1. wash and peel the tomatoes and remove the seeds inside

  2. wash all the bell peppers, remove the seeds from inside and the white membrane, cut in cube

  3. wash and peel the cucumbers and remove the seeds from inside

  4. wash the green peppers well, and remove the seeds and the white membrane from inside

  5. wash and peel the red onion and cut it into large cubes

  6. wash he coriander and cut Julienne

  7. cut the sourdough bread in cubes( eliminate the crust of the edges )


in a salad bowl collect all ingredients. in a bar blender start to emulsify all ingredients to create a homogeneous puree’, season with salt and pepper, add the two slices of bread and the wine vinegar, emulsify everything once again. If the gazpacho is too thick add some cold water, always adjust with salt. Refrigerate and serve after 2 hours at 5 degrees.


Add the basil leaves, the colored cherry tomatoes cut in half and the cucumber-celery brunoise as garnish.