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Ice-cold Gazpacho image

Ice-cold Gazpacho

Ice-cold Gazpacho for lunch on a hot day in Spain, or anywhere else, is the perfect energizer. 

This cold soup takes minutes to make; most of the preparation time goes into chilling the soup.

Pleasant Encounter in Granada

First time I tasted this cold soup, I was traveling through Spain and stopping in Granada to visit the Alhambra next day. It was 40º Celsius (104º Fahrenheit) in the shade. And someone brought me a bowl of this deliciousness. What a sensation to the taste buds!

Ingredients for Gazpacho

As with all soups (or all recipes, when it comes to that), you can adjust to what you have in stock. To me, these are the best ingredients:

  • Ripe tomatoes
  • Red peppers (de-seeded)
  • Cloves of garlic (peeled)
  • Red onion
  • Some parsley.

Blend until smooth in a food processor, adding some water if necessary.

Add pepper and salt to taste. Remember that you need more pepper and salt because you will chill the soup; as the chill will numb your taste buds somewhat, more seasoning would be a good idea.

Serve the soup ice-cold, add some diced red pepper and a drizzle of olive oil.