Passionate Summer Gazpacho

Passionate Summer Gazpacho

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Prep Time: 40 minutes
Total Time: 2 hours
Course: Appetizer, Main Course, Soup
Cuisine: Spanish
Keyword: gazpacho, soup
Servings: 8
Author: Chef Dario and Anita


  • 150 grams red onions
  • 1/5 kg vine ripe tomatoes, very ripe
  • 6 grams garlic cloves
  • 800 grams red peppers
  • 400 grams (1) cucumber
  • 20 grams fresh basil leaves
  • 25 ml red wine vinegar
  • 100 ml extra virgin olive oil
  • 20 grams crusty bread, crust removed
  • salt and cayenne pepper to taste


  • Soak the bread with red wine vinegar.
  • Peel cucumber and peppers, removing seeds.
  • Roughly chop all the vegetables. Marinate in salt, pepper, and vinegar-soaked bread for approximately 8 hours.
  • Blend all the ingredients in a blender until smooth.
  • Season with more vinegar and cayenne and emulsify with the olive oil.
  • Note: Make sure prior to serving, the gazpacho is removed from the fridge at list 20 minutes prior of serving.


Chef Notes: This dish is based on creating a wonderful and fresh summer soup by using fresh ingredients from your garden. 
Wine Pairing: Sauvignon Blanc
Juice Pairing: Strawberry Cha-Cha 
Vitamix A2300
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