The best gazpacho ever

This week I’m going easier on the blog than in the last week's philosophy filled post. Today I’m going to share with you my favorite Spanish dish, gazpacho.😋 If you follow this recipe, you’ll get an authentic taste of Spain in the form of a healthy gazpacho. In case you don’t already know what gazpacho is, it’s a cold tomato soup.🍅 Purely vegetarian and full of vitamins! Nam, Nam…



  • 1/2 cucumber
  • 1/2 kg tomatoes
  • 2 bell peppers
  • 1 onion
  • 2 cloves of garlic
  • 1 dry roll of white bread
  • olive oil
  • (apple) vinegar
  • salt


Start by cooking the onion and garlic in a pan. They don’t need to be fully cooked, but if you add them raw to your gazpacho, their taste might be too dominating. If you are in a rush and willing to take a risk, this step can be omitted. 🙂

Cut the stem and seeds off of the bell peppers. Blend all the vegetables, oil, vinegar and salt with a blender. I'm not giving any exact quantities for olive oil or vinegar, but my opinion is that there can't be too much olive oil in gazpacho.😄 You should also add vinegar and salt quite generously.😉 Gazpacho is supposed to be a little chunky, so don’t over blend the vegetables and turn your gazpacho into a smoothie!😮 When you have finished this step, tear the roll into small pieces and blend it into the gazpacho with a blender. Note: the bread should be dry, but you can also toast it in a toaster if it's not.

And that’s it! ¡Que aproveche! 😃