4 portions

Preparation time: 30 minutes

Hi everyone! First of all, massive DISCLAIMER: I don’t think what I made is actually Spanish gazpacho. Living in Madrid, I have had a lot of that so far, and what I made is not it. However, mine tastes pretty good too. And it’s refreshing and healthy, ‘cos it packs A LOT of veggies. And I mean, A LOT. And it’s one of the easiest things ever to make. The recipe looks ridiculous (basically, chop everything and blend).



  • 1 red onion
  • 2 cloves garlic
  • 1 bunch of spring onion (optional)
  • 1/2 cucumber
  • 2 carrots, peeled
  • 2 stalks celery
  • 2 salad tomatoes
  • 2 red peppers, deseeded
  • 300 mL vegetable stock
  • 300 mL passata
  • 4 tbsp wine vinegar
  • 5 tbsp olive oil
  • 1 tbsp sugar
  • Tabasco/harissa (to taste)
  • Basil leaves (or dry basil)
  • Salt and pepper
  • 1 slice white bread


  1. I’m just separating the vegetables for blending because my blender is very small. If you have a big blender, feel free to blend them all together.
  2. About the bread, I didn’t use any because I wanted to make a healthier version, but in order to get a fuller consistency, tear the bread into pieces and blend with the rest of the veggies.
  3. Chop the onion and the garlic. Blend.
  4. Chop the cucumber, carrot, and celery. Blend.
  5. Chop the tomatoes and the red peppers. Blend.
  6. If you have a small blender like me, combine the blended vegetables with the passata, stock, vinegar, sugar, spices and tabasco in a bowl. If you have a big blender, lucky you, blend it all!
  7. Season to taste with the spices. Stir in olive oil (I used extra virgin).
  8. Store in fridge for 2 hours or longer and have it cold!
  9. Serve with a drizzle of olive oil and basil leaves (I didn’t have any fresh ones at the time so I added some dry basil.)
  10. Told you it would be easy. Enjoy!


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