Gazpacho – Cold Tomato Soup, No Stove
Mix tomato, cucumber and bell pepper with olive oil, vinegar and flaked salt – no stove needed.
Gazpacho – Cold Tomato Soup, No Stove
Mix vegetables with olive oil, vinegar and salt flakes. Into the fridge, out ice cold. Spain in a bowl.
Heatwave and no desire to turn on the stove? Gazpacho saves the evening.
Ripe tomatoes, cucumber and pepper are blended cold with olive oil, a splash of vinegar and flaky salt – then it rests in the fridge until ice-cold.
Spain in a bowl, with no heat at all.
This is what you need
Ingredients (serves 4)
- 1 kg ripe tomatoes
- 1 cucumber
- 1 red pepper
- 1 garlic clove
- 1 slice white bread (soaked)
- 4 tbsp Abuelaz Olive Oil N°1
- 2 tbsp Abuelaz Wine Vinegar N°1
- Abuelaz Himalaya Salt
Step-by-step
Method
- Roughly chop the vegetables. Blend smooth with garlic and soaked bread.
- Add olive oil and vinegar, blend again.
- Adjust with flaky salt. Strain for an extra-smooth texture (optional).
- Chill at least 2 hours. Serve with a drizzle of olive oil on top.
Tip: In a gazpacho you really taste the oil and vinegar – they carry the whole dish. Wine Vinegar N°1 gives the right acidity without taking over, and a final drizzle of oil makes the soup silky.
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Do you want everything in one place?
Oil, vinegar and salt in the same bowl – that's exactly what Abuelaz kit is made for. One base, the whole summer kitchen.
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