Who can say “No” to a fresh veggies-packed refreshment like Gazpacho soup on a hot summer day? Spicy, savor, and chilled, gazpacho can be rustic and chunky or smooth and elegant. I propose a recipe of a real creamy Spanish Gazpacho with no chunks, just like I tried it in Spain. I cheated a little bit by not adding turmeric in it, as many Spanish chefs do. It’s totally your choice; feel free to experiment!

Gazpacho Soup with Pepper and Garlic

Gazpacho Soup with Pepper and Garlic


  • 2 
lbs. ripe juicy tomatoes
  • 1 
garlic clove
  • 1/2
  • 1 
green sweet pepper
  • 1 
medium cucumber
  • 3 
tablespoons red wine vinegar
  • 1/2 
tablespoon sea salt
  • 1 
cup virgin olive oil
  • 1 
piece French bread (3-4 inches long piece)


  1. Clean, peel and chop all vegetables. Make sure there are no stems or seeds left.
  2. Soak a slice of bread in water. Them remove water, squeeze the soaked bread with your hands and set aside in a bowl.
  3. Place all chopped vegetables in a food processor and then add the bread. Blend until very smooth texture with no chops left.
  4. Refrigerate but not freeze and then serve it chill.

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