Recipe: Spanish Gazpacho

November 1, 2015

Spanish Gazpacho

**A smooth classic cold soup recipe made with local Indian ingredients… perfect for those hot Indian summers!**

This is a Vegan, Vegetarian, Raw, and No Chew Recipe!


fresh produce sourced in India!

13 tomatoes
1 cucumber
1 small green pepper
1 onion
2 cloves garlic
1 green chilli
2 tbsp fresh coriander
2 1/2 cups water
4-5 tbsp vinegar
1 cup olive oil
salt to taste
black pepper to taste


  1. Blanch tomatoes in a pot of boiling water for 2 minutes. Drain and peel the tomato skin and chop roughly.
  2. Into a big blender, add tomatoes, cucumber, green pepper, onion, garlic, and green chilli, Blend. Add water, vinegar, salt and black pepper and blend again.
  3. While blender is on, pour in olive oil slowly. Keep blending for another 2-3 minutes. Color and consistency of soup should change.
  4. Add finely chopped fresh coriander in and pulse to incorporate thoroughly.
  5. Refrigerate for at least 5-7 hours before serving cold.

Note: Make sure you use the reddest ripest tomatoes (mine weren’t) in combo with olive oil for best color and taste. This recipe tastes great on the next day. 

Serving Size: 5-7 people

Gazpacho I had last night!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: