Vegan

Gazpacho

Vegan
Vegetarian
Soup
Foodsave
Authentic Spanish
Authentic European
Portions2 peopleChangeTiming 18 minsView
Ingredients9 IngredientsViewSwitzerland40 % localView
  • 0.5  cucumber
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.5  fresh onion
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    This ingredient is currently available from seasonal local production
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  • 2  large fresh tomatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 2  tablespoons olive oil
    Foreign ingredient
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  • 0.5  pepper
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  • 1  pinch of salt
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  • 40  grams stale bread
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  slices whole-wheat bread
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Crumble 40 grams stale bread and add it to a small bowl
Drizzle 2 tablespoons olive oil over the bread and let it rest for about 5 minutes until the bread has absorbed the oil
Wash and peel 2 large fresh tomatoes and cut them into cubes of about 3 cm
Peel 0.5 cucumber, slice it into half lengthwise, remove the seeds and cut it into pieces of around 3 cm
Wash 0.5 pepper and cut it into pieces of about 2 cm
Peel 0.5 fresh onion and 0.5 clove fresh garlic and cut them into small pieces
Add the cucumber pieces to the blender and blend for about 1 minute
Add the tomatoes to the cucumber mixture and blend for another 1 minute
Add the pepper, onion, garlic and soaked bread into the blender and blend the mixture for about 5 minutes until creamy
Transfer the gazpacho into a large bowl, season with 1 pinch of salt and stir well
Serve the gazpacho in bowls and with 2 slices whole-wheat bread
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Gazpacho

Spanish flag
Spain

White bowl with red gazpacho and tomatoes in the background
Timing 18 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 0.5  cucumber
  • 0.5  clove fresh garlic
  • 0.5  fresh onion
  • 2  large fresh tomatoes
  • 2  tablespoons olive oil
  • 0.5  pepper
  • 1  pinch of salt
  • 40  grams stale bread
  • 2  slices whole-wheat bread

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Tools

  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 small bowl

Gazpacho

Spanish flag
Spain

Instructions

Crumble 40 grams stale bread and add it to a small bowl
Drizzle 2 tablespoons olive oil over the bread and let it rest for about 5 minutes until the bread has absorbed the oil
Wash and peel 2 large fresh tomatoes and cut them into cubes of about 3 cm
Peel 0.5 cucumber, slice it into half lengthwise, remove the seeds and cut it into pieces of around 3 cm
Wash 0.5 pepper and cut it into pieces of about 2 cm
Peel 0.5 fresh onion and 0.5 clove fresh garlic and cut them into small pieces
Add the cucumber pieces to the blender and blend for about 1 minute
Add the tomatoes to the cucumber mixture and blend for another 1 minute
Add the pepper, onion, garlic and soaked bread into the blender and blend the mixture for about 5 minutes until creamy
Transfer the gazpacho into a large bowl, season with 1 pinch of salt and stir well
Serve the gazpacho in bowls and with 2 slices whole-wheat bread