Gazpacho with grilled vegetables

  • Cook Time
    25 min
  • Serving
  • Difficulty

When it becomes hot outside I instantly unpack my collection of cold soups and cook them during the season. Today I’ll cook a cold Spanish soup called Gazpacho. But I slightly changed the traditional recipe and instead of fresh vegetables, I grilled them.

Gazpacho with grilled vegetables preparation


Gazpacho with grilled vegetables: Directions

Step 1

Take 600 g of red sweet pepper, wash it, remove the core, cut it into large pieces and bake on the grill. Bake until the skin starts to burn, then put the peppers in an airtight bag and leave for 10 minutes, then peel.

Step 2

Fry 400 g of tomatoes, 4 unpeeled garlic cloves and 150 g of red onion rings on the grill pan. Or you can place vegetables on a baking sheet and bake them in the oven for 20 minutes at a temperature 180 C.

Step 3

Take 1-2 cucumbers, wash them, peel and chop. Now put all the ingredients in a blender bowl, add salt and pepper to the taste, also add a few sprigs of parsley, 2 tbsp. red wine vinegar and 2 tbsp. of olive oil, as well as 400 ml of tomato juice. Beat everything.

Step 4

Pour the soup into the bowl or saucepan and place it in a fridge until it becomes cold. Serve with a crispy baguette.

Cooking is easy!

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