What fresh and wholesome dish might you prepare when summer makes its way into our lives, with all its bright glory and good-humoured atmosphere, inviting us to experiment with new recipes which give us some real enjoyment from eating light, fresh and nutritious food? Well, we have dreamt up something invigorating for both the body and mind, designed with the summer heat in mind and, above all, the need to stay hydrated, and inspired by a country almost defined by the heat of its land – Spain. So, from a mixture of our imagination and the culinary tradition of Iberia, we present a revisitation of the classic Gazpacho that is a little different from the normal chilled soup eaten in Andalusia and which has become famous throughout the world. Enhancing this Spanish specialty with the best seasonal vegetables, we can stay in shape without sacrificing flavour in any way.


  • yellow peppers Half a red pepper
  • red peppers Half a yellow pepper
  • celery A celery stalk
  • onions Half a small onion
  • garlic Half a garlic clove
  • lime The juice of half a lime
  • salt
  • pepper
  • sugar
  • tabasco 1 millilitre
  • extra virgin olive oil 4 millilitres
  • breadcrumbs 2 tablespoons of breadcrumbs
45 minutes Total time
Serves 2 persons
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Wash and clean all the vegetables, cut them into small pieces and place them in a tall, narrow container. With an immersion blender, blitz everything well until you have a smooth mixture. Add the lime juice, tabasco and oil, and mix well again. Add salt and sugar, taste to check if it is to your liking - add more if need be. With the blender running, add the oil in a slow trickle to create an emulsion. Then add the breadcrumbs and mix well once again. Put it in the refrigerator for about 20 minutes, and then serve in small glasses or bowls with a grinding of freshly ground pepper and a drizzle of olive oil. Your gazpacho is ready!

Gazpacho is often served as a cold soup as part of a dinner: in fact, some people make it in the form of a drink, served with ice.
Gazpacho is not only famous in Andalusia, but it is also a specialty in southern Extremadura.

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