Gazpacho with fillings and croutons – SWR4

Spanish vegetable soup is a popular classic. Gazpacho is served cold and is a great summer refreshment. Delicious together: crispy croutons!


Imogen Boss


1 medium cucumber
1 melon melon
about 600 g tomatoes
2 bell peppers
1 large onion
3 cloves of garlic
6 slices of toast
1 liter vegetable broth
Red Wine Vinegar 40ml
4 teaspoons salt, pepper
tsp rose pepper powder
5 tablespoons extra virgin olive oil
2 tablespoons tomato paste


Cucumbers peeled, cut about 50 g, set aside. Roughly chop the rest. Cut the tomatoes crosswise and blanch them in hot water, then peel them. Set aside about 50 g of tomatoes and chop coarsely. Wash the peppers, cut in half and remove the seeds. Take 50g of it and chop it finely.

Wash the onion thoroughly and cut it into dices. Remove the seeds from the melon halves and cut the pulp into chunks. Set aside 50g for this as well. Peel the garlic cloves and chop finely.

Combine all ingredients in a blender, add oil, vinegar, and vegetable stock and puree until smooth. Finally, mix the tomato paste. Season with salt, pepper and paprika powder.

Cut the bread into cubes, drizzle with olive oil and toast in a pan. Separately prepared diced vegetables and melons are used as ingredients for the soup. Garnish with croutons.

Printable Gazpacho Recipe with Fillings and Croutons

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