THE RECIPE OF THE DAY. Andalusian gazpacho

For 6 people
Prep time : 20 min
Cooking time : 10 minutes


– 1 kg of vine tomatoes,
– 300 g of bread crumb,
– 3 red peppers,
– 3 cucumbers,
– 2 red onions,
– 3 cloves of garlic,
– 4 tablespoons of olive oil,
– 2 tablespoons of Sherry vinegar,
– 1 pinch of salt,
– 1 pinch of pepper
– a few leaves of basil.


Peel the peppers and cut into small cubes. Do the same with the cucumbers and tomatoes.

Éffeuillez the basil. Crush the garlic and slice the red onions. Mix all in a bowl with the bread, the seasoning, and let rest in a cool 5 to 6 h at a minimum.

Go to the juice extractor, adjust the seasoning according to your taste and then put back into the refrigerator. Àservir very cool by adding ice cubes.

Chef’s tip : if you serve your gazpacho in a soup bowl or in glasses that are transparent, add either ice cubes with the chopped basil or a large block of ice with edible flowers or mint leaves, which will enhance your dish of pretty colors…

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