For the Norwegian recipe, klick here: Gazpacho

I know my Nordic heat cannot compare to the heat you experience in other parts of the world, but when the sun is up and the temperature goes above 20 C – I shed my wool socks and consider it to be a heatwave. And when I get warm, I want cold foods. The cold vegetable soup Gazpacho (with roots from Spain) is my preferred choice. I make a big batch and keep it in the fridge and drink it all day.

There are many recipes for this soup, as a quick search on google will show you. Basically, you put in whatever you like, wazz it up and it’s done. Soooooooo simple. Soooooooo quick. Soooooo delicious! (Also a great way to get some vitamins and minerals in you, which is important on the warm days.)

As I said – I drink it all day – I make it a bit runny, pour it into a glass with a couple ice cubes and drink it. You can also make it thicker and serve it as lunch or supper with bread on the side, or in a shot glass as an amuse-bouche at a party.


Gazpacho, the perfect summer soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, Spanish soup perfect for those warm summerdays.


  • 2 tins of tomatoes
  • 1 cucumber
  • 2 small onions
  • 3-4 cloves of garlic
  • 2 large tomatoes
  • 1 lemon (zest and juice)
  • 1 red paprika (or do you call it bell pepper?)
  • 3 celery sticks
  • 1 tablespoon tomato purée
  • 1 tablespoon sugar
  • 1-2 teaspoons salt (to taste)
  • 1 chili (to taste)
  • 1 teaspoon powdered paprika (to taste)
  • 1 teaspoon ground pepper (to taste)
  • 1 tablespoon vinegar (apple cider or red/white wine – to taste)
  • 1 deciliter breadcrumbs


Coarsely chop the vegetables and put it in a blender with the tinned tomatoes, the tomato puree, lemon zest and wazz it up. (Or use the stick blender) Then add sugar, salt, spices, lemon juice and vinegar to taste.

If you prefer a thick soup, add breadcrumbs (don’t worry, it won’t get grainy.) If you want it runny, add ice cold water.

Let it sit for a couple of hours in the fridge for the flavors to really set.

Serve ice cold.

And it looks really good if you garnish with finely chopped paprika in a contrast color, fresh herbs, croutons or shrimp and a couple drops of good olive oil.

As the soup is fresh, you can only store it for a couple days in the fridge.


Perfect Summer food!


21 thoughts on “Gazpacho – perfect summerfood

  1. I have never made gazpacho, but I can just about eat salsa by the spoonful (probably because as a native Californian who moved to Texas, it’s mother’s milk to me). Having a batch on hand in the fridge to snack on all day sounds like a great idea for shedding a few pounds, too. Healthy and satisfying to keep hunger at bay! What a great idea.

    Liked by 1 person

    1. I lost 5 kilos when I lived in Spain for half a year, not because I didnt eat or snack (‘cuz I did. All the time *giggles*), but becaue the food there is healthy , even the snacks are healhy! And tasty!

      Funny you should say salsa – I learned how to make salsa in California, San Diego to be precise 🙂

      Liked by 1 person

  2. I drink a lot of Gazpacho in the Summer – it’s full of all the vitamins you need when you are too hot to eat meals – I lived in Spain for 12 years. Each province has its own recipe. In Malaga they put almonds it and process it to a liquid which they drink (that’s my favourite). In Axarquia they use grapes instead of tomatoes – this is an ancient recipe used long before tomatoes were discovered and brought back from the Americas. In Extremedura they put bits of cooked ham or bacon in.

    Liked by 3 people

    1. I think the ready made Gazpacho that you get in cartons in the Spanish grocery stores resembles the V8. The homemade of course holds a fresher flavorbase and you can pack a good punch in it too 🙂

      Liked by 1 person

    1. It is healthy, and delish. In Spain I snacked alot (and I do mean ALOT) on olives, ham, melon and ham, almonds and ham, cheese and ham, sardines, fruits, veggies. Oh my fall break, when we go back to Spain, can not come around soon enough! 🙂


    1. That’s the beauty of it, you can make it taste like salsa if that is what you like. And you can make it mild, or “burn-your-face-off” – or anything in between 🙂

      Liked by 1 person

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